This is The Lodge Bar & Dining, a contemporary New Zealand dining venue connected to the Kiwi clothing label Rodd & Gunn, focused on seasonal produce-driven dishes with an upscale casual format.
The fit-out carried a warm and sophisticated atmosphere, with pale seating softened by light-toned sheepskins and blankets that reinforced the lodge-inspired aesthetic.
The menu centres on refined presentations of premium New Zealand ingredients.
Pineapple & Rosemary Mocktail ($16.00)
The drink came together as a lightly aromatic fruit-and-herb mocktail served in a wine glass.
Initial contact delivered fragrant rosemary aromatics ahead of the pineapple component, with the herb remaining highly prominent through the nose before each sip. The pineapple profile opened crisp, fruity, and refreshing. Through the mid-palate, vinegar acidity became increasingly apparent, contributing a puckering sharpness that shifted the drink closer towards a shrub-style beverage profile. Texture remained clean and light throughout, though the pineapple component itself lacked depth or layered fruit character beyond the acidic brightness. Finish resolved into lingering vinegar acidity and herbal rosemary notes. Aftertaste carried residual tartness alongside piney herbal aromatics.
Wild Wapiti Deer, Maple Carrot Purée, Beetroot, Blackcurrant ($45.00)
Initial contact delivered a well-developed crust surrounding tender deer meat cooked evenly to medium-rare. The venison remained notably clean in flavour without overt gameiness, likely assisted by the lean tenderloin cut. Through the mid-palate, earthy and dark fruit components developed around the meat. The blackcurrant introduced tangy acidity that sharpened the sweeter earthiness of the beetroot and maple carrot purée, while crisp kale leaves added structural contrast against the soft meat texture. Texture combined the tender venison with smoother vegetable purées and crisp greens, resulting in a controlled and balanced plate. Finish resolved into lingering earthy sweetness and dark fruit acidity that complemented rather than overwhelmed the venison. Aftertaste carried soft roasted vegetable sweetness alongside mild savoury meat notes.
Confit Duck Pappardelle, Duck Jus, Shallot, Garlic, Mushroom, Parmesan ($45.00)
Initial contact delivered rounded savoury depth from the duck jus, mushroom, garlic, and parmesan, creating an immediately creamy umami profile. The sauce coated the pasta heavily while remaining fluid when served hot. Through the mid-palate, shredded duck contributed soft, almost melt-in-the-mouth texture against the firmer al dente pappardelle, which absorbed the sauce effectively. Texture combined the tender duck fibres with the broad pasta ribbons and creamy sauce, resulting in a cohesive and highly comforting structure. While the duck contributed richness, its flavour was less distinct than expected given the menu positioning, and the quantity of duck itself felt restrained relative to the overall dish. As the dish cooled, the parmesan integrated further into the sauce, increasing both heaviness and salt concentration. Finish resolved into lingering savoury creaminess and parmesan richness. Aftertaste carried residual garlic and umami saltiness alongside buttery pasta coating. Overall, cohesive but increasingly heavy over time.
Duck Fat Roasted Potatoes ($16.00)
The dish came together as a crisp roasted potato side with rosemary seasoning.
Initial contact delivered an immediate crunchy exterior that fractured into a fluffy interior with strong textural contrast. Duck fat richness provided deep savoury weight without excessive greasiness. Through the mid-palate, rosemary introduced a subtle piney herbal quality that lifted the richness of the potatoes effectively. Texture remained consistently crisp externally while the interior stayed light and aerated. Finish resolved into lingering savoury duck fat richness and herb aromatics. Aftertaste carried rosemary and roasted potato sweetness.
Roasted Root Vegetables with Parsnip, Carrot, Red Onion and Beetroot Finish with Orange & Honey Glaze ($18.00)
Initial contact delivered concentrated sweetness from the roasted root vegetables, with caramelisation providing much of the flavour impact even before the glaze became prominent. Through the mid-palate, the orange and honey glaze added light citrus sweetness without significantly altering the overall earthy profile. Texture combined softened roasted vegetables with caramelised edges, resulting in a warm and cohesive structure. Finish resolved into lingering sweetness and roasted earthiness. Aftertaste carried mild honey glaze and softened vegetable sugars.
Overall, a contemporary New Zealand dining venue defined by refined earthy flavour structures and polished presentation, though pricing exceeds the depth and generosity delivered on the plate.
The Lodge Bar & Dining is located at Commercial Bay, 7 Queen Street, Auckland 1010, New Zealand.