Gunn News

Another staple of The Lodge Bar’s food offering is our tortellini. House made fresh pasta enriched with eggs is a luxurious vessel for our fillings which change by the season. During cooler months we feature an earthy puree of parsnip whilst in the warmer months spring peas make an appearance.

Households around the world have jumped headfirst into crafting their very own sourdough, given the opportunity of working from home during lockdowns and shelter-in-place orders.

Probably the best-selling dish at The Lodge Bar, our spaghetti with pork ragu evokes comfort and familiarity. There is no better experience than enjoying this pasta on a cold winter’s night, situated in one of The Lodge Bar’s corner banquets with a glass of Central Otago’s finest in hand.

At Rodd & Gunn, New Zealand’s untamed beauty and rich culture never fails to inspire us. While travel is difficult at the moment, we can still appreciate all that New Zealand has to offer. That’s why we’ve compiled a list of “must-do” locations.