Since its announcement late last year, lovers of Sourced Grocer have been eager to find out what was next for owner Jerome Batten. The answer is Gauge – a sun-filled eatery that takes on the same locavore principles as its Teneriffe sibling, but with a bit of a fancy twist. Gauge sits on Grey Street beneath the Austin apartments, joining Julius Pizzeria. Jerome’s third venue Maker is also underway around the corner on Fish Lane, a small laneway bar pouring specialty cocktails and beers alongside interesting bar snacks.

Gauge’s fit-out makes you feel welcome as soon as you walk up to the eatery. You’ll immediately be drawn in from the outside, spying the custom-painted matt-black La Marzocco coffee machine through the window, which sits alongside fresh-baked pastries from Sprout Artisan Bakery on the windowsill. Further along, the heavy black door sits wide open, beckoning you to come in and take a seat at the long communal tables or perch upon a duck-egg blue stool at the window bar. For a slightly cosier nook, settle in to the timber-panelled alcove, finished with custom-made leather chairs and pendant lights from emerging design team Lab De Stu. Jerome worked closely with Matt Eagle of ME Architect to design the space, right down to the blackbutt timber flooring and brass shelving details.

Similar to Sourced Grocer, Gauge’s menu focuses on the freshest local seasonal produce. Sourced’s Cormac Bradfield has stepped into the role of executive chef, overseeing the kitchens at the Teneriffe and South Brisbane venues, as well as Maker once it opens. Working alongside him is ex-Stokehouse chef Ollie Hansford as head chef, who has assisted Cormac to forge a creative all-day menu that pushes the boundaries of traditional food. Take the black garlic bread with brown butter and burnt vanilla for example. While black garlic is generally associated with savoury dishes, Cormac has crafted an unusual-yet-delectable sweet bread with the consistency of cake – a very welcome surprise to the tastebuds. You’ll also find such delights as sourdough waffle with almond, artichoke custard, bee pollen and freeze-dried honey, or cucumber kimchi, house seeded bread, soft egg, cured pork cheek, skyr (a house-made traditional Icelandic yoghurt). For later in the day, look to the line-caught Australian squid, roast gem lettuce, fried wakame, sea parsley and basil, or the slow-roasted pork belly, fermented corn and buckwheat salad, puffed mustard seeds and roasted baby corn. Almost everything is done in-house, from the fresh bread baked daily to the handmade pasta, fermented vegetables and cured meats. Bee One Third supplies the honey from its hive atop The Gunshop Cafe in neighbouring West End, regularly delivering a slab of fresh honeycomb to sit on the counter of the raised kitchen.

For contact details and opening hours head to our Stumble Guide.