Josue Lopez, QAGOMA’s Executive Chef and Members, enjoying an after-hours degustation event / QAGOMA Photography
‘CAI GUO-QIANG: FALLING BACK TO EARTH’ VIEWING AND MEMBERS CHRISTMAS PARTY
6.00–8.30pm Saturday 14 December | GOMA
Join us for the highlight of the Members social calendar and celebrate the year that was. Set in the heart of the newly opened exhibition ‘Cai Guo-Qiang: Falling Back to Earth’, we invite you to experience the enchanting sounds of traditional Chinese music, enjoy a specially themed menu prepared by Josh Lopez, QAGOMA’s Executive Chef, and refreshments by the Gallery's wine partner, Yering Station. This is event is a Members exclusive and not to be missed!
Bookings required by Monday 9 December / $65 Members / $80 Members’ guests / $58 per head for groups of six or more / Includes exhibition entry, entertainment and a two-hour food and drink package. Book online or call (07) 3840 7278.
LAST-CHANCE VIEWING: California Design 1930–1965: Living in a Modern Way
5.30–7.30pm Friday 7 February | QAG
Take advantage of a private after-hours viewing of ‘California Design’ in the final week of the exhibition just for Members and their guests. Cash bar available to purchase drinks and light refreshments.
RSVP by Friday 24 January / Free: exhibition entry fee applies for ‘California Design’; Members receive discounted entry of $11. Book online or call (07) 3840 7278.
NEW MEMBER EVENING
5.00–6.00pm Wednesday 26 February
Members Lounge, QAG
Meet other new Members while enjoying light refreshments in the QAG Members Lounge, before hearing how to make the most of your membership.
RSVP by Friday 7 February / $15 Members / $20 Members’ guests (includes a drink on arrival and light refreshments). Book online or call (07) 3840 7278.
4.00–6.00pm Saturday 22 February | 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 Josh Lopez.