The Wharf’s magnificent location and reputation as Grand Cayman’s best seafood restaurant is neatly encapsulated in its famous chilled seafood tower.
What better way to celebrate a gradual return to normality from the coronavirus lockdown as well as the Caribbean’s abundance of fresh ingredients harvested from the surrounding ocean than a literal tower of chilled seafood, served outdoors on a magnificent beachfront deck overlooking a spectacular sunset.
The Wharf’s magical location and reputation as Grand Cayman’s best seafood restaurant is neatly encapsulated in its famous chilled seafood tower. This monument to the fruits of the sea is a celebration of Caribbean spiny lobsters, tiger shrimp, crab claws, mussels, clams, and oysters, along with the daily ceviche, tartar, and sashimi.
Each item has its own distinct spices and garnish that enhance the natural sweetness. You can also pair it with sauces: Nikkei, soy, wasabi, sweet chili, Tabasco, tomato horseradish, or a classic cocktail sauce.
The territory has always relied heavily on the ocean to provide food to support its population and efforts in recent years to preserve, protect, and sustain the marine environment are producing results. A Cayman Islands seafood restaurant is one of the few places in the world where turtle and conch meat is both sustainable and seasonally available, and there are a number of restaurants in Seven Mile Beach that offer a range of dishes featuring these exotic ingredients.
At The Wharf, where the goal is nothing less than maintaining a reputation as the best seafood restaurant in the Cayman Islands, Executive Chef Christian Reiter and his team of international chefs prepare their own delicious turtle and conch specialties to excite your taste buds.
Turtle steaks are a popular Cayman Islands dish, as is turtle stew, Grand Cayman’s national dish, with onions, tomatoes, garlic, red wine, peppers, and lime juice. Turtle meat is also featured in Caribbean curries and bite-size fritters as well as the local “turtle burger”, battered, fried, and stuffed in a bun.
Another popular Wharf favorite is a Cayman conch chowder with fresh tomato, basil, and scotch bonnet peppers. For appetizer or snack, there are conch fritters, golden fried with a spicy red pepper remoulade. As a cold dish, there is a conch ceviche made from fresh conch slices cured in citrus juices and spiced.
Beyond seasonal turtle and conch, other popular dishes on The Wharf’s menu include fresh lobster, coconut shrimp, crab cakes, local-caught tuna, and The Wharf’s signature dish, a basil and pistachio nut-crusted sea bass in a creamy Champagne sauce. For wine lovers, each dish has its perfect accompaniment in The Wharf’s comprehensive wine cellar, with one of the largest selections in the Cayman Islands.
The Wharf’s menus are adjusted daily, based on the availability of ingredients supplied by local fishermen and farmers. This insistence on quality above all, along with a modern and refined approach that consistently enhances seasonal produce, has helped build and maintain The Wharf’s reputation as the best seafood restaurant in the Cayman Islands, where regular menu items and daily specials are carefully chosen to showcase the abundance of the harvest in local waters.