The standout dishes are the ones that use Sri Lankan flavours – the crunchy duck roti, and the Sri Lankan Curry of King Crab and Tamarind with a perfect aromatic coconut broth.
Hubby did the wine paring which was unpredictable and enjoyable.
We pull up two comfortable leather chairs at the wide chef’s counter. The crab is succulent and sweet, served with tamarind sauce and mildly spiced curry broth on the side.
Dinner only: Tuesday to Saturday, 6pm – 9:30pm. and immaculate service. Reservations to be made between 6:30pm – 8pm. this time.
Javascript is disabled!common.-_please_enable_js. The entire experience was just over four hours and offered numerous opportunities to interact with the chef. The wine pairings bring about the same ambivalent feelings. This allows Rishi and his team to interact with us about the menu and wine pairings and we get a front row seat to all the action from the plating section, watching the deft chefs work their magic on a series of thoughtful, carefully presented dishes. Verdict: Chef Rishi is a hugely talented chef, and this showcase of thoughtful, expressive dishes blend the very best of Australian and Sri Lankan flavours, with creativity, flavour and flair. Grilled Lamb, Young Jackfruit and Mint is a successful interpretation of Rishi’s Sri Lankan and Australian influences, while the final Vegemite on Toast, Meet the Team: ANZA Committee Member, Don Northey. Will be back. Too many flavours competing in most of the dishes. Some were so good. The wine pairings bring about the same ambivalent feelings. Sitting at the bar allows you to watch all the activities going on in the compact kitchen, with everything so calm and organised. Like the cuisine, they come from different backgrounds. Make a Reservation. Does this restaurant offer table service? Dinner only: Tuesday to Saturday, 6pm – 9:30pm. Follow the lives of two families, the Lambs and the Pickles, over two decades in post-war Perth. would come back for sure. Every serving raises that coiffed brow. After his casual bistro CHEEK picked up a coveted Michelin star, Chef Rishi Naleendra’s newest venture, Cloudstreet, is set for similar heights. this time. This is the version of our website addressed to speakers of English in Singapore. Daring strokes of grape varietals so bad to drink on its own but when paired with food, lifts up octanes of exquisite tastes. I left the restaurant with a dreamy impression, which perhaps what its name would suggest (it is actually a novel by an acclaimed Australian writer). Thank you for a delightful Valentine's Eve dinner on our final night in Singapore.More. Please contact vino@cloudstreet.com.sg for a copy of our wine list.
The standout dishes are the ones that use Sri Lankan flavours – the crunchy duck roti, and the Sri Lankan Curry of King Crab and Tamarind with a perfect aromatic coconut broth. more, Reservations, Seating, Serves Alcohol, Accepts Credit Cards, Table Service, Review collected in partnership with www.chope.co. © 2020 Tatler Asia Limited.
The grilled oyster is judiciously warm but retains a briny freshness, while the coconut, betel leaf and finger lime provide contrasts in flavour and texture. Hubby did the wine paring which was unpredictable and enjoyable. The experience was interactive and well explained by the chefs preparing the dishes. Next is Sicilian Red Prawn, accompanied by salted tomato and olive oil, and a couple of delightful small bites – a ball of Beetroot and Smoked Goats Cheese, with a coating of puffed rice, and a dollop of Goats Milk, floating in fermented watermelon juice. Cloudstreet. This business uses tools provided by Tripadvisor (or one of its official Review Collection Partners) to encourage and collect guest reviews, including this one. Nothing wrong with it just not my style.
We loved it. Wonderful ambiance, great service and most importantly such Creative and Delicious food. They are adorned generously around the restaurant, even the toilets have that chic-chic feel.
The 7 courses are interspersed with several amuse bouches so you really get filled up. Our multidisciplinary team includes architectural, industrial, digital, graphic and experience designers.
We built the restaurant from scratch to inspire luxury and comfort the moment you arrive and hope that stepping into our … Helmed by Chef Rishi Naleendra and Gareth Burnett, Cloudstreet is an amalgamation of thoughtful, expressive food, artisanal, progressive wines and warm, immaculate service. Like the cuisine, they come from different backgrounds. Every serving raises that coiffed brow. They are adorned generously around the restaurant, even the toilets have that chic-chic feel. Throughout the meal, Manuela Toniolo, Rishi’s delightful Australian wife and restaurant partner, offers insights into the drink’s menu – which includes 350 natural and classic style wines from around the world. We are thrilled to announce that Cloudstreet will be re-opening for dine-in on Friday, 26th of June, from 6pm. a lamb dish served with jackfruit garnish (one of the highlights of the dinner), a venison tartare, or a dessert aptly titled "Vegemite on Toast". This was an extravagant investment – a hefty $800+ for 2, inclusive of wine pairing and 7 courses of culinary wow’s. detail has been carefully curated for the total dining experience. Open Farm Community - WGS Celebratory Menu Date: 01 September - 30 September 2020. details. Please note that given the design and layout of the dining room we are only able to accommodate smaller, intimate events. This is true alchemy and a radical departure from Chef Rishi’s previous endeavor at Cheek by Jowl (which I truly liked). While there are lunch and dinner sets, it’s the latter that truly does justice to his imaginative prowess and his kitchen’s accomplished techniques. Being able to combine these elements successfully says a lot about the innovation and skill of the chef. From the entrance until our departure over 3 1/2 hours later, we loved every minute of our experience in this restaurant. Dinner only: Tuesday to Saturday, 6pm – 9:30pm. Like the cuisine, they come from different backgrounds.
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