Tambourine Room

06/11/2026

Our Coal Kissed Madai course pairs South Florida’s seasonal tomatoes with meticulous Japanese technique. Prepared using the traditional sukibiki method and lightly cured sushi-style, the fish is finished with a gentle kiss of red-hot binchotan, creating a delicate smokiness and crisp texture.

06/08/2026

Originating from the sun-drenched coast of Provence, France, Château Malherbe produces some of the region’s most pristine and expressive wines. Perfectly paired with the Coal Kissed Madai, its soft yet refined profile beautifully complements the delicate flavors of the seasonal seafood.

06/05/2026

Thoughtfully layered flavors, unexpected pairings, and meticulous technique come together to create a dining experience unlike any other.

Reserve your experience today to make your own memories around the Tambourine Room’s table.

06/02/2026

As the opening bite of the seated tasting experience, the Japanese yellowtail is both delicate and deeply layered. It draws inspiration from the rich, caramelized flavors of traditional Japanese barbequed eel but is enhanced with Chef Justin’s nostalgic island flavors and a rich umami hamachi bone broth.

05/28/2026

Honored to announce that Tambourine Room by Tristan Brandt has once again been recognized by the MICHELIN Guide.

A meaningful milestone that reflects a continued focus on precision, seasonality, and thoughtful ex*****on. Under the leadership of Chef Logan, whose innovation and dedication to sustainable culinary practices continue to shape the restaurant’s evolution, Tambourine Room remains committed to pushing boundaries while maintaining the excellence that defines the experience.

Grateful to our team and partners who bring this vision to life each day.

05/26/2026

A thoughtful pour with purpose.

Goldeneye Winery LEED Gold certified winemaking reflects a deep commitment to sustainability, an ethos echoed throughout Tambourine Room’s menu, where every detail is rooted in intention, seasonality, and respect for the land.

05/22/2026

We take pride in honoring every ingredient in its fullest form. Each dish is thoughtfully created to celebrate what our earth provides – and each flavor is carefully sourced from the finest local ingredients.

05/19/2026

Each evening, we welcome our guests with intention – creating an atmosphere that is both elegant and inviting, and a dining experience that is both beautiful and exceptionally delicious.

05/15/2026

Built one thoughtful ingredient at a time, our Langoustine & Scallop comes to life thanks to meticulous attention to detail.

Layered with bok choy, confit fennel, and Meyer lemon, the dish is finished when the stocks from Langoustine shells and 16-month-aged Gouda come together in a complementary ratio to create a saffron velouté that adds incredible depth of flavor to every bite.

05/12/2026

The sixth course of our spring tasting experience, the Thai Papaya Parfait, is the perfect transition from savory to sweet. Designed to refresh the palate, marrying compressed green papaya, chili-lime peanut crumble, and coconut basil ice cream in one delightful bite.

05/07/2026

A closer look at our spring menu, where each ingredient shines in its purest form.

05/06/2026

Chef Sevanna brings both precision and tenured innovation to her mixology practice.

A culinary science requiring creative flair, reflected in every cocktail she creates.

05/01/2026

A refined libation within our seven-course experience, our Mizu Melon Highball brings together Mizu Shochu with cantaloupe, Meyer lemon, and fragrant kaffir lime leaf.

Layered, bright, and thoughtfully composed to complement the refinement of our menu.

04/28/2026

Our Clarified Papaya Punch captures the essence of spring.

Bright, balanced, and layered with flavor –offering the perfect prelude to the tasting menu ahead.

04/23/2026

Our spring menu begins with a refined introduction of Kaluga Hybrid Caviar, Japanese Yellowtail, Wagyu Tartare, and Foie Gras Mousse. When enjoyed in specific order, each bite tells the story of our menu to offer a flavor sequence of salty, umami, indulgent, and then sweet.

04/21/2026

At the heart of our Corn Cannelloni, a single ingredient takes center stage. An homage to Chef de Partie Justin’s Trinidadian roots, the subtly sweet flavor of corn evokes the nostalgia of street food in a reimagined, elevated dish.

04/17/2026

Course Five brings indulgence and depth to the table as our Spring Cured Duck is served.

A stock, slowly reduced over two days and delicately infused with ruby port and sherry, finishes the dish and brings a delicate richness to each bite.

04/14/2026

Langoustine & Scallop, an elegant expression of balance and respect for exceptional ingredients. Confit fennel enhances the langoustine’s natural sweetness, while bok choy adds a subtle earthiness.

The result - a memorable dish with a refined finish that lingers even after the very last bite.

04/10/2026

From the perfect pour to the softly dimmed glow, every detail at Tambourine Room is intentional.

Linger over fine wine and savor incredible flavors as the dining room’s inviting ambiance sets the tone for a memorable evening.

04/09/2026

The perfect prelude to a memorable evening for two, Tambourine Lounge is where your night begins. Handcrafted cocktails and a refined amuse-bouche set an elegant tone for the culinary experience that lies ahead.

04/04/2026

Every detail of the dining experience at Tambourine Room reflects a level of craftsmanship designed to surprise, delight, and linger long after the final course.

04/03/2026

A dish of depth and balance, our Spring Cured Duck honors the complex flavor profile of the savory ingredient.

Paired with kombu-buttered chestnut mushrooms and miso-glazed cabbage, the 5th-course of our spring menu is finished with a 48-hour jus – bringing each element together in a harmonious balance of flavor and texture.

03/31/2026

The Spring Menu at Tambourine Room has arrived – an elegant expression of the season, defined by fresh flavors and local ingredients.

Discover inspired dishes like our Coal Kissed Madai, complemented by a curated selection of fine wines and spirits for a beautifully balanced experience.

We look forward to welcoming you soon.

Tambourine Room by Tristan Brandt, Fine Dining French cuisine. Read reviews and book now.

03/27/2026

Receiving an encore and returning to the stage, our Corn Cannelloni is the perfect dish to bridge the flavors between our current winter menu and the new spring flavors arriving at Tambourine Room next week.

Crafted with locally sourced corn and inspired by memories of Trinidadian street food, Chef de Partie Justin created a deeply indulgent course that offers guests a refined preview of our spring menu experience.

03/26/2026

As a new season unfolds, new flavors are prepared - Tambourine’ Room’s spring menu arrives soon.