Rodd & Gunn The Lodge Menu

Rodd & Gunn The Lodge occupies a lakeside position at the foot of Rees Street, with Lake Wakatipu and the surrounding peaks filling the outlook. The restaurant first opened in 2016 and has since been extensively redesigned, adding an expanded kitchen and bespoke bar while retaining the brand's oak floors, leather armchairs and fur throws. Large openings toward the water keep the polished interior connected to Queenstown's landscape.

The current menu begins with concise plates that suit the bar as readily as the dining room. Market oysters are offered with lemon or sharper seasonal dressings, while house sourdough comes with whipped garlic butter. Playful fish-and-chip bites and meat pie croquettes sit beside wagyu tartare, citrus-cured Ora King salmon, fried calamari and baked camembert, giving a table several ways to build a shared opening course.

Pasta and carefully sourced proteins carry the meal forward. Cacio e pepe, lamb shoulder ragù and parsnip tortellini offer contrasting styles, while zucchini and basil risotto provides a vegetable-led alternative. Main dishes move through market fish, grilled Fiordland wapiti and Lake Ohau beef to a ribeye on the bone with steak jus and confit garlic. Local cheeses can follow before sticky toffee pudding or passionfruit pavlova.

Wine is part of the restaurant's design rather than an afterthought, with a list curated by Master Sommelier Cameron Douglas to sit alongside the New Zealand produce. Monday steak night gives that pairing a fixed progression of sourdough, cacio e pepe, New York strip and passionfruit pavlova. On other evenings, the combination of cocktails, smaller plates and full mains lets The Lodge work as either a lakefront drink stop or a complete dinner.

Address: Lakeside, 2 Rees Street, Queenstown 9300, New Zealand

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