Finally, fine dining at Red Bay Red Snapper does fusion with flair

Seven Mile Beach has more than its fair share of high end, fine dining restaurants, so it is refreshing to know that Red Bay, located east of George Town, has finally got its own excellent restaurant that can give the hot spots a good run for their money.

Red Snapper, located at The Shoppes at Grand Harbour, is a draw for discerning diners looking for something a bit special – the freshest of fish served with passion and flair. 

Red Snapper’s open kitchen concept is an immediate attraction, a chance to see chefs hard at work producing your dinner. A lively bar area adjacent to the dining space creates a welcoming vibe right from the start. It would be a crime for you to ignore the excellent skills of the bartender and miss trying a signature cocktail.

The caipiroska was a sweet and sour mélange of citrus vodka, fresh lemon and fresh lime juice and brown sugar and was one of the best cocktails I’ve had. The wine list takes you around the world in 80 seconds.

Red Snapper’s chipper and knowledgeable manager Robert, formerly of The Ritz-Carlton’s Blue restaurant (pretty much the finest restaurant in Cayman), advised that the wine list would very soon be expanding further. We went with the Wente Chardonnay from California, a particular favorite.  

It’s rare these days to find a menu in which almost every choice excites the taste buds but Red Snapper’s did just that. Influences from all around the world have been brought together in one cohesive offering that could easily take you from France to the Caribbean to Italy, all in one meal.

Appetizers included “From the Garden” (organic beets and greens sprang out at me); soups, such as pumpkin lobster bisque or classic French onion; and chilled seafood plates. I tried the ceviche with Peruvian peppers, served with smoked rock salt (currently on trend) and ruby red grapefruit segments.

My husband Phil went for the parmesan-crusted diver scallops on a sweetcorn and habanero puree with a tamarind reduction and parsnip crisp and had no trouble polishing the dish off straight away.

I went with Red Snapper’s Red Snapper for my main – a sweet boniato potato crusted fillet of snapper on a fresh coriander and sauce verge. Mains from the land and sea come with your choice of two sides, so I opted for the sautéed spinach and mashed potato, but you could choose from a wide range of sides, including sautéed mushrooms, roasted root vegetables and broccolini. Phil’s choice of pan roasted mahi with a lemon tomato chutney and Thai basil was equally succulent, flavorful and delicious.

A Peruvian paella, Szechuan sweet and sour crispy snapper and clam, shrimp and chorizo pappardelle also caught our eyes, so we now have to come back and try them another time!




Stephen Clarke