Gault&Millau's review

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. Reviewed for the 2019 Guide


77 Grey Street, South Brisbane
4000 Brisbane


+61 7 3638 0431

Web site

Opening hours

Wednesday  / 17:00 - 22:00
Thursday  / 17:00 - 22:00
Friday  / 17:00 - 22:00
Saturday  08:00 - 14:30 / 17:00 - 22:00
Sunday  08:00 - 14:30


Some other adresses

joy. restaurant

joy. restaurant

Shop 7, 694 Ann Street, Fortitude Valley, 4000 Brisbane

Nordic Japanese Modern

Husband and wife team Tim and Sarah Scott, who both previously worked at Sepia and Automata in Sydney, have returned to their hometown of Brisbane to open joy., their extremely intimate restaurant. The restaurant seats a maximum of ten people at a marble bar overlooking the kitchen, where the duo do everything themselves. The style is Japanese and Scandinavian using fresh, local Australian ingredients. The regularly changing menu is available as short (five dishes) or long (eight dishes), with a matching wine option. Start with corn chawanmushi, a divine blend of texture and flavour with a delicate, silky custard, quinoa, salty smoked salmon eggs, disks of pickled sour pumpkin and finely shaved scallop. Cabbage cooked in chicken fat is teamed with crispy chicken skin, pickles and fresh horseradish, topped with micro cranberry leaves – soft, crunchy, sweet and sour, it’s a perfect blend of textures. Slow-cooked black vinegar-glazed beef short rib is sweet and very tender, served with gingered cucumbers and salted daikon. PSST! Oh – and if you are passing, you can call in during the morning for a coffee. Reviewed for the 2020 guide



Alden Street, Fortitude Valley, 4000 Brisbane

Japanese Gluten-free

Head Chef Nathan Lastevec has moved from sister restaurant LONgTIME to head up hôntô with Kogi Ohori from Tokyo. Entry to the restaurant is through a small black door and down a black corridor that leads to a dimly lit space with walls of charred timber. There are two large, sprawling tables and stool seating at the open kitchen bar. The service is quick, friendly and informative. The menu is Japanese-inspired, modern and designed to share. The hôntô drumsticks are savoury ice-cream cones made with seaweed and filled with avocado mousse and raw tuna – small but very tasty. With a shredded pastry wrapping, pork and vegetable siu mai dumplings look like little shredded wheat parcels in a savoury ramen broth – very more-ish. Delivering a wonderful blend of textures and flavours, chunks of lightly seared tuna are laid on top of shredded fennel and daikon, drizzled with a fragrant ponzu sauce and topped off with shredded nori. PSST! hôntô accepts bookings up to 6.30pm. If dining later, you may have to enjoy drinks at the small bar while waiting for a table. Reviewed for the 2019 Guide

e’cco bistro
Selected by Gault&Millau Selection

e’cco bistro

63 Skyring Terrace, Newstead, 4000 Brisbane

Modern Australian French Dessert Gluten-free

After 22 years in the CBD, Phillip Johnson’s iconic e’cco bistro has moved to Newstead. Gert Pretorius is the Head Chef overseeing a menu divided into four categories – seafood, meats, vegetables and dessert. The fit-out is fresh, light and more open than before. You can choose to sit at the bar or at the kitchen counter overlooking the busy open kitchen, as well as at standard tables. The tables are quite close, the lighting is bright and the surfaces hard – so the space can be a little noisy when it is busy. The menu is designed to share without the traditional entree/ main format. Sugarloaf cabbage is lightly chargrilled, drizzled with miso and topped with thinly sliced daikon and pickled ginger. Two generous pieces of duck breast are pink with a crispy skin, and complemented with sweet figs, tart shaved goat cheese and a walnut sauce. Tender, juicy Schultz Farm suckling pig with a perfectly crisp crackling is served with crispy beans and a tangy chimichurri sauce. PSST! e’cco bistro offers an excellent range of desserts, including freshly baked choc chip cookies and madeleines. Reviewed for the 2019 Guide