A leading Melbourne restaurant has closed its doors after more than a decade, as rising expenses and the cost of living crisis continue to hit Australians hard.
Zeth Romanis served the final customer at his elegant Gauge bistro in Ormond on Saturday afternoon after deciding to close the business.
The spot served dishes like eye steak with Café de Paris butter and French fries for $55 and swordfish with sautéed kale for $43.
The restaurant was popular with locals who loved its high-end menu, but it decided to suspend business and say goodbye.
“Thank you Ormond for all your support over the past 13 years, but it’s time for a break,” Romanis wrote on Instagram.
Zeth Romanis (pictured) served the end customer at his stylish Gauge bistro in Ormond on Saturday afternoon after deciding to close the business.
Romanis explained that he believed interest rates had negatively affected Gauge as it was located in a prosperous area.
‘It has been a privilege to be part of this community. Thank you to everyone who has supported us during the journey from espresso bar to bistro.
‘Thank you to the staff who have helped make Gauge what it is today. Thank you to our suppliers, some of whom we are lucky to also have as clients.’
Romanis explained that he believed interest rates had negatively affected Gauge, as it was located in an affluent area with many nice (and expensive) houses nearby.
The restaurateur appeared on The Project on Monday night to discuss the pressures facing the hospitality industry.
“The last few years have been very hard,” he said.
‘Ultimately, a business is driven by the bottom line. You can receive awards and your clients can tell you that you are fantastic, but if the end result doesn’t work at some point, you have to say ‘enough is enough.’
When asked how he was feeling, he said: “It’s been an exciting week.” Many people have come in to say goodbye. She left the business in a bittersweet way and with very fond memories of the last week.”
The restaurant was popular with locals who loved its high-end menu.
Romanis said the fact that he was actually closing only hit him when he served a regular customer for the last time over the weekend.
He said Gauge was not greatly affected by Covid because they did a large coffee trade and had around 400 customers a day, but after the pandemic ended, difficulty recruiting staff and rising food costs led to your demise.
But he said that “hospitality is not all doom and gloom,” and said that “it was going to take more time for family and reset.”
