Embark on a culinary journey with Chef Tristan Brandt. Enjoy this artful tasting menu filled with surprises and storytelling leading to flavorful explorations for a global experience paying homage to the history of the Tambourine Room.
Culinary Starter
Amuse Bouche
Kubota Sake
Hawaiian Shrimp
Artichoke | Olive | Salted Lemon
- Sigalas Santorini Assyrtiko
Striped Bass
Mushroom | Tarragon | Leeks
- Penner-Ash Viognier
Palette Cleanser
Squab
Kohlrabi | Sakura | Smoked Tee
- Stonestreet Cabernet Sauvignon
Pre-Dessert
Bomboloni
Carrot | Ginger | Kalamansi
- Trenel Cremant De Bourgogne
Petits Fours