The Long Apron
Tucked away in the beautiful hills of Montville, The Long Apron prides itself on locally sourced produce and fresh, original and beautifully presented cuisine.
Awarded two Chef Hats in the 2014, 2015, 2016 and 2017 Queensland Good Food Guide, two Chefs Hats in the 2015 and 2016 Australian Good Food and Travel Guide Chef Hat awards and ranked in the Top 100 Restaurants in Australia by The Australian Gourmet Traveller, The Long Apron at Spicers, Clovelly Estate continues to deliver European-inspired menus with flair and élan.
Friendly, personal service adds to the relaxed atmosphere and there’s even the opportunity to get together and share a delicious meal as a group over our French Table.
The Long Apron menu has the choice of either the five-course degustation or seven-course tasting menu.
ABOUT OUR CHEF, CAMERON MATTHEWS
Cameron has established a stellar reputation in the tranquil Sunshine Coast Hinterland, with The Long Apron awarded two Chef Hats in the Brisbane Times Good Food Guide from 2014 to 2017, and listed in the AFR Top 100 Restaurants in Australia. Quite simply, it’s one of the finest dining experiences in Australia.
In a career spanning 17 years, this passionate chef has been Head Chef of Simone’s, Executive Chef de Cuisine at Siggi’s Restaurant, Brisbane and Executive Chef of Restaurant Lurleen’s at the Sirromet Winery. He now leads a talented team dedicated to delivering innovative, distinctive food created from local, seasonal produce cooked in a modern European manner with a French accent.
With passionate and skilled culinary teams who have been collaborating and creating non-stop for the last few years, and the recent bounty of produce from our new market gardens and the local region, we feel it is worth celebrating our culinary connection with the land and its producers as well as Australia’s thriving gastronomic scene.
Working closely with local producers, who are considered part of the Spicers family, including a number of farm suppliers who are now working directly with the chefs to create bespoke produce for each season and menu, is a fundamental part of Spicers culinary philosophy. As Spicers is growing its culinary credentials and commitment to sustainability there is now an additional emphasis on home grown produce.