As the new season fashion trends hit our fashionable boutiques,
Brisbane’s most inspired and elaborately designed dining room also
follows on trend with the launch of a brand new style of menu.
Executive Chef Ashley Reed has followed the lead of dining styles in
other entertainment precincts in Australia and in Europe with a menu
that is so modern and apt for such an expansive and diverse venue it
even does away with the traditional three – course style menu.
Dishes in Cloudland’s Butterfly Garden are designed to be shared, social
and bursting with flavour and as such suitable for all kinds of social
gatherings from a quick bite, a business lunch, to an all night feast.
Ashley Reed explains. “I think people are leaning more towards this
grazing style of dining experience as it allows you to taste different
flavours from different styles of cuisine at a reasonable price. We aim to
have something on your table to start nibbling on within ten minutes.”
“Sticking with my Modern European cuisine style, I have incorporated
all kinds of flavours from different regions around Europe including
some great Spanish and Portuguese dishes like ‘Sericaia’ on the dessert
menu, (a Portuguese egg pudding with caramelised banana and
Baileys) and some authentic imported Spanish Sherry Vinegars.
“I believe dishes that are simple, quick, tasty and always produce driven
“I’ve sourced some excellent key produce like the Blue Fin Tuna from
Port Lincoln in South Australia. When I visited there a few years ago I
was really impressed with their sustainability and general practices for
their mussels, king fish and Blue Fin Tuna. I’m also really excited about
the Queensland Vanella Buffalo Fetta,” he said.