Helmed by chef Rishi Naleendra, two-Michelin-starred Cloudstreet features a dynamic eight-course dinner featuring seasonal and technique-driven dishes. Akin to three musical movements; conscious thought has been placed into the pacing and structure of the menu. A recent facelift by Perinelli Design combines style and substance, making the dining experience even more intimate and tactile. A light and refreshing opener, charred pearl oyster with tsuyu and yuzu sorbet leads into the signature Sri Lankan curry of Western Australian marron, elevated with tamarind, coconut and spice. The crescendo is a binchotan grilled Tochigi A4 Wagyu and bell pepper, brushed with fermented soy for depth, proving the chef’s bold approach to flavours. To finish, a delectable Japanese strawberry sorbet and compressed rhubarb is draped with a savoury panna cotta of black olive. With its progressive perspective, Cloudstreet challenges diners to leave their preconceived notions of Australian cuisine at the door.