The Brasserie

Nestled in a lush oasis of thriving edible trees and blossoming gardens is The Brasserie; a unique farm-to-table dining experience that sets the standard for seasonally inspired and sustainable menus.

Walk through the organic greenhouse to see what’s growing and enjoy produce harvested just metres from the kitchen. The Brasserie also produces wild raw honey and organic eggs on-site and catches daily fresh seafood with its two fishing boats, Brasserie Catch I and Brasserie Catch II. 

Surrounded by the stunning garden, enjoy a unique dining experience outside in the greenhouse terrace or indoors in the elegant dining room or intimate wine cellar. The seasonally inspired and sustainable menu of delicious modern Caribbean cuisine is paired one of the best selections of rare and exceptional wines in Cayman. 

Visiting international chefs complement The Brasserie’s extensive event season. From hosting famous Harvest Dinners under the stars sharing platters of food, family-style, at large tables on the moonlit patio, to monthly SWIRL wine tastings with seasonal bites.

The Brasserie’s History
Opened in 1997 by King and Lisa Flowers as a dining option for tenants and business associates of Cricket Square, it wasn’t long before well-known chef Dean Max joined The Brasserie team and began developing relationships with local farmers. Avid gardeners Joel Walton and Margaret Barwick designed the edible gardens. Next came The Brasserie’s two fishing boats, thanks to King’s love of fishing and close relationship with local fishermen. To recycle food waste the chicken coop was built shortly thereafter to feed the laying hens who provide organic eggs in return. The Brasserie’s apiary was established in 2017 with 50 hives now producing wild and raw honey, and most recently, the regular harvest of coconuts from Coco Bluff Farm with 202 palms of different varieties. The Caboose is the latest inclusion in the Cricket Square hub, alongside the Market and the Wicket Bar, offering an authentic wood-fired BBQ. All takeaway containers and utensils are compostable, non-GMO and BPA-free, glass bottles are recycled, coconut shells are used as Caboose fire fodder and excess fruits are preserved.