Gauge Bistro

A new career?

Thank you
Good bye
Zeth

We’ve had a fire, now a sale, but no fire.
This Saturday between midday and 5pm, floor stock sale. I can’t be bothered moving them.
Mt Mary bargain hunters need not come.
Drop in, say goodbye, maybe have a drink and grab a bottle or two.

10, 9, 8, 7, 6, 5, 4, 3, 2, 1...

Ten more to go

Gauge is off in the search for something new.

Thank you Ormond for all your support over the last 13 years, but it’s time for a break. For once I am at a loss for words so it will be brief.

It has been a privilege being part of this community. Thank you to everyone who has supported us over the journey from an espresso bar to a bistro. Thank you to the staff who have helped shaped Gauge into what it has become today. Thank you to our suppliers, some of who we are fortunate to also have as customers.

Friday 31 May - last day of of service, open lunch and dinner
Saturday 1 June - afternoon drinks and private dinner

Book signings occurring on request, because this is so good I must have written it myself.
Or……?
Endeavouring to bring a consistent product to a delightful clientele over the past thirteen years has been fun. Thank you. Z

- Champagne
- Anjou Blanc
- Chablis
- Chateauneuf du Pape
- Burgundy

Kicks off at 6:45pm.
Bookings via a quick call, walk in the door or [email protected]

ANZAC day. We are open.
What you can’t see is me taking a tax of ragu while the chefs aren’t looking

Just a little clean out and I came across some fond memories.
This is how I remembered everyone’s names whilst behind the machine.
I hid all the awkward descriptions.
Be safe over Easter.

We are closed Good Friday and Easter Saturday, adding to our usual weekend of Sunday and Monday. Happy Easter and look forward to seeing you in April.

Canestrini beef bone ragu.
O’Connor Beef - too much beef on the bone, gives everyone a magnificent ragu.

Grand Prix tickets- hard to get.
Italian booze dinner at Gauge - impossible.
Sold out. Closed tonight.

Hanging with a buddy Dr Kate .lune at the opening night.
Got the opportunity to talk to some people doing good things here Hannah , Giorgio and O/S (very exhausted) Sarah .Very fortunate.
Nice to be in town as well .bar .
Yes I’m a hospo w***e.

Italian wine dinner
Wednesday 20th March
Five course and lots of wine to match, a journey all around Italy with the support of Matt from Trembath & Taylor, our lovely Italian wine importer.
$129 per person

Lemon sour. A very simple but exceedingly refreshing drink with shochu, a Japanese rice and barley spirit.
Perfect for a hot Melbourne day.
With that I can now claim the family trip to Japan?

🎤 ”It’s murder on the dance floor”
In Kyoto, it’s good coffee but I just want butter on my toast 🧈

Wishing everyone a joyous festive season.
Last services for the year will be lunch and dinner Friday 22 December.
Thank you to our customers for all your support through 2023.
Thanks to our suppliers for the consistently great produce and the opportunity to serve some truly magnificent wines.
Thanks to our staff - the doors do not stay open without you. As much as Zeth likes to be a one man show, it does not come together without the commitment, hard work and special talents each of you brings.
Happy holidays to all 🥂

Join us for end of year and season celebrations at Gauge - Open for dinner Tuesday to Saturday and lunch Thursday, Friday and Saturday 🥂

Last week of service for 2023!

Bookings via link website or phone 7038 0517

Christmas decorations, lights and lists.... love the first two and if you're making a Christmas gift list consider a voucher to Gauge - with or without the bottle of Spiced Christmas Brandy!
Vouchers available on-line through our website (link in our bio) or call by and collect (and enjoy a sneaky sip of brandy 😉)

We welcome Collin as our new head chef with much excitement, until he realised that Benny is on the way back to Tassie. Benny thanks so much for holding it together over the last couple of months, lucky I supplied vino.
Collin has come to us via Atlas and Vue de Monde, we look forward to his interpretation of the bistro.

Blackberry tart with vanilla cream, this weekends treat 😍

Artichoke fritti. A bit of work, a bit painful getting there, but well worth it.

After too many years with Gauge, Kaye is hanging up her apron strings - making more time for travel and embracing life with all the enthusiasm we know and love her for.
Not sure how we worked together all those years - a little bit George and Mildred!
Kaye may just be in for the occasional Friday lunch.
A big thank you for all the love and laughs you brought to Gauge over the years🥂.

Beer battered flathead tails. It doesn’t need to be Friday for fish and chips, of course an old style Oz chardy as well.

Big night ahead.
Big night had.
Big thanks Alex
Future of women’s sport is looking good

See how Barossa remains relevant with Alex Head, as we take a journey of his new release Northern Rhone styles with Barossa terrior.
Three courses and and an air traffic controller’s nightmare flight path of wines.
$120 all inclusive.
[email protected]

Twelve years since we opened our doors, 1st August 2011. Come in and help spread the joy.
I’ve definitely had my hand in the honey pot making these.
Thank you. Z

Saltbush lamb loin chops, confit onion and potato.
This weekend if your quick. Maybe a glass of Bourke and Travers Shiraz?

Introducing Patrick - the most good natured and reliable dishwasher about town. This is probably the least recognised role in hospitality, but is essential to keep the kitchen cooking and serving meals. Thanks Patrick for bringing your great work ethic and friendly disposition to Gauge.

Risotto with braised beef cheeks and a touch of lemon zest.
Don’t forget Homehill “Landslide” Pinot, on by the glass.
Both disappearing quickly!