The ever-popular coastal town of Lorne is shaping up to be the must-visit spot for foodies with the addition of David Moyle’s new restaurant, the Clam.

Inspired by breezy beach shacks and surf vibes, the Clam will bring hand-cut chips, fish sandwiches, fresh briny oysters and plenty of wine to the shorefront at the former Jetty Road Brewing site.

Moyle’s plan to tap into Lorne’s ’60s hippie heyday won’t be much of a stretch, as he’s relocating from a five-year stint in Byron Bay where he was Chief of Food across local favourites Harvest, Barrio, and Sparrow Coffee.

The project is a collaboration with creative director George Barnes, with whom Moyle opened the Salty Mangrove in NSW in September to great reception.

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The wine list will be curated by Blackhearts & Sparrows and a rotating line-up of food vendors will be hand-picked by Moyle, including dumpling house ShanDong Mama.

The Clam will open in phases, initially in early January with a few food vendors and a bar servicing the 120-seat deck while the kitchen and interiors undergo a refurbishment. The beach shack vibes carry on with orders taken at the counter and sandy feet encouraged.

Moyle’s full menu will be revealed mid-2024 once development is completed, until then the roster of crowd-favourite restaurant pop-ups will keep the locals happy.

The Clam will open in early January.

The Clam
82-84 Mountjoy Parade, Lorne
@theclamlorne

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