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Gauge Restaurant

Home > Brisbane > Bars | Cafes | Degustation | Restaurants
by Marina Marangos (subscribe)
Published November 30th 2017
Gauging the Gauge
Gauge Restaurant
Gauge Restaurant

It's small and you could walk past and miss it. It's simple but stylish, unfussy and functional. The service, by a keen group of lovely young things, is next to none, and it is just so convenient if you are on South Bank, going to a show or catching a concert or even meeting a friend for brunch or lunch.

The name captures its location - just below the railway line - so calling it Gauge seems just right. It's been open for a little over two years but seems to be quietly getting on with it, rather than shouting its presence. The concept started with The Source Grocer in New Farm, and the emphasis was on locally sourced and locally grown produce. Cormac Bradfield is the Executive Chef and together with his team, they think up their dishes so there is a marriage of textures and flavours with what the seasons give them and they all relate and complement one another, so if you are lucky to sample some of the dishes, you will see how this careful planning and preparation translates to the plate. Together with Phil Marchant, the head chef, they prepare their dishes and serve them elegantly and without fuss on monochrome ceramics. They are on a platform of sorts, no screens, no walls, they are looking down at happy customers and that is saying a lot about the way they do things.

The Bar
The Bar

What you can expect ? Some asian influence, some aussie favourites, some unusual combinations and some tasting sensations.

Gauge offers a brunch of soft eggs, smoked almond cream, crispy kale, parmesan and sourdough as well as organic oat bircher, berries, lemon myrtle and honeycomb or even brioche with pork bolognese, cabbage, fermented chilli and fried egg and that is just a few of the options.

The restaurant inside
The restaurant inside

From about 11.30am, its menu changes slightly and local oysters are on offer from Stradbroke Island. There is pan-fried cobia, broad beans, macadamia and pancetta and charred flank steak, radicchio and black sesame. There are more choices and if you want to see exactly what is on offer go to the website.There is a small wine list and best of all, you can walk-in during the day. Best to book in the evening, as it is not a massive place and you wouldn't want to miss out.

They offer two courses and some degustations and the menu changes quite regularly, so prepare to be surprised.

Ring 07 36380431 and try this delightful little place without delay.
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Why? Good chefs producing interesting food.
When: Seven days a week - check times.
Phone: 07 3638 0431
Where: 77 Grey St, South Brisbane QLD 4101
Cost: As per menu.
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