An elevated approach to the humble popcorn shrimp. Caribbean lobster delicately poached in a rich white wine and butter sauce and served with a creamy popcorn emulsion, smokey bacon and garden fresh herbs.
Locally caught fish lightly marinated in a blend of citrus juices with local seasoning pepper, garden fresh cilantro and scallions, citrus segments, seasonal fruit like mango or pineapple, and crunchy tortilla chips.
The way crab cakes were meant to be – 100% blue crab with a light confit garlic and lemon dressing and brioche toast.
Pan roasted local catch with creamy roasted local pumpkin espuma and escovitch pickled vegetables.
Chicken drumsticks marinated in house made jerk sauce and grilled to perfection. Served with jerk barbecue glaze, slaw and scallions from our garden.
Traditional French beef tartare using Prime grade beef from Carnivore Premium Meats, tossed in a dijon mustard dressing and served with truffled egg yolk, coarse salt and fresh crostini.
Succulent sweet & sour pork back ribs with a kick from Chef’s travels to Indonesia. Served with a fresh red cabbage and cilantro slaw.
Crispy pan seared duck breast sliced and served with Japanese eggplant, yuzu glaze and black garlic puree.
Fresh local red snapper pan roasted and served skin side up with coconut lime rice, escovitch slaw and a spicy vinaigrette.
Market fresh fish prepared simply with grilled vegetables and a light citrus beurre blanc.
Two grilled Caribbean lobster tails served with aged cheddar and callaloo whipped potatoes and roasted seasonal vegetables served with citrus & herb compound butter and fresh lemon.
Pan seared U-10 scallops served with cauliflower puree, pickled pearl onions, grilled asparagus, crispy guanciale and a delicate scallop sauce.
Let this dish transport you to Morocco with the rich flavors and aromas of North Africa. Tender braised lamb shank served over a bed of couscous infused with sweet fruits and vibrant herbs.
Prime grade strip loin from Carnivore Premium Meats perfectly paired with butter poached Caribbean lobster tail. Served with and aged cheddar & callaloo whipped potatoes and roasted seasonal vegetables, this dish is a crowd pleaser through and through.
This traditional French dish is a labour of love, and it will cast it’s spell on you too. Moist and flavorful duck marinated then slowly cooked confit for several hours before getting crispy skin before being served over a rich white bean and sausage cassoulet (stew) and finished with a splash of duck sauce.
Tender, fall apart chunks of prime grade beef braised in a mix of Caribbean flavors and ingredients. Served with coconut rice & beans, fried plantain, pearl onions, and a rich beef gravy.
Sample the rarest and most sought after beef on the planet with this truly exquisite dish. Seared A5 wagyu beef on a canvas of white cauliflower puree, white asparagus and white pearl onions elevating the true star of the show. Finished with a rich beef demi-glace for the ultimate in extravagant luxury.
Colorado raised all-natural grass fed lamb from Carnivore Premium Meats, seasoned and slowly roasted to succulent perfection. Served with herb & garlic roasted potatoes, roasted asparagus and lamb jus.
Our unique approach to Key Lime Pie. Made with local limes and served individually, this twist on a Caribbean classic is always a hit! Sweet, rich and tangy you’ll be begging for the recipe.
Chocolate and coconut milk infused with micro-bubbles of nitrogen resulting in the lightest, creamiest mousse that dissolves the moment it hits your tongue.
Smooth and creamy chocolate with a hint of coconut and a bright berry “surprise” inside. Finished with toasted coconut and spiced rum whipped cream
Rich and creamy cheesecake cut with the sharp tangy expression of Japanese yuzu. Yuzu is a citrus fruit, resembling a cross between a lemon and a tangerine.
This classic English dessert traditionally made with dates and brought to Cayman long, long ago is now a staple on the island with locals having very firm options of which chef and/or restaurant has the best variation. We make ours with rehydrated cherries instead of dates and we but bacon in our toffee sauce, because, well… bacon makes everything better!
Baked to order for the perfect ratio of soft exterior to gooey interior. Crowned with vanilla ice cream, a generous dusting of powdered sugar and a spoonful of marinated berries for the perfect balance of rich, creamy and tangy.
This dessert is a healthy alternative draped in the veil of a decadent chocolate mousse. Dark chocolate is whipped together with creamy, ripe avocado, maple syrup and coconut oil to produce a velvety mousse that could fool even the most discerning of picky eaters.
We took this rustic Canadian camping snack and turned it on it’s head. Think toasted marshmallow whip with grated dark chocolate, caramel swirl and graham cracker crumb… but eaten with a spoon!
Tel: +1 (345) 3262536
reservations@primegroup.ky
Caribbean Plaza, 868 West Bay Rd,
Grand Cayman KY1-1009,
Cayman Islands
Copyright 2024 – Prime Group Ltd – All rights reserved.
