Tambourine Room Winter 2024 Menu Experience
I think this may be my favorite restaurant in Miami and I could not help but show up, exhausted from work on opening night after the Chef and staff had taken three weeks off. The anticipation and eagerness for new flavors and dazzling presentation was palpable. I could not wait. Described as French cuisine with modern twist and Asian influences, this menu will also have German influence according to the staff. Of course, it doesnt hurt that the Chef is German. I love that it is in the beautiful Carillon Hotel and Spa and inside of another Bar and restaurant of the hotel.
The service is exceptional, well beyond the norm in Miami. The staff is well aware of you when you return and keep notes on your food and drink preferences. They also have mastered the art of anticipation.
First, unlisted, course....
half shell oyster with yuzu and Japanese cucumber,
Salted cod croquette with mushroom and potatoes,
acrafisho with macha seed, salmon and caviar
greece pea guinea flower with cavaiar
Pecan curry nuts.
Do they know how to start a meal! I love that they do this and that they do this on every menu. With teasers, twists, textures and flavors.
Amuse Bouche
There is a nice touch of having the edamame with puree under the sweet bread. The textures of the dish are complemented by the asian flavors. From the previous summer menu, the sweetbread seems to make its way to the winter menu with aplomb. I loved this dish because I love edamame and oyster sauce. I also happen to love the sweetbread since I had it in the summer menu. Combining all these for me was quite the treat.
Sourdough Bread with Brown butter in the shape of a Tambourine
I've had this before, I will have this again. This is such a good sophisticated bread and the butter in the shape of a tambourine is a nice touch.
Balfego Tuna with Ginger and Crispy Rice
Cubed Bluefin Balfego Tuna with a gel like ginger vinaigrette. The wonderful thing about this dish is the different presentations of the Tuna, the cooked outside of the Tuna cubes that have a cilanto cream topping. The different textures from the cooked outer portion of the Tuna, to the rawness to the gel like vinagrette and the cilantro cream. If that wasnt enough, the crispness of the rice crisps combine for a new experience.
Poached Country Egg with country potato and spinach puree
The German influence on the meal -- a Country egg with smoked eel, crispy potato cubes, spinach puree all around and a smoked eel foam. It was quite the savory treat I was looking for. I also like that the Chef has an egg dish in the menu, similar to the summer menu.
Langostino lobster tail with Razor clams and Thai flavors
Flame roasted langostino lobster with razor clams and thai flavors. I do not have much description on this but it was delicious.
Sea Bass with Caviar and Fennel
Pan roasted Chilean sea bass, potato puree, fennel and apricot brunoise cut and with a green fennel and dill emulsion. Having a few gold flakes on the dish makes you feel like royalty.
Palate cleanser - Whiskey Sour
I did not expect alcohol and I would not complain. This was delicious and cleared my palate.
Hudson Valley Duck with Butternut Squash and Vadouvan
Quite frankly, the star of the show. This was good not because it was one dish, but because it was two dishes. When the first dish came out, I was thinking it was similar to the summer menu, but not quite. It was a duck breast with Vadouvan jus underneath, above was the butternut squash puree whimsically decorated to appear like the top of a citrus fruit. To the right is a jackbutter glazed Japanese plum topped with a butternut squash and pieces of butternut squash within.
The second dish with the dumpling was quite the surprise and quite the satisfying end of the main courses with asian inspired flavors served with duck and shiitake mushroom bouillon.
Pre-Dessert
Pear sorbet with pear compote and caramel sauce, coffee espuma. Coffee foam with pear sorbet is quite the flavor combination.
Quince with Hazelnut and Cranberry
Quince sorbet with hazelnut cream around atop a ring of chocolate. The quince is also added with cranberry all around the hazelnut leaf.
Petits Fours
Cashew and banana flavor, Marshmallow with coconut flakes, Canelés bourdeeux style with rum and vanilla, key lime pie tart, mandarin orange pastry
Parting Gifts
I've noticed a few Miami restaurants offering these parting gifts at the end of meals. This is quite new and also different than the usual brownie or pound cake. It is a nice bag with a bottle of House-made ginger and makrut lime oil.
Final Thoughts
It is bold and strong to completely change the menu from Summer to Winter, however as it should be as the new flavors usher in the new season which otherwise is marked by increased traffic and more tourism. The comforting flavors and the butternut squash harken to tradition but prepared with modernity and fusion of cuisines. I will likely be back several times for the same dishes.
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