Beach Almond

Beach Almond brings the flavours of Singapore, Malaysia and Indonesia to the beachfront at Palm Cove, Cairns. Established in 2010 and introduced on its website by chef Brian Holding, the restaurant centres its cooking on fresh local seafood sourced from Far North Queensland. The menu draws on Southeast Asian street food and market traditions, with dishes prepared using techniques such as high-heat wok cooking and slow-cooked aromatic curries.

Seafood is the main focus, with the website highlighting chilli mud crab, pepper prawns, crispy whole fish and lobster specialities. The menu also includes salt and pepper squid, soft-shell crab, green-lipped mussels, seafood laksa and banana-leaf barramundi. For diners looking beyond seafood, there are options such as chargrilled pork ribs, beef rendang and lentil curry. Desserts continue the regional influence with dishes including banana leaf parcel, black sticky rice and kaffir lime brûlée.

The setting is a key part of the experience. Beach Almond offers indoor and outdoor dining with views across Double Island and the Coral Sea, creating a relaxed beachfront atmosphere rather than a formal dining room. Its open-air space takes inspiration from the Malaysian long house, while the restaurant describes its approach as casual dining with refined, full-flavoured cooking. The website also mentions sharing small plates and cocktails beneath a mature Melaleuca, as well as dining under the stars.

This is a natural choice for a relaxed meal with friends or family, particularly for diners who enjoy seafood and Southeast Asian flavours. The combination of ocean views and a seafood-focused menu also suits a romantic dinner, whether you are settling in for a longer meal or sharing several dishes. With more than a decade in the Palm Cove dining scene, Beach Almond offers a clearly defined regional style in an open-air coastal setting.