The tranquil oasis of Palm Cove in Queensland’s north is a popular year-round beachside destination for travellers – one gaze out over the clear blue water, one step onto the soft sand, or an afternoon spent among the palm trees lining the beach’s edge, is justification enough. Long lazy days melting into balmy nights are best spent eating and drinking, and the place to do so in Palm Cove is Nu Nu, the award-winning beachfront venue.
Owners, Nick Holloway and Jason Rowbottom, relocated to the tropical destination just outside of Cairns in 2004, and from here Nu Nu was born. As part of the Alamanda Hotel by Lancemore, Nick and Jason have nurtured Nu Nu into one of Australia’s most acclaimed beachside restaurants that holds professional service, innovative dishes and a resort quality experience at its core.
Many are drawn initially to Nu Nu by its incredible aspect, looking straight out over Double Island and the Coral Sea. Rustic tables are set atop an expansive, polished timber deck that meets the sand. Covered by the shade of towering palm trees and glowing paper lanterns, you’d be hard pressed finding a more picturesque spot to enjoy the serene beauty of tropical north Queensland than here.
It is this incredible setting that inspires Head Chef Nick’s menu, featuring an eclectic mix of Australian food with multicultural flourishes that reflect the diverse Australian community. From the vibrant colours of the fresh tropical fruits to the artisanal plating of each dish, it is immediately clear that nature’s bounty is undoubtedly the muse for this exquisite menu.
Nu Nu caters for breakfast, lunch, and dinner, so between each meal and the beach you won’t have to go too far. Artisanal bread is baked twice daily on the premises using organic stoneground flour, best enjoyed toasted with a slather of house made jam. The lunch menu covers delicious fresh salads like the persimmon, tomato and buffalo mozzarella with rye crumbs, lemon and dried olives to delicious seafood options like the spanner crab brioche bun with crunchy iceberg lettuce, avocado and a drizzle of lime. Adding traditional Asian flavours of fresh Australian produce, the whole fried baby barramundi is served with surf clams, pickled squid, Thai basil, banana flower and tamarind caramel. Pair this with an exotic citrusy cocktail, like the Chicky Chicky Chow Chow with fresh pressed watermelon, mint leaves, citrus vodka and topped with cranberry juice, in hand whilst watching the pink sky fade over the big blue.
Desserts are served all day long – and if you need an excuse – you’re on holiday, so treat yourself. Try the barely roasted apple peanut pudding topped with celeriac ice cream, or perhaps the plum soufflé with dragon fruit and pink wine sorbet with beautiful rich pink colours that are as beautiful as they taste.
Nu Nu’s success has a sizeable collection of accolades placed under their banner, including Two Hats from the Australian Good Food Guide and the Title of Queensland’s Best Regional Restaurant by Gourmet Traveller. Showing no signs of slowing down, the Nu Nu name will no doubt be one that you’ll hear time and time again when it comes to top tier cuisine in a world-class location.