CHEF’S TABLE AT THE LODGE BAR & DINING WITH MATT LAMBERT
Acclaimed chef Matt Lambert has returned to New Zealand following an exceptional run in the New York culinary scene. From a young age, Matt was determined to become a chef, starting out with washing dishes before moving onto apprenticeships with renowned New Zealand restaurateurs and respected chefs where he refined his culinary craft and developed a passion for the incredible produce of NZ.
Moving to the USA, his culinary skills strengthened further as he worked on multiple projects. Most notably, opening The Musket Room in New York, where it received its first Michelin star four months later and has consistently retained its star since.
It was during the opening of The Musket Room where a relationship with Rodd & Gunn flourished. The shared passion for New Zealand and ethos of sourcing only the finest produce is self-evident, ensuring a cohesive and productive working relationship forming the bedrock of his cooking philosophy.
As the executive chef, Matt is responsible for all dining menus and kitchen teams, ensuring quality New Zealand produce is prepared and presented to the high standards demanded of not only the Lodge Bar Group, but also of Matt himself. The Lodge Bar & Dining uses only the finest, locally sourced ingredients to create dishes that are approachable, honest and truly reflective of Aotearoa.
This special one-off evening will see executive chef of The Lodge Bar Group, Matt Lambert, present an exclusively curated seven course menu showcasing the absolute best this country has on offer, from the land to the sea.
TERMS & CONDITIONS: Strictly R18. Host responsibility limits apply.
DIETARY NOTE: As this is an exclusive one-off menu specially designed for the evening, dietary requirements are not able to be accommodated.
Details are correct at the time of publishing – subject to change and availability.
Part of Restaurant Month in the Heart of the City