The Loch & Quay has long been renowned for its commitment to showcasing the finest regional cuisine. From the moment guests step into our elegant waterfront dining room, they are immersed in a culinary journey that celebrates the flavors and traditions of our coastal community. Our talented culinary team, led by Executive Chef Leyla Farrell, is constantly innovating to bring new and exciting dishes to the table, all while honoring the rich heritage of our local food systems.
Regional Cuisine
Signature Local Specialties
At the heart of the Loch & Quay experience are the signature dishes that pay homage to our region’s distinct culinary identity. Take, for example, our famous Seared Scallops with Pea Purée and Lemon Beurre Blanc. Sourced from the pristine waters of the nearby Quay Inlet, these tender sea scallops are treated with the utmost care, seared to perfection and paired with a silky pea purée and a bright, velvety lemon beurre blanc. It’s a dish that embodies the essence of our coastal locale, showcasing the bounty of the sea in a truly refined presentation.
Another regional standout is the Lamb Shepherd’s Pie, a reinterpretation of the classic comfort food that has been a staple in local households for generations. Our version features succulent, slow-braised lamb from a family-owned farm just outside the city, layered with aromatic vegetables and a creamy potato topping. It’s a heartwarming dish that pays homage to the agricultural heritage of our region, delivering a taste of tradition in every bite.
Innovative Dish Concepts
While we honor the past, our culinary team is also constantly pushing the boundaries of regional cuisine. One such example is the Sorghum-Glazed Duck Breast with Roasted Root Vegetable Medley. Here, we’ve taken the humble duck and elevated it with a sweet-and-savory glaze made from locally produced sorghum syrup, a versatile sweetener with deep roots in our region’s agricultural history. The duck is paired with a vibrant array of roasted root vegetables, including heirloom carrots, parsnips, and rutabaga, all sourced from nearby farms.
Another innovative offering is our Foraged Mushroom Risotto, a seasonal showstopper that celebrates the bounty of our local forests. Our chefs work closely with a cooperative of expert foragers to source a rotating selection of wild mushrooms, including prized chanterelles, earthy morels, and the elusive lion’s mane. These precious ingredients are then meticulously incorporated into a creamy, umami-rich risotto, finished with shaved Parmesan and a drizzle of truffle oil.
Culinary Innovation
Ingredient Spotlight
At the Loch & Quay, we are committed to showcasing the finest local and regional ingredients, and our menus reflect this unwavering dedication. Each season, our chefs work closely with artisanal producers, family farms, and foragers to source the freshest, most flavorful ingredients available.
Take, for instance, our Rhubarb Pavlova with Elderflower Cream. Rhubarb, with its vibrant, tart flavor, is a quintessential springtime ingredient in our region, and our pastry team has elevated it to new heights. The crisp, airy meringue is topped with a vibrant rhubarb compote and a lush elderflower-infused whipped cream, creating a harmonious balance of sweet, tart, and floral notes.
Another standout is our Grilled Swordfish with Charred Corn Salsa. Sustainably caught by local fishermen, the swordfish is simply seasoned and grilled to perfection, then paired with a vibrant salsa made from sweet, just-picked corn, zesty lime, and fragrant cilantro. It’s a celebration of the bountiful summer harvest, showcasing the exceptional quality of our regional produce.
Presentation and Plating
At the Loch & Quay, we believe that the dining experience is not just about the flavors on the plate, but also the visual aesthetics that captivate the senses. Our chefs meticulously craft each dish, paying close attention to the interplay of colors, textures, and thoughtful plating techniques.
Take, for example, our Roasted Beet Salad with Goat Cheese Mousse. The jewel-toned beets, roasted to perfection, are artfully arranged on the plate, their vibrant hues complemented by the creamy, tangy goat cheese mousse and a scattering of toasted walnuts. The result is a visually stunning dish that invites the diner to savor each component, both with the eyes and the palate.
Another standout presentation is our Duck Confit with Balsamic-Roasted Figs and Crispy Polenta. The rich, succulent duck leg is nestled atop a bed of creamy, golden polenta, surrounded by the sweet, caramelized figs and a drizzle of balsamic reduction. The interplay of textures – the crisp polenta, the tender duck, and the jammy figs – creates a truly sensory experience that delights the eye and the palate.
Dining Experience
Atmosphere and Ambiance
At the Loch & Quay, we strive to create a dining experience that is as memorable as the food itself. Our elegant dining room, with its floor-to-ceiling windows overlooking the shimmering waters of the Quay, sets the stage for an unforgettable culinary journey.
The sophisticated yet inviting décor, designed by acclaimed local designer Amelia Sinclair, seamlessly blends modern elegance with nods to our coastal heritage. Warm, natural materials like reclaimed wood and polished stone are juxtaposed with sleek, contemporary furnishings, creating a refined yet cozy ambiance that puts diners at ease.
Our attentive, well-trained service team is dedicated to ensuring that each guest feels welcomed and cared for, from the moment they step through our doors. With their extensive knowledge of our menu and wine list, they are poised to offer thoughtful recommendations and attentive, discreet service that elevates the overall dining experience.
Culinary Tourism
The Loch & Quay has long been a destination for discerning diners and culinary enthusiasts seeking an immersive taste of our region’s rich food culture. Throughout the year, we host a variety of special events and gastronomic experiences that celebrate the bounty of our locale.
One such highlight is our Harvest Feast, an annual autumn celebration that showcases the season’s finest produce. Our chefs collaborate with local farmers, foragers, and artisanal producers to craft a multi-course menu that truly captures the essence of the region, from wood-fired root vegetables to cider-braised pork belly. Guests are invited to mingle with the producers, learning about the unique stories and techniques behind each ingredient.
For those seeking an even more intimate culinary journey, we offer exclusive Chef’s Table experiences, where diners can enjoy a behind-the-scenes look at our kitchen’s inner workings. Our chefs guide guests through a specially curated, multi-course tasting menu, sharing the inspirations and techniques that have shaped each dish. It’s a truly immersive and unforgettable way to connect with the local food culture.
Sustainable Food Systems
Local Food Sourcing
At the Loch & Quay, we take great pride in our commitment to supporting local and regional food systems. Our chefs work closely with a network of trusted farmers, fishermen, and artisanal producers to source the finest, most sustainable ingredients available.
Take, for instance, our partnership with Birchwood Farm, a family-owned operation just 20 miles outside the city. Here, we source a variety of heirloom fruits and vegetables, including the juicy, sun-kissed tomatoes that feature prominently in our seasonal dishes. By establishing these direct relationships with local growers, we are not only able to guarantee the freshness and quality of our ingredients, but also to support the livelihoods of our community’s food producers.
Our seafood program is similarly focused on regional sustainability. We work exclusively with local fishermen who employ responsible, eco-friendly fishing practices, ensuring that the ocean’s bounty is harvested with care and respect. This commitment is exemplified in dishes like our signature Seared Scallops, as well as our seasonal Grilled Swordfish, which highlight the exceptional quality and flavors of the Quay’s pristine waters.
Environmental Responsibility
Beyond our dedication to local sourcing, the Loch & Quay is also committed to operating in an environmentally responsible manner. From our energy-efficient kitchen equipment to our comprehensive recycling and composting programs, we strive to minimize our environmental impact at every step of the way.
Our chefs also work tirelessly to reduce food waste, repurposing trimmings and scraps into unique dishes and components. For example, the aromatic vegetable scraps from our Lamb Shepherd’s Pie are transformed into a flavorful vegetable stock, which is then used as the foundation for our Mushroom Risotto. This circular approach to ingredient utilization not only reduces waste, but also allows us to extract the maximum value from every component.
Additionally, we have taken great strides to ensure the sustainability of our packaging and service ware. All of our to-go containers are made from compostable, plant-based materials, and we have eliminated single-use plastics wherever possible. Our commitment to eco-friendly practices extends even to our cocktail program, where we incorporate sustainably-sourced spirits and mixers into our innovative libations.
At the Loch & Quay, we believe that our responsibility to the environment is just as important as our commitment to exceptional cuisine. By embracing sustainable practices and supporting local food systems, we strive to create a dining experience that is not only delicious, but also thoughtful and regenerative.
The Loch & Quay is more than just a restaurant – it’s a celebration of the vibrant food culture that defines our region. Through innovative dishes, immersive dining experiences, and a steadfast dedication to sustainability, we aim to offer our guests a truly unforgettable taste of the local terroir. Whether you’re a lifelong resident or a first-time visitor, we invite you to join us on this culinary journey and discover the rich flavors that make our community so unique.