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. Chef Phil Marchant and team have forged an innovative menu that pushes the boundaries of traditional food, using interesting and native ingredients to create palate pleasers like you’ve never tasted before. Snacks such as blood tacos with mushroom and bone-marrow duxelles and nori tarts with almond and spanner crab lead into mains including barbecued Fremantle octopus with salsa macha, steamed diamond clams with fish sauce, coral roast beef with burnt garlic oil and hand-rolled sourdough noodles with ‘nduja and prawn bolognese. You can’t visit without trying Gauge’s signature must-try dish – decadent black garlic bread with brown butter and burnt vanilla. Almost everything is done in-house, from the fresh bread baked daily to the handmade pasta, fermented vegetables and cured meats. Mommelier Mark Whitaker has recently overhauled the wine list, adding drops from Australia, France and Italy alongside left-field regions in Hungary, Turkey and Germany.


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