One of the best ways to make the most of the idyllic nature up here is to find a place that serves up something amazing to eat, and the highly awarded restaurant at Spicers Clovelly Estate is just the place for this.
The Long Apron was recently crowned with two Chef Hats in the 2014 and 2015 Queensland Good Food Guide, two chefs hats in the 2015 Australian Good Food and Travel Guide Chef Hat awards and is ranked in the Top 100 Restaurants in Australia by Gourmet Traveller.
Basically, it specialises in noms.
The Long Apron is open for breakfast and dinner 7 days a week, and lunch on Friday and Saturday. We kicked off the big day with breakfast in the sunshine.
- Fresh Fruit
- Fresh Pastries
- Seasonal Fruit Smoothie
- Sonoma Muesli, Seasonal Fruit, Berry Compote, Kenilworth Natural Yoghurt.
All ingredients were regionally sourced, with the smoothie packed full of juicy local berries.
We had ordered the muslei as a dish to share between three of us, seeing as we were meant to get into bridesmaid/wedding dresses later that day, and there was another round of hot breakfast to come still. Rather than just give us three spoons as we expected, we were each presented with our own little glass with a 1/3 serving of the muesli which was lovely!
- Sautéed Mushrooms, Avocado, Goats Cheese, Sourdough & Almond Dukkah.
- Smoked Salmon, Capers, Asparagus & Scrambled Eggs.
The mushrooms and avocado were a great example of fresh, local produce as they were just plain tasty. The rich blobs of goats cheese melted in your mouth as well.
I loved the generous serve of smoked salmon which went brilliantly with the asparagus and creamy scrambled eggs.
We were treated to:
- Roasted Duck, Berries, Nuts and Sherry Vinegar Reduction
- Medium Rare Roasted Black Angus Sirloin, Sauteed Mushrooms, Caramelised Shallot, Spinach and Pomme Pureé
- Violet Crumble- Chocolate Mousse, Honeycomb, Crystallised Violet Ice Cream
Our duck entrée was cooked beautifully with a crispy skin but still moist and pink on the inside. It went well with the sweet berries and had a great contrast of textures with the nuts.
The sauce on the sirloin was just amazing- I could have eaten a bowlful of it. Again the meat was cooked brilliantly and the I loved the rich, buttery mashed potatoes (sorry- pomme pureé).
For dessert, our deconstructed violet crumble plate was a winner. The ice cream was delicately flavoured and again gave a nice mix of textures to the crispy honeycomb. The chocolate mousse was light and bubbly but still really chocolatey.
With such amazing food on offer from The Long Apron, it could be worth turning your getaway into a full-blown holiday... just to make sure you try out both the breakfast and dinner menus of course.