blue by eric ripert
A glass of vintage Moët & Chandon to start the evening
Blue by Eric Ripert at the Ritz-Carlton Grand Cayman exceeds all fine dining establishments on island and much of the region. A bold statement perhaps, but seeing that this restaurant has consistently been a recipient of the prestigious AAA Five Diamond Award since 2008, as well as being the only one in the Caribbean, clearly speaks for itself. Blue’s attention to detail is seen throughout, from the hand polished glassware and freshly ironed tablecloths to the gracious hostess and observant, friendly servers. Wine and cocktail connoisseurs will be pleased to know that there are 700 fine wines to choose from and the talented mixologists makes sure all of the cocktails are well-balanced and instagram-worthy. When it’s time to eat, guests can choose to order the 4-course a la carte menu or the 6- and 7-course ‘Blue’ and ‘Eric Ripert’ tasting menus, respectively. For anyone looking to savour the experience and also save some money, grab a free seat at the bar and order the ‘Out of the Blue’ menu where you can choose between a 2-, 3- or 4-course tasting. Under the guidance of Chef Eric Ripert, the exceptional Chef de Cuisine, Thomas Seifried, has developed dishes that highlight Caribbean ingredients in an innovative, delicate and flavourful way. It’s easy to talk about this restaurant until you’re ‘blue' in the face, but I’d rather you just go pay them a visit.
Address: Ritz-Carlton Grand Cayman, West Bay Rd., Seven Mile Beach, Grand Cayman, Cayman Islands
Phone: (345) 943-9000
Website: www.ritzcarlton.com/en/hotels/caribbean/grand-cayman/dining/blue
Good for: Fine Dining, Eclectic Menu, Seafood, Special Occasions, Dinner, Cocktails, Wine
View from the bar into the dining area
Amuse-bouche (L to R): Scallop with ponzu sauce, Celery Root soup with lobster and black truffle, Snapper with caviar in a cucumber emulsion.
Lightly grilled Covia with butternut squash, blanched bok choy, crispy plantains, miso & garlic butter, and a soy ginger vinaigrette.
‘The Devlin’: rye, bourbon, calvados, armagnac, mole bitters and demerara
The famed Tuna Foie Gras originally from Eric Ripert’s NYC restaurant, Le Bernardin. Fresh tuna is pounded thin and draped over creamy foie gras, a toasted baguette and topped with chives.
Shumai-style wonton stuffed with Alaskan king crab, Atlantic blue crab, halibut cream and celery root purée with black truffle and a rich mushroom broth.
‘Rhapsody’: vodka, elderflower, grapefruit and lime
Dorade Tartare with compressed daikon, pickled shiitake mushrooms and a wild mushroom broth with a lemon aioli.
‘Puente Alto’: pisco, elderflower liqueur, citrus, egg white and sapins
Jerk seasoned halibut in an oxtail sherry broth with blanched chayote and sweet potato.
Seared Dover Sole topped with almonds and dried fruits, a tamarind brown butter sauce and a side of basmati rice with dried fruits and edible gold leaf.
Passion Fruit Tart: A lime pastry tart filled with Tahitian vanilla crème fraîche, passion fruit curd and lemon jelly, then topped with dragonfruit, mango crémeux and orange foam.
Salted caramel and chocolate mousse with popcorn crémeux, peanuts and fried quinoa inside that’s topped with edible gold leaf, caramelised popcorn and a popcorn ice cream.