Cairns’ Tamarind Restaurant has long been recognised as one of the region’s finest dining experiences, and this year, it has once again been awarded a coveted Chef’s Hat by the Australian Good Food Guide. The accolade reflects the restaurant’s continued commitment to quality, creativity, and consistency—an achievement driven by Head Chef Trent Sydenham and his team.
FNQ Food Magazine Editor David Leith catches up with Sydenham after the win to discuss what has contributed to Tamarind’s success, the challenges of sourcing and cost control, and how the restaurant is evolving for the future.
A Kitchen Built on Leadership and Creativity
“Our success has been built on consistency and getting everyone on the same page,” Sydenham explains. “We’re lucky to have talented chefs from around the world here, enjoying Cairns for what it is. The key has been tapping into their strengths, giving them creative control, and letting them flourish without being pigeonholed.”
Rather than dictating every detail, Sydenham fosters a leadership style that empowers his team.
“I’m not a dictator. I’m in there with the guys just as much as I’m on the computer,” he says. “I think it’s important they feel empowered to produce their best work. Obviously, I have the final say at the end of the day, but they haven’t let me down yet.”
Facing Challenges with Ingenuity
While consistency in execution has been a driving force behind Tamarind’s continued success, maintaining high standards in a rapidly changing hospitality landscape presents ongoing challenges. One of the biggest, according to Sydenham, has been managing rising food costs.
“Every product across the board has gone up in price. We’re working within hotel cost structures, but we still want to deliver a premium product without a premium price,” he says. “That means thinking differently about how we use ingredients—using the whole ingredient, finding ways to make the most of every part.”
For example, a fresh eye fillet might feature in a main dish, while the offcuts are transformed into a tartare, ensuring minimal waste while maintaining quality.
“It’s about being creative with how we use ingredients so we don’t have to pass those costs onto the guest,” he explains.
Sourcing local produce is another challenge, with supply chain inconsistencies often requiring flexibility.
“We tap into all the locals we can, working closely with suppliers like Simon George,” Sydenham says. “But sometimes, nature just doesn’t cooperate. Last season, for example, Davidson plums weren’t great, so we had to outsource from Sydney and Melbourne. We stay seasonal where we can, but we also need to be adaptable.”
Signature Dishes and Customer Favourites
Among the standout dishes currently on the menu is the kingfish, sourced from Townsville, which has been a hit, particularly in the warm weather. But the heart of Tamarind’s menu remains its iconic duck curry—a signature dish that has long been a customer favourite.
“That’s never going anywhere,” Sydenham says. “It’s always going to be number one.”
Premium beef from the Atherton Tablelands is another highlight, with the restaurant willing to make small price adjustments to ensure top-quality cuts.
“You’d rather pay a little more and get something that’s absolutely spot on,” he notes. “That’s the difference between a good meal and an exceptional one.”
The Changing Perception of Dining Costs
As food prices continue to rise across the industry, diners are adjusting to new realities. Sydenham and his team are conscious of keeping Tamarind accessible, offering a three-course menu for around $100, while maintaining the high standards that have earned them their reputation.
During the conversation, Leith notes the broader industry trend of price inflation in dining, with even casual meals—like a pizza—now costing upwards of $40. While this observation highlights the general shift in food costs post-COVID, Sydenham focuses on the value Tamarind delivers.
“The perception of what’s ‘expensive’ in dining has shifted,” he notes. “But what really matters is that the food reflects its value. We ensure that every ingredient justifies its place on the plate.”
Evolving for the Future
Looking ahead, Tamarind is embracing new ways to engage with the community and enhance the dining experience. The restaurant is expanding its presence beyond its walls with pop-up events, collaborations, and degustation dinners, such as their upcoming cocktail-paired dining experience with Wolf Lane Distillery.
“That was really well received last year, so we’ve got another one coming up in April,” Sydenham reveals.
Additionally, Tamarind is refining its menu approach.
“We’re aiming for a more streamlined menu—less extravagant wording, more focus on quality ingredients. Less is more,” he explains.
This aligns with a broader industry shift toward simplicity, where the quality of ingredients takes centre stage.
Fine Dining Without the Formality
One of the biggest misconceptions Sydenham hopes to break is that Tamarind is only for special occasions.
“People think of it as a restaurant just for milestone events, but it doesn’t have to be that way,” he says. “We’ve got a lot of regulars, but there’s still plenty of room for more.”
With renovations underway and a strong focus on delivering exceptional yet accessible dining, Tamarind is redefining what fine dining means in Cairns.
A Culinary Benchmark for Cairns
Tamarind’s continued success isn’t just about accolades—it’s about setting a benchmark for dining in the region.
“We do have a level of influence in the local food scene,” Sydenham acknowledges. “It’s a blessing and a curse. We get the opportunity to experiment and push boundaries, but at the same time, there’s a responsibility to maintain those high standards.”
With a passionate team, a dedication to consistency, and a commitment to both creativity and quality, Tamarind Restaurant continues to be a defining force in Far North Queensland’s culinary landscape.
Whether it’s a special occasion or a casual night out, one thing is certain: diners can expect an unforgettable experience, one bite at a time.
More info please visit Tamarind online.
