For the Summer, The Tambourine Room has changed their menu to a 5-course offering from the previous choice of 5 or 10-course offering. A delightful change from before is the dishes are now explained by Chef Brandt. I have such great respect for good Chefs that in some ways I felt like I was in the presence of a celebrity. The meal was good as usual however this time around I was very impressed with just how beautiful the dishes were presented.
Amuse Bouche
I love that every time I come back I have a variation on this dish.
Lobster Elote
This dish was just beautiful to look at and even better to taste. I love the egg with the various corn preparations topped with foam.
Lamb Curry
Absolutely delicious lamb from Colorado and a nice side dish of taco with lamb shoulder with truffle.Plum Sour Pre-Dessert
Green Tea Granita, Ume and Yuzu plum consomme, Ume Plum Jam topped with Sorsop sorbet
Glass Cake
Summer apricot with white chocolate and pandan. Apricot pume and apricot confit, topped with apricot glass cake, with whipped white chocolate pandan ganosh sitting on top of pandan milk crumble, topped with honey apricot sorbet.
Petit Fours
- Raspberry with vanilla chanti and fresh raspberry
- mescal lime soaked watermelon with whipped lemon burrata
- almond florentine cookie with dark orange chocolate
- honey lemon medino topped with almond sherbert crumble