Restaurant

Cloudstreet

Although listed as modern Australian, this restaurant claims no references to a fixed national or cultural cuisine. Cloudstreet has won many dining accolades since opening, with its eight-course tasting dinner as proof of a gastronomic journey to remember. The pearl oyster meat, daikon, tsuyu with yuzu kosho is especially memorable for its monochromatic, white-to-grey elements that look subtle, but packs a festival of subtle to spicy flavours and textures. The Sri Lankan curry of Western Australian marron features succulent, sweet and fresh shellfish accompanied by a small bowl of aromatic, coconut broth. The much-lauded Sri Lankan stout and liquorice bread lives up to its reputation with the dense yet soft rye bread covered with a thick, caramelised stout and anise glaze. Among many fine delectables, the beautifully plated and surprisingly refreshing celeriac ice cream, pickled guava, fried capers and vanilla rose is simply delicious.