Open Hours
Monday: closed (open for functions)
Tues – Sun: 11:00am – late
Serving Food
Lunch
Tues to Sat: 11:30am – 5:00pm
Sun: 2:00pm – 5:00pm
Dinner
Tues to Thurs: 5:00pm – 10:00pm
Fri & Sat: 5:00pm – 11:00pm
Sun: 5:00pm – 9:00pm
Lunch & Dinner Bookings
For lunch Cloudland offers a casual ‘order at the bar’ dining experience.
For dinner Cloudland offers a choice of full table service in the Restaurant or casual ‘order at the bar’ dining experience in the bar area.
Book a table online or phone +61 7 3872 6600. If you do book a table, keep an eye out for your booking name on your table when you arrive.
Our set menu options are also available for those extra special occasions. View the set menus below and to book phone +61 7 3872 6600*.
*Set menu bookings minimum of 5 guests, are offered for pre-bookings only and $10 per guest deposit must be made at the time of booking.
Cloudland Menus
Tuesday – Saturday: 11:30am – 5:00pm
Sunday: 2:00pm – 5:00pm
Book online or phone +61 7 3872 6600.
$15 Weekday Lunch Menu
Tuesday – Friday: 11:30am – 3:00pm
Mains
Grilled cuttlefish, Italian potato salad (gf) | Veal rump schnitzel, roast potatoes, mixed salad | Chicken de-boned pan fried with fries and mixed salad (gf/df)
Hand-Made Pastas
Spaghetti alla chitarra with putanesca and chilli sauce (ve) | Farfalle with mushroom, pork and fennel sausage ragu
Wood Oven Pizzas
Salsiccia & Patate: pork sausage, potatoes | Margherita: buffalo mozzarella, fresh basil (v) | Calabrese: calabrese salami, chilli, red onion | Capricciosa: ham, field mushrooms, artichokes, olives | Diavola: mild pepperoni, olives, chilli
Antipasti
Wood-fired bread (v) 8
Ricotta (gf) 5
Chicken liver parfait (gf/df) 5
Sun dried tomato, walnut, ricotta dip (gf) 5
Salami (gf/df) 8
Mortadella (gf/df) 8
Burrata Caprese (gf) 15
Lamb meatballs 15
Starters
Fish croquette (seasonal) (gf/df) 12
Arancini (gf/v) 15
Crumbed fried green olives (gf/v) 12
Salt & pepper baby squid (gf/df) 15
Garlic pizza bread (v) 15
Bruschetta (vg) 14
Fried whole school prawns (gf) 12
Pizza sandwich, prosciutto, mozzarella, mixed salad, aioli 13
Mains
Grilled cuttlefish, Italian potato salad (gf) 17
Veal rump schnitzel, roast potatoes, mixed salad 19
Chicken de-boned pan fried, fries, mixed salad (gf/df) 19
Sides
Fries (gf/df/v) 8
Roasted potatoes (gf/df/v) 11
Mixed grilled vegetables (gf/v) 11
Pasta
All pasta is hand-made fresh on site
Tagliatelle, lamb ragú, olives 26
Spaghetti alla chitarra with puttanesca and chilli sauce (ve) 25
Wood Oven Pizza
Our style of hand-stretched pizza is inspired by traditional pizza of Rome & Northern Italy
Pizza Bianca
prepared with extra virgin olive oil and fior di latte mozzarella
Quattro Formaggi – fior di latte, gorgonzola, provolone, parmesan, pears (v) 22
Patatosa – ham, roasted potatoes, red onion, rosemary 22
Genovese – basil pesto, buffalo mozzarella, olives, fennel sausage, parmesan, balsamic drizzle 23
Pizza Rossa
prepared with San Marzano tomatoes and fior di latte mozzarella
Margherita – buffalo mozzarella, fresh basil (v) 20
Prosciutto & Rucola – prosciutto, rocket, parmesan 23
Calabrese – calabrese salami, chilli, red onion 21
Capricciosa – ham, field mushrooms, artichokes, olives 22
Prosciutto & Funghi – field mushrooms, ham 23
Diavola – mild pepperoni, olives, chilli 22
Salsiccia & Patate – pork sausage, potatoes 23
Gluten free pizza base available on all pizzas add 3
Dessert
Traditional Italian coffee tiramisu (v) 12
Chocolate pudding, crispy amaretto, strawberry (v) 12
Affogato, vanilla ice cream, espresso, Tia Maria liqueur (v) 14
Chocolate biscuit roulette, vanilla ice cream (v) 13
Ricotta cake, cherry gelato, chocolate sauce (v) 13
Vanilla custard pizza, almond flakes, chocolate sauce, chocolate ice cream (v) 16
Gelato by the scoop – choose from bitter chocolate, vanilla bean or cherry (v) 2 scoops 7.5, 3 scoops 9.5
Caffe – organic Vittoria coffee 4
Tuesday – Thursday: 5:00pm – 10:00pm (bar menu from 9:00pm – 10:00pm)
Friday & Saturday: 5:00pm – 11:00pm (bar menu from 10:00pm – 11:00pm)
Sunday: 5:00pm – 9:00pm (bar menu from 8:00pm – 9:00pm)
For lunch Cloudland offers a casual ‘order at the bar’ dining experience.
For dinner Cloudland offers a choice of full table service in the Restaurant or casual ‘order at the bar’ dining experience in the bar area.
Antipasti
Wood-fired bread (v) 8
Ricotta (gf) 5
Chicken liver parfait (gf/df) 5
Sun dried tomato, walnut, ricotta dip (gf) 5
Salami (gf/df) 8
Mortadella (gf/df) 8
Burrata Caprese (gf) 15
Lamb meatballs 15
Starters
Fish croquette (seasonal) (gf/df) 12
Arancini (gf/v) 15
Crumbed fried green olives (gf/v) 12
Salt & pepper baby squid (gf/df) 15
Garlic pizza bread (v) 15
Bruschetta (vg) 14
Fried whole school prawns (gf) 12
Italian cold meats – prosciutto, mortadella, free range salami, prosciutto cotto d’Abruzzo, olives, crescenza cheese, focaccia 30
Cheese board – pecorino sardo, provolone, gorgonzola taleggio, crescenza, dried muscatel grapes, olives, focaccia 32
Mains
Gold band snapper, fennel salad (gf/df) 34
200g grilled cuttlefish (gf) 25
200g veal rump schnitzel 29
450g chicken Maryland (gf/df) 25
450g T-bone steak (gf) 45
Vege, Salad & Sides
Fries (gf/df/v) 8
Roasted potatoes (gf/df/v) 11
Mixed grilled vegetables (gf/v) 11
Witlof, pear & walnut salad, shaved parmesan (gf/v) 10
Beetroot & goats cheese salad (gf/v) 9
Raddicchio, orange, pine nut salad (gf/df/v) 9
Caprese salad (gf/v) 15
Pasta
All pasta is hand-made fresh on site
Pumpkin ravioli, pork ragú 27
Pumpkin ravioli, butter, sage (v) 27
Lamb ravioli, cream, balsamic vinegar 27
Spaghetti alla Chitarra, puttanesca chilli sauce (vg) 25
Farfalle, beef ragú, green peas 25
Tagliatelle, lamb ragú, olives 26
Squid ink linguini, clams, mussels, cherry tomato, chilli 32
Potato gnocchi, chicken ragú, chilli (gf) 25
Potato gnocchi, summer vegetables (gf/vg) 25
Porcini mushroom & pork cheek risotto 33
Wood Oven Pizza
Our style of hand-stretched pizza is inspired by traditional pizza of Rome & Northern Italy
Pizza Bianca
prepared with extra virgin olive oil and fior di latte mozzarella
Quattro Formaggi – fior di latte, gorgonzola, provolone, parmesan, pears (v) 22
Patatosa – ham, roasted potatoes, red onion, rosemary 22
Genovese – basil pesto, buffalo mozzarella, olives, fennel sausage, parmesan, balsamic drizzle 23
Pizza Rossa
Prepared with San Marzano tomatoes and fior di latte mozzarella
Margherita – buffalo mozzarella, fresh basil (v) 20
Prosciutto & Rucola – prosciutto, rocket, parmesan 23
Calabrese – calabrese salami, chilli, red onion 21
Capricciosa – ham, field mushrooms, artichokes, olives 22
Prosciutto & Funghi – field mushrooms, ham 23
Diavola – mild pepperoni, olives, chilli 22
Salsiccia & Patate – pork sausage, potatoes 23
Gluten free pizza base available add 3
Dessert
Traditional Italian coffee tiramisu (v) 12
Chocolate pudding, crispy amaretto, strawberry (v) 12
Affogato, vanilla ice cream, espresso, Tia Maria liqueur (v) 14
Chocolate biscuit roulette, vanilla ice cream (v) 13
Ricotta cake, cherry gelato, chocolate sauce (v) 13
Vanilla custard pizza, almond flakes, chocolate sauce, chocolate ice cream (v) 16
Gelato by the scoop – choose from bitter chocolate, vanilla bean or cherry (v) 2 scoops 7.5, 3 scoops 9.5
Caffe – organic Vittoria coffee 4
Family-style meals shared at the table, available for lunch and dinner Tuesday to Sunday. Our set menu options are available for those extra special occasions.*
*Set menu bookings minimum of 5 guests, are offered for pre-bookings only and $10 per guest deposit must be made at the time of booking.
Starters
Garlic pizza bread (v)
Whole school prawns, salsa rosa (gf)
Arancini, peperonata sauce (gf/v)
Mains
Ragú & funghi – farfalle with mushroom, pork & fennel sausage ragú
Margherita pizza – buffalo mozzarella, fresh basil (v)
Radicchio, orange and pine nut salad (gf/df/v)
Additional Options
Chicken de-boned, pan fried (gf/df) 10pp
Grilled cuttlefish (gf) 10pp
Veal rump schnitzel (gf) 10pp
T-bone steak 15pp
Dessert – Tiramisu (v) 9.5pp
Group bookings [minimum 5 people]. One bill per table. Additional items can be added when booking from our full restaurant menu, at the listed price as required. (gf) Gluten Free, (df) Dairy Free, (v) Vegetarian, (vg) Vegan.
Beverage Package Upgrade
Cremant De Bourgogne Charles Ranville NV
Babich Sauvignon Blanc, Marlborough, NZ
Hartog’s Plate Cabernet Merlot, Margaret River, WA
Sunny State Lager
Carlton Draught
Four Pines Pacific Ale
Soft drinks
Beverage package upgrade – 35 p/person. [minimum 14 people].
Family-style meals shared at the table, available for lunch and dinner Tuesday to Sunday. Our set menu options are available for those extra special occasions.*
*Set menu bookings minimum of 5 guests, are offered for pre-bookings only and $10 per guest deposit must be made at the time of booking.
Starters
Wood-fired bread, ricotta cheese, sundried tomato ricotta dip, mortadella
Salt and pepper baby squid, lemon (gf/df)
Arancini, peperonata sauce (gf/v)
Mains
Share style veal rump schnitzel
Ragú & funghi – farfalle with mushroom, pork & fennel sausage ragú
Capricciosa pizza – ham, field mushrooms, artichokes, olives
Beetroot and goats cheese salad (gf/v)
Additional Options
Chicken de-boned, pan fried (gf/df) 10pp
Grilled cuttlefish (gf) 10pp
Veal rump schnitzel (gf) 10pp
T-bone steak 15pp
Dessert – Tiramisu (v) 9.5pp
Group bookings [minimum 5 people]. One bill per table. Additional items can be added when booking from our full restaurant menu, at the listed price as required. (gf) Gluten Free, (df) Dairy Free, (v) Vegetarian, (vg) Vegan.
Beverage Package Upgrade
Cremant De Bourgogne Charles Ranville NV
Babich Sauvignon Blanc, Marlborough, NZ
Hartog’s Plate Cabernet Merlot, Margaret River, WA
Sunny State Lager
Carlton Draught
Four Pines Pacific Ale
Soft drinks
Beverage package upgrade – 35 p/person. [minimum 14 people].
Family-style meals shared at the table, available for lunch and dinner Tuesday to Sunday. Our set menu options are available for those extra special occasions.*
*Set menu bookings minimum of 5 guests, are offered for pre-bookings only and $10 per guest deposit must be made at the time of booking.
Starters
Italian cold meats – prosciutto, mortadella, free range salami, prosciutto cotto d’Abruzzo, olives, crescenza cheese, focaccia
Wood-fired bread served with sundried tomato, walnut, ricotta dip, ricotta cheese
Salt and pepper baby squid, lemon (gf/df)
Arancini, peperonata sauce (gf/v)
Mains
Share style chicken de-boned, pan-fried, (gf/df)
Share style veal rump schnitzel
Ragú & funghi – farfalle with mushroom, pork & fennel sausage ragú
Tagliatelle, lemon zest, prosciutto
Capricciosa pizza – ham, field mushrooms, artichokes, olives
Witlof, pear and walnut salad with shaved parmesan (gf/v)
Additional Options
Chicken de-boned, pan fried (gf/df) 10pp
Grilled cuttlefish (gf) 10pp
Veal rump schnitzel (gf) 10pp
T-bone steak 15pp
Dessert – Tiramisu (v) 9.5pp
Group bookings [minimum 5 people]. One bill per table. Additional items can be added when booking from our full restaurant menu, at the listed price as required. (gf) Gluten Free, (df) Dairy Free, (v) Vegetarian, (vg) Vegan.
Beverage Package Upgrade
Cremant De Bourgogne Charles Ranville NV
Babich Sauvignon Blanc, Marlborough, NZ
Hartog’s Plate Cabernet Merlot, Margaret River, WA
Sunny State Lager
Carlton Draught
Four Pines Pacific Ale
Soft drinks
Beverage package upgrade – 35 p/person. [minimum 14 people].
Sparkling Cocktails
Wild Thoughts – Strawberry, Apple, Lychee, Rose, Peach, Lemon & Absolut Vodka topped with Prosecco
Club 76 – “A mashup of a Clover Club & a French 75” Raspberry, Lemon & Beefeater Gin topped with Prosecco
Adult Berocca – Pink Grapefruit, Orange & Aperol topped with Sparkling & Zesty Grapefruit Pearls
Wait a Prosecco – Fresh Mint, Peach, Elderflower & Fig topped with Prosecco
Tiki Cocktails
Mac Daddy – Macadamia, Pineapple, Orange, Lime & Sailor Jerry Spiced Rum
Tropical Bellezza – Mango, Lime, Apple, Falernum, Passionfruit, Banana, Bitters, Havana Club 7yo, Havana Club Anos 3yo & Sailor Jerry Spiced Rum
Rumchata Colada – Coconut, Pineapple, Lime, Rumchata & Sailor Jerry Spiced Rum
The Lost Sailor – Apple, Passionfruit, Pineapple, Mango, Apricot, Bitters & Sailor Jerry Spiced Rum
Seasonal Cocktails
Miles Up – Rockmelon, Lemon, Cinnamon, Apricot & Sailor Jerry Spiced Rum
Small Talk – Strawberry, Kiwi Fruit, Watermelon, Lime, Elderflower & Espolon Blanco
Chubby Bunny – Chocolate, White Chocolate, Coffee, Cream, Amaro & Chivas 12yo
D’Mango Unchained – Mango, Coconut, Lime, Havana Club Anos 3yo
One in a Melon – Watermelon, Violette, Lemon & Beefeater Gin. Topped with RosО & Citrus Foam.
1843 – Honey, Apricot, Peach, Lemon & Glenmorangie 10yo
Abnoxious – Strawberry, Passionfruit, Apple, Lychee, Lemon & Absolut Vodka topped with soda
Life’s a Peach – Peach, Apple, Vanilla, Mint, Lemon, Bitters & Beefeater Gin
Evergreen – Pear, Lemon, Lillet Blanc, Absolut Vodka & Smoked Rosemary
The Last Leaf – Cucumber, Basil, Lime & Beefeater Gin
Southern Belle – Passionfruit, Peach, Lemon, Amaretto & Maker’s Mark
La Mangorita – Mango, Lime, Orange & Espolon Blanco
Modern Twists & Classics
Cloudland Mule – Mango, Orange, Lime, Bitters & Tito’s Vodka. Topped with Ginger Beer.
Summer Julep – Passionfruit, Peach, Mint, Mango, Lime, Bitters & Woodford Reserve
Charlie Chaplin – Apricot, Lime & Plymouth Sloe Gin
Paloma – Grapefruit, Lime, Soda & Espolon Blanco
Share Cocktails
Summer Sangria Jug – Cloudy apple juice, orange juice, Quealy Finola Blend Red, Absolut Vodka and Licor 43. Garnished with fresh oranges and lemons.
Pimms Jug – Lemonade, apple juice, ginger ale and Pimms. Garnished with cucumber, strawberry and mint.
Pineapple Passion Jug – Pineapple juice, passionfruit pulp, apple juice, cinnamon, coconut syrup, Havana 3 Rum and Malibu. Garnished with sliced pineapple and apples.
Rose Sangria Jug – Absolut Vodka, Chambord, Babich Rose and Lillet Rose. Garnished with lemon and strawberries.
Champagne
Billiecart Salmon Brut NV
Perrier-Jouët Grand Brut
GH Mumm Cordon Rouge NV
GH Mumm ‘Le Rosé’ NV
GH Mumm Cordon Rouge NV Magnum (1.5L)
GH Mumm Cordon Rouge NV Jeroboam (3L)
2007 Perrier-Jouët Belle Epoque
2007 Louis Roederer Cristal
2006 Dom Perignon
2002 Perrier-Jouët Belle
Epoque Blanc De Blanc
Whites
Sauvignon Blanc
Babich Black Sauvignon Blanc (Marlborough, New Zealand)
Squealing Pig Sauvignon Blanc (Central Otago, New Zealand)
Chardonnay
Seppelt Chardonnay (Victoria)
Snake & Herring Chardonnay “Tough Love” (Margaret River, Western Australia)
Pinot Griggio/Gris
Pasqua Pinot Grigio (Veneto, Italy)
Quealy Fionula Pinot Grigio (Murray Darling Region, Victoria)
Babich Black Pinot Gris (Marlborough, New Zealand)
Moscato
La Caliera Moscato (Piemonte, Italy)
All Saints Moscato (Rutherglen, Victoria)
Riesling
Irvine Riesling (Eden Valley, South Australia)
Reds
Pinot Noir
Babich Classic Pinot Noir (Marlborough, New Zealand)
Squealing Pig Pinot Noir (Marlborough, New Zealand)
Cabernet Merlot
Hartog’s Plate Cabernet Merlot (Margaret River, Western Australia)
Church Road Cabernet Merlot Reserve (Hawke’s Bay, New Zealand)
Red Varietals
Quealy Fionula Nero D’avola (Murray Darling Region, Victoria)
Shiraz
Soul Growers Provident Shiraz (Barossa Valley, South Australia)
Rosé
Babich Classic Rosé (Marlborough, New Zealand)
Maison Saint Aix Rosé (Provence, France)
