Nu Nu Restaurant occupies the ground floor of the Alamanda resort at the corner of Veivers Road and Williams Esplanade, facing the Coral Sea across Palm Cove’s paperbark-lined beachfront. Founded by chef Nick Holloway, it built its reputation on modern Australian cooking shaped by Far North Queensland produce and Southeast Asian flavours, making it a regular pick for anniversaries, proposals and destination weddings.
The room opens toward the esplanade, so sea breezes and the old melaleuca trees frame most tables. The menu follows the region’s tropical larder: reef fish, local seafood, native herbs and fruit from the Tablelands, often paired with chilli, lime and ginger. Service runs from breakfast through dinner, and the bar mixes tropical cocktails that suit a slow sunset drink before or after a meal. Couples and small wedding parties use the space for its intimate scale and direct beach outlook.
Visitor Highlights & Practical Info
Book dinner ahead during the dry season (June to September) and school holidays, when Palm Cove fills up. For esplanade-side tables, request them when reserving and arrive near sunset. Breakfast and weekday lunch are quieter options. From November to April, expect humidity and afternoon storms; marine stingers are also common from roughly October to May, so swim only inside the netted enclosure on the beach. Palm Cove sits about 25 minutes north of Cairns Airport by car. Wedding enquiries go directly through the restaurant. Opening hours can change seasonally, so confirm current hours before visiting.
