REVIEW: Gauge



Gauge doesn't have any signage, which is how I usually start my posts, so here's some dinosaurs instead.

South Brisbane is an odd place. In between the bustling food scenes of South Bank and West End, South Brisbane is something of a dead zone. Or at least it was. In the last year or so, a revitalisation has come upon the locale with the opening of Fish Lane Bistro, Julius Pizza, Two Tree Café and probably many others that I can't think of right now. The latest to open is Gauge, a concealed little venue on Grey Street. The café has no signage, nor a website or phone number. However, you'll know you're there once you walk inside.

The cool, casual space.

The use of space is very clever, given the size of the café it has to be, with communal seating in the centre and intimate nooks by the walls. Together with the low-lit lighting, the space felt warm on a rainy day. The elevated kitchen gives the whole café a view of the serious business going on behind the pass. I was excited for our early morning breakfast at Gauge.

Amazing hand modelling.

As the first ones in, we had our choice of tables and we choose an intimately lit table for four. The music sounded like it came from my own playlist and with the warm feeling, the vibe was felt really comfortable. The waitress took our drink orders and since I don't drink coffee, I tried the hot chocolate for $4.50. For the price, it was a bit small but there was nothing wrong with it in terms of taste. For those who do drink it, the coffee ($4) was by reports superb.

The open kitchen.

One of the reasons I was so excited to try Gauge was their innovative menu. Two of the three chefs, Ollie Hansford and Rob Wood, are both ex-Stokehouse and the third, Cormac Bradfield, is head chef at Sourced Grocer. Their combined experience has created one of the most exciting breakfast menus I've ever seen.

Somewhat outshone by the other dishes, presentation wise. Just as delicious.

First up was the House Sourdough, Heritage Bacon & House BBQ Sauce ($9), which was simply a bacon sandwich. But oh what a sandwich. The sourdough is made in house and tastes so fresh. Sourdough how sourdough should taste. The BBQ sauce was tangy and the amount of bacon was generous.

Next, were two orders of Soft Eggs on House Sourdough with Heritage Breed PIG ($16). Not sure why pig is in capitals on the menu but maybe it just wants to shout. As one of the diners is gluten-intolerant, the chefs kindly put the bread for that dish on to a separate plate for me, as I was dying to try this amazing bread. The butter is obviously churned in house as well and there is nothing better than good bread and butter. I was like a PIG in mud.

Look at those eggs! Don't you just wanna break them open?!

The eggs on the dish were the chubbiest soft eggs, begging to be broken open. The bacon was generous again, personally I like my bacon done a touch more though. The dish looked so inviting and for that, I credit those eggs.

Art.

I was pretty tempted by the Cucumber Kimchi, House Seeded Bread, Soft Egg, Cured Pork Cheek, Skyr & Confit Heirloom Tomatoes for $18 and right now, typing that out, I can't believe I didn't get it. But I didn't lose out either. I ordered the Sourdough Waffle, Almond, Artichoke Custard, Bee Pollen & Freeze Dried Honey ($16). What was placed in front of me was a fine dining breakfast. It was a piece of art. It was like a landscape. And it tasted amazing. The almonds were candied and the waffle was crisp and sweet. The pairing of the custard and waffle was bliss. I really would have liked more of that custard. The freeze dried honey was not my thing and I found it inedible. With the rest of the meal being so wonderful, it was very forgivable.


Some delightful pastries in the morning sun.

At the moment, Gauge is open for breakfast and lunch (7am - 3pm). Given my experience at breakfast, I can't wait to try their lunch items and I'll be one of the first one in line when they open for dinner in the coming months.

Food: 4/5
Service: 4.5/5
Price: 3.5/5
Atmosphere: 4.5/5