A Modern Approach to French Cuisine
With a well-earned reputation for innovative dining experiences, The Long Apron is a Chef Hatted restaurant offering a taste of France in the Sunshine Coast Hinterland. Whether it’s an intimate tasting menu for two or a group celebration, The Long Apron is sure to surprise and delight.
Highly awarded, we take you on gastronomic journey, epitomising culinary creativity, sharing our love of food and wine with you along the way. We are delighted to have been recognised with one Chef-Hat from the Good Food Guide, two Chef-Hats in the Australian Good Food Guide plus the Readers’ Choice award for the European category and ranked 18 in the Delicious Top 100 Restaurants for 2019.
Before joining Spicers Clovelly Estate‘s award winning restaurant, The Long Apron, Head Chef Birse worked with Alanna Sapwell at Arc Dining and earlier rose to Sous Chef under Simon Palmer and Phillip Johnson at e’cco bistro. Birse has their same sense of celebrating the quality of the ingredients without being overshadowed by complexity or technique, with attention to detail and preference for understatement over ostentation. Andrew has drawn the most influence from French and Japanese cuisine as he enjoys the minimalist style driven by the base ingredient.
“It’s exciting to be working in a regional area where I get to develop relationships with growers, makers, and fishers,” says Birse. “I enjoy working with a variety of proteins, and pork is probably my favourite, but these days I am really enjoying adding a more vegetable focus to my menus.”