Dining at LOC, a natural wine bar and restaurant in Adelaide, offers a unique and intimate experience. This establishment operates without a permanent chef, instead hosting short residencies by chefs ready to create multi-course menus using just an induction hob and microwave on a communal table in the dining room—there’s no dedicated kitchen.
The wine list is refreshingly dynamic, featuring only zero-zero wines, which are produced without any additives, including sulfites. This approach, while seemingly straightforward, presents a challenge in delivering high-quality dishes under such constraints. On a recent solo visit, I enjoyed one of my best meals of the year.
The menu, displayed on a chalkboard, is designed for diners to choose a "feed-me" option to sample a variety of dishes. For wine, I opted for a similar experience, letting the staff choose interesting pours for me. Ordering by the glass allows for a style-based selection which simplifies choices for those unfamiliar with specific wine names. Each glass costs A$18, a reasonable price that introduces customers to intriguing wines rather than just the cheapest options.
During my visit, Oswald Barret was the chef, and the meal was exceptional. I started with Tasmanian apple cider paired with Comté—a fantastic combination.
The meal continued with multiple courses including dressed mandarins, oysters, clams with pickles and potatoes, and a hearty beef shin. Though dessert was tempting, I was too satisfied to indulge further.
While this style of dining may not appeal to everyone—particularly those seeking traditional fine dining with white tablecloths—it offers a delightful alternative for those who appreciate creativity and quality in a more relaxed setting. For more information, visit LOC’s website.