Upstairs Menu

Apply to join the Rare Rum Supperclub –

Kaibos exclusive, members only monthly event

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A ferry service runs from Camana Bay at 6pm,

and can be booked online with Cayman Ferries.

April

Tasting Menu

Six Course Tasting Menu

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SEAFOOD FRITTER WITH MANGO AND CHILI JAM

Country Club

Refreshing mix of floral and citrus notes, the Country Club cocktail marries the crispness of Sauvignon Blanc with the sweet, aromatic St. Germain, rounded off by the dry, herbal undertones of Cinzano, and a fizzy finish.

TUNA TARTAR WITH ORGANIC EGG, BLACK OLIVE CROUTON, LEMON AND CAPER

Chablis premiere cru, William Fevre Fourchaume, France, 2020

Exhibits a harmonious blend of flinty tones and crisp orchard fruit flavors, enveloped by a sleek texture and a vibrant, clean finish.

WHIPPED GOATS CHEESE WITH SUMMER BEETS AND ALMOND

CH Minuty ‘M’ Rose. Cotes de Provence

This rosé unveils delicate aromas of red berries and a whisper of herbs, leading to a refreshingly dry palate with a smooth, fruit-driven essence.

BAKED MAHI MAHI WITH CRUSHED FINGERLINGS, SPINACH,

AND LOBSTER BUTTER SAUCE

Château Fuissé Pouilly-Fuissé Tete de Cuvée, 2020

This expression showcases rich layers of stone fruit and melon, intertwined with toasted almonds and a creamy complexity, finishing with poised acidity.

SLOW COOKED PORK BELLY WITH BAKED PUMPKIN, LOCAL SCALLION AND MOJO

Jean-Luc Colombo Les Abeilles Cotes Du Rhone 2019

A symphony of wild berries and spices, this red offers a velvety mouthfeel, accented by hints of garrigue, culminating in a soft, approachable finish.

DEMERARA TART WITH COCONUT AND COFFEE ICE CREAM

El Dorado 15

A luscious blend of spice, dried fruit, and toffee envelops the palate,

leading to a velvety texture with hints of oak and a deep, elegantly complex finish.

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*Menus subject to local availability

Chef’s 6 Course Tasting Menu C.I.$95

Wine Pairing

1 Cocktail, 4 wines, 1 Rum C.I.$65

A discretionary 16% service charge will be added to your bill


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Vegetarian tasting menu

Vegan tasting menu