D I N N E R

B r e a d S e r v i c e

f l at b r e a d s e r v i c ecoconut sambal, cultured butter (veg) - 10

s a l a d s

h o t e l c a e s a r parmesan, crouton (pesc) - 10

s i m p l e g r e e n smint, jicama, lime vinaigrette, sesame salt (veg/gf) - 10

t o s t o n e slocal green plantains (v/gf) - 7

t i l l i e s c o n c h f r i t t e r slemongrass, celery, crema (pesc) - 14

e m pa n a d a - s p i c y c h i c k e n green mango sauce - 9

e m pa n a d a - b e e f s h o r t r i bgreen mango sauce - 12

e m pa n a d a - s w e e t p o tat o & c h e e s egreen mango sauce (veg) - 9

S p r at s e s c ov i t c hcrispy local sardines, spicy escovitch (pesc/gf)- 12

R AW

S n a p p e r C e v i c h e red snapper, cucumber, scotch bonnet (pesc/gf) - 15

s h r i m p c o c t e l wild red shrimp, Cayman tomato, avocado (pesc/gf) - 18

c o c o n u t a g u a c h i l eyoung coconut, chile water, brazil nuts (v/gf) - 15

g r i l l e d w i l d s h r i m p grilled lemon, aioli (pesc/gf) - 18

c ay m a n f r i t t o m i s t oCayman vegetables, yuzu koshu aioli (veg/gf) - 14

g r e e n pa paya s a l a dgreen papaya, tomato, chili, peanut (pesc/gf) - 12

C u c u m b e r spistachio, buttermilk, mint, lemon (veg/gf) - 12

av o c a d o & C h o - C h o s a l a dchayote squash, pickled papaya, parsley vin, spirulina

(v) - 16

Ta m a r i n d F i s h s o u plocal fish, season pepper, tamarind, moringa

(pes/gf) - 11

C h i c k e n s o u plocal chicken, celery, avocado, scallion (gf) - 8

A P P S

P L AT E S

f i s h m i l a n e s elocal snapper, aioli, lime (pesc) - 22

m o j o b r a i s e d c h i c k e n1/2 local chicken, sour orange, oregano (gf) - 28

g r i l l e d o c t o p u sroasted tomatillo sauce, fresh herbs (pesc/gf) - 22

wa g y u f i l e t m i g n o n8 oz pure steak (gf) - 60

c r i s p y c o c o n u t r i c e(veg/gf) - 14

g r i l l e d h e r i ta g e c h i c k e n1/2 local chicken, piri piri (gf) - 26

g r i l l e d e g g p l a n tdukkah, tomato, cashew vinaigrette, chili, olive oil

(v/gf) - 16

s i d e s

c o c o n u t b r a i s e d g r e e n ssweet potato leaf, spinach, coconut, pimento (v/gf) - 8

c ay m a n t o m at o s a l a d Cayaman tomato, scallion, thai basil (v/gf) - 10

c o c o n u t r i c esteamed coconut rice (v/gf) - 4

c a S s ava boiled cassava, mojo sauce (v/gf) - 6

s w e e t p o tat o m a s hlocal sweet potato, toasted sesame salt (veg/gf) - 10

C u r r y

G r e e n V e g a n C u r r ylong bean, okra, eggplant, fresh coconut milk, avocado,

moringa (v/gf) - 16

F i s h C u r r y yellow curry, scotch bonnet, pimento, fresh coconut

milk (pesc/gf) - 20

W i l d P r aw n C u r r ywild caught prawn, tomato, curry leaf, ginger, fresh

coconut milk (pesc/gf) - 24

B e e f C u r r ytender short rib, cashew, egyptian spinach (gf) - 20

L a r g e / t o s h a r e

T i l l i e s m a r k e t f i s hgreen or red seasoning (pesc/gf) - MP

2 5 o z R i b E y e chili peanut sauce (pesc/gf) - 65

s u r f & t u r frib eye, wild Madagascar prawn, lobster butter sauce

(gf) - 95

w h o l e g r i l l e d o c t o p u stomatillo sauce, ceviche, fried octopus head

(pesc/gf) - 85

PLEASE INFORM YOUR SERVER OF ANY DIETARY RESTRICTIONS OR ALLERGIES ALL PRICES ARE QUOTED IN KYD AND CHARGED IN USD (1 KYD = 1.25 USD). FOR YOUR CONVENIENCE, AN 18 % SERVICE CHARGE WILL BE ADDED