The GOMA Restaurant has a striking new vision for their food and wine experience, with QAGOMA Executive Chef and his core team re imagining their menu and contemporary wine list.
Moving away from the traditional menu format the team reimagined what the restaurant represents.
“We wanted to retain the remarkable level of artistry and culinary technique in our dishes, continue to highlight the close relationships we’ve built with local producers, and lead on sustainable fine dining. We want to invite in more of the community to experience what we do here. We also wanted to inspire more playfulness from our guests — we want people to feel less obliged to follow the usual meal progression and instead have the freedom to explore the menu any way they choose. The new menu encourages guests dropping in for a quick glass and bite on the terrace, or a long lazy lunch, and everything in between. Everyone is welcome here; I want our guests to feel like this space belongs to them”. Douglas Innes-Will, Former QAGOMA Executive Chef
As always, you can still enjoy gastronomic treasures, skilful culinary techniques, and leisurely tasting menus. Now in addition, the team is offering more options to suit any occasion or appetite. The menu shows a long list of sumptuous-sounding dishes, from small and salty, to not-so small and savoury, or intelligent and fresh. And happily, the menu ends with indulgent and sweet plates.
“We’re looking forward to having that incredible energy from a room full of happy people. We can’t wait to welcome everyone back and show you our new concept”. Matthew Blackwell, QAGOMA Chef de Partie
QAGOMA operates its own restaurant, bistro and cafe, using local seasonal produce to create menus inspired by the art on display. Read more
Every purchase supports QAGOMA’s mission to provide visitors with a wide range of exhibitons, events and programs.
Featured image: AACo Wagyu beef cheek, bone marrow, Fino sherry, malted onion