Almost 20 Sunshine Coast restaurants have been commended for their outstanding food, including one that received an impressive rating.
The eateries were acknowledged with Australian Good Food Guide Chef Hats, for their ingredients, taste, presentation, technique, value and consistency.
Top restaurants were recognised around the country, with ratings from 12 to 19.
The Long Apron, at Montville, was noted for having “food quite out of the ordinary”, with a rating of 15. It also received a readers’ choice award.
The AGFG website said that the restaurant was renowned for its French flavours.
It stated that the venue boasts a “a seasonally changing 5-course degustation menu, 2 or 3-course a la carte menu, breakfast and all-day dining options like cheese and charcuterie platters (and an) extensive champagne and wine list”.
“This intimate restaurant feels instantly inviting and, once seated in the elegant yet comfortable dining room with its natural rattan and black timber curved chairs and white tablecloths or out on the terrace gazing over the Sunshine Coast Hinterland, you’ll find it hard to leave,” the AGFG reported.
“Most alluring are the seasonal European-inspired dishes on the menu, which blend classic techniques with the finest local produce.
“Delve into the likes of venison tartare, cured egg yolk, black garlic gel, radish and a buckwheat cracker to start; followed by roasted pork roulade, kohlrabi fondant, celeriac remoulade and horseradish sauce, best enjoyed with matching wines.”
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A spokesperson for The Long Apron said they were “incredibly proud” to receive a 15-point rating.
“This achievement is a true credit to the consistency, passion and dedication of the entire Long Apron team, led so strongly by head chef Geoff Abel and our restaurant manager, Rob Miscamble.
“The team’s commitment to delivering a refined yet welcoming dining experience, grounded in quality produce and thoughtful execution, continues to be at the heart of everything we do.”
They said the venue is renowned for its “elegant and inviting French-inspired dining within the picturesque grounds of Spicers Clovelly Estate, matched with one of the region’s best wine lists”.
The spokesperson said that Mr Abel “draws inspiration from traditional French cuisine and techniques, then applies a modern twist utilising produce from the hyper-local region, which is essential to the restaurant”.
“We place great importance on sourcing only the best and freshest local, sustainable and single origin ingredients.
“Everything is made in-house, including our bread, butter from Maleny Dairy cows and we have our beehives on site to make our honey. We maintain strong relationships with local farmers and providores, including The Falls Farm, Mountaintop Mushrooms, Maleny Buffalo, Little White Goat’s Cheese and many more.”
The spokesperson said there is an ever-changing seasonal menu.
“Guests can experience the Dégustation Omnivore or the Dégustation Végétarien, both designed to showcase the full depth of flavour and technique.”
“Current dishes include Little White Goat’s Cheese, salt baked beetroot, burnt onion jam, leek ash; wagyu rump cap 7+, pommes duchess, porcini cream; and duck breast, black artichoke, pickled apple, blueberry jus.”
The Long Apron is the onsite restaurant at Spicers Clovelly Estate, a luxury French provincial estate.
The retreat and restaurant are part of the Spicers Retreats portfolio, owned by Salter Brothers.
Lanai Noosa, Bask, Sum Yung Guys and The Tamarind Restaurant were Sunshine Coast venues to claim a rating of 14.
Honeysuckle Restaurant, Fish House Steak & Grill, Lucio’s Marina, Ricky’s River Bar & Restaurant, Bella Venezia, Local Noosa and The Spirit House Restaurant scored 13.
Embassy XO, Dee Den, Bang Bang Noosa, Noosa Waterfront Restuarant, Soka and Orleans Restaurant and Bar were rated 12.
The owners of Bella Venezia and Fish House Steak & Grill, Kristine and Todd Young, celebrated their Chef Hats.
“We’re incredibly proud and genuinely humbled to see two Mooloolaba restaurants recognised at this level,” they said in a joint statement.
“Bella Venezia earning its fourth Hat in a row is a testament to consistency, commitment and care. For Fish House Steak & Grill to receive its first Hat and a 13-point score within four months (of opening) is an extraordinary achievement, and it reflects the passion, standards and professionalism of our entire team.”
The duo praised executive chef Ben Achurch for his “creativity, discipline and commitment to excellence”.
AGFG National Operations Manager Joseph Steele told Sunshine Coast News that the region was synonymous with quality food offerings.
“The Sunshine Coast is home to some of the most interesting venues on the east coast in the sense that they flawlessly combine the laid-back coastal vibes with the elegance and refinement of fine-dining,” he said.
“The Long Apron is a unique venue, from the well appointed dining room with the hinterland surrounds to the refined dishes that make up the dining experience.
“In terms of the culinary execution, head chef Geoff Abel has an impeccable taste level. From presentation to direction, he delivers. It’s Montville on a plate through a French lens, while highlighting the best of Queensland’s produce.”
Mr Steele also made special mention of one of the Noosa venues.
“Lanai Noosa is truly a standout on the Sunshine Coast and probably best exemplifies that (elegance and fine dining) ethos.”
“It’s hard to compare what’s happening on the Sunshine Coast to the rest of the country as it is so unique in its own offerings.”
Two restaurants, nationwide, received perfect ratings of 19, including Sixpenny in Sydney and Amaru in Melbourne, for their modern Australian offerings.
