Galleries aren’t usually known for housing top-class restaurants, but the Gallery of Modern Art is an exception. An elegant dining space in a breezy Queensland setting, and a medley of local sustainable and native ingredients form GOMA’s canvas, while Executive Chef Josue Lopez expertly guides the paintbrush – or wooden spoon, rather.
GOMA’s menu is specifically designed to complement the museum’s contemporary surrounds and uses the art on display for inspiration. Whether you choose to go for a la carte or a seven-course degustation, a meal at GOMA may feature dishes such as Moreton Bay bug poached in house-churned butter with saffron broth; or seared emu loin with native spiced black pudding, smoked potato and Illawarra plums.
Desserts get just as much attention – the Daintree chocolate spray-painted wattle custard would look just as at home in GOMA’s Indigenous Australian art collection as it does on the plate.
Complementing these whimsical works of edible art is GOMA’s extensive wine selection. Australian wines dominate – including whites and a Shiraz from Queensland’s Granite Belt – but expect to also find Champagne and wines from across the Tasman.
For those who prefer grain over grape, local beers are available with brands such as Burleigh Brewing Co and Newstead Brewing.
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