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Brasserie Restaurant and Conference Facility
Brasserie Restaurant and Conference Facility
Brasserie Restaurant and Conference Facility
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Brasserie Restaurant and Conference Facility

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  • Cayman chefs show support for Veggie U in Milan, Ohio

    The Cayman Islands had strong representation at a gourmet culinary event in rural Ohio last month in support of Veggie U, a nonprofit organisation focused on teaching children the benefits of healthy eating through an ‘earth-to-table’ educational programme.

  • Tuna Catch Nearly Breaks Record

    Despite the heavy rainfall the past few days, three local fishermen caught a break in the weather and nearly nabbed a new maritime record. News of the catch spread quickly, and shortly after weigh-in, the fish was bought by a representative of the Brasserie restaurant.

  • The Brasserie at the James Beard House

    Earlier this year The Brasserie’s Executive Chef, Dean James Max, was invited to cook at the James Beard House in New York City. The team assembled by Chef Max included The Brasserie’s Chef de Cuisine Brad Phillips. This is the third time that The Brasserie - the only Caymanian restaurant to have been extended this honour - has made the trip to the home of James Beard.

  • From the Garden to the Bar

    In a world where sustainability is becoming the buzzword du jour, food provenance is increasingly important. The Brasserie’s own organic garden provides a good percentage of their menu - vegetables don’t get fresher than when you’re talking not food miles but food feet - and the restaurant is a regular buyer from farmers on the island.

  • Mixing It Up at the Brasserie

    The Brasserie Restaurant has always been known for its great food, but this year it made some changes to raise the bar... on its bar.

  • Brasserie Cooking Class Series: A Consuming Passion

    Anticipation had long been simmering since the first Brasserie Cooking Class Series when the Cricket Square restaurant held its second chef’s table demonstration and presentation on 20 June.

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