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Find the best chew with an ocean fresh view in Queensland



Nu Nu, Palm Cove, Queensland


With nearly 7,000 kilometres of coastline it's not too hard to find a fabulous beach view in Queensland, but where can you find a fabulous chew to match the view?

The abundance fresh from farm and sea, the warmth of the sun which makes outdoor dining a year round reality and the friendly spontaneity of the locals, that’s what visitors enjoy about Queensland.

With a climate that ranges from mellow subtropical to in-your-face tropical heat and highlands that provide chilled micro climates, Queensland produces everything from lychees to raspberries, mostly just minutes from the restaurant’s back door.


"We do it our way here and prove it doesn’t have to be fancy or formal to be full of fabulous flavours and a fantastic dining experience."

Chefs move from Sydney and Melbourne to Queensland for the relaxed lifestyle and fall in love with the bounty at their fingertips. Locals love their food. It’s a match made in heaven.

Here’s five restaurants stretching from the far north to the glittery Gold Coast that you won't regret trying.


Harrisons Chef Owner Spencer Patrick with some of his favourite local produce.
Harrisons Chef Owner Spencer Patrick with some of his favourite local produce.

Harrisons – 22 Wharf Street, Port Douglas

You sit under sprawling, fairy light lit branches of a huge fig tree and look out to the coast line. It’s fine dining Port Douglas style.  English born chef Spencer Patrick draws from the best local produce, augmented by his own field trip to forage in the close-by Atherton Tablelands.  My pick is the cured Kingfish starter with munthari berries, fennel, olives, avocado and scallop. (Munthari are an Australian bush food with the flavour of spicy apples.)

Nu Nu, Palm Cove
Nu Nu, Palm Cove

Nu Nu, 1 Veivers Rd, Palm Cove

Watch the sunset over the Coral Sea through lush palm trees while fresh tropical produce is transformed by chef Nick Holloway into a memorable meal. It’s hard to go past the wok fried mud crab with chilli tamarind and sweet pork in a jasmine rice and ginger broth but the menu tempts with wonders such as crisped oysters with ginger caramel or crisp chook's feet with XO and black vinegar.

Swimming at Noosa Heads, Queensland
Swimming at Noosa Heads, Queensland

Sails Noosa, 75 Hastings St, Noosa Heads

With 180 degree views of the softly rolling surf and white sand beach of Laguna Bay, Sails is the premium spot to dine with a beach view on a street that offers plenty of options. Chef Paul Leete prefers produce from growers using organic farming techniques and those with a commitment to animal welfare for his modern Australian cuisine. My pick would be the pancetta wrapped bug tails (Moreton Bay bugs are similar to lobster) but you’ll more often find me with a hot coffee and freshly baked muffin from their coffee cart at 7am in the morning after a walk through Noosa’s national park.


Tides Restaurant overlooks the Pumicestone Passage at Caloundra.
Tides Restaurant overlooks the Pumicestone Passage at Caloundra.

Tides Waterfront Dining, cnr Minchinton Street and Esplanade, Caloundra

Tides Waterfront Dining on the Esplanade at Bulcock Beach in sleepy Caloundra flies a little under the radar, but it’s a hard to beat their combination of expansive views across the Pumicestone Passage and expertly prepared local seafood.  Try a small plate of local Mooloolaba prawns, coriander, tomato and saffron.


Surfers Paradise
Surfers Paradise

Seaduction, Surfers Paradise

It’s plush dining overlooking the Surfers Paradise sea front at Seaduction with menus driven by seasonal excellence and abundance from around Australia.  Try the Bangalow pork belly twice cooked in tamarind and yellow rock sugar accompanied by a green paw paw salad dressed with black vinegar.  The Gold Coast is not short on restaurants with enviable coast views – try The Fish House, Oskar’s and Rick Shores at Burleigh Heads, and the more casual Beach Shack at Currumbin.




Kerry Heaney is a food sherpa, travelling the world bite by bite. For her, it's all about where to go to eat and where to eat when you go, and she's been writing about that for the past 20 years. A writer and editor who contributes regular food and travel feature stories for RACQ's The Road Ahead and a range of other print publications, Kerry has been sharing food love through Eat, drink + be Kerry for eight years. Although dedicated to eating her way around the world, Kerry is an expert on Queensland food and has written the Queensland food component for several Hardie Grant titles. Kerry is immediate past president and a current committee member of the Australian Travel Writers Society (ASTW).


Disclaimer:  This is not a paid post.








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