Michelin-Starred Tambourine Room Launches 10-Course Menu

Already known as one of the best dining destinations in Miami, Michelin-starred Tambourine Room by Tristan Brandt at Carillon Miami Wellness Resort recently unveiled a 10-course seating menu featuring new seasonal options to complement its take on modern classic French cuisine with Asian influences. The 10-course seating format allows guests to immerse themselves in a culinary adventure without feeling rushed. It offers ample time to savor each dish and appreciate the artistry behind every creation. The restaurant’s intimate setting provides the perfect ambiance for indulging in this epicurean journey, whether for celebrating a special occasion or simply enjoying an exquisite dining experience.

Some of the courses include:

  • Hamachi | Daikon | Ginger with sashimi of Japanese hamachi, marinated in dashi and sesame oil, with creme of avocado and green shiso leaves and pickled green and purple daikon, as well as a vinaigrette of white shoyu, fermented shrimp and ginger.
  • Langostino | Pork Belly | Pak Choi with langostino sourced from New Zealand, breaded in puffed pork skin, with sauteed pak choi and pork belly, seasoned with roasted garlic, oyster sauce and sesame.
  • Foie Gras | Scallop | Arugula with pan-fried foie gras with marinated slices of scallop on top and a reduction of aged, sweet sherry vinegar and foam of arugula.
Tambourine Room Menu

Whiskey enthusiasts can enjoy the Tambourine Room’s exclusive Macallan Experience, where they can indulge in a variety of the best Macallan whiskies, each boasting distinct aromas and flavors for a luxurious and unforgettable experience. Accompanied by Petit Fours, the Macallan Experience features a variety of flavors and textures curated to delight the senses. The experience includes expressive age statements and selections from the decanter series, with prices ranging from $34 to $127.

The 10-course tasting menu is priced at $265, with an additional wine pairing option for $135. Chef Brandt has added his signature enhancements to the menu, which include beef tartare with crème fraiche and caviar priced at $155 and pasta with truffle and parmesan priced at $95.

Reservations for the Tambourine Room by Tristan Brandt are available on the first of each month for that month and the following month via Resy.

Photo credit: Michael Pisarri

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