Perched along the sparkling waterfront of Caloundra, Acqua Restaurant and Bar has become one of the Sunshine Coast’s most celebrated dining destinations. With sweeping ocean views, a relaxed yet refined atmosphere, and a menu that highlights both fresh local produce and international flavours, Acqua has earned its reputation as a must-visit for locals and visitors alike.
At the heart of the kitchen is head chef Santosh Adhikari, whose personal culinary journey from the mountains of Nepal to bustling kitchens across the Middle East, and now to the Sunshine Coast, brings a rare depth and diversity to the restaurant’s menu.
“I grew up in Nepal, and from a young age I was inspired by my uncle, who is a renowned chef,” Santosh recalls. “Watching him cook, plate, and teach culinary classes sparked my passion. I would watch every detail, how he combined spices, how he presented the dishes. That’s where it all started for me.”
After finishing school in Nepal, Santosh pursued a Bachelor’s Degree in Hotel Management in Mauritius, a multicultural hub that gave him his first professional taste of the international culinary world.
“Mauritius was incredible. The food culture there is so diverse – French, Mediterranean, Indian, Chinese, you name it,” he says.
“During my internships, I got to work in some of the top hotels, including La Plantation, learning not just about cooking, but about hospitality as a whole, from front-of-house to housekeeping, even retail. It taught me the value of every part of the restaurant experience.”
Santosh’s early career was nothing short of adventurous. After completing his degree, he moved to the United Arab Emirates, where he spent four years working in Abu Dhabi and Dubai.
There, he honed his skills across 13 restaurants, each with its own specialty, from Italian to Japanese and Chinese, fine dining and classic steak houses.
“It was intense, but it was a dream. I would rotate between restaurants, learning different cuisines, cooking techniques and styles. Some days we’d work 12 to 14 hours, but every minute was a learning opportunity.”
These early experiences shaped Santosh’s culinary philosophy.
“I realised that food is not just about technique or recipes, it’s about creativity, balance and love.
“You have to understand the ingredients, the culture and the people you’re cooking for. That’s what makes a dish memorable.”
In 2018, Santosh arrived in Australia, drawn by its rich food culture, welcoming communities and lifestyle. After spending time in Brisbane, Melbourne and Canberra, he eventually returned to the Sunshine Coast, a region whose stunning scenery and thriving culinary scene captured his heart. He joined Acqua, first as a casual chef, and quickly rose to the head chef position.
“Coming back to Acqua felt like coming home,” he says. “I wanted to bring all of my experiences together – the Mediterranean, the Middle Eastern, the Asian influences – and create something unique for this part of the world.”
At Acqua, Santosh’s menu reflects his global experiences while staying grounded in local produce. “I try to combine what I’ve learned around the world with what’s available locally. We use tomatoes, chillies, lemons and other fresh produce from nearby farms. I like to see the journey of an ingredient from local grower to plate.”
One dish that perfectly encapsulates Santosh’s approach is his slow-cooked lamb shoulder, a menu favourite. “We marinate the lamb for 24 hours in a Mediterranean-style brine with cinnamon, black pepper, fresh herbs and our house-made Napolitana sauce. Then it’s braised slowly for six hours, until the meat is tender and infused with flavour. It’s a dish that takes patience, care and passion, and it’s popular with our guests.”
Beyond his signature dishes, Santosh is deeply aware of the dining expectations of locals and visitors alike. “We’re in a seaside town, so seafood is essential. We have a fresh seafood platter, fish of the day and seasonal specials. But at the same time, I like to bring international flavours in small touches. It’s about giving our guests something familiar yet unexpected.”
Despite being busy in the kitchen, Santosh has embraced life on the Sunshine Coast with enthusiasm. Recently married, he balances his career with family, and when he’s not in the kitchen, he enjoys music, playing instruments and singing. “Music and cooking are both creative outlets for me. They bring me joy and balance,” he says.
Santosh’s story is also a testament to the opportunities that come with following one’s passion. “Every step of my journey, from Nepal to Mauritius, the Middle East and now Australia, has been about learning, adapting and being open to challenges,” he tells salt.
“Being a chef allows me to travel, meet people, and experience cultures, all while doing what I love.”
Acqua’s dining experience under Santosh is more than just food – it’s a culinary journey. Guests can enjoy dishes that are layered with international techniques and flavours, yet deeply connected to local ingredients.
“My goal is to create dishes that people remember, dishes that tell a story. Whether it’s the lamb shoulder, a seafood platter, or a fresh seasonal salad, I want every plate to reflect care, passion and creativity,” he says.
Looking ahead, Santosh plans to continue evolving Acqua’s menu, further integrating his global experiences with the Sunshine Coast’s rich produce.
“I want to explore more flavours, more combinations, more stories. But at the heart of it, it’s still about love – love for food, love for people and love for sharing moments over a meal.”
For those seeking a dining experience that combines breathtaking views, fresh local ingredients, and the artistry of a chef with a worldly perspective, Acqua Restaurant offers exactly that. Under Santosh’s guidance, every meal is an invitation to explore the world, one plate at a time.