| Cuisines | Seafood |
| Dining style | Fine Dining |
| Phone number | +1 345 815 6912 |
| Website | www.ritzcarlton.com |
| Dress code | Business Casual |
| Payment options | AMEX, Discover, MasterCard, Visa |
| Executive chef | Thomas Seifried |
| Location | West Bay Road, George Town |
Blue by Eric Ripert at The Ritz Carlton Grand Cayman
| Cuisine type | Seafood | |
| Price range | $50 and over |
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Thu 12/5
2 guests
7:30 PM
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+1 345 815 6912
About Blue by Eric Ripert at The Ritz Carlton Grand Cayman
Indisputably, Grand Cayman’s premier restaurant. Blue by Eric Ripert is where both guests and Caymanians come to be beguiled by true epicurean artistry in the grand tradition of Le Bernardin. •Seafood menus inspired by the bounty of Cayman’s fishermen •Featuring locally-caught and responsibly-fished seafood •Select from Prix Fixe or Blue by Eric Ripert and Blue Classics Tasting Menus •Wine cellar featuring more than 800 selections Awards •Blue by Eric Ripert is the only restaurant in Grand Cayman to earn the distinction of the AAA Five Diamond Award. •AAA Five Diamond Award, 2008 - Present •Wine Spectator’s Best of Award of Excellence, 2008 - Present
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drink (3)
food (1)
interior (1)
Menus
- Main Menu
- Dessert
- Beverages
Blue
| Hamachi | Lightly Seared, Pear, Radish, Kimchi Broth | |
| Pasta | Lobster, King Crab, Truffle Butter | |
| Halibut | Poached, Radish, Parmesan Emulsion; Add Black Truffle KYD 60 | |
| Octopus | A La Plancha, Tomato Creme, Gremolata Chorizo Emulsion | |
| Snapper | Bread Crusted, Saffron Mousseline, Bouillabaisse Sauce | |
| Chestnut | Cassis, Pain Tuile, Cinnamon Ice Cream |
Eric Ripert
| Tuna-Foie Gras | Thinly Pounded Local Tuna, Foie Gras Toasted Baguette, Chives | |
| Conch | Slivers, Cucumber, Puffed Quinoa, Aguachile | |
| Ocean Trout | Butter Poached, Lardo, Tomato Broth | |
| Scallop | Turnips, Wild Mushrooms, Smoked Butter; Add Black Truffle KYD 60 | |
| Monk | Lentil Puree, Squid, Paprika-Shrimp Jus | |
| Cod | Seared, Sun Choke, Coq Au Vin Sauce; Add Black Truffle KYD 60 | |
| Chocolate | Salted Caramel Cremeux, White Chocolate Parfait |
Almost Raw
| Caviar | Condiments; 30g. "Prime Ossetra" Supplement KYD 170 | |
| Tuna-Foie Gras | Thinly Pounded Local Tuna, Foie Gras, Toasted Baguette, Chives | |
| Scallop | Dashi Gelée, Buddha's Hand, Tapioca | |
| Conch | Slivers, Cucumber, Puffed Quinoa, Aguachile | |
| Snapper & Beef | Tartar, Pommes Gaufrettes, Roasted Pepper Vierge; Add Caviar "Ossetra Selection": 15g. KYD 85, 30g. KYD 170 | |
| Hamachi | Lightly Seared, Pear, Radish, Kimchi Broth | |
| Market | Organic Greens, Market Vegetables, Shallot Mustard Dressing |
Barely Touched
| Langoustine | Foie Gras, Dashi-Endive, Truffle Hollandaise; Supplement KYD 15; Add Black Truffle KYD 60 | |
| Octopus | A La Plancha, Tomato Crème, Gremolata, Chorizo Emulsion | |
| Scallop | Turnips, Wild Mushrooms, Smoked Butter; Add Black Truffle KYD 60 | |
| Salmon & Ossetra | Lightly Cooked, Plantain Crème, Meyer Lemon Emulsion, Ossetra Caviar; Supplement KYD 50 | |
| Ocean Trout | Butter Poached, Lardo, Tomato Broth | |
| Pasta | Lobster, King Crab, Truffle Butter; Add Black Truffle KYD 60 | |
| Pork | Belly Confit, Scallion, Quince Jus |
Lightly Cooked
| Dover Sole | Seared, Artichoke, Champagne Beurre Blanc; Supplement KYD 17; Add Black Truffle KYD 60 | |
| Snapper | Bread Crusted, Saffron Mousseline, Bouillabaisse Sauce | |
| Monk | Seared, Lentil Puree, Squid, Paprika-Shrimp Jus | |
| Halibut | Poached, Radish, Parmesan Emulsion; Add Black Truffle KYD 60 | |
| Maine Lobster | Butter Poached, Cauliflower, Leek, XO Bisque; Supplement KYD 15; Add Black Truffle KYD 60 | |
| Cod | Seared, Sun Choke, Coq Au Vin Sauce; Add Black Truffle KYD 60 | |
| Beef | Seared Tenderloin, Mushrooms, Armagnac-Black Pepper Sauce; Supplement KYD 9; Add Foie Gras KYD 18 |
Desserts
| Cayman Honeycomb | Caramel Poached Apple, Cinnamon Brioche Crouton, Candied Hazelnuts | |
| Pistachio | Burnt Orange Gel, Dulcey Crème, Pistachio Ice Cream | |
| Chocolate | Salted Caramel Cremeux, White Chocolate Parfait, Maracaibo Criolait Ice Cream | |
| Lemon | Compressed Pineapple, Lemon Almond Moelleux, Pineapple Thyme Sorbet | |
| Ice Cream | Chef's Selection | |
| Sorbet | Chef's Selection | |
| Cheese | Chef's Selection, Condiments |
Whiskey
| Booker's, Kentucky Straight Bourbon Whiskey | $16.00 | |||
| Pappy Van Winkle, Kentucky Straight Bourbon Whiskey 20 Year |
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| Pappy Van Winkle, Kentucky Straight Bourbon Whiskey 23 Year |
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| Glenmorangie, 18 Year Scotch, Highlands | $50.00 | |||
| Johnnie Walker, Blue Label, Blended Scotch | $44.00 |
Cognac & Armagnac
| Marnier-Lapostolle, Armagnac XO | $16.00 | |
| Remy Martin, Fine Champagne Cognac XO | $36.00 | |
| Hennessy, Cognac XO | $36.00 | |
| Hennessy, Cognac VSOP | $15.00 |
Dessert Wine
| Dr. Loosen, Riesling Eiswein, Mosel, Germany, 2009 | $25.00 | |
| Château Roumieu, Sauternes, Bordeaux, 2007 | $19.00 | |
| Glinavos, Paleokerisio, Ioannina, Greece, 2014 | $14.00 |
Coffee
| Costarican Tarrazu | $10.00 | Biodynamic, Shade Grown, Complex, Medium Body |
| Brazilian Daterra Sweet Blue | $10.00 | Rain Forest Alliance, Chocolate, Spice, Sweet |
| Hawaiian Kona | $12.00 | Volcanic Soils, Pea Berry Beans, Dark Roast |
Desserts
| Peach | Peach Sphere, Biscuit, Vanila Espuma | |
| Citrus | Yuzu-Lemon Tart, Grapefruit Sorbet, Basil | |
| Chocolate | Salted Caramel Cremeux, White Chocolate Parfait | |
| Chestnut | Cassis, Pain Tuile, Cinnamon Ice Cream | |
| Ice Cream | Chef's Selection | |
| Sorbet | Chef's Selection | |
| Cheese | Chef's Selection, Condiments |
Reviews and ratings
4.8
Excellent
Based on 42 reviews
Noise level
Low
4.8
Food
4.9
Service
4.6
Ambiance
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