The flavours were hard to beat – indisputably fresh, at once rich and light, and intriguing especially to those unfamiliar with the Caymans’ national dessert: cassava cake with coconut sorbet and pineapple rum compote (I even spot a guest steal a bite of his wife’s the minute she makes a beeline to the ladies’).
Before taking their seats at a banquet-length table where fresh papayas and fluorescent dragonfruit took the place of traditional bouquets, guests chatted over canapés and refreshing rum-based cocktails – highlights being Cayman-style shelled beef tarts with Scotch bonnet, mahi ceviche and pork belly on cassava charcoal.