USA | Tambourine Room by Tristan Brandt, the fine dining restaurant led by acclaimed chef Tristan Brandt at Carillon Miami Wellness Resort, has been awarded a Michelin star for the second consecutive year from the 2024 Michelin Guide Florida.
Recognised as one of Miami’s premier dining destinations, the Tambourine Room by Tristan Brandt, known for its modern classic French cuisine with Asian influences, recently unveiled a new and exclusive 10-course seating and Spring menu.
Opened in December 2022, the Tambourine Room has provided an intimate mid-century modern setting for 18 guests per seating. It has upheld its Michelin star status since its first recognition in 2023, delighting guests with a range of culinary delights from amuse-bouches to elegant main courses, as well as “signature” enhancements crafted by Chef Tristan Brandt and Chef de Cuisine Timo Steubing.
“Chef Brandt has done a remarkable job in shaping the Tambourine Room experience, and we are truly delighted that the Florida Michelin Guide has, once again, honoured our restaurant with a Michelin star,” said Patrick Fernandes, executive managing director of Carillon Miami Wellness Resort, adding that credit for the award should go to the entire restaurant team.
“While Chef Brandt leads the kitchen and creates the menu, it takes the talent and dedication of everyone at Tambourine Room to secure such an honour, and that includes the local farmers and fishmongers from whom we source the highest quality and freshest ingredients that transform into a unique culinary experience for our guests.”
Chef Brandt said it had been a joy to take the helm and shape the experience of Tambourine Room.
"Maintaining our Michelin star status for the second year in a row is a testament to the dedication, skill and unwavering creativity of our expert team. From the back of the house to the dining room and the entire team at Carillon Miami Wellness Resort, I am proud and appreciative of the contributions all have made to delight guests travelling from near or far to experience our cuisine.”
Aligned with Tambourine Room’s seasonal focus, the new menu features dishes such as Hamachi | Daikon | Ginger, showcasing Japanese Hamachi sashimi, marinated in dashi and sesame oil, served with creme of avocado, green shiso leaves, pickled green and purple daikon, as well as a vinaigrette of white shoyu, fermented shrimp and ginger. The introduction of a 10-course tasting menu format allows guests to fully immerse themselves in a culinary journey, savouring each dish and appreciating the artistic presentation.
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