We began our meal with a delicate fluke crudo served with crispy chickpeas and micro-greens in a seasoning pepper (Chef Niven shared that these were similar to Scotch bonnets yet without the heat) escabeche paired with the Loimer Lois Gruner Veltliner 2011. The fresh, crisp flavors of the wine were a perfect match for the dish, bringing out the sweet, gently briny character of the fish and accenting the freshness of the greens. There’s a lovely underlying mineral quality that the wine shows on the finish, making this pairing light and refreshing. An ideal way to begin a meal.
Cayman Island Cooking
Featuring the cuisine of Chef Niven Patel