Menswear brand Rodd & Gunn will open its second and largest dining, bar and retail concept in Commercial Bay, Auckland, on March 28.
The 380sqm The Lodge Bar & Dining will include a Rodd & Gunn retail offering including apparel, footwear and accessories, as well as a restaurant and bar on the ground floor.
The restaurant’s menu has been designed by Kiwi chef Matt Lambert, known for spearheading the acclaimed The Musket Room in New York, to champion New Zealand’s locally-sourced treasures, according to Rodd & Gunn.
Logan Clarke from Bracu will execute Lambert’s menu as appointed head chef, with the country’s only master sommelier Cameron Douglas in charge of the wine list.
“This concept goes beyond experimental retail – it celebrates the New Zealand lifestyle that is ingrained in our brand DNA,” said Mike Beagley, Rodd & Gunn CEO.
“We want to deliver an authentic and memorable experience, not just through our stores and Lodge Bars but through every touch point.”
Beagley said Rodd & Gunn is excited to continue growing their successful Lodge Bar concept and be part of the progressive Commercial Bay precinct.
The space was designed in partnership by the head of store design Nik Rush and Pennant & Triumph Architects and is an expansion on the brand’s first foray into experiential retail with The Lodge Bar in Queenstown.
Commercial Bay is set to become Auckland’s lifestyle destination precinct and will be home to over 100 retailers. Rodd & Gunn will sit alongside local names and international retailers such as H&M, Dior, Furla, Kate Spade, Sandro and more.