The Tamarind

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.

3 Course Modern Asian Menu

Banquet Menu – $110pp


Market sashimi, citrus wasabi dressing, furikake, yuzu and bonito cream, toasted macadamia (GF)

Wagyu beef tataki, crispy garlic, oyster emulsion, daikon pickle, citrus soy dressing, caper (DF)

Crispy twice cooked duck, lemongrass, coriander, mint, hot and sour dressing, fresh lychee, peanut soy (GF, DF)

Dubu Jorim, baked tofu with a spiced Korean chilli and shallot sauce, pickles, toasted pine nuts (GF, DF, V)

Western Australian octopus char siu, soy bean, fermented tofu and Chinese olive, mala, turmeric pickled onion, sweet Szechuan dressing (DF)

Sweet potato noodle japchae, seasonal vegetables (GF, DF, V)


Thai style mussel hot pot, live black mussels steamed in a tomato broth with lemongrass, kaffir lime, coriander, crispy garlic (GF, DF)

Berkshire pork porterhouse, chilli and garlic butter egg noodles, apple and hoisin sauce

Crispy Korean rice cakes, spiced ragout, steamed eggplant, mustard greens (DF, V)


Panang curry of slow cooked beef cheek, marinated in pepper and lemongrass, roast peanuts, vine vegetables, Thai basil, crispy shallot (GF, DF)

Smoked sour orange curry of white fish, snake beans, tomatoes, steamed papaya, pippies (GF, DF)

Vegetarian yellow curry, seasonal vegetables, cashews, Thai basil (GF, DF, V)


Pandan panna cotta, pineapple salsa, gula syrup, ginger beer sorbet (DF, GF, vegan option)

Sticky black rice, coconut, banana, daily sorbet (DFO, GFO, vegan option)

Earl Grey crème brûlée, bergamot sorbet (GF)

Something Extra

Canapes – $45pp (Four per person)

Vegetarian spring rolls – tom yum mayo

Peking duck spring rolls – coconut caramel

Oysters with citrus soy and wakame

Mar hor – caramelised pork with peanuts, crispy shallots, pineapple

Pork wontons – lime and hoisin sauce

Nori rolls

Rice paper rolls

Mini chicken satay with turmeric and ginger

Curried sweetcorn fritters

Rare seared beef, shiitake and cashew tartlets

Roasted eggplant, shiitake and cashew tartlets

Coconut prawns – sweet chilli and coriander sauce


Noodle box of chicken and Asian slaw

Salt & pepper calamari, tom yum aioli, lime

Vietnamese spiced pork sausage roll, siracha tomato sauce
Marinated chicken skewers, satay sauce, roasted chilli jam


We are happy to cut your wedding cake and serve on platters at no additional charge or serve your cake individually with fresh cream and berries at a charge of $10pp.


Light lunch for you and your bridal party can be prepared and delivered to your room as you prepare for your big day. Your pre-wedding chef’s selection menu, an à la carte menu or your choice of Australian or Thai barbeque banquet can be arranged and enjoyed subject to restaurant availability.

The menus shown are sample menus only. The current menu will be sent six weeks prior to the wedding date for you to select from. All menus are subject to change due to availability and season. If we cannot honour selections, we will provide similar recommended substitutions.

Classic Beverage Package

5 HOUR PACKAGE – $120pp

Additional hours $30pp/hr

This package includes sparkling, one white
wine, one red wine and two beers.


Dal Zotto, Prosecco, Whitfield, VIC


Murdoch Hill Sauvignon Blanc, Adelaide Hills, SA

Leeuwin Estate Riesling, Margaret River, WA


Soul Growers; Soul Sister; Rosé, Barossa Valley, SA


Brockenchack Zipline Shiraz, Eden Valley, SA

Murdoch Hill Pinot Noir, Adelaide Hills, SA


Asahi Super Dry or Corona and your choice of
Cascade Light or Peroni Leggera

Premium Beverage Package


Additional hours $35pp/hr

This package includes sparkling, two white
wine, two red wine and three beers.


Dal Zotto, Prosecco, Whitfield, VIC

Kir Yianni Sparkling Rosé, Greece


Brockenchack Charli Jaye Chardonnay, Eden Valley, SA

Te Whare Ra Toru, Gewurztraminer, Riesling, Pinot Gris, Marlborough NZ

Dog Point Sauvignon Blanc, Marlborough, NZ


Vin de Provence AIX, Provence, France


Dalamere Flyleaf Pinot Noir, Pipers Brook, TAS

Dutschke 80 block Merlot, Barossa Valley, SA

Gnarly Dudes Two Hands Shiraz, Barossa Valley, SA


Asahi Super Dry, Head of Noosa Lager or
Stone & Wood Pale Ale and your choice of
Cascade Light or Peroni Leggera

Signature Beverage Package


Additional hours $50pp/hr

This package includes champagne, two
white wine, two red wine and three beers.


Taittinger Cuvee Prestige, France


Shaw & Smith Sauvignon Blanc, Adelaide Hills

La Crema Monterey, Santa Rosa, California

Gustave Lorentz Reserve Riesling,

Alsace, France


Domaine Sainte Marie Cuvee 1884, Provence, France


TED by Mount Edward, Central Otago NZ

Henschke Stone Jar Tempranilo, Adelaide Hills, SA

Brockenchack Jack Harrison Shiraz, Eden Valley SA


Any three beers from the current list (excluding high alcohol beers)

Additional Information

Additional information: All beverages are determined by the availability of vintages at the time of selection. Beverage service ceases at 11 pm. Beverages on consumption to replace the beverage package are available on request. Wine and beer are charged per bottle and must be based on a set beverage list decided by the bride and groom 30 days prior. Special orders are available on request and subject to availability and additional charges. Spicers Tamarind Retreat management and the team will at all times reinforce the principles and practices for the responsible management of a licenced venue. This includes but is not limited to responsible service of alcohol, following all guidelines in relation to the Liquor Act, hours of trading and noise. All licensed areas and venues must be vacated and closed by midnight. A range of non-alcoholic beverage options are available.