It’s this quest for exploration and connection that is at the heart of Marriott Grand Cayman’s Beach House Experience, reaching out to what Marketing Manager Nicolas Franco describes as the “holistic traveller.” From the destination’s bohemian chic aesthetics to its spa offerings and special event programming, an air of wellness and creativity is incorporated into every detail.
That passion extends to Veranda, Marriott’s waterfront dining destination. Along with exquisite coastal views along Seven Mile Beach, Veranda serves up delightful dishes like pumpkin and conch chowder, or grilled mahi-mahi with coconut sauce. The celebratory weekly lobster fete is a must-try and a favourite amongst guests.
“We’re all about bringing the idea of the endless summer lifestyle into the minds of our guests,” says Franco. “Happiness, creating memories, finding yourself, connecting with your loved ones… it’s all about gathering and committing to keep doing these things that make you happy. For us, that is what the Beach House Experience is all about.”
At Blue Cilantro, East meets West in an extensive menu melding beloved sea fare with Asian and Indian influences. Take their pan-seared salmon with bok choy and truffle ponzu sauce, or crab cakes with tamarind drizzle and mango aioli, for example. Blue Cilantro’s interior also showcases an open kitchen design, giving diners a behind-the-scenes glimpse of their culinary symphony.
As the world seems to run at an ever more frantic pace, the opportunity to disconnect from the demands and expectations of work life and truly savour the moment is a luxury all on its own. Wine connoisseurs have a robust portfolio to explore at The Wharf, whose underground wine cellar, the only one in Grand Cayman, boasts 800 different international labels and vintages. Its sister restaurant, Grand Old House, showcases a collection of over 2,000.
Guest Relations Manager Dunja Yeap says, “Our guests are being given the opportunity to explore wines from around the world without having to travel to far destinations. Our highly trained and world-travelled sommeliers can share their knowledge and hands-on experience by simply lining up a couple of bottles from across the globe.”
And in the quest for new dining experiences, Cayman’s culinary community includes curated menus and one-to-one interaction with local chefs. Chef Timisha Edwards is the founder and chef at Tia’s Table, which specialises in in-home dining experiences, bringing the five-star experience straight to one’s home or vacation villa, whilst also offering event catering and personalised picnic packages.
Originally from the Cayman Islands, Edwards is a graduate of Johnson & Wales University, with a degree in culinary arts, food and beverage and service management. Menus are customised to accommodate nutritional preferences or dietary sensitivities, sourcing high-quality ingredients, local gems via Cayman’s farmers markets, and vegetables, eggs and herbs straight from its own farm and greenhouse.
Aside from the joy of a delicious, personalised meal — Edwards’s team manages everything from the planning to shopping and cleanup — sharing the kitchen with a professional chef is a rare opportunity in itself. Whether one’s interest is a front-row seat to the creation of one’s dish, discovering recipe tips or seeking nutritional advice, it’s a prime opportunity to grow one’s culinary understanding and learn from the pros.
“I love the interaction with the client,” says Edwards. “They’re there watching me prepare, and we’re talking about the ingredients. They get to experience it, see how it’s actually cooked. They get to see it in action. It’s the memory and the experience of dining, and all that Cayman has to offer.”
Meet the Chef
For Executive Chef and Blue Cilantro Owner Vidyadhara Shetty, who is also the president of the Cayman Culinary Society, sourcing high-quality ingredients and imparting time, heart and soul into the development of dishes is key to an amplified dining experience.
“When you buy a nice fillet of snapper that melts in your mouth, that’s the luxury part. High quality of vegetable, high quality of protein. We make our sauce from scratch — everything from the bones we buy. That’s luxury for me.”
Dive into the flavors of the Cayman Islands before you even arrive on Island! Cayman Airways offers complimentary Seven Fathoms Rum Punch on every flight.
Author: Jessie Gilmartin