All About Andrea at Park & Cove
Park & Cove’s love for local flavours now sees a well-known local commit to it, as Deb Caruso discovers.
Park & Cove, overlooking Laguna Bay at Peppers Noosa Resort & Villas, has quietly built a reputation as one of Noosa’s true destinations for local flavours, blending a strong sense of place with a menu that keeps pace with the seasons.
General Manager Scott Freund said the team had put a lot into making Park & Cove a home for both locals and visitors.
“The shift to a stronger local focus, working directly with producers, supporting small farmers, staying close to the region’s unique flavours, has always made sense for us,” he says.
The addition of Andrea Ravezzani to the role of Head Chef brings another layer to that story. Andrea is no stranger to Noosa; his Italian heritage and experience as chef-owner of a popular Noosa restaurant have made him a familiar face to many.
“After running my own place for 10 years, I wanted a challenge that was about more than just the kitchen,” Andrea says. “Park & Cove stood out because of the commitment to local food, but also the people.
“Scott, being a chef himself, knows how important it is to have support from management – with someone who gets what’s happening behind the scenes. That made a big difference in my decision to come on board.”
The restaurant’s kitchen is a story of overlapping talents and delicious collaboration. Andy Wilcox’s journey at the venue started in the kitchen as a chef when he worked with Matt Golinski. He then took over the Head Chef role, before becoming Food & Beverage Director.
For him, securing a chef with Andrea’s profile and shared commitment to local food is a bonus for the team and diners.
“We always wanted Park & Cove to be more than just a restaurant,” he says. “It’s about creating an authentic local experience; something that celebrates the land, the people, the culture of Noosa.
“Andrea brings great energy and existing relationships with regional producers. The respect for his Italian tradition and what Park & Cove has already achieved is there, but he’s also ready to take things in new directions.”
Scott agrees, and sees this approach as central to why Park & Cove has proven popular with local diners as well as guests at the resort. “We don’t shy away from tradition, but there’s always a willingness to try something new,” he says. “The team spirit here – between the kitchen and front-of-house, and with our suppliers – is what sets us apart. Andrea fits this dynamic well. He brings a bit of Italian flair, and isn’t afraid to put his own stamp on the menu, but remain true to our core values.”
Andrea’s menu changes will debut in spring, and will be a nod to classic European bistro cooking but keeping Queensland produce firmly at the centre.
“It’s really about letting the ingredients speak for themselves,” Andrea explains. “Take the Tortelloni with Noosa Spanner Crab – something I’ve been refining for years.
“Here, the focus is on getting the best crab possible, adding some lemon zest and herbs, and serving it with a light butter sauce. No need to complicate it when the produce is this good.
“There are some dishes people expect to find, like the Melting Moments, but we’re also looking at ways to reinvent or adapt old favourites so the menu evolves without losing its identity.”
Sourcing local isn’t always straightforward and Andrea says it can cost more to source the best quality ingredients from local suppliers.
“But you can’t put a price on knowing your grower or fisherman,” Andrea says. “Our focus is to find options that support local and Australian-made as much as possible, and deliver quality without compromise.”
Andy backs this up. “The way we source and look after our ingredients is all part of the Park & Cove story. We use the same produce, the same farmers, and keep those relationships going. For us, it’s personal.”
Regulars will still find the weekly lunch specials and themed nights – Monday pizza, wings Wednesdays, Friday and Saturday spice nights – and a menu that shifts with what’s coming in from the farms or the ocean.
“Spring’s menu will really showcase what Andrea can do,” Andy says. “He’s using the same great local ingredients, but he’s exploring new combinations and a bistro feel that I think will resonate with our guests.”
Scott is optimistic about the road ahead. “We want Park & Cove to remain somewhere diners feel connected to the region, to each other, and to the food on their plates. With Andrea, Andy and the whole team, we’re well positioned to keep building on what makes this place special.”
At its heart, Park & Cove’s ongoing story is all about people: the team in and out of the kitchen, the region’s producers, the locals and tourists who take a seat at the table.
As the restaurant moves into a new season with fresh ideas and old friends, there’s confidence around the table.
“Noosa runs on relationships,” Andy says. “And Park & Cove is proof that a good meal is always a team effort.”
