Opening last week on Monday June 19, Park & Cove is Peppers Noosa’s reimagined dining destination that sheds a spotlight on the Sunshine Coast’s unique flavours and local producers. The eatery, previously known as View Restaurant, was helmed for five years by renowned chef Matt Golinski until November 2022, and will continue the paddock-to-plate ethos the previous establishment was so beloved for.

The fresh-faced farm-to-table dining experience is spearheaded by head chef Andrew Wilcox, a third-generation Noosa local and a passionate advocate for the region’s vibrant produce. “As I have grown up here, I have so much passion and love for Noosa and the surrounding area. I embrace it and 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,” Andrew says.

Park & Cove works closely with local farmers, wineries, distilleries, artists, and Indigenous communities – from the handcrafted sourdough sourced from Ten Acres to Indigenous ingredients from Noosa Natives and juicy tomatoes from Noosa Reds. The flavoursome fare is worthy of a beautiful canvas, so it’s only natural that everything is plated on Kim Wallace Ceramics, a bespoke handcrafted ceramics maker based in Noosa.

Park & Cove’s menu reflects the true essence of Noosa, blending seasonal flavours with a minimalist approach that celebrates the quality of each ingredient. Chef Andrew says of his menu philosophy, “Make it simple. It’s home’’. Diners can indulge in a selection of hearty, fresh Australian staples, while taking in a picturesque view of Noosa National Park and Little Cove. Start off with kingfish crudo with jalapeno, papaya, holy basil and myrtle oil and K’gari spanner crab linguini with lemon oil, green pea, celery heart, snow peas and coastal herbs.

Mains include seared beef picanha with grilled spring-onion chimichurri, baby cukes and sorrel, daily fish grilled with Lindols macadamias, chilli, lemon butter and seasonal market greens, and pork-collar steak with citrus glaze, carrot puree, fennel, green apple, radish and snow-pea slaw. Sate your sweet tooth with a Daintree chocolate melting moment, a dragonfruit, paw-paw and rambutan salad, or the sticky pineapple tamarind pudding.

Kids can get their hands on a famous Happy Pops ice-cream dessert, which allows them to pick their own toppings like melted chocolate and sprinkles. Park & Cove also boasts a thoughtfully curated drinks menu and has collaborated with local brands to stock the bar. You can sip on a selection of Queensland wines or blow the froth off the top of a Jarrah Boy beer, which guests can find on tap.

Thinking of packing the car and zooming north in search of flavoursome Sunshine Coast fare? Make a booking at the Park & Cove website. 

This article was written by Sara Weckerle from The Weekend Edition.