Cormac Bradfield and Phil Marchant continue to push the boundaries with their innovative and creative menu at this small café turned restaurant.
The decor is minimalist, simple and modern, with timber floors, metal chairs and a large polished timber bar serving takeaway coffee through an open window.
While Gauge offers sensational brekkie and lunch options, at night the creativity is further turned up with a menu that changes regularly. For a mix of textures and sweet flavours, the lamb tartare with sliced steamed plums and olive crispbread is a must-try. Kimchi, daikon and sancho ricotta are small parcels of soft creamy ricotta, wrapped in daikon with finger lime, a kimchi consommé and earthy charred mushrooms. Prawn, cured pork, carrot and fish ham presents soft prawns with a prosciutto paste in a prawn bisque topped with ‘scales’ of carrot disks and cured fish slices – a delightful blend of flavours, textures and presentation.
PSST! Sign up to Gauge X, when the chefs get together once a month or so to test out new flavours and ideas.