Stephen Travels

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Beach House, Grand Cayman

Beach House (Grand Cayman)

As I was seated beside one of the arches of the open-air Beach House restaurant at the Westin Grand Cayman Seven Mile Beach Resort & Spa, I took in the soothing vistas of the hotel’s manicured grounds as well as the Adirondack chairs on the sandy Seven Mile Beach, the gazebo, and the blue water of the Caribbean that glows golden at sunset and eventually fades to an uninterrupted black. One of a handful of restaurants at the Westin, Beach House is the most upscale of the group, offering a refined menu based on Caribbean, Mediterranean, and Asian cuisine supplemented with local sustainable fish and produce. My waiter produced a complementary amuse-bouche (a shot of watermelon-mint gazpacho), and, at the end of my meal, some complementary petit fours. In between, the unhurried service allowed me to enjoy every morsel while appreciating the view and the unmatchable breezes of a Caribbean evening.

Fork and KnifeTry This: Cool down from a warm day on the sand with a Cayman Farmer’s Market Salad, with mixed greens, island chips, shaved vegetables, herbs, local tomatoes, goat cheese, and a citrus vinaigrette. Each entrée comes with a recommended pairing from the restaurant’s international wine list. An Italian red accompanied mine, a succulent lamb duo — one, an herbed boneless rack of lamb, the other a lamb neck roulade, served with a truffled potato, olive, and goat cheese brûlée, lavender-honey glazed carrots, tomato confit, and gremolata. For dessert, I opted for the strawberry lemon mousse, with vanilla crumble, lime cream, balsamic-glazed strawberries, and raspberry jam — a very wise choice.

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