84 Amoy Street
Singapore 069903

(open in Google Maps)

Thursday:
06:00pm - 11:00pm

Friday:
12:00pm - 02:00pm
06:00pm - 11:00pm

Saturday:
12:00pm - 02:30pm
06:00pm - 11:00pm

Sunday:
Closed

Monday:
Closed

Tuesday:
06:00pm - 11:00pm

Wednesday:
06:00pm - 11:00pm

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Reviews

From the Burpple community

The splurge meal of the year goes to Cloudstreet. Setting aside at least 3 hours for their Saturday 8-course Lunch tasting menu ($398++), we decided to go all out with their Non-Alcoholic pairing ($148++) which starts with the first proper course.

To start, the snacks came in the form ofย Grilled Oyster with Betel Leaf, Finger Lime and Coconut milk as well as a dainty Bergamot Meringue, with Beetroot and Mandarin Kosho โ€œBaeri Royal Caviarโ€. Next, the Grilled Green Lip Abalone, Basil, Edamame, Zucchini was a favourite of the small plates. Resembling an umami cloud, the foam-like sauce was simply lip-smacking. The delicate Salt Baked Celeriac layered with Pรฉrigord Truffle, finished with vegetable jus and chicken cream was equally refined.

Moving on to the larger plates, one of the more memorable dishes for me was their signatureย Sri Lankan Curryย of Western Australian Marron. The warm spiced Coconut Broth was wonderfully hearty and aromatic with a pleasant ting of sourness - lovely with the grilled marrow and sweet chutney. The bold-tasting dish was also paired superbly with a piquant yet refreshing glass of Jackfruit, Coconut and Curry Leaves concoction. A close second was the Aged Duck with Beetroot and Kampot Pepper. Absolutely moreish, the protein was immensely succulent and perfectly seasoned. The crisp skin was to die for. And so was the firm Corsican Meagre with decadent Oscietre Caviar matched with a deliciously sweet glass of Banana, Vanilla, Chai Tea.

Oh and I canโ€™t forget the almost cakey, deeply-rich liquorice and Sri Lankan stout loaf that featured a gorgeous molasses glaze. Love the addition of butter and the salt on the side too.

Lastly, on to dessert and to level 2, the palette cleanser of Lingonberry sorbet with Marshmallow Shio Koji and Aloe Vera was tantalisingly savoury. Of the plated, I could really use another Jerusalem Artichoke Ice cream with Poached Pears and Caramelised Milk Skins as it was so good. The crunchy thin shards had a delectable savouriness and milky candy scent.

4/5

Palmyra & Arrack Pรขte de Fruit
Coconut Caramel
Tamarind & Pink Peppercorn
Blueberry & Basil Tart
Koji & Chestnut Honey
Vegemite On Toast

(Part of the 7 Course Menu $288)

Honestly I'm not a huge fan of beetroot, but this is a really enjoyable dish. The goat cheese and beetroot is a match made in heaven as beetroot's distinct flavours mingled beautifully with the robust dairy, whilst the puffed quinoa created a gratifying rice-cracker like snack.
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๐Ÿ“ ๐Ÿด๐Ÿฐ ๐—”๐—บ๐—ผ๐˜† ๐—ฆ๐˜, ๐—ฆ๐—ถ๐—ป๐—ด๐—ฎ๐—ฝ๐—ผ๐—ฟ๐—ฒ ๐Ÿต๐Ÿฒ๐Ÿต๐Ÿต๐Ÿฌ๐Ÿฏ
โฑ๏ธ ๐—Ÿ๐˜‚๐—ป๐—ฐ๐—ต (๐—ง๐˜‚๐—ฒ-๐—™๐—ฟ๐—ถ) ๐Ÿญ๐Ÿฎ๐—ฝ๐—บ-๐Ÿญ.๐Ÿฏ๐Ÿฌ๐—ฝ๐—บ; ๐——๐—ถ๐—ป๐—ป๐—ฒ๐—ฟ (๐— ๐—ผ๐—ป-๐—ฆ๐—ฎ๐˜) ๐Ÿฒ๐—ฝ๐—บ-๐Ÿต.๐Ÿฏ๐Ÿฌ๐—ฝ๐—บ; ๐—–๐—น๐—ผ๐˜€๐—ฒ๐—ฑ ๐—ผ๐—ป ๐—ฆ๐˜‚๐—ป๐—ฑ๐—ฎ๐˜†๐˜€

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The ๐—ก๐—ฒ๐˜„ ๐—ญ๐—ฒ๐—ฎ๐—น๐—ฎ๐—ป๐—ฑ ๐˜ƒ๐—ฒ๐—ป๐—ถ๐˜€๐—ผ๐—ป was tender with good amount of flavour, but gameyness was absent due to an ingenious mix of Japanese components like wasabi and umeboshi โ€” which made for interesting flavours. The zucchini and the pickled cashew also combined with the venison for a delectable multi-layered textural dish.
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๐Ÿ“ ๐Ÿด๐Ÿฐ ๐—”๐—บ๐—ผ๐˜† ๐—ฆ๐˜, ๐—ฆ๐—ถ๐—ป๐—ด๐—ฎ๐—ฝ๐—ผ๐—ฟ๐—ฒ ๐Ÿต๐Ÿฒ๐Ÿต๐Ÿต๐Ÿฌ๐Ÿฏ
โฑ๏ธ ๐—Ÿ๐˜‚๐—ป๐—ฐ๐—ต (๐—ง๐˜‚๐—ฒ-๐—™๐—ฟ๐—ถ) ๐Ÿญ๐Ÿฎ๐—ฝ๐—บ-๐Ÿญ.๐Ÿฏ๐Ÿฌ๐—ฝ๐—บ; ๐——๐—ถ๐—ป๐—ป๐—ฒ๐—ฟ (๐— ๐—ผ๐—ป-๐—ฆ๐—ฎ๐˜) ๐Ÿฒ๐—ฝ๐—บ-๐Ÿต.๐Ÿฏ๐Ÿฌ๐—ฝ๐—บ; ๐—–๐—น๐—ผ๐˜€๐—ฒ๐—ฑ ๐—ผ๐—ป ๐—ฆ๐˜‚๐—ป๐—ฑ๐—ฎ๐˜†๐˜€

The appetiser of ๐˜€๐—บ๐—ผ๐—ธ๐—ฒ ๐—๐—ฎ๐—ฝ๐—ฎ๐—ป๐—ฒ๐˜€๐—ฒ ๐˜๐—ผ๐—บ๐—ฎ๐˜๐—ผ๐—ฒ๐˜€ ๐—ฎ๐—ป๐—ฑ ๐—ฏ๐˜‚๐—ฟ๐—ฟ๐—ฎ๐˜๐—ฎ also made us swoon โ€” the ruby-like produce exploded with a juicy sweetness that was simply divine. The burrata added a rich savouriness and the olive oil's fragrance opened up the dish, while creating a delicate pool of heavenly nectar.
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๐Ÿ“ ๐Ÿด๐Ÿฐ ๐—”๐—บ๐—ผ๐˜† ๐—ฆ๐˜, ๐—ฆ๐—ถ๐—ป๐—ด๐—ฎ๐—ฝ๐—ผ๐—ฟ๐—ฒ ๐Ÿต๐Ÿฒ๐Ÿต๐Ÿต๐Ÿฌ๐Ÿฏ
โฑ๏ธ ๐—Ÿ๐˜‚๐—ป๐—ฐ๐—ต (๐—ง๐˜‚๐—ฒ-๐—™๐—ฟ๐—ถ) ๐Ÿญ๐Ÿฎ๐—ฝ๐—บ-๐Ÿญ.๐Ÿฏ๐Ÿฌ๐—ฝ๐—บ; ๐——๐—ถ๐—ป๐—ป๐—ฒ๐—ฟ (๐— ๐—ผ๐—ป-๐—ฆ๐—ฎ๐˜) ๐Ÿฒ๐—ฝ๐—บ-๐Ÿต.๐Ÿฏ๐Ÿฌ๐—ฝ๐—บ; ๐—–๐—น๐—ผ๐˜€๐—ฒ๐—ฑ ๐—ผ๐—ป ๐—ฆ๐˜‚๐—ป๐—ฑ๐—ฎ๐˜†๐˜€

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