Gauge takes full advantage of the connection between our stellar café culture and the searing ambition of modern Australian cooking. Open daily for breakfast and lunch and four nights a week for dinner, this timber minimalist space across the street from the Queensland Museum slips easily between avocado toast and innovative multicourse meals. At brunch, Coffin Bay oysters come sluiced with fermented rhubarb juice and diced golden shallots, and brioche toast is topped with pork Bolognese, cabbage and a fried egg. At night, things get serious. It's here that you're privy to wildly creative dégustation dishes such as raw squid with XO sauce and horseradish, or roast duck with fermented turnip and chamomile. Wine pairings, chosen from the mostly Australian list, are deeply considered, and you're unlikely to find staff anywhere more thoughtful or committed.
(07) 3638 0431
- Wheelchair Access
- Outdoor dining
Accepted card types:
Cormac Bradfield & Phil Marchant
This review was made independently for the Gourmet Traveller Restaurant Guide. The guide's reviewers visit unannounced and pay their way.