While you’re enjoying the last weeks of ‘The 10th Asia Pacific Triennial of Contemporary Art‘ (APT10) take some time out to relax and enjoy a delicious bite to eat at GOMA Bistro — an idyllic riverfront setting.
We have some great light choices to sustain you as you take in the 69 artwork projects from across 30 countries in APT10. Here are some of our favourites to enjoy during an al-fresco lunch under the beautiful Poinciana trees.
We strongly believe the secret of a healthy dish relies on good quality ingredients and careful handling of every cooking step. We are enormously proud of our cooking, we prepare everything in-house (from bread, sauce, jam to ricotta and cream), and support local produce. Most importantly, our cooking is inspired by the art around us!
Banh Mi: Tofu or pork
Inspired by APT10 is the GOMA Banh Mi — a Vietnamese favourite we offer with either tofu or pork on a crusty bread roll. The pork used involves a five-hour cooking process: we score the rind of the pork belly and salt it the day before, once dry we place it in the oven at 110 degrees for 4.5 hours, then take it out and put a little oil and salt on the crackling before it goes back in the oven at 210 degrees for another 20 minutes. This makes for a perfectly slow-cooked, and mouth-watering crispy crackling.
Corn croquetas, smoked cheddar, green tomato & jalaeno jam
These delicious croquettas (our Chef’s childhood favourite) are uniquely served with a green tomato and jalaeno jam, garnished with a little smoked cheddar. The jam provides a perfect balance of sweet, sour, and spice, and accentuates the softness of the potato, the creaminess of the corn and the smokiness of cheddar cheese.
BBQ kent pumpkin, shallot confit, puffed grains, spiced coconut sauce
This wonderful vegan dish is enhanced by our house-made curry paste and spiced coconut sauce. We marinate the pumpkin slices the day before with our curry paste, coconut cream and a sprinkle of brown sugar. The pumpkin is baked in the oven at 200 degrees for 18 minutes and the heat chargrills the pumpkin to enhance the delicious flavour.
The Shallot confit is prepared with a sous vide — a method of cooking by vacuum-sealing and immersing in warm water — we place the peeled shallot with some oil and cook slowly for 20 minutes. The snowy chips are our own rice crackers. We cook the rice and blend with water, spread the paste in a dehydrator before we fry and wait for them to pop up to become a delectable snack.
If this make you hungry, try ours or prepare your version at home.
Spiced coconut sauce GF,DF,VV
160g x peeled garlic
240g x Spanish chopped onion
10g x large red chillies deseeded
30g x peeled and chopped fresh turmeric
30g x peeled and chopped fresh ginger
20g x coriander roots washed
12g x sea salt
6g x coriander seeds
6g x cumin seeds
6g x fennel seeds
6g x whole white pepper corns
- Place dried herbs in a pan and cook on stove top until toasted
- Once toasted place the dried herbs in a mortar and pestle with the sea salt and grind until a powder
- In a food processor add the rest of the ingredients and pulse until a paste
- Add the dried herb powder to the paste
- In a hot pan add the sesame oil and paste and cook until caramelised
- Pour in one 400ml tin of coconut milk and bring to a simmer
- Reduce until thickens, season with lime juice and white soy sauce
Tamborine Cheese Stracciatella, heritage tomatoes, rosemary crouton, nduja
The refreshing Tamborine Cheese Stracciatella, heritage tomatoes, rosemary crouton and nduja salad is a traditional Italian dish and an example of how we’re supporting local and seasonal produce. Nduja — a type of sausage — is made in Fortitude Valley and the Stracciatelle come to us from Tamborine Mountain.
The Queensland Art Gallery | Gallery of Modern Art (QAGOMA) operates its own restaurant, bistro and cafe using local seasonal produce to create menus inspired by the art on display. Enhance your visit with a dining experience at the GOMA Restaurant, GOMA Bistro or QAG Cafe.
Every purchase supports QAGOMA’s mission to provide visitors with a wide range of exhibitons, events and programs. Read more
All our dining outlets are currently cashless for the health and safety of our guests and employees.