When you think of an ideal day out dining on the Sunshine Coast, what do you picture? One visit to Noosa’s Park & Cove will bring that vision to life.
Nestled in Noosa’s headlands, this sunny coastal kitchen has been crafting a dining experience that captures the quintessential coastal lifestyle – and now, their new menu is ready to take its ties to the land to new heights.
Led by third-generation Noosa local chef Andrew Wilcox, Park & Cove harnesses the power of local ingredients, creating a dining experience that reflects the region’s rich produce, as well as the ebbs and flows of the changing seasons.
This September, as we leave winter behind, the Park & Cove team is delighted to bring new courses to the table, featuring standouts of rich Tamworth lamb and Mooloolaba prawn linguine entrées, ricotta gnocchi and tender market fish mains, topped with sweet new additions to the dessert selection, including coconut and kaffir rice pudding.
Each novel dish celebrates seasonal produce, local origins, and innovative flavour fusions. Nothing makes a meal more memorable than the heart, soul, and consideration carved into its creation. Park & Cove’s ethos is about seeing the value in the dish beyond the end product – it is about excelling all parts that make the sum whole.
The entrée selection features five distinct plates boasting vibrant and fresh flavours. With unique textural experiences, the entrées invite the palate to indulge, marvel and delight, each dish cleverly curated to mix seasonal greens and powerful proteins to showcase the simple pleasures of quality ingredients.
The market fish crudo elevated with a slice of heat in jalapeños, rich sweetness in papaya and seasoned with holy basil and myrtle oil, is the definition of balance.
Notes of sweetness continue to shine through the Mooloolaba prawn linguine, complemented with sharp hits of chilli, garlic and parmesan.
Known for their size, sweetness, and strong texture, ox heart tomatoes take centre stage in one particular entrée dish, sourced regionally from Noosa Reds. Paired with fluffy, fine stracciatella, zucchini flowers and seasonal beans, this colourful array embodies the freshness of the produce found across the menu.
Deemed one of the more delicate varieties, K’gari spanner crab, found off the pristine island, offers a decadently sweet and succulent seafood experience, made complete with blood orange, fennel, ver jus and coastal herbs.
Meanwhile, the Tamworth lamb combines a rich explosion of hearty protein paired with the stark tang of pickled beets, sweet Davidson plum and an accoutrement of parsnip crisps to add a desirable crunch.
Taking the signature main selection and propelling it into the new season, Park & Cove has continued the essence of the main dishes with a mix of market fish, ricotta, sirloin, pork belly and tofu options. The feasts are elevated with new sauces, sides, toppings and finishing touches.
Sourced from local waters, the market fish features Noosa’s seasonal catch as its centrepiece, surrounded by a delectable bed of fluffy herb mash, oyster mushrooms and topped with sweet sugar snaps to create a hearty signature staple.
Next on the main course menu is the ricotta gnocchi. Soft pillows of gnocchi are combined in a textural symphony of fresh vegetables and tangy undertones, topped with a zesty red capsicum and lemon sauce.
Perfectly marbled, the premium Kilcoy beef sirloin will melt in the mouth, a main desired for the tenderness of its cut. Grilled spring onions, chimichurri and pickled qukes adorn the dish to add seasoning and sophistication.
Known for its ethical farming practices, the farm of the same name supplies the Piggy in the Middle pork belly main. Enhancing the flavours through various cooking techniques, the high-quality pork cut is amplified with a flavoursome parsnip puree and mustard cress dressing.
For those seeking a delicious vegetarian alternative, Park & Cove’s silken tofu is front and centre to take guests’ breath away. With a soft, smooth and creamy consistency, the tofu takes on the flavour of its surroundings, absorbing hints of lemon myrtle salsa verde, greens and sesame avocado.
The key ingredients for the dessert menu are sourced across Queensland, from the far north all the way to the southeast coast, with the dining experience ending on a delightfully local and indulgent note.
The signature Daintree melting moment cements its position on the dessert course. Derived from chocolate sourced in the Daintree region, this complex, rich sweet owes its texture to its unique environment to deliver guests an exceptionally smooth chocolate product. Its buttery texture is what drives the inspiration behind the name, forming a melting moment you’ll remember for many meals to come.
A fresh new addition to the dessert menu is the cinnamon myrtle crème brulée. With sandpaper fig ice-cream adding a decidedly sweet flavour, this complex dessert is the perfect end to an extravagant dining experience.
The coconut and kaffir lime rice pudding is another delight with its smooth, creamy base, cutting through the decadence with papaya strawberries and mandarin river mint sorbet to refresh the senses.
For a native tropical dessert, the beloved sticky pineapple tamarind pudding offers a pop of zest to the menu, a masterful balance of fresh fruity flavour harmonised with the smooth profiles of vanilla Chantilly.