A Caymanian table — course by course

Golden, crisp and peppery, with a tamarind-scotch bonnet dipping sauce.

Cayman's heritage shellfish, slow-simmered with coconut milk and a whisper of scotch bonnet.

Line-caught reef fish cured in fresh lime, mango, coconut and red onion.

Flaky island pastry filled with callaloo and traditional saltfish.

Garden leaves, hearts of palm, citrus, toasted cashew, sea-grape vinaigrette.

Warm Caribbean lobster bound in citrus aioli, toasted brioche, island herbs.

This morning's reef catch, grilled or fried, on a soft bun with island slaw.

Slow-grilled jerk chicken with sweet fried festival dumplings and slaw.

Lightly battered line-caught grouper, hand-cut chips, lime-caper tartare.

Crisp coconut-crusted shrimp with a guava chilli glaze.

Line-caught grouper braised in a fragrant coconut island curry, rice and peas.

Reef fish, shrimp, conch and mussels over saffron rice, finished tableside.

Fresh local snapper roasted whole with thyme, garlic, lime and island pepper.

The island's traditional slow stew, deep and rich, with provisions and dumplings.

Snapper finished in classic Caymanian rundown, coconut-braised and unhurried.

Caribbean lobster folded through three-cheese baked macaroni, herb crumb.

Caribbean lobster tail and a chargrilled tenderloin, island butter, charred greens.

Tenderloin in golden pastry, wild mushroom duxelles, silky red wine jus.

Char-grilled jerk tenderloin, roast sweet plantain, pineapple relish.

Sharp-sweet Caymanian key lime, toasted meringue, lime-zest cream.

The island's celebration cake, dark and dense, vanilla-rum anglaise.

Tempura shrimp, avocado, ripe mango, scotch-bonnet aioli, black sesame.

Caribbean lobster, chilli mayo, cucumber, crisp tempura crumb.

Seared local catch, cucumber, avocado, sea-grape ponzu, crisp plantain.

Avocado, mango, cucumber, pickled island carrot, sesame.

Thin-sliced local conch, leche de tigre, charred pineapple, micro coriander.

Seared yellowfin, key-lime soy, toasted coconut, pickled shallot.

Chef's daily selection of tiradito, ceviche, nigiri and the morning's catch.

Reef catch and shrimp, jerk-spiced and lightly seared, citrus-soy glaze.

Line-caught grouper over warm rice, yuzu salt — four pieces.

Silken island pumpkin, coconut, ginger, toasted seeds.

Hearts of palm, grapefruit, garden leaves, toasted cashew, sea-grape dressing.

Sweet festival dumplings and crisp vegetable fritters, mango chutney.

Island callaloo and provisions in a gentle coconut curry, rice and peas.

Sweet roast plantain layered with spiced black beans, avocado, lime crema.

Roast island breadfruit, charred provisions, herb oil, scotch-bonnet jam.

Coconut rice and peas, roast provisions, plantain, callaloo, herb dressing.

Poached eggs, Caymanian saltfish and ackee, hollandaise, sweet festival.

Sauteed conch, peppers and onion folded through soft eggs, johnnycake.

A true Caymanian Sunday plate — brown-stewed snapper, fried johnnycake.

Caribbean lobster, herbs and island cheese, dressed garden leaves.

Sweet plantain, peppers, black beans, baked eggs, avocado.

Thick brioche, toasted coconut, guava syrup, caramelised island banana.

Mango, pineapple, papaya, passion fruit, coconut yoghurt, granola.

Two unhurried hours of SeaRock rum punch alongside any brunch plate.