Our wonderful cruise on the Carnival Legend ended with our last port of George Town, Grand Cayman Island. Since we didn't have any excursions planned, I wanted to find the best restaurant to enjoy lunch.
I had made reservations over six months ago and have been waiting for quite a while to enjoy the number one restaurant on the Island. The wait was worth every minute.
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| A Beautiful & Serene Interior |
Upon being seated, our greeter immediately had our table ready and took our drink order. He surprised me with a rum flavored island favorite. We also enjoyed South Sound Coconut Water Mojito--fresh coconut water, garden mint, Bacardi coconut, dark rum, soda, soda, lime, Sorrel Martini--house-made garden sorrel mix, Ron Abuelo rum, St. Germain, lemon, and Greenhouse Daiquiri--garden kaffir lime, lemongrass syrup, flor de cana rum.
Ryan, our waiter, immediately arrived and brought a wonderful plate of freshly made bread and butter. The darker bread with coated with coarse grains which added great crunch. We made him refill that basket a few times, since it was so good.
The Wine Cellar appeared to be more than well stocked.
The Wine Spectator Awards lined the walls.
We began with our appetizer choices including
Cheviche, Paté, Chicken Pepper Pot Soup, Bruschetta
and the daily special of Cream of Mushroom Soup.
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| Cream of Mushroom Soup |
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| The Paté |
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| Ceviche |
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| Bruschetta |
After the enjoyable appetizers we received our entrées. The daily seafood special was
Wahoo on a bed of coconut rice. My surprise choice from Ryan was the Red Snapper.
A very flavorful and moist choice.
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| The Red Snapper |
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| The Quiche and Salad |
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| The Wahoo with Coconut Rice |
My companions also enjoyed The Quiche of the Day and the Wahoo special.
Once again, everything was well prepared and served promptly.
The dining room filled quickly and the Brasserie staff handled their
audience with a mastery of a conductor.
We concluded the wonderful lunch with ice creams and
a Warm Toffee Pudding. My favorite was the
Strawberry Cheesecake Ice Cream. It was velvet on your tongue.
Ryan suggested that we enjoy the herb garden the Chef uses in their meals. A wonderful walk showed all the care and time these people take to serve their guests. I can't wait to return to George Town and indulge in their wonderfully prepared menu offerings.
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| The Herb and Greens Beds off the restaurant veranda |
