Other Published Opinions
The Age Good Food Guide 2013 Score: 16.5/20
Gourmet Traveller 2013 Australian Restaurant Guide Score: 2 Stars "A delicious sense of reverent calm prevails at Loam, where the view extends past olive groves across the Bellarine Peninsula. Much of what grows out yonder turns up in complex, shape-shifting dishes that use unusual, often foraged ingredients"
Age Good Food Guide 2013 Score: 16.5/20, Two Hats
Sydney Morning Herald Food Food Guide 2012
Gourmet Traveller 2012 Australian Restaurant Guide Score: Two Stars "The best regional restaurants exude a sense of place, and on that count alone. Loam sits with the top of the pack. The comfortable, simple dining room affords a brilliant view of olive groves, farmland and distant Swan Bay, while the "menu" - really a list of ingredients that will feature in two, four, seven or nine courses (your choice) keeps an emphasis on the locally sourced and foraged"
Age Good Food Guide 2012 Score: 16/20, 2 Hats
The Age Larissa Dubecki, 9 April 2011 Read full review ...
Age Good Food Guide 2011 Score: 16/20, Two Hats
Sydney Morning Herald Good Food Guide 2011
Gourmet Traveller 2011 Australian Restaurant Guide Score: ** "Loam is one of the most exciting restaurants to open in Australia in the past 12 months. Sitting amid an olive grove in an unassuming but comfortable building with superb rural and maritime views, it combines owner/chef Aaron Turner's love of local produce and his affinity with the philosophies he acquired from working in places such as Copenhagen's Noma to often spectacular effect"
Herald Sun Marinella Padula, "the centrepiece of the sparsely furnished dining room is a table laden with the kitchen garden's latest crop ... not everyone's a gastro-tourist and Loam hasn't forgotten its home crowd. The restaurant's semi-alfresco cafe serves more informal fare such as cauliflower and stinging nettle soup"
Herald Sun 02-03-10 Score: 16/20 "Loam divides in two. In the main dining room, overlooking Swan Bay. Turner crafts beautiful, intricate dishes informed by his journeys through European kitchens. You might find suckling pig with pan-seared canteloupe, goats curd and fennel- pollen"
The Australian John Lethlean, 22-01-2010 Score: 8/10 "Rasising the bar for regional Australia"
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