Long Apron

19th October 2013

As a birthday celebration for my 30th and my dad's bday (whilst i was up to visit my parents), we went to The Long Apron (2 Hats in Queensland Good Food Guide) for lunch. Located up the top of part of the Blackall Range it was part of a hotel with superb surroundings and views albeit a bit of a queasy ride up.

The restaurant was set facing out onto the gardens and our table was located on the terrace with uninterrupted views but under the shade.

After being seated we were offered a wine and drinks list and the food options. The drinks list was decent with a good mix of prices and wine by the glass if not thoroughly extensive. The food was offered in 5 sections with 3 choice in each. This was offered in a variety of ways though - as a tasting menu (7 courses selected by the kitchen $125), or 2 ($75), 3 ($85) or 5 ($105) courses (selected by the diner).

We all wanted the choice but were still hungry and all decided on 5 courses. Despite the menu being broken up into 5 sections leading you to believe that it was a requirement to select one from each section, they were quite flexible with this (although they did specify only 1 main and 1 desert). As such i skipped the vegetarian second section and added a second meat entree.

Before any of the actual courses arrived we were served a selection of amuse bouche. The first was a watermelon sashimi, wafer thin and folded into delicate parcels, and accompanied by soft delicate cheesy Gougeres.

In addition was delicious bread with a crisp crust and soft moist inside. To top off the initial dish was a strange but delicious flourish of creativity and flavour. Made to look like a garden served in a clear dish was a Lemon and Eucalyptus mouse topped with an olive and Gribache soil with grisini made to look like branches sticking out the top. Excellent presentation, imagination and amazing flavours.

The first of the courses was a dish the initial fish course with Hervey bay scallops, sea greens, bone marrow and grilled leaks with a roasted celeriac jus. Wonderfully presented and full of contrasting flavours.

The first of the two meat entree courses was a Wagyu tartare with a charred bell pepper with a quail egg. Good meaty flavour and quality ingredients and combined with an interesting and pepper that was soft on the inside but with a chary covering.

The next dish was the one everyone agreed on and all had together and was the last entree course and my second meat entree. It was a roasted duck breast combined with pear, honey, fennel, duck ham and grilled shallot. Perfectly cooked duck and well matched with the pear. The duck ham was also excellent and a dish that came together well.

For the final savoury course and the designated main course, I decided to double up on Wagyu beef with this course being a Rump cap served with aligot (smooth potato puree mixed with cheese), confit vegetables and a mild horseradish cream. Pink medium rare beef with a slightly charred outside and combined with an impossibly smooth and cheesy potato puree made for an excellent dish.

The desert course reminded me of the Forest floor I had previously at the now closed Embrasse (now available at Brooks where the chef has gone). Light fluffy mint sponge with 3 delicious chocolate truffles, crisp sheets of meringue and a ball of mousse with a glaze. Mint and chocolate flavours matched well together and different textures and tastes blended well together. Impressive technique and quality cooking created a magic dish.

A wonderful location and setting for a destination dining experience. The quality didn't stop with the location as the food was well thought out, wonderfully presented and full of flavour. Service was good and food was great value and with a great wine list everything comes together for a excellent meal. Well worth a visit and an excellent place to celebrate a special birthday and well worthy of the 2 hat bestowed on it.