Queensland Art Gallery | Gallery of Modern Art

If you live in Queensland, and Brisbane specifically, you can smell when spring arrives on the breeze. The air is suddenly humid-sweet and it’s now that our region is offering up spectacular produce in what is arguably the best weather of the year.

For a Queensland chef, there’s almost too much choice. As soon as a seasonal dish has been developed and launched, something new is at its best and crying out for a place on the menu. There’s the thrilling, anxiety-inducing dilemma of how to fit every amazing ingredient and innovative idea onto the menu at once, while doing our local growers, catchers and makers their due justice.

Gulf squid, black rice, bamboo, guanciale / View full image

The menu for GOMA Restaurant takes full advantage of the frequent and sudden changes in our region’s seasonal availability. The menu is constantly changing. To complement this exciting and ever-changing offering, the wine list includes some surprising and curious drops from around Australia, along with more highlights from Queensland estates.

When you open the menu on your next visit, you’ll be looking at a cross section of the region’s abundance at that moment in time; along with the culinary technique of the team and their passion for picking out the most interesting and overlooked ingredients – all with their own story, history and origin.

GOMA Restaurant chefs Matthew Blackwell and Michael Bickford developing plating design for one of the new spring menu dishes, Noosa Earth mushroom, celeriac, raw milk fontina, prune. / View full image

We love seeing guests visit often to experience the seasonal changes reflected on the plates in what could be considered Queensland’s own dining room.

Visitors can enhance their visit to the newest exhibition with a spontaneous exploration of the menu; locals can drop in on their lunch break to experience the newest dish, or friends and family can come to celebrate an occasion over a tasting menu full of surprises and plot twists.

It’s not just local seasonal ingredients in focus at GOMA Restaurant: we bringing QAGOMA’s sustainable food philosophy to the menu, and work directly with local, sustainable growers and makers to develop a menu derived from nature’s current offering.

Custard apple, Uji matcha, chocolate, pistachio. / View full image

The Queensland Art Gallery | Gallery of Modern Art (QAGOMA) operates its own restaurant, bistro and cafe using local seasonal produce to create menus inspired by the art on display. Enhance your visit with a dining experience at the GOMA Restaurant, GOMA Bistro or QAG Cafe.

Every purchase supports QAGOMA’s mission to provide visitors with a wide range of exhibitons, events and programs. Read more

All our dining outlets are currently cashless for the health and safety of our guests and employees.

Featured image: Hervey bay scallop, radish, grape, nashi