Restaurant settings don’t get much more idyllic than that of Nu Nu in Far North Queensland’s Palm Cove. Chef-owner Nick Holloway works hard to put FNQ on the plate here, showcasing everything from tropical fruits to local crab; alongside some of the best produce from across Australia in the share-style menu.

Start off with one of the many snacks, served as individual portions, such as a pork rib, roasted until its edges shrivel and crisp up, glazed with a sweet pineapple caramel and topped with a snow of shredded toasted coconut, finger lime and green chilli salsa.

Plates get larger as the menu runs deeper, building to a main-sized dish of blushing pink duck, smoked over sugarcane to balance any gaminess, met by bitter barbecued radicchio and pops of pickles.

It happily pairs with a passionfruit and chilli margarita from the tropical-themed cocktail list, or perhaps a locally brewed beer. Wines move across the world taking in both well-known, large scale producers and small, biodynamic vineyards. This is a destination built for long lunches.

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