The Long Apron Serves Up a Taste of Summer

Media Release

Spicers Clovelly Estate's renowned in-house restaurant The Long Apron is giving diners a taste of summer with the launch of an inspired new menu.

Hendrick's cured Hervey Bay scallops,
cucumber, heirloom tomato, sesame

The award-winning restaurant at Montville in the Sunshine Coast hinterland has released its summer menu featuring a host of new dishes with fruits, flowers and herbs picked from its garden, as well as locally sourced meats from scallops from Hervey Bay to snails from the Glasshouse Mountains.

The Long Apron, headed by acclaimed chef Cameron Matthews,specialises in an innovative European-inspired menu showcasing fresh and simple local ingredients, an extensive wine list and personalised service.

"Our summer menu is all about keeping things light and fresh at a time when it's hot and humid," Matthews said.

Local squid, lardo di colonatta , ink
cracker and sauce, garden herbs

"The menu is very herb driven and includes lots of things from out in the garden and on the property that we've found while they are in bloom, including wild violets, roses, nasturtium, rosemary and fennel.

"Our aim is to provide diners with an innovative and refreshing menu while showcasing the incredible produce that is available across the south-east Queensland region."

Innovative dishes include Mooloolaba spanner crab with beet embers, buttermilk, dill and Yarra Valley salmon roe; roasted duck breast and liver with coastal honey, pear and nasturtium; and braised Glasshouse snails with roasted leek, morcilla crumble, fennel and apple.

"We've also introduced a new dish featuring cured Hervey Bay scallops served with an heirloom tomato granita to keep it nice and chilled which is very refreshing," Matthews said.

"There is also a new steamed fillet of reef fish with beets and radishes from our kitchen garden, prawns and smoked prawn butter which is a simple dish but again very lovely and fresh.

"Dessert is also a special affair at The Long Apron with one innovative new dish consisting of a salad of fruits and flowers featuring wild violets, roses which we crystallise, elderflower and raspberry sorbet.

"Our dishes change with the seasons, but diners will always find plates that showcase fine produce characterised by flavour, balance and complexity as well as intricate and elegant presentation."

mint sponge, Maleny Guernsy milk sherbet,
choc-mint truffle, green rhubarb jam

The Long Apron has been recognised consistently for its outstanding dining experience. In 2012 it achieved Two Chef Hats and won Regional Restaurant of the Year in the Queensland Good Food Guide.

In 2011 and 2012, the restaurant won Best Prestige Restaurant in Queensland at the Queensland Hotels Association Awards, and received one star and was ranked 94 in The Top 100 restaurants in the country at the 2013 Australian Gourmet Traveller Restaurant Guide Awards.

The Long Apron was also a finalist in the Tourism Restaurants and Catering Services of the recent 2012 Queensland Tourism Awards, while Spicers Clovelly Estate a finalist in the Luxury Accommodation category of the same awards.

The Long Apron is located onsite at Spicers Clovelly Estate, a 10 suite French-inspired guesthouse situated on 22 acres of rolling valley with beautiful gardens and stunning views of the hinterland.

Aspiring cooks can also learn some of the restaurant's culinary secrets at The Long Apron Cooking School, which focuses on French, Italian and Market Food and are held three times a month. The classes offer personalised hands-on experience in an intimate setting for participants of all skill levels.

For bookings call 1300 179 340 . Visit: www.spicersgroup.com.au for more details.