Rodd & Gunn unveils final stage at Little Collins Street
Rodd & Gunn has revealed the final stage of its global flagship at 280 Little Collins Street, completing a four-level destination that blends retail, dining and design in the heart of Melbourne’s CBD. The opening of the Member’s Bar and The Lodge Dining Room marks the final chapter in the brand’s most ambitious project to date.
Opening on Thursday, 20th November 2025, the new spaces sit above the flagship retail floor, inviting guests to move through the building vertically. Meanwhile, the journey begins below ground at Cellar Caffetteria before rising through fashion, cocktails and dining. As a result, the building now offers a fully immersive hospitality experience under one roof.
“This flagship represents everything Rodd & Gunn stands for, craftsmanship, connection and confidence,” says Mike Beagley, CEO. “Across its four levels, every space has been shaped through the lens of experience. The opening of Member’s Bar and Dining Room marks a new era for the brand.”
A private retreat for loyal members
Positioned on the mezzanine level, the Member’s Bar has been designed exclusively for Rodd & Gunn’s loyalty clientele. The space leans into intimacy, with rich timber panelling, club-style booths and sculptural lighting by Volker Haug. In addition, custom inlay carpets and restrained Deco details reference the building’s heritage without overpowering the room.
Rather than chasing scale, the Member’s Bar focuses on atmosphere and connection. The intention is clear. This is a space created for long-term relationships and regular return visits.
“This is a space built on relationships,” says Josh Beagley, Director of The Lodge Group. “It’s our way of giving something back to the community who continue to shape Rodd & Gunn. The Member’s Bar is for them.”
The cocktail offering plays a central role. Developed through the flagship’s Cocktail Laboratory and led by Matt Bax, the menu champions bespoke classics tailored to each guest. Martinis are engineered to be intensely cold and built to order, while the Forest Forage Martini nods to New Zealand’s wild landscapes. Elsewhere, the house Negroni reflects Bax’s Bar Americano roots, and the R.I.P Frog Club introduces a playful blend of matcha and Champagne.
Small plates are designed to complement the glass in hand. Highlights include heritage pork en croûte with medjool sweetness, confit chicken wings finished with Kampot pepper, and tempura abalone lifted by finger lime.
The Lodge Dining Room takes centre stage
Ascending the heritage marble staircase reveals The Lodge Dining Room, an architectural centrepiece defined by arched windows, hand-laid parquetry flooring and feature lighting by Christopher Boots. The room balances elegance with warmth, creating a setting intended for long lunches, milestone dinners and evenings that unfold slowly.
The menu reflects Rodd & Gunn’s evolution into a lifestyle destination. Developed in collaboration with The Lodge’s culinary team, it focuses on produce-driven dishes shaped by technique, seasonality and restraint. As a result, the offering feels aligned with Melbourne’s dining expectations while retaining a distinct sense of identity.
Starters showcase coastal clarity, including Shark Bay scallops with white asparagus and green almonds, alongside sweet water marron folded through a summer bisque. Smoked Victorian eel with new season tomatoes introduces a nostalgic note, while quail galantine layered with foie gras and Lark Whisky jelly speaks to classic dining traditions.
Mains bring the focus closer to home. Great Ocean Road duck arrives with beetroot, radicchio and long pepper, while a Bass Grouper bouillabaisse features prawn, squid and mussels. Desserts follow the same produce-led approach, finishing with caramelised white chocolate accented by lemon myrtle.
A wine list built for discovery
Complementing the kitchen is a wine program curated by Master Sommelier Cameron Douglas. Rather than dominating the experience, the list has been designed to move with it. The selection draws heavily from New Zealand’s benchmark regions, including Central Otago pinot noir, Hawke’s Bay and Martinborough chardonnay, and aromatic whites from North Canterbury.
Australian producers sit comfortably alongside these offerings. Yarra Valley chardonnay and Margaret River cabernet reflect a shared commitment to site and season. Meanwhile, European wines appear with purpose, from Côte des Blancs grower Champagne to Burgundy and Northern Rhône syrah. Together, the list encourages conversation and exploration, focusing on why each wine belongs on the table.
Across Cellar, retail, the Member’s Bar and The Lodge Dining Room, the flagship now operates as a complete experience. Guests can shop, dine, drink and linger, all within one cohesive setting. Every level reflects the brand’s focus on craftsmanship, authenticity and evolution, reinforcing its presence in Melbourne’s city centre.