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Tuesday–Sunday: 5.30pm–10pm
Many of the Chef's creations are naturally gluten-free, but almost all can be made gluten-free with just a small tweak or two.
Ask your served for recommendations.
Red, white or enjoy a duo of both flavours, bacon, leeks, local peppers and coconut milk
Pickled fennel and escovitch tartar sauce
Tomato, red onion, avocado, lime juice, cucumber and cilantro
Romaine, house pickles, shaved parmesan, chorizo bits and chili garlic toast
Ask your server for the day's creation
Coconut lime vinaigrette, wasabi tuille, kafir lime sorbet and peppers
Tomato cones, turmeric mayo, chili jam, bowfin caviar, champagne lavender jello
Boursin fritters, spiced watermelon, yuzu caviar, avocado vinaigrette, cocktail emulsion, bagel toast
Brioche crouton and lobster bites
Chorizo cannellini bean cassoulet, fresh orange, squid ink tuille, vinaigrette
Caribbean lobster stuffing, pineapple BBQ glaze, chorizo tomato fondue, basil oil, seeds, spiced aioli
Shiitake mushrooms, truffle parmesan cream and jus, beef marrow broth
Duck fat potato confit, ratatouille, local tomato starfruit chutney and turmeric beurre blanc
Pumpkin seed crumble, salt cod foam, chili garlic linguine, bowfin caviar, house spiced lentils and summer veggies
Rice and beans polenta, callaloo and plantain fry up,
mango tomato vinaigrette, sorrel jam, passionfruit and coconut consomme
Parsnip purée, lime bacon foam, green beans, arare rice bits and pomegranate pearls
Truffle cauliflower polenta, pancetta snow peas, meyer lemon caviar sauce
Soft shell crab pakora, cassava coconut smash, apple and mango fennel slaw, oyster mango velouté, pine nutes and lemon purée
Port Salut mac and cheese with mushrooms, tempura baby squash, pickled wilted spinach, vindaloo jus
Duck confit wellington and slow cooked duck breast, green papaya and coconut Thai salad and cherry Madeira jus
15% service charge will be added to your final bill.
Tuesday–Sunday: 5.30pm–10pm