Clouds Fine Dining
An elegant night of decadent cuisine
Clouds fine dining is ideal for those who want to bring their culinary experience to the next level!
At Clouds, we have created 3 unique fine dining experiences inspired by elegant European cuisine with high end products, avantgarde recipes and artistic presentations. Choose between the 5-course "Joan Miró", 7-course "Albrecht Dürer" and 9-course "Leonardo Da Vinci" high end experiences to enjoy the best of the Clouds cuisine. Each course of your chosen menu will personally be introduced by our Chef and served with cooking show techniques to heighten your night even further. You will be delighted by a symphony of flavors composed by Clouds like never before.
Reservation have to be made 7 days in advance and are subjected to approval.
The party size has to be a minimum of 6.
Beverages and wine pairing can be purchased during the dinner.
Fine Dining Reservation Request
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Fine Dining Set Menu
5 Course Dinner @ $75.00/person
Trio of Bruschetta with San Marzano, Roma and Brandywine Tomato
Tataki of Beef with Ricotta stuffed Mushrooms
Nicoise Salad with Tomatoes, hard-boiled Eggs, black Olives, and Bonito Tuna
Rib-eye Steak Saltimbocca with Bacon and Sage, cooked in dry White Wine and served with Polenta
Red Wine poached William Pear with Belgium Chocolate Sauce and Almond-Caramel Biscuit
7 Course Dinner @ $105.00/person
Focaccia Tapenade with SanMarzano Tomato Gazpacho
Tartare of Marinated Salmon & Half-cooked Salmon with Lemon, Ginger and Kaffir Lime leafs
Mimosa Salad with Baby Kale & Spinach, Mimosa Egg, Bacon, Croutons and Swiss Mountain Herbs
Tiger Prawn flamed with Pernod Liquor, Spring Onions served on Squid Ink Rice
Thyme & Lime Sorbet
Brandy flamed Wagyu Steak with Green Pepper Jus and Mediterranean vegetables
Praline Mille-Crepes flamed with Grand Marnier
Leonardo Da Vinci
9 Course Dinner @ $145.00/person
Chicken Katsu on Black Sesame Sunemono Nest
Caprese Salad with SanMarzano & Yellow-Brandywine Tomato and Mozzarella di Buffala
Beetroot Wild-Garlic Soup with Port Wine emulsion
Lemon-Shallot Shrimp Tartare with Avocado and Dill-Mascarpone
Cointreau Blood-Orange caramelized Mahi-mahi with a duo of Parsnip and Carrot Puree
Sherry Cucumber Sorbet
Coq-au-vin, Rooster braised with Burgundy Wine, Bacon, Mushrooms, and Shallots
Mediterranean Cheese Board with Mango Chutney
Champagne Crème Brulee with Raspberry Meringue