Following Matt Golinski’s departure from View Restaurant at Peppers Noosa, a talented chef and third-generation local of Noosa has stepped up to the plate to create his own legacy.
Park and Cove is the reimagined dining destination in Noosa, ushering in a new era of culinary excellence at its home on the hill by Peppers Noosa.
The launch event on Saturday 24 June gave Andrew Wilcox a moment to shine a light on not only his new menu, but his personality, sharing childhood memories in Noosa of dirt roads and school days, to more recently avoiding a kangaroo-boxing match while collecting local produce.
Local was certainly the word of the night, with producers being put on the spot by Sunshine Coast Foodie Martin Duncan to give guests some background on what goes into creating their goods.
With a culinary team spearheaded by Andrew, his goal is to champion local producers, providing sustainable farm-to-table dining, and showing the world why it’s worth the walk up the hill from Hastings Street.
“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,” Mr Wilcox said.
Mr Wilcox said of his menu philosophy: “Make it simple. It’s home.’’
Under Mr Wilcox’s guidance, the kitchen team works hand-in-hand with local farmers, wineries, distilleries, artists, and Indigenous communities, creating a tight-knit team that supports the region’s sustainability ambitions.
From the bakers at Ten Acres, who craft exquisite sourdough, to the Indigenous ingredient specialists at Noosa Native, each carefully selected supplier under the Park and Cove banner makes every bite an ode to the land’s natural abundance.
The result is a menu at Park and Cove that reflects the true essence of Noosa, blending seasonal flavours with a minimalist approach that celebrates the purity and quality of each ingredient.
For families, Park and Cove’s collaboration with Happy Pops gives the children the perfect incentive to finish their dinner and pick their own topping for an ice-cream dessert.
Guests can try a Daintree Chocolate Melting Moment, which Andrew predicts, and I can confirm, will have you back the next night for another helping.
In addition to its commitment to sustainable sourcing, Park and Cove also engages in various community initiatives, including supporting Noosa Land Care, Slow Food Noosa, and the Sunshine Coast DV House.
By planting trees, recycling food waste into organic fertilisers, and harnessing green, renewable energy, the restaurant strives to minimise its environmental impact and foster a thriving local ecosystem.
“We wanted Park and Cove to be more than just a restaurant; we wanted it to be a supporting pillar of the Sunshine Coast community,” Mr Wilcox said.
“Our aim is to create an authentic local experience, one that celebrates the people, produce, history, and culture unique to Noosa.”
The restaurant invites locals and visitors alike to indulge in a dining experience that showcases the best of Noosa’s land and sea. Park and Cove is poised to become a must-visit destination for those seeking a sustainable, farm-to-table culinary adventure.
To book, head to parkandcovenoosa.com.au/
