The Lodge Bar

By Cuisine3 Minutes
June 21, 2021By Cuisine

IN BRIEF

A restaurant that has it all, serving food that can be casual yet sophisticated on Auckland’s revamped waterfront.

WHY CHOOSE THIS RESTAURANT?

The kitchen serves well-conceived dishes that range from some spectacular snacks through to an impressive offering of dry-aged steaks, accompanied by a drinks list that includes original cocktails and some seriously good wines.

ABOUT THE FOOD

Don’t miss the exquisite oysters, including an outstanding beer-battered version. The chef also weaves his magic into the pretty little fish and chips snack – ever-so-fresh cured snapper sitting on a layer of paper-thin crisp batter with tartare and herbs. The entrées are well designed, forming a fitting prelude to hearty main courses of juicy beef and pork, delicate fish and pasta. It’s rare to see a steak looking as pretty as a picture, but the Scotch fillet steak with its topping of delicate baby onion cups filled with rich jus was almost too beautiful to cut into.

ABOUT THE CHEF

Matt Lambert earned a Michelin star at the Musket Room in New York, the toughest of all food cities. This wunderkind from Auckland’s west is now permanently back home, cooking up even more of the fantastic produce he successfully showed off to his NYC audience. He has a light, playful approach to food, presenting plates that taste as sublime as they look.

ABOUT THE TEAM

A slick team of experienced staff work professionally to make this a memorable dining experience. There’s plenty of assistance with the wine, and individual glasses are poured fresh with Coravin technology.

OF NOTE

Hungry and rushed diners can order up the Lodge Bar’s magnificent burger or snacks at any time and eat at the bar or outdoors. Equally, the protein-focused menu suits special- occasion diners, families and corporate guests in the more sedate dining area.