Rodd & Gunn brings its sharp style to Melbourne’s newest bar

Rodd & Gunn has unveiled the first phase of its new global flagship on Little Collins Street, Melbourne, and its new bar component, The Cellar, puts cocktails at the centre of the experience.

The bar opened last Friday, 3 October on the lower-ground and brings together fine dining, craft cocktails and a retail experience under one roof. The venue is being pitched as a refined, immersive space where food, wine and mixology take equal billing.

At the centre of the new venue is a first-of-its-kind Cocktail Laboratory, created by acclaimed Melbourne bartender Matt Bax, best known for Bar Americano. Designed as both a creative workshop and service hub, the Lab is fitted with specialist distillation and infusion equipment that lets Matt and his team push the limits of flavour and technique.

Matt said: “The Laboratory allows us to explore and refine ideas without compromise. We can distil mandarins at the height of the season, test new vermouth blends or create infusions that add depth in unexpected ways. Here, cocktails are not an afterthought, they sit at the very centre of the experience.”

The result is a drinks program that moves seamlessly between the classic and the experimental. The menu includes a house-made Limoncello Margarita featuring Tequila and Mezcal, a seasonal Spritz distilled from mandarins and Prosecco, and a Mocha Martini that delivers a velvety finish. Each drink is designed to complement the Italian-inspired food menu from Michelin-starred Executive Chef Matt Lambert and Head Chef James Evangelinos.

Lambert says his approach is about simplicity and precision rather than reinvention. “It’s not about reinventing tradition, but about consistency, respect for produce, and creating dishes that feel both primal and luxurious,” he said.

“For me, success is when the food feels effortless – where a plate of pasta or a glass of wine can carry as much weight as a ten-course menu because it’s made with care, balance and a sense of place. That’s what we’ve tried to capture in the Cellar.”

The venue’s wine program, curated by Master Sommelier Cameron Douglas, adds another layer to the Cellar’s bar credentials. Cameron’s list showcases both local Victorian producers and boutique New Zealand wineries, while the in-house Rodd & Gunn Wine Collection introduces the brand’s own label, featuring varietals from Central Otago, Hawke’s Bay and Marlborough.

“Wine is memory, it’s connection, it’s discovery,” Cameron said. “Every glass at The Lodge carries a sense of place, whether it’s the vineyards of New Zealand or the terroir of Victoria.”

With its emphasis on craftsmanship and experimentation, The Cellar aims to establish itself as a destination for Melbourne’s cocktail and wine community, blending fashion, hospitality and innovation in equal measure.

The Rodd & Gunn Cellar Retail & Caffetteria and Rodd & Gunn retail store is now open, with the Members’ Bar and Dining Room set to follow in early November.