Goma Restaurant

The GOMA Restaurant is an impressive dining experience. Top marks for their food and their service. The restaurant itself is hard to find but the food makes it worth it. I had the Glacier51 and it was delightful. I am tempted to return to try the five course tasting menu

A strong Brisbane restaurant that enjoys challenging the traditional foods that dominate Brisbane’s eateries. You could almost rate it down a notch for such things as being a pain in proverbial to find (we had to collar a security guard for instructions) and the seating arrangement and seats are awkward, but the degustation is just to much fun to ignore. The variety and the flavours are a joy. The wines and knowledge that comes with them is excellent. Overall a very enjoyable evening to remember. The service was beyond reproach. Brilliant. (But remember to bring cash to tip your waiters as government employees can’t take tips - what the?!).

We had a  nine course dinner and finished them all. Everything was perfect, thumbs up for the management and everyone working in this venue. BTW, the duck and the lamb were the best in my entire life.  Definitely recommended for any local interested in fine dinning.

Update October 2019: Our go-to Friday date night dinner for innovative fine dining.
We started with complimentary warm bread and fresh butter, then chose entrees of refreshing Olmeca Tomato and the Pork Belly.
For mains, the Short Rib was beautifully tender and the Dry Aged Duck was perfectly balanced with various depths of flavour. We also a side of Potatoes with Kombu, which worked well with the mains, particularly the Short Ribs.
Dessert was flawless with the Mozarella Ice Cream and Coconut Rice Pudding Icecream.
Friendly and efficient service. Smart casual ambience. Prices reflective of fine dining.
Once again, flawless.
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April 2018: Second round for date-night dinner.
We ordered some Australian wines and tucked into an evening of culinary splendour. Warm complimentary bread is served with fresh salted butter.

For entrees, we had the "Suckling Pig" (perfectly cooked pork with crispy crackling, soft meat and light and fresh accompaniments of grape) and "After The Eucalypt Fire" (emu served delightfully three-ways - a definite highlight).

For mains, we tried the "Wagyu" (melt-in-your- mouth meat, lovely balanced with the woody mushrooms and sweetness of the ale) and "The Sky is Falling Down" (a whimsically-named dish with chicken served three-ways and 'conventional' flavours but wonderfully textural to eat).

For dessert, we shared the "Carrot and molasses" (brings a whole experience to homely flavours reminiscent of carrot cake; the molasses sauce was exceptional).

Once again, the service was very friendly, knowledgeable and efficient. Smart, elegant ambience. Prices are on the high end, but well worth the fine-dining.

Overall, innovative fine-dining with seasonal Australian produce at it's best. GOMA Restaurant's two-hatted rating is well-deserved.
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Came here on a Friday night before seeing a GOMA film, and it certainly changed an ordinary movie date night to an extraordinary one.
The restaurant makes fine use of Australian produce and ideas.
We started the night with a couple of glasses of Qld wines, followed by complimentary warm bread and salted butter.
For mains we had the brassica (a native vegetable) and mutton. The mutton was beautifully served three-ways and each component around the dish, especially the ash-heirloom tomatoes, complimented each other well.
For desserts we had the macadamia dish, which was bursting of sweet and salty goodness, as well as being a textural experience. The wattleseed custard was delightful and delicious, "not just a plate with dots on it."
Service was efficient and very friendly.
The prices are on the more expensive side but my partner and I immensely enjoyed the culinary experience.

Whenever someone mentions GOMA Restaurant, the wattle seed custard dessert naturally comes to my mind. Like the snow egg at Quay, wattle seed custard is a must have dish when you visit the hatted restaurant located inside of one of Brisbane’s iconic buildings. We visited the restaurant during our recent staycation at The Johnson. The space at the restaurant felt very open and bright; our table in the corner of the restaurant had a nice view of the cityscape on the opposite side of the Kurilpa bridge. The dining experience started on a good note with the delicately presented coral reef - fish, scallop, cauliflower, finger lime, oyster mushroom ($28) and the flavoursome suckling pig, chestnut, Davidson plum, blood and fodder ($28), but the main courses were even better. My duck, mushroom, quandong, leaves ($42) was so beautifully plated with bold coloured leaves placed here and there among the crispy skinned duck. Equally beautiful, was the other travel bunnie’s mutton, sorrel, sheep milk feta, saltbush, leek ($42); cooked in three different ways, the mutton was thoroughly enjoyed.

A beautiful spot for a meal, where the food is art. Three out of the five dishes deserved to be on the menu, one was ok (the starter), but the fish was disappointing, the texture wasn't right and was chewy in parts. Still recommended for a beautiful Friday night meal.