Andrew (Andy) Wilcox
Park & Cove
Set within the canopy of Noosa’s abundant treetops at the meeting of land and sea, Park & Cove on Viewland Drive is where locals gather, drink and dine. Perched on the second floor of Peppers Noosa Resort & Villas, uncover the layers of Noosa as you sit back, breathe out and reconnect. Executive Chef Andrew Wilcox and his talented team craft a menu to showcase seasonal produce grown around the Sunshine Coast with an ever-changing selection of dishes to tantalise taste buds. Dinner may include starters like market fish crudo, jalapeño, papaya, holy basil and myrtle oil; followed by seared Kilcoy sirloin with grilled spring onion, chimichurri, pickled qukes, sorrel and crispy capers. Finish with a dessert like sticky pineapple tamarind pudding, vanilla Chantilly and lime caramel.
More From Andrew (Andy) Wilcox & Park & Cove
RECIPES
Lemon Cheesecake Cocktail - Recipe by Park & Cove's Luca Pagliericcio
One taste of the lemon cheesecake cocktail is like sipping on pure sunshine, the fresh fruity flavour reminiscent of Summer days. Don't let the name fool you...this is one cocktail you won't find on the drinks menu - it is part of Park & Cove's Liquid Dessert range!
RECIPES
Daintree Chocolate Melting Moment - Chef Recipe by Andrew Wilcox
These chocolate melting moments use Aussie native ingredients such as eucalyptus leaves and if you have access, Daintree chocolate will be a crowd-pleaser for a special event or loved ones.
RECIPES
Mooloolaba Prawn and Chilli Spaghetti, with Lemon and Parsley - Chef Recipe by Andrew Wilcox
“One of my favourite Italian dishes, a true taste of Noosa in a bowl and perfect for those wonderful Summer nights.” – Andrew Wilcox.
ARTICLES
Savoring the Modern Australian Coastline: A Culinary Journey
Dive into the vibrant taste of Modern Australian cuisine with our guide to the best coastal dining spots, showcasing innovative dishes that celebrate local produce....
ARTICLES
Savour the Comforts of Home: Your Guide to Familiar Flavours Done Right
Discover the best venues for comfort food that feels like home. From gourmet pizzas to hearty burgers, explore our top picks for familiar flavours done right....
ARTICLES
Savour the Sunshine: Uncovering Noosa to Huskisson’s Culinary Gems
Discover the best dining spots from Noosa to Huskisson, featuring seasonal menus, fresh seafood, and unique cultural influences. Experience the perfect blend of casual dining and sophistication....
ARTICLES
Cocktail of the Week from Park & Cove’s Luca Pagliericcio
One taste of the lemon cheesecake cocktail is like sipping on pure sunshine, the fresh fruity flavour reminiscent of Summer days. Don't let the name fool you...this is one cocktail you won't find on t...
ARTICLES
5 Recipes to Create an Italian Feast at Home
We have five sensational Italian recipes that are easy for the AGFG home cook to replicate for the ultimate feast that will not only wow guests but also taste buds. Don’t forget to pair each course wi...
ARTICLES
Choc It Out – 3 Indulgent Recipes Choc Full of Deliciousness.
The largest chocolate sculpture created weighed almost 10,000 kg and the largest chocolate bar weighed 5443 kg; don’t panic we don’t expect you to break any records when making your own chocolate indu...
ARTICLES
Talk Derby to Me…It’s Melbourne Cup Time! 5 Venues to Whip it Good.
Stop horsing around, it’s that time of year again as the Melbourne Cup stirrups trouble on Tuesday, November 7. As we all know you can’t make a fast buck on a slow horse - it’s time to round the clubh...
ARTICLES
Noosa’s Park & Cove Restaurant - Its Relationship with the Land and People.
Park & Cove is Accor’s newest restaurant at its home in Peppers Resort and Villas Noosa. Nestled in the Headland, it is sure to become a winner for both visitors frequenting the hotel and the friendl...
ARTICLES
Time for a Change of View – Matt Golinski Farewells Peppers Noosa Restaurant.
After five years as Executive Chef at View by Matt Golinski – it’s time for just that…a change of View. Matt's last day on the pans will be the restaurant’s Melbourne Cup event on Tuesday, November 1....
