The Tambourine Room by Tristan Brandt is now open at the Carillon Miami Wellness Resort.
In 2013, when Chef Tristan Brandt was the head chef at Opus V restaurant in Mannheim, Germany, the luxurious restaurant earned two Michelin stars for its outstanding cuisine.
But Brandt, who was the youngest chef in the country to lead a two-star kitchen at the time, wasn’t done with the famous international guide. In 2022 his restaurant Epoca by Tristan Brandt at the Waldhaus Films hotel in Switzerland earned a Michelin star, too.
Now, Brandt is doing a LeBron — he’s taking his fine dining talents to South Beach.
Now open at the Carillon Miami Wellness Resort in Miami Beach, which was named one of the top 10 destination spa resorts in the United States earlier this year by Condé Nast Traveler, The Tambourine Room promises the same exclusivity and elegance as Brandt’s other restaurants. Tucked away in a private dining room next to The Strand, the hotel’s lobby restaurant, The Tambourine Room will seat only 18 guests, with two seatings each night.
The menus, which highlight modern classic French cuisine with Asian influences, will be tasting menus, one with three courses and another with six.
Chef Tristan Brandt of the new Tambourine Room was head chef at Opus V in Mannheim, Germany, when it earned two Michelin stars. His restaurant Epoca by Tristan Brandt in Switzerland also earned a Michelin star. Michael Pisarri
Brandt says making each intricately planned dish unforgettable is his goal. The menus, which will change every two or three months, will always feature some surprises for guests, he said.
“The dishes are modern French-based,” he said. “I haven’t seen them much before in this region. We wanted to show Miami something new. … It’s always a challenge for me to surprise our guests with different tastes, but it works well.”
Some of the items guests will see on the menu are Tuna | jalapeno | Miso, a roasted sesame-marinated tuna tartare on a jalapeño and green pepper sauce, topped with miso foam, and scallop | Cauliflower | Curry, thinly sliced scallops marinated in brown butter and curry spices on cauliflower puree with a lobster, tarragon and saffron sauce.
tuna | jalapeno | Miso is one of the dishes on the tasting menu at The Tambourine Room. Michael Pisarri
Brandt’s team includes chef de cuisine Timo Steubing, who worked at Brandt’s restaurant 959 Heidelberg, and pastry chef Logan Seibert, who was named Pastry Chef of the Year at the 2021 Anuga Food Fair.
The Carillon’s executive managing director Patrick Fernandes says that adding Brandt and the new restaurant will enrich the experience of staying at or going to the resort, for tourists and locals alike.
“With the Michelin guide now in Florida and a renewed focus on upscale dining in Miami, partnering with Chef Brandt will provide a dazzling, elevated destination restaurant that challenges the notion of what modern fine dining is and can be,” he said.
A table at The Tambourine Room at the Carillon Miami Wellness Resort. Michael Pisarri
The Tambourine Room
Where: Carillon Miami Wellness Beach Resort, 6801 Collins Ave., Miami Beach
Hours: Wednesday-Sunday, with a three-course 6 pm seating ($140 per person, $55 wine pairing) and a six-course seating at 8:30 pm ($215; wine pairing $135). Cost does not include tax or gratuity.
Reservations: Open on the first of each month for that month and the following month on Resy.
More information: www.tambourineroom.com
Connie Ogle loves wine, books and the Miami Heat. Please don’t make her eat a mango.