Calypso Grill

The story

Crafted with passion, served with love

A Cayman Icon by the Water

Calypso Grill sits on the waterfront at Morgan's Harbour in West Bay, its wide French doors opening onto a terrace that looks out toward Rum Point. Bright colours, a rustic charm, and the sound of the Caribbean Sea set the tone — this is a place that invites you to slow down. Supervisor Jeronimo Almonte has been part of the team for 18 years, and that kind of continuity shows in every interaction.

The Kitchen Philosophy

At the centre of everything is a commitment to cooking from scratch. Stocks, breads, pastries, and pasta are all made in-house — not as a talking point, but because, as the team puts it, detail is everything and flavour matters most. Executive Consultant Chef Emily Scott, known for her seasonal, ingredient-led approach shaped by classical training in London and France, brings that philosophy to the Calypso kitchen. Head Chef Kye Byford, formerly of Emily Scott Food in Cornwall and her collaborator of eight years, leads the day-to-day brigade alongside Sous Chef Imran Gani.

Caribbean Seafood, Long-Standing Classics, and a Famous Pudding

The menu celebrates Caribbean seafood and the coastal landscape of the Cayman Islands. Dishes like Lobster & Shrimp Champagne, Mango Shrimp, and Crab Cakes have been part of the Calypso story since the beginning. The daily Catch of the Day — Tuna, Mahi Mahi, Swordfish — keeps the menu anchored to what the sea offers that week. Lunch brings Grilled Wahoo with chimichurri, Escovitch Bites with pickled onions and scotch bonnet, and a Ceviche with lime, mango, and tostadas.

Then there is the Sticky Toffee Pudding. So beloved by regulars that the nearby lane was named after it, it has its own members' club — the Sticky Toffee Pudding Club — and appears on every menu, including the kids'.

The Cellar and the Bar

The wine list earned Calypso Grill a Wine Spectator Best of Award of Excellence, a recognition that reflects the seriousness with which the team approaches the cellar. Sommelier Carl Promnitz guides guests through a list described as thoughtful and expressive, built to complement the Caribbean and seafood-driven food on the plate. At the bar, EiEi leads a cocktail programme of beautifully made classics and seasonally inspired drinks — a natural companion to a long evening by the water.