Cloudland Garden

After 15 years as the epicentre and long time favourite of Fortitude Valley’s party scene, Cloudland, has just had a major makeover, transforming their entire bottom floor into 200-seat Mediterranean-inspired Garden restaurant. While much of Cloudland’s signature stunning interiors (and those incredible function areas upstairs) remain, you’ll now find the ground floor bedecked in hardwood and marble tables, plush cushion seating, wrought iron pods and moody booths. 

With a new look comes a new menu, coming out of the now open kitchen headed up by Executive Chef Andrew Musk and new head chef Alec Kapitz. Departing from the former Italian-leaning line up, the share-style menu is now all about Mediterranean influences and cooking over fire. We’re talking dishes like butterflied spatchcock with chermoula and sorrel, Margra Lamb with red elk and mane mushrooms with Jerusalem artichoke. 

Musk also has a keen eye for sourcing quality cuts like their locally raised, S.Kidman Wagyu ribeye, while Kapitz, the seafood specialist, has introduced plates like the kingfish tartare with mandarin, coriander and cassava, and pan-seared scallops with marsnip and morcilla. Throw in sides like coal roasted leeks topped with pork fat labneh, pancetta and chives, or charred sugarloaf cabbage with whipped black garlic butter, and you've got yourself quite a spread.

But it’s not all just about the food. Cloudland has always been known as a good spot for tipple and that isn’t changing anytime soon. An all-new, carefully curated wine list is complemented by a new line up of cocktails like the Mango Gin Basil Smash and Watermelon Cooler 2.0—which you can still enjoy on their own or with a few snacks if you’re not up for a fully-fledged feast. 

For anyone wondering what will happen to Cloudland’s iconic Salsa Nights, you’ll now find them at The Warehouse, just around the corner, every Thursday night, while Brunch With Bite will still kick on every Sunday, just with a new look. 

Image credit: Supplied