Brenden at the Red Parrot Restaurant, Grand Cayman Marriott Beach Resort.
Taking the time to savor an exquisite Sunday brunch is something we often don’t make enough time for. While visiting the island of Grand Cayman I enjoyed Sunday brunch at the Marriott’s Red Parrot Restaurant. It was truly an excellent experience with a wide selection of menu choices and taste experiences to satisfy everyone. The restaurant was recently redecorated and is both beautiful and relaxing with warm wood accents, tropical touches and outstanding service. The restaurant creates a very personal brunch experience by serving individually served smaller plate portions of more than a dozen menu items. This allows visitors to savor the tastes and flavors of many exceptionally prepared dishes. Each dish arrives either individually or in conjunction with another dish so you can savor two at once. In addition to this well thought out presentation of delicious food there’s an appetizer bar with a nice selection of fresh salads and seafood including crab claws, shrimp and individually plated appetizers.
During my visit I taste tested four small plated menu items. The first an exceptional fresh mushroom ravioli served with a toasted parmesan chip and a red Alfred sauce that included pureed zucchini. It was one of my favorite choices. Another excellent choice was the Indian seafood curry. I’m a huge fan of Indian food and this was exceptional. This dish offered mussels, shrimp, calamari and delicate Indian rice served with a cooling cucumber yogurt sauce. The third dish I tried was a Cajun grilled shrimp. I’m not normally a fan of Cajun spices, but Brenden, my waiter recommended it and I had come to trust his judgment over the four day period I visited the resort. Brenden had been my waiter at all three of the resorts restaurants and he had been right on with his recommendations. This time was no exception and I thoroughly enjoyed the grilled shrimp with a Cajun kick and the accompanying mashed blue potatoes served with a chipotle hollandaise sauce and crispy leeks, it was truly amazing! My fourth small plate menu choice was a snapper dish and it was well presented and prepared but didn’t suit my taste. I’d forgotten my love of mild fish and realized too late that snapper has a stronger flavor, so it was not among my favorite choices.
For those with a sweet tooth the Red Parrot Restaurant offers a delightful selection of sweets to complete the meal. I opted for two very small desserts and was thrilled with both. The first, an Oreo cake was beyond the boundary of chocolate heaven. It was decadent, rich and renewed my love of Oreos. My second choice was fresh cut strawberries dipped in a dark chocolate fondue. Sometimes chocolate fondue leaves a lot to be desired, but this one was right on. It was rich, chocolaty and complimented the fresh fruit.
The presentation of each dish at the Red Parrot Restaurant brings to mind exceptional service and a taste of class allowing visitors to truly escape every day life and treasure a little decadence in paradise.
*This meal was part of a trip organized by Diamond PR and provided by Marriott Paradise Resorts and the Grand Cayman Marriott Beach Resort.