All in for Local at Park & Cove

Image source: Contributed

The repositioning and launch of luxe local restaurant, Park & Cove at Peppers Noosa Resort & Villas has been an evolution years in the making, Deb Caruso discovers how Park & Cove is truly all-in for locals.

Local flavours are even stronger at Park & Cove. Perched above Hastings Street overlooking Noosa National Park and Little Cove, the reimagined dining destination is ushering in a new era of culinary excellence inspired by its stunning location to deliver the very best in local – from land to sea.

This new coastal offering provides sustainable farm-to-table dining with an emphasis on the Sunshine Coast’s unique flavours, championing local producers, making the most of the region’s rich artisans – from the handcrafted napkin rings, tableware by Kim Wallace Ceramics to the hand-selected Queensland wines and naturally, local produce.

Driven by third-generation local Executive Chef Andy Wilcox, the kitchen team works with local farmers, wineries, distilleries, artists, and Indigenous communities forming a tight-knit team that supports the region’s sustainability ambitions.

While the name and elevated positioning is new, the commitment to sustainability and creating memorable dishes that champion local produce, has been a few years in the making.

Scott Freund has been part of the journey for some time in various management roles within the Peppers group and said the engagement of passionate local chef Matt Golinski a few years ago was the start of the journey to transition the resort restaurant to a stand-alone dining destination.

With Matt setting the direction and Andy Wilcox heading up the kitchen, they raised the bar on providing local, seasonal and sustainable dishes that were as easy to understand as they were to eat.

As Matt moved onto other projects, Scott said the decision was made to double-down on the commitment to creating a truly local experience.

“Andy was always our keenest advocate for local food so he was hungry to see just how far we could go,” he said.

“We had built great relationships with the region’s producers and the locals and in-house guests had joined us on the journey so it made sense to fully commit to this philosophy, particularly with Noosa being a designated UNESCO Biosphere Reserve.

Park & Cove reflects the true essence of Noosa, blending seasonal flavours with a minimalist approach that celebrates the purity and quality of each ingredient.

By sourcing locally and ethically, the restaurant ensures that every dish tells a story, connecting guests with the people, history, and the Sunshine Coast.

As a passionate chef who has been working in the kitchen since he was 13, Andy said they wanted Park & Cove to be more than just a restaurant.

“Our aim is to create an authentic local experience, one that celebrates the people, produce, history, and culture unique to Noosa,” he said.

“As I have grown up here, I have so much passion and love for Noosa and the region. I want to show my kids why we are so lucky to live here, and the best way to do that is through the one thing that brings us all together – food.”

Andy’s menu philosophy is clear: “Make it simple. It’s home.’’

The result is a menu that brings a genuine passion for the region and its vibrant produce – a taste of Noosa on the plate – with a commitment to genuine provenance and ingredients sourced and foraged right here.

Offering two or three courses with the optional pairing of Queensland beverages; the journey begins with Andy’s Snacks which currently includes Ten Acres Sourdough with Macadamia Romesco; and Cassava Fried King Prawns with Red Curry Dipping Sauce.

Being seasonal, the dishes are subject to change however keep an eye out for key ingredients including local fish, Noosa Reds, K’gari Spanner Crab, Kilcoy Sirloin, Piggy in the Middle Pork, Tagigan Road Mushrooms, Noosa Natives, Forbidden Figs, Coolbardie Olives, Nurtured Greens, local honey and the freshest vegetables.

The pasta will always be made in-house and dietaries catered for. The Daintree Chocolate Melting Moment with Milk Sorbet Eucalyptus or Caramel is as local as you can get with Chef Andy sourcing ingredients from the property to deliver an outstanding dessert that truly has to be tasted to be believed.

This dessert deserves to be on the lips of everyone who loves Noosa – one of those rare experiences that will linger in your heart and head long after it has been devoured!

There is also a substantial Bar Food menu and Little Foodies menu, and a very special selection of artisan gelato from the Happy Pops trolley, a special collaboration with the local sensation.

Drinks include a strong focus on native ingredients using 100% Australian, mostly Queensland and heavily Sunshine Coast labels with signature cocktails incorporating the likes of Sunshine & Sons, Paradise Rum and Diablo Co’s Black Cockatoo rum with non-alcoholic options using the Lyre’s range of non-alcoholic spirits, Sobah beers and Witches Falls alcohol-free wines.

Local lagers, ales and a porter sit alongside cider and tap beers including a 100% indigenous-owned craft beer made with native ingredients, Jarrah Boy.

The team have sourced the best of Queensland wines from the South Burnett and Granite Belt regions which are definitely worth discovering.

Happy Hour becomes Social Hour where guests are invited to gather, drink, dine every day from 4.30pm to 6pm with Daily Beer and Wine Specials, Cocktail of the Day  and live music Friday to Sunday.

From the bakers at Ten Acres who craft exquisite sourdough, to the Indigenous ingredient specialists at Noosa Native, each carefully selected ingredient at Park & Cove makes every bite an ode to the land’s natural abundance.

In addition to its commitment to sustainable sourcing, Park & Cove also supports the likes of Noosa Landcare, Slow Food Noosa, and the Sunshine Coast DV House.

By planting trees, recycling food waste into organic fertilizers, and harnessing green, renewable energy, the restaurant strives to minimise its environmental impact and foster a thriving local ecosystem.

Park & Cove is a must for those seeking a sustainable, farm-to-table culinary adventure; a testimony to the land on which we reside.

Welcome to a new era for Australia’s long-loved dining destination, Noosa.

Park & Cove is open for lunch and dinner with free undercover parking or just a short walk from Noosa Junction or Hastings Street.

About the Author /

Deb has 25+ years' experience providing strategic communications and brand reputation advice to clients in the government, business and not-for-profit clients. She is passionate about Noosa and is an active member of her community, providing PR to Slow Food Noosa and other clients. Her passion lies in working with small businesses to help them succeed. She is planning to release the Tastes of Noosa cookbook with Matt Golinski in 2019.

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