South Brisbane’s GOMA restaurant to reopen with fresh concept
QAGOMA’s signature restaurant will finally reopen after a seven month hiatus, hoping to wow guests by ditching its traditional a la carte offering for something fresh. FIND OUT WHAT THEY HAVE IN STORE.
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AFTER a seven-month COVID-initiated shutdown, QAGOMA’s signature restaurant will finally reopen at South Brisbane, bringing with it a fresh, new concept.
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The highly acclaimed eatery will ditch its traditional a la carte offering when it relaunches on November 4, instead serving a range of share-style plates running from braised Mooloolaba octopus with fennel, capers and lemon, to hay-smoked celeriac with pedro ximenez-soaked prunes, aged comte and hazelnut.
There’s also plans for large share dishes like a short rib, while the visually provocative black chicken served with black rice, black garlic, pickled blackberries and a black potato tuile will make a comeback from previous menus.
“I think it was just a good time to do something a little bit different,” said executive chef Doug Innes-Will, who will be joined in the kitchen by restaurant chef Matt Blackwell.
“We want people to be able to sit out on that deck and have a drink and a couple of small plates – rather than it always being just a dining experience.”
Innes-Will said the changes were about realigning GOMA restaurant with the gallery’s values and creating a social space for guests to enjoy after visiting an exhibition.
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“The reality was we just want a busy restaurant with people having a good time,” he said.
“The bistro is such a busy place and we just wanted to replicate that but retain all the things the restaurant is known for – the quality of the food, the level of service, attention to detail … but then open it up to a price point to allow people to experience it in a way they want to.”
Prices will run from $14 for a smaller plate to $60 for a dish designed for three or four to share.
The wine list is also getting a working over by front of house operations manager Mark Rowland (ex-Arc Dining). It will become more concise, but with more options by the glass, focusing on Queensland-appropriate styles and drinkability.
The restaurant will only open 11am-4pm Wednesday to Sunday, and plans to introduce lunchtime specials as well as perhaps a chef’s choice degustation menu.
