Lime & Pepper restaurant serves a variety of dishes from breakfast to dinner, with featured ingredients sourced fresh from the reef and surrounding tropics. Indulge in a decadent dining experience just metres from the beach, with frangipani-scented air and gentle ocean breezes. Swim up to the pool bar for cocktails and light meals during the day, and meet your friends in the Lobby Bar at dusk.
Premium Palm Cove restaurant Lime & Pepper is open for all day dining and room service. The restaurant is in a relaxed beachside setting and features a diverse menu with a variety of fresh regional produce. The open-air Lobby Bar is a great place to meet for a drink and enjoy the beach and sea views.
This Valentines Day spoil your loved one with a 3-course romantic dinner created by Executive Chef Julian Bergerhoff, with entree, a choice of two mains and a dessert designed for sharing. Includes a glass of bubbles to be enjoyed on arrival and a red rose.
3 Course Valentines Dinner from $109* for two people. More Information »
For bookings, please call (07) 4059 9271
Good Food Gift Card Accepted Here.
Peppers Beach Club & Spa offers the ideal setting to soak in the ocean views, while staff treat you to a delightful high tea, served on a three tiered stand in the stunning Lime & Pepper Restaurant or poolside. From $45* per adult, inclusive of a complimentary glass of sparkling upon arrival, four sweet items and three savoury items per person.
More Information »
High Tea Menu »
There’s something indulgent about swimming up to a pool bar and making a selection from an array of tasty snacks and tropical cocktails. On the Rocks Café can add a touch of luxe to your poolside day. Open seasonally, weather dependent. Closed ANZAC Day, Good Friday, Christmas Day.
Executive Chef Julian Bergerhoff joined us late October after a move to TNQ from Fremantle, WA where he lived for the last 5 years. His most recent role as Executive Chef at Little Creatures Brewing’s venues also saw him involved in the launch of new venues in Hong Kong, Byron Bay and Melbourne for Lion Nathan.
In the first decade of his career, Julian spent time gaining experience in fine dining restaurants and luxury hotels around Europe, including three Michelin starred restaurants in Germany and Austria. After this and prior to moving to Australia, Julian travelled and gathered extensive experience in a variety of impressive restaurants and venues around the world including The Lodge at Kauri in New Zealand and Restaurant Aubergine in Cape Town.
Julian’s love for Australia as a culinary melting pot of various cuisines from all around the world, has prompted him stay and theses influences can be seen throughout his culinary creations. His food philosophy to ‘Keep it simple, keep it flavoursome, keep it local and above all keep it fresh’ shines through in the Lime & Pepper Menu. Focusing on the best and freshest local produce, highlighting the hero ingredients of Australia, while using traditional flavours from around the world to create simple but delicious dishes.