In a relaxed yet joyous celebration of fresh, imaginative Modern Asian cuisine, The Tamarind finds its heart and soul in the enchanting flavours of regional Thailand. In keeping with Thai tradition, sweet, sour, bitter and salty tastes are combined creatively and effortlessly, resulting in an uplifting menu that is considered and layered.
The complex yet balanced flavours at The Tamarind work in perfect harmony and reward with a generous depth of flavour. An insistence on using only the very best locally sourced produce ensures that every dish is fresh and relevant, while classic ingredients such as chilli, garlic, ginger, lemongrass, fish sauce, palm sugar, lime juice and salty sauces provide familiar punch and intrigue. A small sample of dishes that have appeared on the distinctive menu in the past and are illustrative of the style include market sashimi, wagyu beef tataki, butter pork mandu and a sour orange curry of white fish.
With his classic French training sensitively informing many of his creations, Chef Daniel Jarrett and his team have created an experience that brings subtlety and resonance to the table. Designed to be shared and enjoyed together — diners can select either a five-course tasting menu or three-course a la carté – the dishes provide an irresistible opportunity to taste a broad range of their unique creations. Wines are expertly matched to each course.
- One Chef Hat – Good Food Guide 2020
- One Chef Hat – Australian Good Food Guide 2020 and 2021
- Two Chef Hats – Australian Good Food Guide 2022