Fall for fresh, new flavours at Cloudland.

We’ve just launched a delicious new menu, created by newly appointed Executive Chef, Andrew Musk, who brings a wealth of experience and a Mediterranean vibe to the restaurant. Designed with sharing in mind, dishes are available as small and large plates that can be layered to create a multi-course feast.

 

 

Andrew believes in championing quality, local ingredients and suppliers, like the Phoenix Wagyu, from Toowoomba. Our delicious risotto with Grana Padano and truffle oil features Urban Valley mushrooms, grown right here in Fortitude Valley, and the scallop and bug ravioli is hand-made in-house. It’s clear Andrew also enjoys adding a touch of theatre to his dishes (just order the apple sorbet and see for yourself).

 

 

 

While ingredients have a local focus, the variety of dishes will transport you to far flung regions of Italy, France and Spain, courtesy of bite-sized morsels like Prosciutto San Daniele or Tasmanian scallops and nduja — a spicy sausage from the Calabria region of Southern Italy.

Cloudland Restaurant is open from Thursday to Sunday. Check out the new menu — get ahead and book your table here.