The Clam is a ’60s-inspired seaside tavern set in the former home of Jetty Road Brewery Lorne. It’s by chef David Moyle (ex-Longsong, Hobart’s now-closed Franklin) and George Barnes (who curated events and music at Fratelli Paradiso, 10 William, Icebergs Dining Room and Bar).

The Clam is a jack-of-all-trades space. You can come by for a snack, linger over a bottle of wine, or grab a drink before heading off to a movie at neighbouring Lorne Theatre. Most of the fun happens on the teal-coloured outdoor deck, which is complete with festoon light bulbs. It’s there that you’ll find food vendor pop-ups and residencies (which have included Melbourne dumpling institution Shandong Mama), roving DJ sets, live music and wines curated by Blackhearts & Sparrows.

Opening the seaside tavern was a full circle moment for Moyle, who grew up in Port Fairy and always dreamt of opening his own place in Lorne. The building, which Moyle believes was once a Pancake Parlour, is open year-round, with a fireplace and cosy corners for the winter months. And its design nods to the town’s recent bohemian history. In the ’60s and ’70s, Lorne was a hub for local artists, musicians, surfers and skiers who embraced counterculture.