Tamarind, the signature restaurant of the Reef Hotel Casino in Cairns, has long been a cornerstone of Far North Queensland’s culinary scene. But behind its two-hat accolades and softly lit, white-linen ambiance, something exciting is quietly taking shape. A creative resurgence is underway, led by a new generation of talent, philosophy and flavour.
This is not just a kitchen change. It is a reinvention.
The Next Chapter: Chef’s Rise
At the heart of Tamarind’s evolution is Chef de Cuisine Tom Martinez, whose journey from the brigade’s ranks to the helm of one of Cairns’ most decorated kitchens is a story of quiet ambition and exceptional skill. Born in France, trained in classical French technique, and shaped by time in Japan, Tom brings a refined yet daring lens to Tamarind’s modern menu.
His cooking philosophy is grounded in French precision, elevated by Japanese subtlety, and energised by the multicultural canvas of Australian cuisine.
“I always try to bring Asian fusion into the classical French foundation I was trained in,” Tom explains. “Australia gives you the freedom to try things that just wouldn’t be possible elsewhere.”
At Tamarind, that creative freedom translates into dishes where tradition, experimentation and emotion all meet on the plate.
Culinary Theatre with Conscious Roots
Tom’s signature dish—a bold pairing of quail and crab—captures the essence of Tamarind’s new direction. It arrives beneath a delicate quail jelly dome, which melts under a steaming pour of house-made broth, releasing aroma and drama at the table. The technique demands exacting work with melting points, fat ratios and temperatures, embodying a collaborative push for perfection.
But this evolution is more than sensory. Tamarind is embracing a deeply sustainable approach: minimising waste, honouring ingredients and designing menus that support responsible fine dining.
“We’re strategic in our menu design,” Tom says. “It’s about minimising waste, using whole animals, and being conscious of how every part of an ingredient can be honoured.”
The result—some of the lowest waste records in the entire property.
Vegetable-Forward Without Compromise
A standout shift is Tamarind’s move toward bold vegetarian and plant-based dishes. This isn’t trend-following—it’s innovation.
“The world is moving in that direction,” Tom says. “And we want to lead, not follow.”
The upcoming menu will showcase layered, expressive vegetable dishes that challenge old assumptions about fine dining, demonstrating that flavour, luxury and plants can coexist beautifully.
Service That Speaks to You
Great food is only one part of Tamarind’s transformation. The restaurant is elevating its service philosophy with a more personalised, detail-driven approach.
Guided by Restaurant Manager Shalya Singh, the front-of-house team uses smart reservation systems to track guest preferences—from seating needs to dietary choices to whether a diner is left-handed. Tables are set accordingly, and service is tailored to each individual.
“Shalya is building something special,” says Food and Beverage Manager Miki Cugini. “He’s young, dynamic, and works seamlessly with Tom to ensure the kitchen and the floor speak the same language.”
The result is a dining experience that feels intuitive—almost as if the restaurant knows you already.
From Reset to Renaissance
Tamarind’s transformation goes deeper than a seasonal menu update. As Executive Chef Trent Sydenham puts it:
“This was a reset. Not because things were broken, but because we knew we could refine what was already there. Get back to fundamentals like mother sauces, proper butter work, deep technical execution, and then innovate from that foundation.”
The reset has brought clarity, sharpened identity and a renewed sense of purpose to the entire team.
Reframing the Narrative
The biggest challenge now is the restaurant’s legacy. Many diners still see Tamarind as it was a decade ago. But that Tamarind no longer exists. Today, it is younger, more ambitious, more technically driven and more creatively aligned than ever.
The goal is not to erase the past, but to build on it—evolving an icon into its next chapter.
Tamarind is not just Cairns’ most awarded restaurant.
It is one of its most ambitious.
With Tom’s culinary vision, Shalya’s guest-focused service and a united, energised team, Tamarind has reclaimed its place as a must-visit. Not because it always has been—but because right now, it is better than ever.
Visit Tamarind
