Sitting pretty on Grey Street, Gauge adds a new dimension to the Brisbane dining scene, plating up inventive dishes in a bright and airy setting. Executive chef Cormac Bradfield and head chef Phil Marchant have forged a creative menu that pushes the boundaries of traditional food. Gauge’s signature must-try dish is its black garlic bread with brown butter and burnt vanilla, which can be found on the menu for breakfast, lunch and dinner. 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.