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Restaurant

Sauce Bistro

4/50 Frasers Rd, Ashgrove QLD 4060, Australia

Recommended by 0 people

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Find Sauce Bistro

4/50 Frasers Rd, Ashgrove QLD 4060, Australia

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+61427574057
HoursMonday: Closed Tuesday: 5:00 – 9:30 PM Wednesday: 5:00 – 9:30 PM Thursday: 5:00 – 9:30 PM Friday: 5:00 – 10:00 PM Saturday: 5:00 – 10:00 PM Sunday: Closed

*Opening hours may differ during holidays.

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About Sauce Bistro

Chef Stuart McGill and sommelier Misa Ohshige bring fine-dining ambition to an intimate 30-seat room in Ashgrove. McGill pairs Asian accents with classic European technique—think house-smoked MB7+ Wagyu pastrami draped over whipped cream cheese and confit vegetables, alongside charcuterie platters that regulars consider unmatched across Brisbane. Diners often start with an ice-cold martini of Haku Vodka and Junmai Daiginjo sake before letting Ohshige guide the cellar selections, pouring Domaine Jean Dauvissat Chablis and William Downie Pinot Noir tableside. Mains like tender pork cutlets arrive with braised cabbage and sharp English mustard, followed by nostalgic warm spotted dick finished in vanilla custard.

  • House-Smoked Wagyu Pastrami: Cured and smoked in-house, served with whipped cream cheese, confit vegetables, and house pickles.
  • Curated Wine and Sake Pairings: Co-owner Misa Ohshige curates boutique natural and European wines alongside premium Junmai Daiginjo sake.
  • Intimate 30-Seat Dining: A relaxed 30-seat dining room offering personal hospitality from the chef and sommelier, with ample street parking.
RestaurantModern AustralianRestaurant

What's On at Sauce Bistro

Upcoming events, special menus and other reasons to plan a visit.

No events or specials listed right now.

Why Diners Choose Sauce Bistro

Refined suburban dining led by owner-operators Stuart McGill and Misa Ohshige

  • House-Smoked MB7+ Wagyu Pastrami & Charcuterie

    Chef Stuart McGill crafts standout charcuterie entirely in-house, featuring melt-in-the-mouth MB7+ Wagyu pastrami and mortadella that set the benchmark for suburban dining.

    Smoked in-house using MB7+ Wagyu, it arrived beautifully presented with whipped cream cheese, confit vegetables and pickles.

    Dan R

  • High-Value Midweek & Set Menu Dining

    The bistro offers exceptional culinary value through thoughtfully constructed set menus, approachable handmade pastas, and premium seasonal dishes.

    The service was friendly and attentive, the food was delicious and the mid week set menu was great value.

    Sophie Imarisio

  • Suburban Bistro Setting with Fine-Dining Calibre

    Sauce Bistro translates the precision, technique, and attentive service of fine dining into a charming, unpretentious neighbourhood bistro.

    Taking the best of high end fine dining expertise, cuisine and customer service and compacting it into a quaint suburban bistro is what exemplifies the Sauce Bistro experience.

    HT C

  • Sommelier-Curated Wine and Japanese Sake Pairings

    Co-owner and Sommelier Misa Ohshige provides expert tableside guidance with an inventive beverage program pairing French and local wines with Japanese sake.

    Misa is extraordinary: thoughtful, precise, and a walking masterclass in wine and sake. Her care elevated the whole night.

    Dave S

  • Warm, Unpretentious Owner-Led Hospitality

    Guests feel genuinely looked after through the warm, attentive, and down-to-earth presence of owner-operators running the floor and kitchen.

    The staff and service is first class all a reflection of the owners who make you feel so welcomed.

    Justin Barlow

  • Bespoke Care for Milestone Celebrations

    The kitchen directly accommodates complex allergies and custom group formats, ensuring memorable gatherings and milestones for friends and family.

    We recently celebrated birthdays here, and the team were so helpful in creating a menu for our group of 15 (they were also happy to cater for a crustacean allergy).

    Anna

Signature dishes and savoury highlights from the kitchen

  • Wagyu Pastrami

    For entrées, the Wagyu pastrami was an easy recommendation and an even easier choice. Smoked in-house using MB7+ Wagyu, it arrived beautifully presented with whipped cream cheese, confit vegetables and pickles.

    Dan R

  • Japanese Inspired Pancetta Pasta

    Fresh, delicious & couldn’t get enough of their Japanese inspired pancetta pasta dish, we ordered it twice!

    Victoria Ding

  • Pork Cutlet

    Choosing a main was no easy task, everything sounded tempting, but I settled on the pork cutlet with fennel, sugar loaf cabbage and hot English mustard. The pork was cooked to perfection, moist, tender and full of flavour.

    Dan R

  • Lamb Shoulder

    Authentic French meal with a lamb shoulder so succulent and some lentils that surprised us all how full of flavour they were.

    Craige Gravestein

Other favorites

Curated drinks, desserts, and accompaniments

  • Lychee Sake Martini

    The lychee sake martini (Haku Vodka, Junmai Daiginjo sake and lychee sake) was beautifully balanced, nicely strong and served ice-cold.

    Dan R

  • Spotted Dick

    Dessert was non-negotiable, especially when I spotted the spotted dick with custard and marinated cherries on the menu. Served warm, it was indulgent, nostalgic and deeply comforting, instantly transporting me back to childhood.

    Dan R

  • Oysters

    Then the chef came out and we discussed my many food intolerances and then produced 2 meals to rave over, especially the Oysters.

    Mary Manderson

  • Sashimi Plate

    We had a couple of cocktails and were given a sashimi plate to taste which was absolutely delicious.

    S Beer

Beyond the menu

Thoughtful hospitality and culinary attention that elevate the neighbourhood bistro experience

  • Direct Tableside Chef Consultation

    Chef Stuart steps directly into the dining room to consult on specific food intolerances and customizes dishes to suit individual dietary needs tableside.

  • Expert Wine & Sake Sommelier Guidance

    Co-owner sommelier Misa offers bespoke guidance across European vintages, organic bottles, and Junmai Daiginjo sake to pair harmoniously with each course.

  • Tailored Celebration & Event Menus

    The culinary team works closely with group organizers to design bespoke group menus, including dedicated allergy modifications for birthday gatherings.

  • Laguiole Cutlery Table Accoutrements

    Table settings are equipped with authentic Laguiole steak knives to ensure effortless dining for mains like spatchcock chicken and steaks.

Before you head over

Practical advice to help you get the most out of your visit to Sauce Bistro.

  • Reserve Early for the 30-Seat Dining Room

    This intimate 30-seat bistro fills quickly; reserve ahead to secure your spot for dinner or celebratory group dining.

  • Start with the In-House Smoked Wagyu Pastrami

    Start your meal with the signature house-smoked MB7+ Wagyu pastrami, served with whipped cream cheese and pickles.

  • Consult Sommelier Misa for Wine and Sake Pairings

    Co-owner and sommelier Misa offers tailored pairings; ask for recommendations across the curated wine and sake list.

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