- Food & Booze
Cloudland’s New Summer Menu is built for Grazing.
26 Nov 2013
Light and Italian are two words that in our gut-busting experience generally don’t belong in the same sentence (sneaky belt unbuckling anyone?). We love a good carb coma as much as the next man, but as the temperature rises so does the need for lighter, less stodgy fare. Enter Cloudland’s new summer menu. Executive Chef Ashley Reed draws on fresh, seasonal produce that results in a lighter, share-style approach to Italian cuisine, meaning fusilli fanatics can continue their love affair well into the warmer months. We were lucky enough to be invited over to road test the menu for ourselves The night started with a number of stuzzichini (read bite-sized bliss), including zesty spinach and ricotta arancini balls, curiously addictive scotch olives, and our highlight – the bresaola con fiche: a delightfully simple combination of delicately sliced, cured Wagyu, creamy milwa goats curd, and soft segments of the sweetest, plumpest figs we’ve had in a long time. We could have easily continued grazing but the night was young and the second half of the menu beckoned. Next up was zucca crespelle that boasted airy roast pumpkin and ricotta nestled in a slender pasta boat trio, drowned in a smooth, sage and currant butter sauce. Following that, a generous portion of succulent Kingaroy pork belly with juniper berries, velvety pan juices, and a skin so crispy that a delightful crunching sound was heard echoing within the lush, cavernous surroundings several hours later. Should you be hanging out for a treat post-pork (these dishes are packed with flavour, not weight), there are a tantalising variety of scrumptious desserts, including a wonderfully curious panna cotta topped with feel-good popping candy. Perfect for intimate celebrations and late night grazing, Cloudland’s new summer menu is amplified by an exotically enchanting interior. Cosy up with your nearest and dearest within lush ferns and tangled vines – these booths were made for talking. Cloudland | Fortitude Valley Words by Sam Geldard