About

Join us for an intimate food and wine experience in the acclaimed GOMA Restaurant, featuring a five-course menu and paired wines inspired by the ‘Air’ exhibition. Menu created by GOMA Restaurant Chef de Cuisine Matthew Blackwell, and paired wines by BJ Jull, QLD State Manager at Bacchus Wine Merchant.

$230 Members, $245 non-Members / Bookings essential, capacity is strictly limited / Book online or call (07) 3840 7278. Please RSVP and advise any special dietary requirements by 5pm Tuesday 14 February.

MENU

On Arrival

Holm Oak Pinot Chardonnay – Tamar River, Tasmania

First course

Royal Miyagi oyster, aerated verjus, chive, Avruga
Paired wine: Mar Re Envero Albarino – Rias Baixis, Spain

Second course

Yellowfin tuna, yuzu kosho, horseradish cream, nashi pear, pickled kohlrabi
Paired wine: Tont Bish Heartwood Chardonnay – Hawkes Bay, New Zealand

Third course

Charred slipper lobster, wild garlic emulsion, sticky koshihikari rice, smoked onion, mussel & Hokkaido scallop beurre blanc
Paired wine: Tropez Bravade Rose – Provence, France

Fourth course

Slow cook 2GR Wagyu, caramelised Cipollini onion, whipped wagyu tallow, Fino sherry, toasted buckwheat
Paired wine: Carmel road Pinot Noir – Monteray, USA

Fifth course

Caramelised Jersey cream & fig leaf crémeux, raspberry elderflower ice cream, aerated buttermilk, vincotto
Paired wine: Cantine Nicosia Monte Gorna Rosso – Mt Etna, Italy

Side

Rosemary sourdough, cultured miso & honey butter

Cancellation & Refund Policy

We understand that plans change and we always do our best to accommodate cancellation requests; however, last minute cancellations significantly impact our resourcing and the costs of running our Members events.

Ticketholders must provide notice of cancellation by 5pm Tuesday 14 February to be eligible for a refund or transfer their payment to another Members event. Refund and transfer requests received after the RSVP date cannot be guaranteed.