Evolving Menu

MUST TRY

SHARING

BREAD
Anchored around Matt Lambert’s yeast-less sourdough starter and an in-house aged buttermilk culture, a combination intensifying in flavour over time, The Lodge Bar offers bread as you will love it.

Enjoy as simple bread and butter or opt for any combination of half a dozen exquisite toppings, highlighting the best of locally sourced ingredients alongside a few superstars of the New Zealand gastronomic landscape.

MEAT LOCKER - AGED RIB EYE
Generous cuts served as the centrepiece of a table to share, the meat locker aged rib-eye’s immediate popularity proved no surprise to the team.

With time spent in the establishment’s own charcuterie cabinet to mature and absorb the smoky salts of its hanging neighbours, this Rib Eye cut is presented pan-seared and oven finished, basted in butter, thyme and garlic and sliced on the plate with the bone.

RODD & DIVER
Antipodean seafood freshness personified, the heroes of our coastline presented by Lambert as nature intended.

Enjoy prawn, oyster, tua tua, and snapper as individually prepared from The Lodge Bar “small plates” menu, accompanied by paua (New Zealand abalone) treated sous vide for six hours with butter.