Instagram Story Save

A conserved shophouse that became our home.
☁️ Reservations via link in bio.

A conserved shophouse that became our home.
☁️ Reservations via link in bio.

After years in the kitchen, this is what Chef Rishi believes hospitality is really about - the people sitting at the table, and the experience we’re able to give them.

We think about this every single evening at Cloudstreet.

#cloudstreetsg #hospitality #finedining #singapore #michelinsg

At the heart of what we do is a team that genuinely loves what they do, and it shows in every dish, every evening.
If you’ve been meaning to visit, we’d love to have you. ☁️

Reservations in bio.

A new sweet creation is on our menu: Curry Leaf Ice Cream, Mango, Cashew Nut Feuilletine

☁️ Reservations for April and May are now open.
Book via the link in our bio.

A new sweet creation is on our menu: Curry Leaf Ice Cream, Mango, Cashew Nut Feuilletine

☁️ Reservations for April and May are now open.
Book via the link in our bio.

A new sweet creation is on our menu: Curry Leaf Ice Cream, Mango, Cashew Nut Feuilletine

☁️ Reservations for April and May are now open.
Book via the link in our bio.

A new sweet creation is on our menu: Curry Leaf Ice Cream, Mango, Cashew Nut Feuilletine

☁️ Reservations for April and May are now open.
Book via the link in our bio.

Built on trust, driven by craft. The duo guiding every detail in our kitchen and beyond.

Aged Duck, Roasted Beetroot, Cashew Nut Butter.

Available on both our lunch and dinner tasting menus.

Aged Duck, Roasted Beetroot, Cashew Nut Butter.

Available on both our lunch and dinner tasting menus.

Aged Duck, Roasted Beetroot, Cashew Nut Butter.

Available on both our lunch and dinner tasting menus.

🦞 Sri Lankan Curry of Normandy Blue Lobster
with Aromatic Coconut Broth

🦞 Sri Lankan Curry of Normandy Blue Lobster
with Aromatic Coconut Broth

🦞 Sri Lankan Curry of Normandy Blue Lobster
with Aromatic Coconut Broth

🦞 Sri Lankan Curry of Normandy Blue Lobster
with Aromatic Coconut Broth

🦞 Sri Lankan Curry of Normandy Blue Lobster
with Aromatic Coconut Broth

New on our tasting menu: Japanese Hamachi, Rhubarb, Umeboshi, Kaluga Queen Caviar.

Reservations for February and March are now open.

🇦🇺🦘Celebrating Australia, Marguerite’s Michael Wilson, Akuna’s Sam Aisbett and Rishi Naleendra of Cloudstreet join forces for ‘The Fair Dinkum Feast’ at Marguerite on 30 Jan.

Fair dinkum—an Australian expression meaning genuine and true—sets the tone for a menu rooted in authenticity and a no-nonsense respect for ingredients.

Savour a six-course dinner that celebrates the beauty of Australia’s natural landscape in a fun dining experience created by friends, for friends. Be wowed by expressive dishes that are altogether delicious, inventive and free-spirited.

𝗠𝗲𝗻𝘂 𝗵𝗶𝗴𝗵𝗹𝗶𝗴𝗵𝘁𝘀 𝗶𝗻𝗰𝗹𝘂𝗱𝗲:
• Crocodile Tongue with Split Rice Porridge and Coconut Palm
• Onion Custard with Western Australia Marron, Dwarf Tomatoes and Prickly Ash
• Australian Pepper Ice Cream with Cherry Compote, Pecans and Cotton Candy

The six-course dinner is priced at $488++ per person and paired with six premium wines from Australia, showcasing fruit from Oz’s finest regions and celebrated wineries. Book your table via the link in our bio.

𝘋𝘪𝘯𝘯𝘦𝘳 𝘪𝘯𝘤𝘭𝘶𝘥𝘦𝘴 𝘤𝘰𝘮𝘱𝘭𝘪𝘮𝘦𝘯𝘵𝘢𝘳𝘺 𝘦𝘯𝘵𝘳𝘺 𝘵𝘰 𝘛𝘩𝘦 𝘍𝘭𝘰𝘸𝘦𝘳 𝘋𝘰𝘮𝘦 𝘢𝘯𝘥 𝘢 𝘭𝘪𝘮𝘰𝘶𝘴𝘪𝘯𝘦 𝘣𝘶𝘨𝘨𝘺 𝘴𝘦𝘳𝘷𝘪𝘤𝘦 𝘵𝘰 𝘢𝘯𝘥 𝘧𝘳𝘰𝘮 𝘵𝘩𝘦 𝘮𝘢𝘪𝘯 𝘦𝘯𝘵𝘳𝘢𝘯𝘤𝘦 𝘰𝘧 𝘎𝘢𝘳𝘥𝘦𝘯𝘴 𝘣𝘺 𝘵𝘩𝘦 𝘉𝘢𝘺.

#singapore #sgfoodies #australia #sgfinedining #margueritesg

As we approach the most wonderful time of the year, we want to share that two additional Monday evening services (22nd and 29th Dec) are available for your dining pleasure. A few tables are still available.

We are also open on New Year’s Eve and New Year’s Day, for all your year-end celebrations.

Whether you’re dining with loved ones or simply looking to treat yourself to an unforgettable meal, we truly hope to see you around our table during this festive time.

Chef Aslam Ismail, our new Head Chef and the driving force behind our kitchen. ☁️

Craft • Detail • Intention.