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The Long Apron
There are few dining experiences more distinguished or more cherished than the comfort, warmth and familiarity of classic French Bistro dining.
Our dining
The Long Apron is a destination for meticulously curated, French-inspired cuisine. Menus are driven by seasonal Australian produce, precise technique, and thoughtful restraint.
information
Please note that we aim to keep the menus on our website as up to date as possible. However, our primary endeavour is to provide you with an incredible culinary experience, and because of this our menu does change constantly and what you see here might not be the same exact same menu as what you will experience in the restaurant. We welcome you to call us to find out more about the current offering
opening times
Breakfast: 7 days, 7.30am-9.30am
Lunch: Friday to Sunday, 12pm-2pm
Dinner: 7 days, 5:30pm–8pm
Direction
Please note that there will be a 10% surcharge on food and beverages on Sundays, and a 15% surcharge on public holidays.
Getting here
The Long Apron is located at Spicers Clovelly Estate, Montville Queensland
Parking
Due to the limited availability of taxi and Uber services in the Hinterland region, it is highly recommended that guests pre-book a taxi or other transport.
Considered a destination in its own right, The Long Apron’s intimate and inviting French provincial setting and ever-changing menu puts a spotlight on quality food that leaves you entirely satisfied, yet keeps you intrigued. The team create classic French dishes without pretence, and draw on classic French ethos and technique, matching time-honoured disciplines with contemporary artistry.
The kitchen places great importance on sourcing only the best and freshest local, sustainable and single origin ingredients, and maintains strong relationships with local farmers and providores. Local seafood is featured, as are superior quality meats, and vegetables.
Diners can explore the menu by choosing either an a la carte or tasting menu experience. A small sample of dishes that have featured on the menu in the past and are illustrative of the style include marinated scallops with heirloom tomato, caramelised cream and perilla; eye fillet with confit potato, pickled mushrooms and bernaise; duck breast with pear, chestnut and Jerusalem artichoke; and cheesecake with white chocolate Sorbet, passionfruit and sablée. An extensive wine list leans towards the vineyards of France, especially Champagne, Burgundy, Bordeaux and Rhone. Premium wines by the glass are available, and petite fours and wine tasting in the library can be enjoyed prior to seating.
A lengthy, indulgent stay at The Long Apron seems most suitable, as you soak up the ambience and refined, innovative and unexpected cuisine.
HEAD CHEF - GEOFF ABEL
The Long Apron Restaurant at Spicers Clovelly Estate have elevated highly respected local Geoff Abel to the all-encompassing role of Head Chef.
“I love so much about Clovelly and The Long Apron,” says Geoff. “The beautiful location and buildings, the manicured grounds, the amazing weddings. But most of all I love getting to cook great food. The Long Apron Restaurant allows me to experiment and gives me full creative expression, which is all a chef could hope for.”
Geoff with his kitchen team continue the momentum that saw the Long Apron’s French-inspired seasonal cuisine recognised with chef’s-hats in the 2023, 2022, 2021, 2020 and 2019 Australian Good Food Guides.
“When you have great ingredients, you don’t need to do much, just treat the produce with respect and don’t over-complicate things,” explains Geoff. “We have a dish on our tasting menu – dry aged Maremma duck with orange and endive. It’s so simple and really allows the duck to shine.”
Cooking from scratch
Geoff has impeccable fine-dining credentials. After moving to Australia from New Zealand aged 18, he landed a job at the Coral Sea Resort in the Whitsunday’s under chef Paul Lewis (now executive chef at InterContinental Hayman Island Resort). After three years, Geoff made a move to Brisbane, and joined Urbane/The Euro Brasserie under Kym Machin before a shift to Aria Brisbane under Ben Russell.
Geoff says they were the formative years for him, “I learnt a lot about classic French cuisine which aligns with the basis of our cuisine at The Long Apron. I love all European food and I’m particularly interested in the influence of Spain and Italy on French cuisine. Because these countries share borders, there is a beautiful fusion of culture and cuisine which I find extremely inspirational".
Before coming to The Long Apron, Geoff owned the farm-to-plate, low-waste, Flock Eatery on the waterfront at Redcliffe, offering fresh, seasonal and local produce from the Moreton Bay region. Geoff and Flock Eatery won the Moreton Bay environment and sustainability award in 2017 and 2018 and Business of the Year in 2018.
Sample Breakfast Menu
View (pdf 56.6 KB)
Sample Lunch 3-Course Menu
View (pdf 3.0 MB)
Sample Lunch Light Bites Menu
View (pdf 124.9 KB)
Sample Dinner Menu
View (pdf 3.0 MB)
Beverage List
View (pdf 474.0 KB)
Picnic Hamper Menu
View (pdf 334.4 KB)
