Tambourine Room Spring 2024 Menu Experience

I am certain that this is my favorite restaurant because of the bold choice to completely change the menu offerings from the previous experience. Chef Tristan Brandt always seems to create balanced dishes with deep flavors and varying textures. The staff are extremely friendly, charming and personable. I appreciate this very much.

This menu has even more Asian influence in French Cuisine than his previous menus.

Amuse Bouche

Fried Tapioca with Parmesan and Caviar, Quinoa with Cheesecake, Salmon Roe with black truffle shavings, salt cod with radish. My favorite was the fried tapioca then the Salt cod.

Sweetbread, Edamame and Soy

Sweetbread with edamame puree, shallot marmalade and oyster sauce. The slice of pickled apple at the top give it a nice tangy opposing taste that brings out the savoriness of the dish.

Sourdough Rye bread, Sea salt with Brown Butter

This time around the bread was made from rye and absolutely delicious. It was a little smaller than previous experiences but that did not matter at all and probably was better for the appetite. This bread and butter simply put you in a good mood, the same way sitting in front of a log cabin fire on a cold snowy night does.

Hamachi, Daikon, Ginger

Hanachi Sashimi with cream of avocado and shiso leaves, white shoyu and purple daikon.

The egg shell containing tartare that is served alongside this is so delicious and composed of so many different layers and flavors. The first of which is the foam miso and wasabi on top, some finely sized and flavored bread crumbs and uzu gel.

Langostino, Pork Belly, Pak Choi

One of my favorite dishes of the night. The Langostino from New Zealand is well cooked and the pork skin bits on top really give it a nice texture, elegantly so. The Pak Choi (Bok Choi) is simmered with pork belly, seasoned with ginger and served with sesame seeds. The curry sauce on the left was very strong and very tasty. It really added to the Langostino.

Foie Gras, Scallop and Arugula

Pan fried Foie Gras, served with marinated scallop and served with Arugula foam.  There was some wasabi under the foie gras which was delicious

Onion, Truffle, Parmesan

Poached onion wrapped in black truffle and cooked in a puff pastry atop reduced port wine and with truffle jus and with pickled apple slice to give it a small offsetting sour flavor to bring out the parmesan.

Intermezzo

Venison, Brussel Sprouts, Thai Basil

The star dish of the night. The Venison served two ways, first as you'd expect as  a meat presentation with strip loin with jus. On the left is puree of brussel sprout and thai basil with fried brussel sprout on top. On the right is braised mataki mushroom on hollondaise with coffee and uzu.

The second presentation is the shank of of the venison served on a bao. Great complement to the preceding dish in terms of texture and offering different asian flavors.

I love that Chef Tristan Brandt does a two parter for the main course as it adds a bit of whimsical surprise to the meal.

Yogurt, Citrus, Tarragon

Refreshing and enticing. I found myself wanting to devour the whole thing rather than slowly eat it. The lemon curt with citrus sorbet and espuma, with tarragon oil and sugar, served with crispy nuts.

Pineapple, Coconut, Opalys Chocolate

A ring of opalys chocolate surround an inside of fresh pineapple, passion fruit and sorbet. The ring also has fresh pineapple, coconut and hazelnuts on it. All top with a tuille pastry. I always love how elegant a tuille pastry makes a dish look. It also helps that the dish was delicious and refreshing.

Petit Fours

• petifu with strawberry and balsamic vinegar flavor
• panna cotta with cumquat, lemongras and guava flavor 
• milk chocoalte with toasted buckwheat and raspberry on top
• profit choy with caramel and brandy

Conclusion

Truly my most favorite meal yet. I am just happy in this restaurant. The order of my favorite dishes are the venison, the onion pastry with egg and the langostino. Each have a careful attention paid to the fusion of flavors but the balance of texture.

Menu