We chose the banquet at @the_tamarind and turned up hungry. Service moved fast, and the team were warm and switched on from the moment we sat down. Exactly what we needed.
First course set the tone. The coconut and galangal soup was silky and fragrant, with macadamia and a hint of smoke from the fish that made it feel very Queensland Thai. The caramelised pork with roasted chilli jam hit sweet, salty and spicy in one bite; peanuts and fruit kept it fresh, not sticky.
Second course kept the pace. Sticky pork belly with tamarind pepper caramel was glossy and well balanced; the roasted rice gave it crunch. The Mooloolaba prawns were an absolute standout, and probably my favourite this evening. Sweet flesh, a sharp lift from lemongrass and chilli jam, crispy garlic doing overtime, and pickled papaya bringing bite. Steamed chicken dumplings were clean and comforting, though they played it safe next to the prawns.
Third course was big-hitting comfort. The Chu Chee curry with slow-cooked wagyu brisket was rich and aromatic, the brisket soft, kaffir lime and Thai basil cutting through, lychee adding a gentle sweetness. The stir-fried fish with Thai basil, mushrooms and green peppercorns had good heat and fragrance. Jasmine rice was steamed right and did its job. You know me, love my carbs.
The wife finished light and bright with the pandan coconut parfait which was tropical and refreshing, not sugary. I opted for the cheese plate for a savoury finish.
Pacing was tight, flavours were incredible, and portions landed in that sweet spot of satisfied not stuffed. Highlights for me: the Mooloolaba prawns, the coconut and galangal soup, and the wagyu brisket Chu Chee. I would happily come back for those alone.