If you love dining out but are looking for something a little bit different from the norm, then why not try Cayman Cabana’s weekly farm-to-table dinners?
Held every Thursday, the dinners aim to celebrate the very best of Cayman’s locally grown produce, with each dish on the set-menu carefully curated to help shine a light on local ingredients.
The restaurant’s culinary team works with farmers island-wide, in addition to local fishermen, to secure the freshest organic produce, putting together a menu to highlight the ingredients at their very best. No dinner is ever the same, as the food relies entirely on the availability of local produce.
The dinners are held on the George Town restaurant’s stunning oceanfront deck and the multiple dishes are served family-style at a large communal table. The informal setting is a great way to make new friends and sample tasty, good-for-you dishes.
Menu items served at a recent dinner included roasted wahoo in a scotch bonnet cream sauce; beet stacks with herbed goat cheese and rosemary vinegar drizzle; marinated conch and catch of the day ceviche; homemade flatbread served with tomatoes, basil, fresh mozzarella, roasted garlic, and arugula; oven roasted pumpkin orzo with callaloo and goat cheese; farm-to-table salad; and guava cheesecake.
Owner Luigi Moxam says the farm-to-table dinner series was a natural progression for the restaurant which is committed to Cayman’s locavore movement.
“We are working with food that is grown with a ton of love, respect, and nurturing, right here in the Cayman Islands. Each week is something different; new recipes with new fresh ingredients, new friends, and new connections. There is something truly special about good food and fellowship.”
The farm-to-table dinners are held every Thursday at 7:30 p.m. and are priced at $60 per person, or $75 with wine.
Reservations are a must. Email email@example.com or visit caymancabanarestaurant.com.