Loam in October
Olive Mill Shop below Loam Restaurant
A different season, a different menu, feel and sensibility.
I know it’s only been 8 months, but I’ve made the long drive back here, this time with dad and mum. It’s their first tasting menu experience, and such a good place to start.
Loam creates a menu based on the seasons and what’s available around the region, so you get something different every visit. These are the ingredients that’s available in October, and the words in black are the ingredients that will be used in the kitchen on that day. Just tell the staff what ingredient disagrees with you and it won’t appear in your meal. Everything else will be in the hands of the kitchen, who will decide the menu for you as a surprise.
You could see this as more of a photo post rather than an actual review. Just let it be known that dad and mom loved their experience here. If you want to see a more in-depth write-up of Loam, then read about my visit in February.
I hope you’ll enjoy the food porn.
Burntwood butter, juniper, seaweed | Zeally Bay Wholewheat Sourdough
Amuse Bouche of salt & vinegar ‘chips’, salmon jerky, balsamic shortbread
Pickled asparagus, curdled milk
Yellow-eye mullet, bread sauce, wild garlic, celery
Smoked eel, celeriac, dill, pickled radish
Broccoli heart, fermented millet, giant red mustard leaf
Chestnut beef, yolk, squid, chervil
Chicken wing, shitake, kohlrabi, scallop
Quickes clothbound cheddar, pickled beetroot
Apple, Sichuan pepper, walnut, mint
Honeycomb, quinoa paper, meyer lemon, ‘mystery’ ice cream
Lemon curd tartlets