Tambourine Room by Tristan Brandt*

Kira Jabri
Mar 25
2 min read

Miami, FL

March 24th, 2026

A small dish with thin slices of potato topped with red spheres and green leaves in a white bowl, set on a wooden table.

Tambourine Room by Tristan Brandt is tucked inside Miami Beach’s historic Carillon Hotel, hidden behind large, unassuming double doors that give little indication of what waits inside.

Elegantly plated Aomori Hirame with white foam, crumb topping, and pink grapefruit segments on fish slices. Set on a speckled ceramic plate. — Aomori Hirame

We arrived early (rare for us), which gave us a moment to take in the hotel’s lobby bar and lounge before the evening began. From the start, the welcome was immediate and polished. When it was time, we were escorted into the Tambourine Lounge, an intentional prelude to the evening’s experience. Navy and gold velvet ropes, a welcome carpet, and gilded accents set the tone. It felt exclusive, but not inaccessible.

From there, the experience became personal.

A bowl with cubes of creamy dessert, garnished with lime zest and plantain chips, alongside a scoop of ice cream on a wooden table. — *Maduro Pay De Queso*

We were greeted by our chef for the evening, Chef Logan who, as it turns out, shares roots in Michigan, adding an unexpected layer of connection. There is nothing better than true chef engagement when they educate, interact, and bring the story behind each dish to life. His presence throughout the meal struck that perfect balance of professionalism and personality, elevating the entire experience.

Let’s talk food.

Elegantly plated dish with tomatoes, white powder, green leaves, and a lattice garnish on a speckled stone plate. Silverware beside it.

We did the 7-Course Tasting menu:

Cultured Shio Pan

Aomori Hirame

Poached Halibut

Corn Callelloni

Spring Cured Duck

Maduro Pay De Queso

Chai Affogato

The bread service alone set the bar high. A perfectly executed shio pan paired with Échiré butter, koji honey, local crudités and pickles, olives, and a standout gouda made exclusively for Tambourine Room. Credit to Chef Sevanna Caban, who made it clear from the start that this meal would build with intention.

And it did.

Elegant Poached Halibut with caviar-topped fish, creamy sauce, green drizzle, and crispy bread on a scalloped plate. Wooden table background. — Poached Halibut

We opted to enhance the poached halibut with caviar because, as we like to say, “everything’s better with caviar”. A perfect addition to an already elevated dish.

A gourmet dish on a white plate features seared meat with a garnish of crispy strands, surrounded by green sauce and creamy broth on a wooden table. — Corn Callelloni

Chef Justin, who presented a dish inspired by his Trinidad heritage. Corn was the focus, but not in any expected way. Popcorn ricotta, roasted corn husk (a first for us), and delicate leek threads came together in what can only be described as a thoughtful exploration of a single ingredient. It was layered, balanced, and quietly inventive one of those dishes that simply makes you smile and say wow.

Despite being in the heart of Miami, Tambourine Room manages to deliver a Michelin-level tasting experience without feeling like it’s catering to an “influencer moment.” The luxury is there, but it is grounded in the food, the service, and the intention behind each course.

Gourmet plate with sliced beef, green sauce, caramelized cabbage, and a fried ball on a white dish, set on a wooden table. — Spring Cured Duck

This is a restaurant for those who truly enjoy dining, for those who appreciate the craft, the detail, and the discipline behind what is on the plate. The experience speaks for itself.

And to the Tambourine Room team, we hope you had as much fun with our family as we had with you.