Drinking Melbourne is the weekly newsletter from drinks writer Fred Siggins, unpacking what’s happening in Melbourne’s bars (and what you can learn from them), sent every Tuesday to your inbox. Get on the list here.
In this newsletter:
- What to expect from the second floor Member’s Bar, - the drinks offering on all three floors
- How the striking house Aviation — served with a cloud — is constructed
- A new rooftop bar for Melbourne
- Nominations and awards submission season kicks off
The new Rodd & Gunn outlet on Little Bourke Street in Melbourne’s CBD is actually more about hospitality than it is retail. Its four levels comprise a large cellar wine bar, a retail shop on the ground floor, a members’ bar on level two, and a full-service restaurant on level three. Each has its own vibe and its own drinks list, developed in partnership with Melbourne’s enigmatic artist and cocktail creative Matt Bax (Der Raum, Bar Americano).
“The drinks in The Cellar are designed to complement the Italian food offering, so Negronis and Limoncello Margaritas,” Bax says over email. “The Member’s Bar is where we flex our creativity — it’s rooted in tradition but explores different presentations, textures and aromas beyond your standard drink.
“And then the Dining Bar will be classic, all about showcasing the best artisanal spirits and produce of New Zealand.”
In The Cellar, the cavernous space is lined with shelves and fridges offering all manner of wines for sale by the bottle. Behind the bar, a window peaks into the ‘cocktail lab’ — is essentially a room off the kitchen dedicated to cocktail prep. “We’ve created a dedicated creative space where we can distil, infuse and play without distraction,” Bax explains. “Having a space clear of service and filled with equipment that most bars could only dream of is a huge advantage.”
Up on level three, the gorgeous art deco architecture of this 100-year-old building is on full display in The Lodge Dining Room, high ceilings and towering windows illuminating stunning 1920s tilework. At the end of the room, a huge smoky mirror backs the black marble bar, its shelves lined with cut-glass decanters instead of branded bottles. Up here, the cocktails skew classic, with Champagne Cocktails, Whisky Sours and Mojitos sticking close to traditional formulas, but with nods to Rodd & Gunn’s Kiwi origins in the form of spirits from New Zealand.
Despite the impressive physical presence of the Dining Room Bar, cocktail wise, the real magic happens one floor below in The Lodge Member’s Bar.