Set directly on the sand at Palm Cove, Nu Nu Restaurant is one of the rare dining experiences where location, food and atmosphere align effortlessly. With uninterrupted views of the Coral Sea, swaying palms and warm tropical breezes, the setting alone makes a compelling case for visiting Far North Queensland — but it’s the food that truly defines Nu Nu as a destination restaurant.

Located within the Alamanda Palm Cove by Lancemore, the restaurant reflects the resort’s understated luxury and relaxed sophistication. Open, breezy and refined, Nu Nu is perfectly suited to long lunches, sunset dinners and evenings designed to linger.

At the heart of the kitchen is acclaimed chef Nick Holloway, one of Australia’s most recognised voices in modern tropical cuisine. Holloway has been a long-time advocate for local and native produce, building his reputation on showcasing regional ingredients with confidence and creativity. Beyond the pass, he is also a familiar face on Australian television, having appeared on programs such as MasterChef Australia, My Kitchen Rules and other food and lifestyle series, where his deep understanding of Australian produce have made him a respected industry figure.

Nick Holloway’s culinary philosophy is woven throughout Nu Nu’s menu — food that is produce-driven, seasonally led and deeply connected to place. His approach champions Tropical North Queensland’s seafood, meats, fruits and native flavours, elevating them without overcomplication. In many ways, dining at Nu Nu is one of the strongest reasons to visit Tropical Queensland at all.

The set menu opened with cassava crisps seasoned with citrus salt and thyme, light, crisp and addictive.

A beautifully balanced sticky caramel roo with pepper leaf and crispies followed, delivering richness lifted by native aromatics.

Due to the use of oyster sauce, this course was thoughtfully substituted for me with a wagyu beef lollipop, handled seamlessly by both kitchen and front of house.

Next came caramelised duck ham with pineapple, juicy, refreshing and surprisingly meaty, before a standout small plate of raw yellowfin tuna with smoked almond and chilli oil, served atop a thin crisp. Succulent and full of flavour, it delivered heat, texture and freshness in perfect balance.

The fish main was the undeniable highlight of the evening. Swordfish cooked in a banana leaf with mango masala, smoked yoghurt and star fruit was complex, fragrant and deeply moreish. Each bite revealed layers of smoke, spice and acidity, making it the standout dish of the menu and a perfect expression of Holloway’s tropical cooking style.

The meat main of lamb cutlets with braised belly, sesame cream and eggplant was rich and comforting, showcasing refined technique and well-judged balance.

Dessert delivered a bright tropical finale with young coconut, frozen passionfruit curd, monkey butter and hibiscus granita — light, refreshing and not overly sweet.

Service throughout the evening was exemplary. The front-of-house team were warm, knowledgeable and polished, managing dietary requirements effortlessly while maintaining a relaxed, welcoming atmosphere that mirrored the beachfront setting.

Nu Nu Restaurant is far more than just a beautiful restaurant in Palm Cove. It is a celebration of Tropical Queensland’s produce, landscape and culinary identity, led by one of Australia’s most respected chefs. For travellers seeking a genuine sense of place through food, Nu Nu Palm Cove stands as one of the region’s defining dining experiences.

If you’d like to read more about my time in the region and other standout food and travel experiences, you can find the full trip coverage on the website here.

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