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Cloudstreet presents a progressive yet sophisticated approach to gastronomy – marrying disparate cultures and influences in an exuberant expression.
Dinner. Tuesday to Saturday: 8-course tasting menu ($398++) Lunch. Fridays & Saturdays: 6-course tasting menu ($248++) or 8-course tasting menu ($398++) Beverage Pairings. Beverage ($268++) Prestige ($568++) Non Alcoholic ($168++) *Here at Cloudstreet, we serve a tasting menu only and would recommend at least 3 hours for the complete culinary ...
About - Cloudstreet. Cloudstreet presents a progressive yet sophisticated approach to gastronomy – marrying disparate cultures and influences in an exuberant expression, it champions ingredient-driven cuisine and seasonality.
CONTINUE. The restaurant is open for dinner from Tuesday to Saturday, and lunch on Friday and Saturday. We have an intimate private room that can accommodate a maximum of 6 guests. Drop us an email at info@cloudstreet.com.sg for more information.
Drop us an email at info@cloudstreet.com.sg for more information. We put an incredible amount of attention to our beverage program but should you wish to BYO, our policy is one for one (minimum spend of $200) or a corkage fee of $200 per bottle.
Gallery - Cloudstreet. The restaurant celebrates thoughtful and expressive dishes with tasting menus showcasing a culinary philosophy which seamlessly marries disparate cultures and influences through ingredient-driven cuisine.
Corsican Meagre, Crab Fat, “Osciètre” Caviar Beeswaxed Aged Pigeon, Figs & Endive, Madeira Jus Sri Lankan Stout and Liquorice Bread Tochigi A4 Wagyu, Bell Pepper, Fermented Soy. Mandarin, Marshmallow Shio Koji, Pepino Black Olive, Strawberry, Rhubarb Cauliflower Ice Cream, Toffee Cream Cheese, Date Jam. Bread and Butter. Pudding, Vegemite ...
Lunch Menu Tochigi A4 Wagyu, Bell Pepper, Fermented Soy Grilled Oyster, Betel Leaf, Coconut, Finger Lime Razor Clams, Yuzu, Tsuyu Porcini Custard, Onion Consommé, “Majestic” Caviar
Author: Manuela Toniolo Created Date: 4/11/2024 6:43:59 PM
Menu Grilled Oyster, Betel Leaf, Coconut, Finger Lime Bergamot Meringue, Beetroot, Mandarin Kosho “Baeri Royal Caviar” Razor Clams, Yuzu, Tsuyu
