The new eating room is the cherry on high of the New Zealand style label’s world flagship.
The Lodge Dining Room is the cherry on high of the New Zealand style label Rodd & Gunn’s four-storey world flagship in Melbourne. The precinct features a shiny retail shopfront on Little Collins Street and beneath it the Cellar & Caffetteria, the subterranean wine bar and bottle store with cocktails curated by Matt Bax (Bar Americano) and a snackable, shareable Italian menu.
The Dining Room incorporates not solely the restaurant, however a moody bar one stage down, additionally helmed by Bax. Chef James Evangelinos is providing a menu that focuses on technique-driven, French-influenced fantastic eating with principally basic flavours. Meals begin with the old-school European hospitality of complimentary bread, that includes a number of bakes of the day centred round a lofty brioche loaf glazed in caramel.
The $75-a-head fruits de mer is basically a table-blanketing seafood course, a choice of uncooked and creatively cooked bites similar to moreish abalone croquettes. Beyond, discover gently poached Shark Bay scallops with charred white asparagus and a liquid-nitrogen-charged almond dressing spooned on tableside. Sweet marron is served in a carefully flavoured marron bisque alongside a roulade of summer season squash.
Mains embrace an ember-roasted kohlrabi dish with wild greens and a pecan emulsion, and a deconstructed bouillabaisse the place roasted bass grouper is the star. Finish with the handcrafted chocolate bons bons. Diners can order a la carte or select from a three-course prix fixe for $145, or six- or nine-course tasting menus for $155 and $255 every.
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