by Australian Chef of The Year, Richard Ousby.

In addition to charcoal steak and seafood offerings, our menu boasts an enticing array of feature dishes that promise to satisfy every palate; whether you’re craving crab bisque linguine, a whole deboned coral trout, or the comfort of our homemade 7-meat spaghetti bolognese.

Housed within a charming 1880’s heritage building, TAMA effortlessly merges history with sophistication, creating an inviting atmosphere enhanced by plush booths, luxury finishes and majestic ceilings, ensuring an unforgettable elevated dining experience.

Meet the Team

Introducing the team at the helm of TAMA: Executive Chef Richard Ousby, celebrated as Australian Chef of the Year, brings his wealth of experience from an illustrious career with the Van Haandel Group, along with notable stints at Quay Sydney and Stokehouse.

Richard’s culinary expertise is complemented by Alan Hunter, an industry veteran and former General Manager at OTTO, who has earned accolades like Pol Roger Sommelier of the Year and Wine List of the Year in the Good Food Guide 2019. Together, they ensure that TAMA embodies simplicity, elegance, and an unparalleled dining experience that seamlessly harmonises food and beverage.

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