The Tambourine Room’s new Summer Odyssey begins before you ever see the dining room. Rather than being seated immediately, guests begin the evening in an intimate lounge for cocktails and small bites, creating the feeling that the experience has already begun before the first official course arrives. It’s a style of hospitality that immediately reminded us of Michelin favorites like Da Terra in London and Cyrus in Sonoma, where guests migrate through different rooms, each revealing a new chapter of the meal. This opening spread feels effortless. Warm croissants, briny cornichons, olives and a proprietary house cheese invite lingering conversation while cocktails begin setting the tone. Our favorite was Le Can Can, served in an oversized coupe with passionfruit Angostura sorbet crowned by Pommery Champagne. It drinks somewhere between a Bellini and frozen sunshine.
Then the doors open and you are escorted inside the dining room, Chef de Cuisine Logan McNeil welcomes guests before guiding them through the opening chapter, Beginnings starting with a delicate Scallop Tataki alongside a spoonful of Kaluga caviar and pristine Japanese Yellowtail.
But the standout for us was the Snapper Tartare, where the freshest fish meets thin slices of juicy peach and crunchy “chicharron” in one of those combinations that impresses you upon first bite.
Summer dishes continues with daily caught crispy-skinned Key Largo Snapper accented by red curry, masala-compressed melon, charred shallots and fragrant basil oil. It’s tropical without becoming predictable, balancing gentle spice with refreshing fruit in a way that feels calibrated for Miami.
The Confit Duck Pasticcio shifts gears completely. Fairytale eggplant, tarragon oil and crispy duck crumble transform an already rich dish into something deeply comforting. Paired with the 2022 Mas Amiel Oiseau Rare, it became one of those rare wine pairings where both food and wine somehow make each other taste even better.
Then came what may have been our favorite savory course of the evening. Australian Wagyu arrives with melted leeks, impossibly thin, crispy potato, silky vichyssoise and tallow vinaigrette. Calling it steak and potatoes almost feels unfair. This is the most delicious interpretation imaginable.
Desserts from Pastry Chef Karla Daza continue the journey instead of simply ending it. A refreshing sorbet with diced fruit cleanses the palate before a playful Riz au Lait layered with guava, coconut, hibiscus and pink peppercorn transforms childhood arroz con leche into something elegant.
The finale may be the most visually striking course of the night. Styled to resemble steak tartare, the Mango Lassi combines pistachio sponge, saffron, marigold and an impossibly realistic mango yolk into one final surprise that kept us smiling until the last bite.
Just when you think the evening has concluded, Tambourine Room delivers one final moment. Petit fours arrive with the check alongside a small box of Caramel White Cheddar Popcorn, Chef McNeil’s nostalgic tribute to his father’s favorite after-dinner snack. Equal parts playful and personal, it’s the kind of gesture that stays with you long after dinner ends. In fact, we’re still thinking about it. Mostly because we’re still eating it while writing this.
Tambourine Room by Tristan Brandt’s Summer Odyssey is offered Tuesday through Saturday with a single 6:30 p.m. seating limited to just 12 guests each evening. The six-course tasting menu is $169 per person, with an optional wine pairing available for $99.