The Lodge Bar

"hidden behind Rodd & Gunn The executive chef is Matt Lambert, a New Zealander who primarily made his name in New York at his restaurant The Musket Room (which, it must be said, had a Michelin star from 2013 to 2020). Lambert’s food, at its best, is hearty and bold. Enlivening oysters with horseradish ice, and indulgent tartare tarts. Thick sauces and bold spices. Big steaks cooked in the Josper charcoal grill (which claims to be the hottest indoor grill on the market). Sides you shouldn’t finish but can’t stop picking at. The centrepiece dish is steak — a grain-fed Black Angus rib-eye served with peppercorn sauce, black truffle and literally all the sides, and at $195, it probably feeds a whole family/workplace. We’d certainly love to give it a try. metro top 50"