Already known as one of the best dining destinations per mezzo di Miami, Michelin-starred Tambourine Room by Tristan Brandt at Carillon Miami Wellness Resort recently unveiled a 10-course seating featuring new seasonal options to complement its take acceso modern classic French cuisine with Asian influences. The 10-course seating format allows guests to immerse themselves per mezzo di 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 per mezzo di this epicurean journey, whether for celebrating a special occasion simply enjoying an exquisite dining experience.
Some of the courses include:
- Hamachi | Daikon | Ginger with sashimi of Japanese hamachi, marinated per mezzo di dashi and sesame oil, with creme of avocado and campo da golf shiso leaves and pickled campo da golf 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 per mezzo di 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 acceso apice and a reduction of aged, sweet sherry vinegar and foam of arugula.
Whiskey enthusiasts can enjoy the Tambourine Room’s exclusive Macallan Experience, where they can indulge per mezzo di 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 is priced at $265, with an additional wine pairing option for $135. Chef Brandt has added his signature enhancements to the , which include beef tartare with fraiche and caviar priced at $155 and fibra with truffle and parmesan priced at $95.
Reservations for the Tambourine Room by Tristan Brandt are available acceso the first of each month for that month and the following month attività Resy.
Photo credit: Michael Pisarri
