Chef Aaron Turner's meteoric rise has now culminated in the opening of his newest venture, Loam. A student of the avant-garde culinary sphere, Turner has studied under some of the world's most iconic restaurants, including Copenhagen's Noma (voted best restaurant in the world in the 2010 S. Pellegrino World's 50 Best Restaurants Awards) and Spain's El Celler de Can Roca (another top five in the world).
Returning to his Australian roots, Turner has created a space in Loam where the emphasis is squarely on a menu of regional, seasonal and artisanal delights. Offered four tasting menus, diners are invited to taste their way to culinary nirvana and, at the same time, garner an understanding of chef Turner's broad and deft culinary repertoire.
Daniel Bloom
Open
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Breakfast
Lunch
O
O
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Dinner
O
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Late
Thu-Sun noon-3pm Fri-Sat 6.30pm-11.30pm
Modern Australian
Loam offers four tasting menus a two-course option for $35.00 (lunch only); a four-course option for $60.00; a seven-course option for $90.00; and a nine-course option for $110.00 (dinner only)
Payment accepted: MasterCard, Visa and EFTPOS
Licensed with bar. Wine is available by the glass.
Children's menu
This venue accepts bookings. It is advisable to make a reservation ahead of time. Group bookings are supported.
Seats 35
Outside dining area
Wheelchair access
and wheelchair-accessible toilets
Gourmet Traveller Feature Review - "Aaron Turner’s love of the countryside in which he grew up, combined with his beautifully conceived food, is thrilling diners on Victoria’s Bellarine Peninsula, writes Michael Harden. "
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