Barefoot luxury

Food of the sun, inspired by the dramatic landscape of Tropical North Queensland. Nu Nu aims to showcase the deliciousness of our region through Nick Holloway’s modern Australian cuisine.


We believe the cornerstone of great cooking is resourcefulness. The goal in our restaurant is to one – buy things in as little packaging as possible, two – use as much of the product as possible so that our kitchen bins are empty, and three – make food so delicious that you must eat everything on the plate.

We use the leftover bits of our ingredients as inspiration to create new dishes, seasonings and sides, like turning ginger trimmings into a ginger caramel, or combining stale leftover bread with a parmesan rind to create a bread-pesto.

Nu Nu clam shell dish


Nu Nu is more than just food – we aim to give you a complete experience of Palm Cove and Tropical North Queensland. Come for breakfast and stay late, enjoy the relaxed nature of our small coastal town while eating some of the finest cuisine you can find in the country. Watch the coral sea lap at the sand while experiencing new tastes and talking to our floor staff.

We offer you a complete, unpretentious, barefoot luxury that will leave you talking about your time at Nu Nu for years to come. 

Nu Nu bar staff Melbourne cup event


It’s essential to us that we use local ingredients. Apart from being the best way to maintain fresh and rich flavours in our dishes, it also helps reduce our carbon footprint by shopping locally.

We would like to thank our loyal suppliers: Simon George & Sons (20 year relationship), Preston Fresh Seafood (19 year relationship), Rusty's Markets, Clohesy River Mushrooms, Mungalli Creek Dairy, Bushy Creek Farm Meat, Spring Creek Beef, Daintree Vanilla, Rainforest Bounty, Divine Vanilla, Stockman's Eggs, Marko Mango, and Kyle the Honey Man.

Bananas on bar