Fortitude Valley’s iconic playground has been transformed into a 200-seat restaurant with a new Head Chef at the helm honouring the ancient tradition of cooking by fire.

Welcome to Cloudland Garden Restaurant, and to Head Chef Alec Kapitz, who joins the team alongside Executive Chef Andrew Musk. Fifteen years after Cloudland threw open its doors with a bang as a hotspot for the over 25s, the ground floor has undergone a major transformation to become a fully-fledged restaurant. It’s a natural progression for the venue, which has been likened to a ‘wonderland Garden of Eden’ and a ‘tropical oasis’ by guests.

Much of Cloudland’s stunning interior and artwork remains, but the furnishings have been updated to accommodate groups of nearly any size seeking a dining experience with atmosphere. The space features bespoke hardwood tables with solid marble insets, plush cushion seating, wrought iron pods, and moody booths. The kitchen has also been completely remodelled with an open facade, allowing guests to enjoy the culinary theatre from their seats.

“Cloudland Garden is an inviting and lively place, where you can pop in for a snack and exquisite cocktail or go all-out and host a dinner celebration where everyone feels included, whether it’s a seat at the bar or a table for twenty.” Says Restaurant Manager, Matthew Nilon.

The share-style menu boasts a Mediterranean influence, featuring dishes such as butterflied spatchcock with chermoula and sorrel, Margra Lamb with agrodolce and red elk, and Urban Valley lion’s mane mushroom with Jerusalem artichoke and beurre noisette among its large plates. But it’s the artful use of fire that really ignites the soul here, with the locally raised S.Kidman Wagyu ribeye that benefits from Andrew’s passion for sourcing quality cuts and embracing the creativity of cooking with an Argentinian ‘parrilla’ charcoal grill. There are no handy dials here though, temperature is controlled by raising and lowering two towering steel grills, with a top rack for low and slow ‘asada’ style cooking.

 

 

 

 

 

“We want to share the great produce we have available locally, and regionally here in Australia, taking a ‘less is more’ approach, adding the minimal required to show-off each dish and hero the ingredients,” says Andrew.

Those mouth-watering dishes, infused with rustic, smoky aromas, are rich in flavour yet crafted to let each ingredient shine. Take the charred Fremantle octopus, for instance —wood-fired and served with smoked labneh, chickpeas, chili, and fresh lime. Also on the snackier side, is the pan seared scallop with parsnip, morcilla, chicken jus gras and capers. New Head Chef Alec, whose career includes a stint at premier dining destination, Jelly Fish, is the seafood specialist. “It’s a charming and traditional approach to cooking, especially with seafood. It emphasises getting back to basics and exploring what can be achieved with a particular product or ingredient when it’s exposed to a burst of flavour from the charcoal grill or wood oven.”

 

 

 

 

 

 

 

But it’s not all just about the food. Cloudland Garden has an all-new, cleverly curated wine list and cocktails that are almost too pretty to drink. Crafted with the same focus on flavour and attention to detail, the cocktails feature seasonal ingredients with aromatic garnishes, like the Agave Heat Wave — a fusion of tequila and mezcal with lime, jalapeño, coconut water and a spicy tajin rim.

 

 

Whether you’re a fully-fledged foodie, or just want a night off cooking, there’s something for everyone to savour. There’s even a seared beef skewer with wasabi leaf and fried garlic (Wagyu, of course).

Cloudland Garden is now open for reservations. View the menu and reserve your table.