Doug Innes-Will joined GOMA as Executive Chef in mid-2018. He comes with an impressive resume that includes time at Biota and Hamilton Island resort. Chef Innes-Will and the GOMA team continue to produce creative cuisine inspired by the contemporary environment.
Located in the Gallery of Modern Art, in a spacious glass and concrete box, the decor is plain and modern. The service is friendly and relaxed with an atmosphere of anticipation.
The menu is small and simple, but the food is exciting, artistic and a little playful – if not surprising. Pumpkin soup comes on a plate with thin wafers of pumpkin, steamed and served over a pumpkin mousse with a tangy sauce based on pumpkin – soup you can eat with a fork! The Murray cod with quandong, river mint and damper is more traditional but no less elegant. The cod, served three ways – a gently poached fillet, fried tail and crispy skin – comes with a rich hollandaise sauce flavoured with quandong.
PSST! Vegetarian and vegan menus are available with 48 hours’ notice.