A signature dish that showcases Chef Naleendra's Sri Lankan heritage. The blue marron is cooked gently to maintain its delicate texture, while the curry broth builds layers of flavor through slow-cooked spices and fresh coconut. The result is both comforting and refined.
Tips from diners
This dish represents the core of Chef Naleendra's philosophy — tradition elevated through modern technique. It appears consistently across reviews as a standout moment.
Chef Naleendra's progressive approach shines in this dish. Premium Australian Murray cod is grilled to achieve a delicate exterior while maintaining silky flesh. The fermented bell pepper adds umami complexity, while toasted almonds contribute textural contrast and subtle bitterness.
Tips from diners
This is another standout dish mentioned across multiple reviews — the fermented element is what makes it memorable, as it's not typical in most fish dishes.
Chef Naleendra approaches beef with the same thoughtfulness as his seafood courses. Wagyu is cooked to medium-rare, maintaining its marbling and tender texture. The purple corn puree adds natural sweetness and visual interest, while fermented spices create depth without heat.
Tips from diners
The tasting menu format means portions are modest but refined — this is about flavor and technique rather than quantity.
A lighter interpretation of the curry theme, this dish highlights the sweet meat of the blue marron through precise grilling. The millet porridge offers a textural and nutritional alternative to traditional starches, while the curry broth is balanced and subtle.
Tips from diners
Ask the server about the sourcing of the blue marron — the restaurant prioritizes sustainable Australian seafood as part of their ethos.
The meal concludes with a dessert that bridges the savory and sweet. Tropical mango and passion fruit are balanced by the subtle earthiness of turmeric in the cake, maintaining the flavor journey that defines the tasting menu experience.
Tips from diners
The dessert course continues Chef Naleendra's balanced flavor philosophy — not overly sweet, but satisfying and memorable.
Helmed by Sri Lankan chef Rishi Naleendra, Cloudstreet presents a progressive yet sophisticated approach to gastronomy. Located at 84 Amoy Street, the restaurant pays homage to Australia where Naleendra honed his skills. His food embodies balance and harmony, making the best use of top-quality ingredients with well thought-out flavors drawn from multiple culinary traditions.
Lunch on Friday-Saturday offers a 6-course menu at $248++ (condensed from the 8-course dinner at $398++) — excellent value for the quality and Michelin prestige.
Dinner is 8 courses and takes approximately 3-4 hours — ensure you have time and have eaten lightly beforehand to fully appreciate each course.
The restaurant's ethos is about balance and harmony across dishes — the wine pairing by the sommelier is highly recommended to complement each course's unique flavor profile.
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