Overview

The Brasserie is the pioneer of the farm-to-table movement in Grand Cayman, setting the expectation for fresh local menus throughout the island. The grassroots establishment 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. The restaurant is surrounded by an edible garden with flourishing fruit and nut trees, offering a unique dining experience outside in the Garden or indoors in the elegant dining room or intimate wine cellar. The seasonally inspired and sustainable menu of delicious modern Caribbean cuisine is paired with signature cocktails and an extensive fine wine list, curated by Master Sommelier Simone Ragusa. 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 team at the culinary helm. The Caboose followed in 2018 offering authentic wood-fired BBQ, alongside the Brasserie Market and the Wicket. Avid gardeners Joel Walton and Margaret Barwick designed the edible gardens forging the team’s relationships with local farmers. Next came The Brasserie’s two fishing boats, thanks to King’s love of fishing and connection 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 and today 50 hives produce wild and raw honey. coconuts are harvested from Coco Bluff Farm with over 200 palms of different varieties. 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. Visiting international chefs complement The Brasserie’s extensive event season. From Harvest Dinners under the stars hosted family-style to monthly SWIRL wine tastings with seasonal bites.