One of Fortitude Valley’s cherished party hubs unveiled a fully-fledged 200-seat restaurant addition in mid-2024 – one where fire-licked fare takes centre stage. Cloudland’s tropical-inspired ground-floor space has been transformed into Cloudland Garden Restaurant, a lush dining destination boasting a share-style menu with a Mediterranean lean. While much of Cloudland’s existing interior design and artwork remains, the space has been revitalised with new furnishings, including bespoke hardwood tables with solid-marble insets, cushioned seating, wrought-iron pods and intimate booths. The eatery is being overseen by newly appointed head chef Alec Kapitz who, alongside executive chef Andrew Musk, has built a mouth-watering menu out of premium produce and protein – all given a smoky aroma via an Argentinian-style parrilla charcoal grill. Cloudland Garden Restaurant’s offering includes stand-out options like Margra lamb with agrodolce and red elk, Urban Valley lion’s mane mushroom with Jerusalem artichoke and beurre noisette, wood-fired Fremantle octopus served with smoked labneh, chickpeas, chili, and fresh lime, and pan-seared scallops with parsnip, morcilla, chicken jus gras and capers. Beyond the phenomenal fare, Cloudland Garden Restaurant also boasts a new curated wine list, as well as a flavour-packed cocktail menu led by the Agave Heat Wave – a punchy number boasting tequila and mezcal with lime, jalapeno, coconut water and a spicy tajin rim.