LOCAL PRODUCE AND SUPPLIER STORIES
Stories about our locally sourced produce and
the suppliers that inspire our dishes
Our Meat
Tenderloin Centre Cut - (Eye Fillet)
The leanest and most tender muscle, generally
mild in avour due to less fat concentration.
These hand selected grain nished steaks are sourced from
Queenslands premier cale growing regions.
Known in the cale industry as the Tenderloin it is the
most sought after of the loin cuts.
High Country Pork
This sustainably farmed pork from the Tablelands
barn raised in a sow stall free environment.
High Country Pork is grown to ensure tenderness with
a nely textured esh with world class animal husbandry practices.
This Pork belly is both tender and avoursome with a great
small amount of fat to meat ratio.
Our Seafood
Coral Coast Barramundi is a fully integrated farm with their
own breeding hatchery and nursery facility.
They are self-sucient with control over every stage of production
to ensure the best quality and best tasting product possible.
They have high quality, exceptionally clean salt water that results in
consistently great tasting, healthy sh naturally grown with a beau-
tiful, sweet, saltwater avour comparable to wild caught barramun-
di. They are grown in oceanic water which ows through their hatch-
erys and tanks day and night resulting in a great consistent product.
Preston Fresh Seafood is a family owned and run Seafood Retail
and Wholesale Business. The business was originally established in
1993 by Max and Francoise Pantacchini as
Pantacchinis Seafood Wholesale’.
Now 23 years later – it is still run by the Max, Francoise with the help
of their two daughters Davina and Dorine and Davinas Partner Pa-
trice. Max and Francoise are both highly regarded and respected in the
Seafood Industry. In fact they supplied her Majesty the Queen Eliza-
beth ll on her visit to Cairns in 2002!
GLOSSARY OF TERMS FOR ENTRÉE & MAINS
PAPER BARK from the Melaleuca Quinquenervia Tree, which has
Multiple uses. The bark is used for making shelter, lining in ground
ovens and for wrapping baked food. It also had many uses
traditionally by indigenous Australians.
PONZU is a citrus-based sauce commonly used in Japanese cuisine.
It is tart, with a thin, watery consistency and a dark brown colour.
QUINOA is a species of the goosefoot genus, a grain crop grown
primarily for its edible seeds.
SOUS VIDE is a method of cooking in which food is sealed in air-
tight cooking bags then placed in a water bath or in a temperature-
controlled steam environment for longer than normal cooking times,
ensuring that the inside is properly cooked without overcooking the
outside, and retain moisture.
Gastrique is caramelized sugar, deglazed with vinegar, used as a avoring
for sauces
Davidson plum Davidsoniais a genus containing three rainforest tree
species, that are commonly known as the Davidson or Davidson's plum. The
fruits supercially resemble the European plum, but are not closely related.
All species have an edible sour fruit with burgundy coloured esh and are
highly regarded as gourmet bushfood.
Kimchi is a traditional side dish made from salted
and fermented vegetables, most commonly napa cabbage and Korean radish-
es, with a variety of seasonings including chili powder, scallions, garlic and
ginger
Foie gras Foie gras is a luxury food product made of the liver of a duck or
goose that has been specially faened
Taste of Tamarind $135 per person
Paired With Matching Wines $185 per person
Available 6pm to 9pm daily
This menu is designed for the enjoyment of the entire table
Pan Seared Scallops
Buernut anglaise, dried wakame,
bacon crumb, pickled g
Citrus Infused Tuna
Wasabi mayonnaise, ponzu pearls,
citrus curd, salmon roe, lime salt
Mt Uncle Botanic Gin and Tonic Salmon
Blueberry , cucumber gel,
feta cream, squid ink glass
Pork Belly Croquee
Davidson plum gastrique , pickled radish,
macadamia, date chutney
Apple Cinnamon Fizz
Pomegranate molasses, cherry sherbet
Marble Score 5+ Wagyu Beef
Sous vide jack creek wagyu eye llet, smoked potato hash, beef cheek
cigar, roasted bone marrow jus
Roof Top Honey Parfait
Amareo, coee chalk, Gallozolla anglaise,
Burnt g
Tea or your preferred espresso coee served with petit fours
to complete your meal
A TASTE OF TAMARIND
Terrine Of Pencil Asparagus (v) 22
Coconut miso soubise, cucumber ketchup,
garlic stems, soy caviar
Tempura Zucchini Flowers (V) 23
Pernod gel, ricoa emulsion
macerated currents, salsa verde
Citrus Infused Tuna 23
Wasabi mayonnaise, ponzu pearls,
citrus curd, salmon roe, lime salt
Mt Uncle Botanic Gin and Tonic Salmon 24
Blueberry , cucumber gel,
feta cream, squid ink glass
Steak Tartare 24
House made kimchi ,black sesame sponge
nashi pear crisp, cured quail egg
Pan Seared Scallops 26
Buernut anglaise, dried wakame,
bacon crumb and pickled g
Duck- Duck-Goose 25
Candied shank, smoked breast, goose liver foie gras
date loaf, freeze dried mandarin
Pork Belly Croquee 21
Davidson plum gastrique , pickled radish,
mango, macadamia, date chutney
Tamarind Taster Plate 27for one
Gin and tonic Salmon 43 for two
Pan Seared Scallops
Tempura Zucchini Flowers
Please let your server know of any dietary requirements
ENTREES
Beetroot Risoo (V) 38
Goats cheese croquee, roof top greens
Wild Caught Local Reef Fish 41
Pued grains, asparagus veloute, paperbark smoked
beetroot gel, fea cream, nger lime dressing
(Ask your server for our reef sh of the day)
Organic Tablelands Pork 40
Braised belly, croquee, crackling,
spicy plum sauce, cashews
Whole Crispy Baby Barramundi 42
Tamarind, chilli & garlic sauce
Chicken Farci 39
Sweet corn naige, celeriac puree,
honey lavender carrots, fennel pollen
Trio of Beef 85
Sous vide Jack Creek Wagyu eye llet marble score 5+
smoked potato hash, beef cheek cigar,
roasted bone marrow jus
Roasted Eye Fillet 46
Porcini pavé, bourbon bacon jam, mushroom ragout
Penang Duck Curry 43
Caramelized pumpkin, roasted peanuts,
chilli, coriander, with scented rice
Please let your server know of any dietary requirements
MAINS
Lotus Root Chips 10
Green banana aioli
Green Papaya Salad 9
Peanuts, nahm jim
Wok Tossed Greens 9
White pepper, coriander reduction
Watermelon Salad 9
Pink ginger, watermelon, snow pea, ponzu dressing
Duck Egg Fried Rice 12
Shallots, ginger, pork belly, lap cheong sausage
Roasted Duck Fat Potatoes 15
Aromatic salt, rooftop herbs
Steamed Jasmine Rice 7
Please let your server know of any dietary requirements
SIDE DISHES
DESSERTS
A few stories from our local suppliers
about them and their produce,
which have inspired our desserts
Shaylee Strawberries is located on the Atherton Tablelands
(700 meters above Sea level) between Atherton and the
historic Township of Yungaburra. Shaylees rich red volcanic soil
and temperate weather conditions are just right for
the cultivation of large succulent strawberries.
Cairns Microgreens and exotics is a newly established farm,
next to Kuranda, on the Atherton Tablelands, at the
conuence of the Clohesy and Barron rivers.
The operators of this farm are keen permaculturalists, and apply
organic and biodynamic growing principles in everything they grow.
They have a growing range of edible owers such as nasturtiums,
marigolds and snap dragons, as well as their exotics produce range
supplying "sugarbag" - Native bee honey.
Gallo Dairyland is a family owned and operated business situated
on the beautiful Atherton Tablelands, in tropical North Queensland.
Giovanni Gallo emigrated from Italy back in the 1920’s
and after years of working the land and growing vegetables
Giovanni purchased the farm in 1937.
Frank Gallo (the eldest son of Giovanni) often dreamed of
converting the familys rotary dairy farm into an
integrated educational dairy farm experience.
Seventy years after its initial purchase (in 2007) Gallo Dairyland
opened its doors and became a reality.
Rooftop honey and hydroponic system is a new sustainable initia-
tive started by our engineering department as a part of the Planet 21
program with Accor hotels. Honey providore owner Graham
Thornton has set up two hives on our roof top boosting over 10000
bees. Hydroponics is subset of hydroculture, the method of growing
plants without soil using mineral nutrients solution in the water sol-
vent. Our roof top hydroponics grow dierent types of herbs which
are used in Tamarind
GLOSSARY OF TERMS FOR DESSERTS
CASSAVA is a nuy avoured, starch-tuber in the spurge family
(Euphorbiaceae) of plants. It was rst discovered in the South-
American forests. Its sweet, chewy underground tuber is one of the
popular edible root-vegetables. Indigenous people of many parts
of Africa, Asia and South American continents have been using it as
staple food source for centuries.
NATIVE BEE HONEY Stingless native bee honey is called Sugar-
bag and was prized by Aboriginals who collected it from wild nests.
Stingless bees store their avoursome honey in clusters of small resin
pots near the extremities of the nest. The resin adds a wide variety of
avours to the honey such as lemon or eucalyptus.
TAPIOCA is a starch extracted from the cassava root. It is used as a
thickening agent in many foods. It can be made into our - it has a
similar texture to corn starch - which is often times used in gluten-
free breads. It can also be made into pearls of various sizes
DESSERTS
Taste of Tamarind Share Plate (for two) 28
A sample of our three biggest sellers to share
Chocolate tart, cassava pudding and our roof
top honey parfait
Chocolate Tasting Plate 17
Tea smoked citrus peel tart, white chocolate Ice cream,
dark callebaut peppermint mousse
Caramel Glaze Entremet 17
Davidson plum gel, crème chantilly,
crème brûlée, caramel-praline crunch
Cassava Pudding 17
Caramelized banana, palm sugar,
coconut gelato, roasted peanuts
Roof Top Honey Parfait 17
Amareo, coee chalk, Gallozolla anglaise,
burnt g
Tamarind Cheese Plate 24
A selection of local Tablelands Gallo cheese
and international cheese,
wafer crackers, , Davidson plum paste & native bee honey
Dilmah T SeriesLoose leaf Tea ... 4.50
Black Teas
Brilliant Breakfast
A bright and bold morning tea, perfectly rounded in body, strength
colour and pungency representing the essence of ne Ceylon tea
The Original Earl Grey
When a British diplomat saved the life of an ocial of the Chinese
imperial court, a tea enhanced with the peal of a special variety of
orange, and its recipe were given to Charles 2nd Earl of Grey also then the
prime minister of England. Combines the avour of tea with
bergamot
Rose and French Vanilla
A seductive tea combining single region Ceylon tea with the sensuous
fragrance of rose petal tinged with French vanilla, heightening the
romance of this tea and softening its character
Green Teas
Green Tea with Jasmine Flowers
A mild and delicate tea with pale yellow infusion and pronounced
jasmine aroma, A delicious palate cleanser
Moroccan Mint Green Tea
A blend of natural Ceylon young green tea and Moroccan peppermint. gentile
yet stimulating, the perfect after dinner tea
Herbal Teas
Pure Chamomile Flowers
Enjoyed for centuries for its medicinal properties. The daisy like owers has
an uplifting aroma and subtle avour, the perfect tea to nish with
Pure Peppermint
Stimulating and refreshing
Roaster Guy Wanderer's Brew. Premium Coee 4.50
This roast is light on the palate, soft with a mild, lovely aftertaste.
Its the perfect citrus nish as a black coee and nuy as a white coee.
Short Black, Long Black, Macchiato, Cappuccino
Flat White, Café Lae, Vienna Coee
COFFEE & TEA