When did Gauge open?
What do you love about the location of Gauge?
It has to be looking across the road and seeing the Queensland Museum and being part of the cultural precinct. We’re also proud to be one of the original restaurants that played a part in establishing the food and drink scene in the Fish Lane, South Brisbane precinct.
Why are “regulars” so important to the restaurant? What do they add to the vibe?
Our regulars are amazing; we have those who come in every day for coffee and a pastry and others who attend every event we do. We have also put together food and wine for a surprise wedding for two regulars, who have been big supporters of ours since the beginning. Regulars add a sense of community and without them we wouldn’t be
What is your busiest time of day at Gauge & what is the most popular item on the menu?
Saturdays are big for us; we start the day with brunch until 3pm and then have a couple of hours to get everything ready again for dinner from 5pm. The most popular item on the menu is the black garlic bread with brown butter and burnt vanilla; it’s on all three of our menus.
If you had to pick another local fave, where else would you suggest diners eat on Grey St?
Just round the corner from us is Maker, it’s our beautiful 16 seat bar that serves interesting Australian wines, cocktails and selected spirits alongside cheeses, cured meats, wicked snacks and grilled cheese sandwiches.