Tamarine Restaurant menu

Fresh rice paper rolls filled with grilled tofu, carrot, pickled cucumber, lettuce, and avocado, served with a peanut dipping sauce.

Crispy fried rolls filled with taro root, vegetables, and noodles, served with a sweet and spicy plum sauce.

Pan-fried bread served with a flavorful curry sauce.

These are small, crispy pancakes made with rice flour, coconut milk, turmeric, mung beans, shiitake mushrooms, and leeks, served with a vegan chili sauce.

A starter featuring marinated red and yellow beets served with a red pepper walnut dip, feta cheese, sesame, mixed nuts, and flatbread.

Fresh tuna is mixed with coconut milk, cucumber, and fish roe, then served with crunchy wonton chips.

Fresh rice paper rolls filled with shrimp, pork, bean sprouts, lettuce, and mint, served with a hoisin dipping sauce.

Crispy prawns coated in coconut, served with a sweet and spicy mango chili sauce.

Tender calamari rings are lightly fried and tossed with garlic, cilantro, and green onions, served with a zesty cilantro-lime sauce.

Crispy nori shells filled with seasoned blue crab meat, rice, avocado, lemon zest, mayonnaise, and chives.

Steamed rice cakes filled with shrimp, garlic, and onion, served with a chili-fish sauce.

Tender wontons filled with seasoned ground chicken, served in a savory soy chili oil sauce.

This starter plate features a selection of shrimp and pork spring rolls, tea leaf beef, taro root rolls, and papaya salad, designed for sharing.

Shredded green papaya is tossed with dried beef and Thai basil in a soy vinaigrette.

A refreshing salad featuring kale, arugula, apple, roasted beets, candied pecans, goat cheese, and sweet potatoes, all tossed in a lemon honey vinaigrette.

A comforting soup featuring wontons filled with edamame and tofu, served in a vegetarian broth with bok choy, shiitake mushrooms, and crispy shallots.

A hearty beef noodle soup made with tender Wagyu beef and a rich broth, served with rice noodles and fresh herbs.

A light broth with crab and asparagus dumplings, flavored with cilantro and coconut milk.

This dish features rice noodles stir-fried with Chinese broccoli, flank steak, and egg, seasoned with sweet soy and oyster sauce.

Wok-fired Dungeness crab meat is tossed with delicate glass noodles in a savory ginger and soy-garlic sauce.

Egg noodles are stir-fried with garlic, butter, Parmesan cheese, and fresh cilantro.

A flavorful vegan curry featuring organic tofu and a medley of fresh vegetables in a creamy green coconut sauce.

Tender king mushrooms are pan-seared and served with creamy spinach, Arborio rice, Parmesan cheese, a sweet and savory honey miso tahini sauce, and crunchy pine nuts.

Jumbo shrimp quickly fried and coated in a sweet and tangy tamarind sauce, served with crunchy rice noodles.

Grilled tiger prawns are served with egg noodles tossed in a savory garlic sauce, accented with a hint of chili and fresh cilantro.

Tender cod is slow-cooked in a clay pot with sweet onions, garlic, black pepper, and molasses.

Pan-roasted sea bass with lemongrass and garlic, served alongside a cool mango and cilantro noodle salad.

Oven-roasted salmon glazed with miso, served with crispy rice, sautéed bok choy, and a yuzu butter sauce.

Tender chicken pieces are seasoned with a blend of five spices, ginger, and garlic, then glazed with sweet soy sauce and served with fragrant ginger-garlic rice.

Tender chicken breast and fresh vegetables simmered in a creamy, herb-infused green coconut curry sauce.

Tender cubes of beef filet mignon are quickly seared with savory soy, garlic, and onions, then served alongside a fresh salad of peppery arugula and mizuna greens.

This dish features grilled pork served with broken rice, shrimp wrapped in seaweed, and a chili fish sauce.

Tender grilled lamb chops are glazed with a savory hoisin sauce and seasoned with garlic and rosemary, served alongside crisp baby bok choy and sweet potato fries.

Tender green beans are stir-fried with savory preserved mustard greens, spicy dried chilies, aromatic ginger, and a flavorful fermented broad bean paste.

Pan-fried eggplant is served with spicy Gochujang tamari sauce, shishito peppers, crispy leeks, and sesame seeds.

Crispy tofu stir-fried with garlic and basil in a savory soy sauce, topped with more crispy basil.

Tender roasted cauliflower seasoned with a fragrant blend of chili powder, curry leaves, turmeric, ginger, and garlic, finished with rich brown butter.

A savory sticky rice dish with garlic, leeks, ginger, and a fried egg, finished with a sweet soy sauce.

Jasmine rice stir-fried with garlic, fish sauce, and butter, then topped with cilantro.

Fluffy, fragrant long-grain rice steamed to perfection.

Steamed jasmine rice cooked with coconut milk and topped with toasted coconut flakes.

Steamed long-grain brown rice.

A trio of house-made spicy chili sauces.