Members dining offers and events
Members enjoying an exclusive Wine tasting at QAGOMA
Members have access to a range of special dining events. QAGOMA Photography
Whether it's a leisurely breakfast on the river before an exhibition, coffee on the run, a relaxed lunch with friends, or elegant contemporary dining — our cafes, bar and restaurant offer options to suit every visit, mood and celebration.
Restaurant and Cafes | Seasonal offers for Members
Cheese and wine for two
Until May 2014, Members can enjoy a cheese platter with two glasses of house wine at the GOMA Cafe Bistro for just $20^. Available from 2.30 – 4.30pm daily.
Coffee and cake
Enjoy cake and tea or coffee for just $5.50^ during from now till the end of May 2014, in the QAG Cafe and GOMA Cafe Bistro.
Bring a friend
On Mondays and Tuesdays until the end of February 2014, visit the GOMA Cafe Bistro or QAG Cafe with a friend, and your friend will also receive the Members discount on any food and beverage purchased.
Visit the QAG Cafe during autumn (March – May 2014) and enjoy a glass of house wine for $5^ with any main meal purchased.
^No further discounts apply.
Exclusive Members dining events
FINAL WEDNESDAY NIGHT VIEWING
TEA AND DESSERT PACKAGE
Wednesday 7 May | 4.00–7.30pm | GOMA Restaurant
At the final Wednesday night viewing of ‘Falling Back to Earth’, choose to start your evening with a journey of the senses with six-courses of paired tea and desserts in the GOMA Restaurant. Executive Chef Josue Lopez and tea consultant May King Tsang will guide you through their carefully crafted menu and talk you through each course as it is served. After your fill of these tantalising offerings, head into the exhibition and explore at your own pace until 7.30pm.
Bookings required / $65 Members / $75 Non-Members / Includes exhibition entry, six courses of dessert and tea pairings and a take home booklet with information on the historical and cultural significance of Chinese tea ceremony and how it relates to the exhibition / Book online or call (07) 3840 7278 to RSVP by Tuesday 29 April.
‘CAI GUO-QIANG: FALLING BACK TO EARTH’ DESSERT AND TEA DEGUSTATION
Saturday 22 March | 4.00–6.00pm | GOMA Restaurant
Join Executive Chef Josue Lopez and tea consultant May King Tsang on a journey of the senses at this five-course tea and dessert degustation event. Hear how the two worked together to develop their perfectly matched menu, and learn about the historical and cultural significance of Chinese tea ceremony.
Bookings required / $60 Members / $75 Members’ guests / Includes five courses of dessert and tea pairings and a take home booklet of tasting notes / Book online or call (07) 3840 7278 to RSVP by 12 March.
BREAKFAST AND GUEST LECTURE
‘Nature, tradition and the art of Cai Guo-Qiang’
Sunday 11 May | 9.45am – 12.30pm
Treat yourself or your loved ones this Mother’s Day. On the last day of ‘Falling Back to Earth', enjoy breakfast in the GOMA Restaurant followed by a lecture from Associate Professor Morris Low, School of History, Philosophy, Religion and Classics, University of Queensland, entitled, ‘Nature, tradition and the art of Cai Guo-Qiang’. The lecture will be preceded by a screening of the opening-weekend performance Sound of the Earth, conceived by Cai Guo-Qiang, which brought the extraordinary talents and sounds of renowned Australian musician William Barton and Taiwan-based Nanguan musician Wang Xinxin together with Aunty Delmae Barton and local children from Voices of Birralee, to create a rich and evocative musical landscape.
Bookings required / $50 Members / $65 Members’ guests / Includes a two-course hot breakfast and glass of sparkling wine, tea or coffee, and guest lecture. Exhibition entry not included / Book online or call (07) 3840 7278 to RSVP by 28 April
Saturday 31 May | 4.00–6.00pm | GOMA Restaurant
Enjoy a relaxed afternoon appreciating the art of matching food and wine as you are guided through six pairings inspired by the seasonal GOMA Restaurant menu. Hear more about the winemaking process and learn some of the secrets of good food from Executive Chef Josue Lopez.