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06/24/2026
The intimate atmosphere of Tambourine Room is designed to slow the evening down, from the warm glow of the dining room to the quiet rhythm of each course arriving at the table. Here, the ambiance is just as thoughtfully curated as the tasting experience itself.
06/19/2026
A custom-aged Gouda from Florida-based Hawthorne Creek Creamery brings rich depth and balanced creaminess to the pre-dinner cocktail experience. Thoughtfully sourced and expertly aged, the cheese is exclusive to Tambourine Room by Tristan Brandt. As the only aged cheese made in the state of Florida, Tambourine Room purchases every wheel, ensuring the best of local producers’ expertise is showcased to every guest starting from the very first bite.
06/16/2026
Rooted in nostalgia and cultural heritage, Chef de Partie Justin Warner’s Corn Cannelloni is a thoughtful expression of technique, tradition, and storytelling — where every detail of the process is crafted with intention to let the flavors of the corn shine in every bite.
06/11/2026
Our Coal Kissed Madai course pairs South Florida’s seasonal tomatoes with meticulous Japanese technique. Prepared using the traditional sukibiki method and lightly cured sushi-style, the fish is finished with a gentle kiss of red-hot binchotan, creating a delicate smokiness and crisp texture.
06/08/2026
Originating from the sun-drenched coast of Provence, France, Château Malherbe produces some of the region’s most pristine and expressive wines. Perfectly paired with the Coal Kissed Madai, its soft yet refined profile beautifully complements the delicate flavors of the seasonal seafood.
06/05/2026
Thoughtfully layered flavors, unexpected pairings, and meticulous technique come together to create a dining experience unlike any other.
Reserve your experience today to make your own memories around the Tambourine Room’s table.
06/02/2026
As the opening bite of the seated tasting experience, the Japanese yellowtail is both delicate and deeply layered. It draws inspiration from the rich, caramelized flavors of traditional Japanese barbequed eel but is enhanced with Chef Justin’s nostalgic island flavors and a rich umami hamachi bone broth.
05/28/2026
Honored to announce that Tambourine Room by Tristan Brandt has once again been recognized by the MICHELIN Guide.
A meaningful milestone that reflects a continued focus on precision, seasonality, and thoughtful ex*****on. Under the leadership of Chef Logan, whose innovation and dedication to sustainable culinary practices continue to shape the restaurant’s evolution, Tambourine Room remains committed to pushing boundaries while maintaining the excellence that defines the experience.
Grateful to our team and partners who bring this vision to life each day.
05/26/2026
A thoughtful pour with purpose.
Goldeneye Winery LEED Gold certified winemaking reflects a deep commitment to sustainability, an ethos echoed throughout Tambourine Room’s menu, where every detail is rooted in intention, seasonality, and respect for the land.
05/22/2026
We take pride in honoring every ingredient in its fullest form. Each dish is thoughtfully created to celebrate what our earth provides – and each flavor is carefully sourced from the finest local ingredients.
Address
6801 Collins Avenue
Miami Beach, FL
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