Cloudstreet

The splurge meal of the year goes to Cloudstreet. Setting aside at least 3 hours for their Saturday 8-course Lunch tasting menu ($398++), we decided to go all out with their Non-Alcoholic pairing ($148++) which starts with the first proper course.

To start, the snacks came in the form of Grilled Oyster with Betel Leaf, Finger Lime and Coconut milk as well as a dainty Bergamot Meringue, with Beetroot and Mandarin Kosho “Baeri Royal Caviar”. Next, the Grilled Green Lip Abalone, Basil, Edamame, Zucchini was a favourite of the small plates. Resembling an umami cloud, the foam-like sauce was simply lip-smacking. The delicate Salt Baked Celeriac layered with Périgord Truffle, finished with vegetable jus and chicken cream was equally refined.

Moving on to the larger plates, one of the more memorable dishes for me was their signature Sri Lankan Curry of Western Australian Marron. The warm spiced Coconut Broth was wonderfully hearty and aromatic with a pleasant ting of sourness - lovely with the grilled marrow and sweet chutney. The bold-tasting dish was also paired superbly with a piquant yet refreshing glass of Jackfruit, Coconut and Curry Leaves concoction. A close second was the Aged Duck with Beetroot and Kampot Pepper. Absolutely moreish, the protein was immensely succulent and perfectly seasoned. The crisp skin was to die for. And so was the firm Corsican Meagre with decadent Oscietre Caviar matched with a deliciously sweet glass of Banana, Vanilla, Chai Tea.

Oh and I can’t forget the almost cakey, deeply-rich liquorice and Sri Lankan stout loaf that featured a gorgeous molasses glaze. Love the addition of butter and the salt on the side too.

Lastly, on to dessert and to level 2, the palette cleanser of Lingonberry sorbet with Marshmallow Shio Koji and Aloe Vera was tantalisingly savoury. Of the plated, I could really use another Jerusalem Artichoke Ice cream with Poached Pears and Caramelised Milk Skins as it was so good. The crunchy thin shards had a delectable savouriness and milky candy scent.

4/5

Palmyra & Arrack Pâte de Fruit
Coconut Caramel
Tamarind & Pink Peppercorn
Blueberry & Basil Tart
Koji & Chestnut Honey
Vegemite On Toast

(Part of the 7 Course Menu $288)

Honestly I'm not a huge fan of beetroot, but this is a really enjoyable dish. The goat cheese and beetroot is a match made in heaven as beetroot's distinct flavours mingled beautifully with the robust dairy, whilst the puffed quinoa created a gratifying rice-cracker like snack.
-----
📍 𝟴𝟰 𝗔𝗺𝗼𝘆 𝗦𝘁, 𝗦𝗶𝗻𝗴𝗮𝗽𝗼𝗿𝗲 𝟵𝟲𝟵𝟵𝟬𝟯
⏱️ 𝗟𝘂𝗻𝗰𝗵 (𝗧𝘂𝗲-𝗙𝗿𝗶) 𝟭𝟮𝗽𝗺-𝟭.𝟯𝟬𝗽𝗺; 𝗗𝗶𝗻𝗻𝗲𝗿 (𝗠𝗼𝗻-𝗦𝗮𝘁) 𝟲𝗽𝗺-𝟵.𝟯𝟬𝗽𝗺; 𝗖𝗹𝗼𝘀𝗲𝗱 𝗼𝗻 𝗦𝘂𝗻𝗱𝗮𝘆𝘀

The 𝗡𝗲𝘄 𝗭𝗲𝗮𝗹𝗮𝗻𝗱 𝘃𝗲𝗻𝗶𝘀𝗼𝗻 was tender with good amount of flavour, but gameyness was absent due to an ingenious mix of Japanese components like wasabi and umeboshi — which made for interesting flavours. The zucchini and the pickled cashew also combined with the venison for a delectable multi-layered textural dish.
-----
📍 𝟴𝟰 𝗔𝗺𝗼𝘆 𝗦𝘁, 𝗦𝗶𝗻𝗴𝗮𝗽𝗼𝗿𝗲 𝟵𝟲𝟵𝟵𝟬𝟯
⏱️ 𝗟𝘂𝗻𝗰𝗵 (𝗧𝘂𝗲-𝗙𝗿𝗶) 𝟭𝟮𝗽𝗺-𝟭.𝟯𝟬𝗽𝗺; 𝗗𝗶𝗻𝗻𝗲𝗿 (𝗠𝗼𝗻-𝗦𝗮𝘁) 𝟲𝗽𝗺-𝟵.𝟯𝟬𝗽𝗺; 𝗖𝗹𝗼𝘀𝗲𝗱 𝗼𝗻 𝗦𝘂𝗻𝗱𝗮𝘆𝘀

The appetiser of 𝘀𝗺𝗼𝗸𝗲 𝗝𝗮𝗽𝗮𝗻𝗲𝘀𝗲 𝘁𝗼𝗺𝗮𝘁𝗼𝗲𝘀 𝗮𝗻𝗱 𝗯𝘂𝗿𝗿𝗮𝘁𝗮 also made us swoon — the ruby-like produce exploded with a juicy sweetness that was simply divine. The burrata added a rich savouriness and the olive oil's fragrance opened up the dish, while creating a delicate pool of heavenly nectar.
-----
📍 𝟴𝟰 𝗔𝗺𝗼𝘆 𝗦𝘁, 𝗦𝗶𝗻𝗴𝗮𝗽𝗼𝗿𝗲 𝟵𝟲𝟵𝟵𝟬𝟯
⏱️ 𝗟𝘂𝗻𝗰𝗵 (𝗧𝘂𝗲-𝗙𝗿𝗶) 𝟭𝟮𝗽𝗺-𝟭.𝟯𝟬𝗽𝗺; 𝗗𝗶𝗻𝗻𝗲𝗿 (𝗠𝗼𝗻-𝗦𝗮𝘁) 𝟲𝗽𝗺-𝟵.𝟯𝟬𝗽𝗺; 𝗖𝗹𝗼𝘀𝗲𝗱 𝗼𝗻 𝗦𝘂𝗻𝗱𝗮𝘆𝘀