Sometimes a lunch spot close to the office is the last thing on your mind. When you need to get away and just forget that the office exists, Macabuca and Cracked Conch are certainly good options. Situated in West Bay, close to the Cayman Turtle Farm, the two restaurants share some menu items, but have distinct personalities.
Cracked Conch, which reopens for lunch in December, features more upscale dining, while Macabuca is all about casual. Whether you decide to take a seat at the newly refurbished bar or at one of the tables dotted around the deck, being outside and enjoying the scenery certainly adds something special to lunch.
With the on-site dive operation and free snorkelling off the dock, you can even enjoy the water if there is no pressing need to get back to the office. The location across from the Cayman Car Museum and next door to Dolphin Discovery also means that it is a great lunch stop for anyone out exploring the attractions of West Bay.
According to Nina Nickchen the assistant manager, the atmosphere at Macabuca is as casual as can be, just come as you are and enjoy the food and the company.
The venue reopened only recently after closing for renovations during the off season, but it was already quite busy, with many people clearly glad to see one of their favourite eateries back on the menu. There have been a number of improvements during the off season renovation, with new furniture and umbrellas that are a perfect fit with the venue, as well as a renovated bar. The result improves on an already successful formula, while tying the decor at Macabuca in with that of the Cracked Conch just upstairs.
The food at Macabuca perfectly complements the venue, whether you opt for one of the seafood options including conch ceviche or cracked conch, or one of fusions of Caribbean and European cuisine. The venue is quite famous for its jerk chicken, and I decided to try the rather intriguing jerk chicken panini, which combines jerk chicken with cucumber and camembert. Although the combination may sounds strange, it makes for a very tasty light meal and is certainly worth a try.
When Cracked Conch reopens for lunch in December, it will also boast an updated menu, with Chef Gilbert Cavallaro promising some new additions as well as the return of old favourites.
The menu upstairs in Cracked Conch will still offer light faire, but with fresh pasta dishes, as well as the braised short rib sandwich, the menu is just a little bit more upscale than Macabuca’s more casual atmosphere, according to Chef Gilbert. The dinner menu will also be updated, but local flavours will remain as one of the most important elements.
“I am trying as much as possible to use seasoning peppers, local fish like snappers. To get everything locally is sometimes impossible, but at least most of it. When tomatoes are in season they are very nice as well, we have local farmers from whom I can get very good tomatoes,” says Chef Gilbert.
So whether you are looking for a light and casual lunch outside at Macabuca or something a little bit more sophisticated at Cracked Conch, it is good to know that one venue can serve to meet whatever you happen to feel like. WH
For more information,
visit
crackedconch.com.ky, or call 945-5217.