ABOUT
HOW IT STARTED
Blue Flame was created to bring fresh, modern dining to Grand Cayman’s North Side. As the signature restaurant of Rum Point Resort, it reflects a commitment to exceptional food and genuine hospitality. Backed by the team behind Blue Cilantro, the restaurant blends years of culinary expertise with a fresh approach to island dining.
From the beginning, the focus has been on bold flavours and quality ingredients. The menu draws from global influences while showcasing the best of the Caribbean. Whether it’s the Thai shrimp skewers, a perfectly grilled steak, or the fresh catch of the day. Each dish is crafted with care and attention to detail, offering a balance of familiar comforts and inventive twists.
At Blue Flame, the dining experience is shaped by a dedication to quality and a passion for hospitality. Each menu is thoughtfully curated to offer a diverse range of flavours, from light, refreshing plates to rich, satisfying meals. Guests can enjoy a simple, elegant breakfast to start the day or gather in the evening for a refined, multi-course dinner. No matter the occasion, the focus remains on delivering dishes that are both flavourful and carefully crafted.
Blue Flame isn’t just another place to eat in the Caribbean. It’s a culinary destination. Guests are invited to explore a menu that evolves with the seasons while maintaining a dedication to bold, balanced flavours. From the first taste to the last, your experience is designed to leave a lasting impression.
MEET THE CHEF
Chef Shetty leads the kitchen at Blue Flame with a blend of creativity and precision. With over 30 years of international culinary experience, his approach is rooted in a deep understanding of flavour and technique. From his early training in India to his leadership at Blue Cilantro in Grand Cayman, Chef Shetty has built a reputation for delivering bold, refined dishes that highlight the best local and global ingredients.
At Blue Flame, his menu reflects this balance—where classic techniques meet inventive twists. Dishes like the braised beef short ribs and grilled mahi mahi are crafted with a meticulous eye, while signature offerings like the butter chicken or chicken tikka masala showcase his mastery of spice and texture.
Beyond the plate, Chef Shetty is committed to fostering a culture of excellence. He mentors his team to uphold the highest standards, ensuring every dish reflects the quality and care that defines Blue Flame.
28
Years of experience
1
Chef of the year Award
OUR TEAM
Behind every plate at Blue Flame is a dedicated team that brings the dining experience to life. Our chefs work with precision and passion, transforming fresh, seasonal ingredients into carefully crafted dishes. In the dining room, our service team provides warm, attentive hospitality, ensuring that every guest feels welcome from the moment they arrive.
BOOK
Reserve a table now to join us for breakfast, lunch, or dinner. Experience bold flavours in a beautiful setting at Blue Flame.
Whether you’re planning a relaxed morning or an elevated evening out, booking ahead ensures your place at Grand Cayman’s premier dining destination.
