Tukka West Menu

A signature presentation of hanging skewers featuring mixed grill skewers of rib eye beef filet, lobster medallions, chicken breast, and king prawns. Served with red wine demi-glaze and drawn butter for dipping, with a choice of whipped potatoes and green beans, Tukka salad, or fries.

Fisherman’s catch prepared in crispy Caybrew tempura batter or breaded crust, served with escovitch, tartar sauce, and a citrus wedge.

A seafood combination of mussels, scallop, whole lobster tail, calamari, mahi mahi, salmon, crab, and king prawns. Served with coconut basmati rice, burnt lemon, and Thai-flavored lobster sauce, presented sizzling on a hot plate.

Slow-cooked certified Angus beef rib eye with sautéed mushrooms and onions, baked golden in a pie crust shell and served with homemade tomato sauce, mashed potatoes, green peas, carrots, and garlic with red wine gravy.

Lightly spiced kangaroo filet and pork loin sage-and-garlic sausage, served with mashed potatoes, peas, carrots, caramelized onions, and port wine gravy.

Cayman fisherman’s catch of the day, served with a special daily sauce and burnt lemon, with a choice of whipped garlic mashed potatoes and vegetables, coconut basmati rice and daily vegetables, or callaloo and green pea parmesan risotto. Add 3 Large Tiger Prawns ($6)

Juicy medium-size lobster tails finished with Chef Ron’s basting butter, served with garlic mashed potatoes, daily vegetables, drawn butter for dipping, and a citrus wedge.

Grilled spiny lobster tail and large king prawn skewer, fish ceviche, fried calamari, and tempura-battered mahi mahi. Served with fries, Tukka salad, a trio of dipping sauces, and citrus wedges.

Angus rib eye served with truffle potato wedges, green beans, cabernet demi-glaze, and crispy fried onions.

Dijon mustard and parsley gremolata-marinated lamb chops, grilled and served with white truffle, green peas, dates, callaloo orzo pasta, and light port wine jus.

A meat-focused selection featuring rib eye beef, lamb cutlets, kangaroo sausage, Canadian bacon, jerked chicken, and cracked crocodile. Served sizzling with caramelized onions, sautéed peppers, wild mushroom risotto, and creamy peppercorn sauce.

A 6 oz beef filet wrapped in double-smoked bacon, served with creamy garlic mashed potatoes and green beans or wild mushroom risotto, finished with red wine demi-glaze.

Grilled spiny lobster tail paired with a 5 oz CAB beef fillet tenderloin, served with whipped potatoes, daily vegetables, drawn butter, and red wine demi-glaze.

Fourteen ounces of sliced CAB rib eye, twin lobster tails, and grilled prawn skewers, served with mushroom truffle risotto, green beans, drawn butter, red wine demi-glaze, and marinara sauce.

Local yellow fin tuna, achiote-rubbed and grilled, served atop a creamy lobster, green pea, and callaloo spinach risotto, finished with Reggiano parmesan.

Sautéed lobster and prawns with button mushrooms, sun-dried tomatoes, garlic, and fresh herbs in a marinara parmesan rosé sauce.

Char-grilled jerked chicken with guava glaze, served with green peas, callaloo, and creamy basil pesto parmesan gnocchi.

Pan-seared twin salmon fillets finished in a garlic, lemon, caper, parsley, and extra-virgin olive oil sauce, served over parmesan spaghetti.

Pan-seared tiger prawns served with penne pasta.

Pan-seared chicken breast served with penne pasta.

Daily vegetables, roasted garlic, and penne pasta.

A traditional northern Indian curry blended with aromatic spices, butter, cream, tomato, and cashew nuts.

An authentic southern Indian curry blended with caramelized onions, cream, coconut milk, and cashew nuts.

Whole lobster tail, grilled prawn skewer, tempura-battered fish, calamari, and local fish ceviche, served with fries, dipping sauces, and burnt lemon.

Prosciutto-wrapped scallops, pan-seared and served atop wasabi mash with mango salsa.

Lightly peppered kangaroo sausage pops paired with BBQ kangaroo fillet satays.

Prepared daily with fresh seafood and served with twin Tukka chips.

Fresh local yellow fin tuna served with wasabi mayo, wakame salad, and crispy wontons.

Flash-fried rare yellow fin tuna served with wakame salad, pickled ginger, wasabi, and light soy sauce.

Creamy lobster bisque poured over crispy fries, grilled with mozzarella and curd cheese, and finished with lobster chunks.

Golden lobster and prawn spring rolls served with sweet chili sauce and lime mango mayo.

Caybrew beer-battered fritters served with scotch bonnet remoulade and sweet chili dip.

Fried or sautéed calamari served with passion fruit mayo and spiced marinara sauce.

Crispy tiger prawns served with sweet chili sauce and mango chutney.

Tiger prawns sautéed in garlic and herbs, served with toasted focaccia.

Creamy tomato-based lobster soup finished with cognac, crème fraîche, and lobster medallions.

Lobster, prawns, mussels, mahi mahi, salmon, and squid poached in a creamy potato pepper-pot soup.

A daily-inspired vegetarian soup.

Crisp mixed greens and cabbage with Roma tomatoes, dried cranberries, crispy tortilla strips, avocado, grated jack and cheddar cheeses, and citrus dressing.

Romaine leaves with aged Reggiano parmesan, bagel croutons, and creamy garlic dressing.

Mixed greens with roasted corn, boiled egg, crispy bacon, Spanish onions, sunflower seeds, and balsamic dressing.

Local tomatoes with fresh mozzarella, homegrown basil, extra-virgin olive oil, aged balsamic vinegar, and cracked black pepper.

Monterey Jack and cheddar cheeses with sautéed bell peppers and onions, served with guacamole, pico de gallo, and sour cream.

Monterey Jack and cheddar cheeses with sautéed bell peppers and onions, served with guacamole, pico de gallo, and sour cream.

CAB beef patty topped with crispy bacon, Swiss cheese, grilled pineapple, beetroot, fried egg, arugula, caramelized onions, Roma tomatoes, and BBQ sauce.

Grilled salmon fillets topped with pickled Spanish onions, arugula, and citrus BBQ sauce.

Char-grilled jerk chicken with plum glaze, topped with tomato, onion, lettuce, and jerk mayo, served with mango chutney.

Caramelized Bermuda onions, lettuce, tomato, and tartar sauce, served with cilantro yogurt raita.

CAB beef patty with grilled mozzarella, tomato, onion, lettuce, and BBQ sauce.

Breaded crispy conch and crocodile served with cabbage slaw and scotch bonnet remoulade.

Toasted flour tortillas filled with lionfish, cabbage slaw, fried onions, tomato salsa, tartar sauce, and sweet chili sauce.

Tender pork served with pickled Spanish onions, guacamole, and chimichurri sauce.

Char-grilled jerk chicken served with guacamole, mango chutney, and sour cream.

Crunchy prawns served with sweet chili sauce and lightly spiced mango chutney.

Panko-crumbed chicken served with Malaysian peanut sauce, honey yogurt, and toasted peanuts.

Mahi mahi served with chipotle mayo, red cabbage, and crispy tortilla chips.

Crispy flour tortilla filled with spiced ground beef, lettuce, twin cheeses, pico de gallo, and sour cream.

Ground vegan mince served with lettuce, twin cheeses, pico de gallo, and sour cream.

Caribbean lobster and tiger prawn topped with sweet peppers, onions, herbs, and Thai lobster mayo.

Pepperoni, chicken, smoked bacon, and chorizo sausage, served with BBQ sauce on the side.

Spring onions, avocado salsa, and mango lime chutney.

Grilled vegetables, Spanish onions, and sunflower seeds.

The simple classic.

Classic cheese pizza.