Thirty something girl, originally from Sydney but Brisbane is home now. Eats, drinks, socialises, watches art-house, studies the stars, and loves music. I'm a professional copywriter and editor. Hearts writing things.
Published June 4th 2012
Update May 12th 2014
This business is permanently closed and is no longer trading
Woolloongabba restaurants certainly provide some unique dining experiences in Brisbane, and Goa-doodle-doo is no exception. From the random quotes scrawled upon quirky wall art, to waitresses wearing sassy red and white polka dot dresses, to food served in coconut shells at Coconut Sunday Sessions - this restaurant really is something out of the ordinary.
Goa-doodle-doo serves Goan (Goa is located in the south-west of India) cuisine which is heavily influenced by Portuguese flavours. It's open for breakfast, lunch and dinner, and there's also a huge beverage menu featuring coffee, T2 teas, juices, beer, wine, spirits, mocktails and cocktails.
You'll love the ambience of this place, as the restaurant is split over two levels, with an underground bar, and black and red timber interior featuring exposed beams, distressed brickwork and stained concrete floors.
I tried the eight-course degustation menu which is priced at $85 per head and includes a free mojito or glass of wine, but you can also find some cheaper deals on Groupon or Cudo. If you prefer to order off a menu, there's also an extensive selection of dishes ranging from appetisers through to desserts.
Chicken cafreal lollipop on a bed of sweet potato mash with tomato and chilli jam
My favourites were the wafer-thin sweet potato crisps served with tart lime aioli, the delicious trip of dips (chargrilled capsicum, sweet and spicy pumpkin, and chilli, beetroot and cream cheese) which were as appealing to the eye as they were to the stomach, the lemon-pepper seasoned calamari served with wilted sautéed cabbage, and the mouth-watering lemon sorbet palette cleanser.
Each course was beautifully presented and portion sizes were satisfying. While there were a few standout dishes, my only criticism is that some of the meals relied on similar ingredients so the flavours tended to blend together after a few courses. The staff are always eager to get feedback though, as they continually look for ways to improve your dining experience.
I plan to head along to their Coconut Sunday Sessions soon for a feast of good food as I relax with a cocktail or three and listen to some live music as I wind down from the weekend.