Housed within the charming, French-provincial guest house of Spicers Clovelly Estate with its intimate, formal (if a little dated) dining room, TCouples are encouraged to dress up for the evening and let the competent and professional staff guide them through what is to be a culinary experience rather than just a meal.

Select from the tight three-course a la carte menu, or settle in for a five-course omnivore or vegetarian degustation, with all the extras.

A series of delicate and refined amuse bouche kick things off, before an entree of, perhaps, sweet, melting suckling pig juxtaposed with tart fermented pumpkin and studded with shards of crisp crackling.

Mains may include expertly executed full blood Angus beef on lush parsnip and celeriac puree with a parsnip chip for crunch; while a toasted hay ice cream incorporates the European trend of adding vegetables to desserts with pickled artichoke and artichoke chips, alongside meringue shards and a white chocolate smear. It’s one of the best interpretations of this fad in the state, but perhaps even better is the cheese course with an oozing washed rind to be scooped up by paper-thin linseed wafers met with sweet rhubarb puree and medallions of just-cooked potatoes. Sensational.

With a well-rounded drinks list that supports Sunshine Coast brewers and Queensland winemakers, and the kitchen’s commitment to local produce, The Long Apron is a salute to some of the state’s best.

Must-eat dish: The cheese course