November 4 is the long-awaited day the doors to GOMA Restaurant are pushed open once again, this time boasting an inspired new menu focused on flexibility and exploration. The playful take on modern-Australian dining will see gallery-goers tucking in to highlights such as charred sugarloaf cabbage with ajo blanco and smoked gouda, hay-smoked celeriac, PX prune and aged comté with preserved winter truffle, or perhaps the Schultz family free-range pork with a sticky date hoisin glaze and whipped tofu, and sweeter options like the coconut rice ice-cream with barbecue pineapple, liquorice and muscovado. A reimagined wine list puts the spotlight on bespoke, sustainable and family producers to suit the season. Working in collaboration with Bacchus Wine Merchant, GOMA Restaurant offers a well-rounded list of both old and new world wines, and will update selections regularly throughout the year.

The innovative new menu comes after a seven-month wait to reopen. QAGOMA executive chef Doug Innes-Will and GOMA Restaurant chef Matthew Blackwell spent that time tinkering in the kitchen to develop fresh new ideas centred on sustainable, locally sourced ingredients. The new list of options aims to cater for the varied GOMA audience, as well as encourage more impromptu visits following a gallery stroll. Take your pick of dishes or let the pros do the picking and enjoy the chef’s menu to share. Visitors can relax knowing that GOMA Restaurant also adheres to the COVID Safe Checklist: Dining and Drinking. Guests are welcome to drop in or book a table here.