14 High Street
organic butter // rye, white, sourdough
Torquay for the weekend, on such short notice, Loam was booked a good 6-8 weeks out. Right off Hamilton Highway, a bright dining room at lunch. We went with the eight-course tasting menu, tacking on an extra course that was on the five-course.
beetroot gel // green tea cloud // trout mousse
Shiny cool earthy beetroot gel, with a caramelised onion crisp and heady parmesan, both grated & crisp.
A soft pillowy cloud, nutty from the sesame seed, of sweet & savoury.
Balsamic pearls nestled in creamy trout mousse, with a cracker of the sea.
kingfish, konbu, apple, rice, wild rice
A promising start, this was gorgeous to behold. Paired with a spanish wine, refreshing, not unlike a Riesling. Fresh kingfish, black & white sesame & light rice puffs, a warm dish, with a clear konbu consomme gel. With white apple crisps & delicate garlic blossoms. Each mouthful as precious as it looks.
trout, cucumber, daikon, avocado, lime
The cool clean cucumber ribbons & pearls tempered the citrus cured trout nicely, with a saltier edge, sleek & oily, with the roe. Held together by the creamy avocado mousse. Paired with a fruity Austrian wine.
snapper, rye, chicken, mussels, red peppers
The snapper, drier than we hoped, with crisp golden skin. The mussels were gorgeously soft & fresh of the sea. A cream of chicken buttermilk foam, a skeleton of crisp bread & sweet bursts of capsicum - a dish clumsier than the others.
chicken, scallop, corn, faro, asian mushrooms
The chicken, moist with a crisp skin, with a creamy sweet corn puree & scallops.
western plains pork, pumpkin, fennel, yoghurt
The pork - as divine as it looks, with a crisp golden coat, luscious fat, and a piece of crumbed gelatinous pig’s ear. Pork & pumpkin, a fondant & a puree, sweet & velvety, both broad on the palate.
From fish, to chicken to pork. No stone left unturned, beef & duck follows tomorrow.
The start to our afternoon was the most promising, while the others never quite hit the same highs as the kingfish & the trout.
duck breast, pearl barley, mustard, hazelnuts, raisins
Tinged pink, the succulent duck - perfectly summed by its counterparts. The earthiness of the grain, the nuttiness, the smokiness from the lardo - a shiny glaze, the sweet stickiness of the raisins.
sher wagyu rump, asparagus, onion, gnocchi
The rump, grade 9, tender yet crisp from the sear, with a creamy parmesan gnocchi & sweet caramelised onion puree.
lavender parfait, tapioca, pandan, mandarin
The lavender parfait, creamy & fragrant, with segments & syrup of mandarin, shards of meringue, pandan tapioca pearls & fluffy white honey clouds.
manjari chocolate, citrus, campari
Textures of chocolate - puffs, a rich mousse & clusters with hazelnuts, small tart raisins & aerated orange.
macarons & jubes
The blood orange jubes were soft gels dusted in sugar.