But New Zealand fashion label Rodd & Gunn has opened a hybrid enterprise where a clothing store seamlessly blends with The Lodge Bar & Dining, which rambles about a beautifully converted two-level Queenslander. With lashings of American oak, wool rugs, tan leather and brass touches, the light and appealing decor spreads across multiple spaces.

On the food front, Michelin-backed executive chef Matt Lambert and head chef James Evangelinos have devised a substantial offering, with a “shells menu” opening with oysters served four ways and crustaceans including prawns cooked in eucalyptus.

This is in addition to the menu proper’s seven entrees, such as a salad of king prawns perched amid a mix of jewel-toned citrus on a bed of stracciatella; and 10 main courses including lamb loin, duck and soft, hand-cut fettuccine with blue crab pieces, sea urchin butter and bottarga adding layers of flavour.

Staff are willing, with a mix of experience. It’s easy to imagine patrons embracing the multi-use concept, perhaps picking up some trousers on the way to imbibing a rose gold negroni.

To read our full list of reviews for Queensland, head here.