Osetra Bay back, remade and better

After a summer break, Osetra Bay Restaurant reopened on 1 November with some new faces, a new menu and some new knowledge.

Restaurant Manager James Sedgley explained why the restaurant closed for four months.

“The restaurant needed some minor refurbishment work,” he said. “We were also very keen to get our head chef away on his research and development tour of Michelin-starred European restaurants, which he completed successfully.”
Mr. Sedgley said the weather was also a factor in the decision to close.
“Being 100 per cent outdoors, as soon as July hits and the rains start, its very difficult not to have dinner and reservations interrupted by showers/heavy rain and we want every dining experience to be perfect,” he said. “Most restaurants close for low season at some point or other and given all the circumstances, we choose to close for a little bit longer and come back with a brand new menu and a few additions to our team.”

Head Chef Joseph Watters and Chefs Dylan Benoit and Chris Scott have been joined by an acclaimed new pastry chef, Kriss Harvey, who has worked in several renowned restaurants in the United States, including L’Atelier Las Vegas by Chef Joel Robuchon.

Osetra Bay’s beverage service will see some changes, too.

“We have a new bartender from Estonia, Kairit Sepp who will be bringing a delicious new approach to our brand new cocktail list, not limited to our home made Neuske smoked bacon bourbon,” Mr. Sedgley said, adding that the Manhattans made with the bourbon are must-tries.

A new sommelier, Sam Smallman, has also joined the Osetra Bay team.

“Sam… has been working diligently to build a new wine list that takes in the best of the world’s wines and we are in the process of growing our wine list by 40 per cent,” Mr. Sedgley said. “There will be something for everybody’s palate and budget.”

The restaurant will also benefit from Head Chef Joseph Watters European Epicurean tour that included visits to some of the world’s top 50 restaurants in France, Italy and Spain, all with the aim of bringing some of the influences of those restaurants to bear on the new menu at Osetra Bay this year, Mr. Sedgley said.

Osetra Bay offers an open-air elegance in picturesque sea-side setting. Everything about the restaurant, from the Caribbean modern decor to the plates and silverware, exudes quality.

In addition to the open air dining, Osetra Bay features a beautiful lounge area, suitable for pre-dinner cocktails or a larger function.

Dinner at Osetra Bay starts with an impressive amuse bouche array, which is probably the best on Grand Cayman with inventive offerings like a shot of coconut milk shake with curried tuna and parsnip roasted garlic emulsion.

Some highlights include the char-grilled octopus and the foie gras terrine with smoked snapper appetizers.

Osetra Bay is also one of the handful of restaurants on Grand Cayman that make their own fresh pasta to create dishes like spaghetti arrabiata with caviar.

The restaurant takes a creative approach to fish, serving its mahi mahi with an apple and onion medley in a broth with kimchee. Side dishes include a little Mason jar of creamy mashed potatoes, just like mother use to make.

For international cuisine with a tropical flair, Osetra Bay offers a truly memorable fine-dining experience.
 

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