Harvest Dinner at The Brassiere (Cayman Islands)

On our first night in the Cayman Islands, we had the pleasure of attending an amazing Harvest Dinner at The Brasserie. The dinner, set up beautifully with long tables, Japanese lanterns, and festive lights, was held outside next to the restaurant’s garden. When we arrived, we sipped on gooseberry bellinis and enjoyed delicious bites of lobster tempura and yellowfin tuna ceviche. To our delight, Chef Dean Max and Manager Corey Blohm gave the guests a tour of the restaurant and garden, showing us the fresh herbs and ingredients that they grow right on the premises and where they keep their catches of the day. It is amazing to know that we were eating fish that were just caught that morning or day before. Doesn’t get much fresher than that! After the tour, we sat down and feasted on dish after delicious dish — everything from local fish “tea” to BBQ goat sliders and roasted local pig. Each course was paired with a carefully chosen wine by Masi. My favorite was the Amarone. Thank you so much, Chef Dean, Chef Joe, Chef Pushkar, and Corey, for an exquisite dinner! What a wonderful way to start our trip. :)

The Brassiere: 171 Elgin Avenue, Cricket Square, George Town Grand Cayman
DJM Restaurants

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Outdoor dining in The Brasserie Garden

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Garden Gooseberry Bellini

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Cayman Lobster Tempura, Seasoning Pepper Aioli

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‘Brassiere Catch’ Yellowfin Tuna Ceviche, Crispy Plantain

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Chef Dean Max

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The Brassiere Garden

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Wahoo!

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Doesn’t get any fresher than this!

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Pig Roast

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Harvest dinner

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Local Fish Tea, Cayman Conch, Garden Pumpkin, Cassava

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Garden Greens, Local Tomatoes, ‘Chateau Chooks’ Eggs, Sorrel Vinaigrette

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Tamarind BBQ Goat Sliders, Garden Cabbage Slaw

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Caribbean Pizza, Local Ackee, ‘Brasserie Catch’ Wahoo, Mozzarella

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Roasted Local Pig, Winter Greens

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Banana Leaf Wrapped “Brasserie Catch” Snapper, Coconut Rice & Beans, Pimento Jus

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‘Brassiere Catch’ Snapper, Coconut Rice & Beans

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Breadfruit and Sweet Potato Gratin

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Local Pumpkin Profiteroles, Local Apple Banana Ice Cream & White Chocolate Coconut Blondie, and Cayman Honey Meringue Chocolate

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Chef Dean Max, Chef Pushkar Marathe, Chef Joe Mizzoni, Manager Corey Blohm

Harvest Dinner at The Brassiere (Cayman Islands)