The Guide to Dining in Trinidad & Tobago 2013 - Cre Ole

The Guide to Dining in Trinidad & Tobago 2013
Your First Step to Stepping Out
Your Complimentary Copy

Welcome to
Cré Olé
www.tdc.co.tt
Welcome to the 11th issue of Cré Olé (pronounced Cray Olay), the annual guide to
dining and nightlife in Trinidad and Tobago. As the world, and our part of it particularly,
continues to face serious and prolonged economic challenges, the Tourism
Development Company Limited (TDC) is pleased to be affiliated with Cré Olé. We
are delighted that Cré Olé remains a constant quality resource upon which Trinidad
& Tobago’s dining and nightlife industry, and the foodies that love it, can consistently
rely.
The TDC recognises that human memory is provoked quickest and strongest by smell
and taste and we are confident that the aromas and flavours of Trinidad and Tobago’s
food will recall to the visitor, long after he or she has returned to his or her homeland,
delicious memories of our two-island country.
And there is more to Trinidad and Tobago’s cooking than meets the eye; or nose and
mouth. From the Maracas bake-and-shark (named “the best fish sandwich in the
world” by the New York Times) through street food as fabulous as the roti (invented in
Trinidad) to upscale fine dining restaurants that could hold their own in Paris, London
or New York, there is a world of food to be eaten on these two dynamic Caribbean
islands. And Cré Olé is the perfect guide towards getting the most amazing culinary
experience out of this delicious destination.
Peruse the restaurant pages at your leisure when deciding which establishment to
patronise for your eating pleasure. But we also encourage you to enjoy the featurelength
stories about Ariapita Avenue (affectionately called, “the Avenue”), Port of
Spain’s dynamic West End strip of restaurants, bars and entertainment venues, as
well as the informative features on Tobago’s unique street food and the Blue Food
Festival indigenous to the seaside community of Bloody Bay.
Please enjoy the magazine, and more importantly, the food and drink that defines the
excitement and satisfaction of life in Trinidad & Tobago. Remember to visit Cré Olé’s
website, www.cre-ole.com, as well as Trinidad and Tobago’s destination website,
www.gotrinidadandtobago.com, for more information.
Bon appétit.
Tourism Development Company Limited
Scan me!
Scan our code to get Cré Olé
restaurants on your phone.
Make reservations easily and
sign up to get text and e-coupons for
restaurant specials
PLEASE TAKE THIS MAP TO LOCATE RESTAURANTS
Cover photo: Chaud Creole P. 38
is a publication of Maverick Marketing Limited.
Mailing address: Halton Plantation, St. Philip, Barbados
Tel: (868) 740-4234 / 680-7825 or (246) 262-2168 or 266-1789
Email: publisher@cre-ole.com; carlac@caribsurf.com; bc@caribsurf.com
Website: www.cre-ole.com
content is also to be found at the website of its editor, www.BCraw.com
Publisher: Carla Castagne
Editor: BC Pires
Creative Design & Layout: Carla Castagne
Photography: Carla Castagne
Sales & Advertising: Carla Castagne (868) 740-4234
Printing: Caribbean Print Technologies Ltd. Bldg 22, Fernandes Compound, Trinidad
(868) 675-9337 / 1707
Circulation & Distribution: Caribbean Print Technologies Ltd. (868) 675-9337 & TDC
(868) 675-7034 & Seahorse Inn Tobago (868) 639-0686 Alan J Austin (868) 678-1038
Every effort has been made to ensure accuracy in this publication. All dishes and prices
are subject to change. All US$ prices are estimated and rounded up at an exchange
rate of TT$6:US$1. For legal purposes, Maverick Marketing Limited and its servants
and agents make no warranties whatever in respect of establishments contained in this
guide. For gastronomic purposes, however, we endorse them all heartily. Apart from a
small number of exceptions, the images and text within pages are unique
artistic creations and the intellectual ownership and copyright within them remains
inalienably with Maverick Marketing Limited and/or its servants or agents. No material
may be reproduced in any form without the written consent of the publisher.
uses the first spelling listed in the Shorter Oxford dictionary. In the case of
locally or regionally invented, adapted or appropriated words, such as “Jouvé”
and “lanyap”, uses the first spelling listed in the Oxford Dictionary of
Caribbean English Usage and/or the Dictionary of the English/Creole of Trinidad
and Tobago.
3

6 7
REFERENCE CATEGORIES
TRINIDAD DINING
Adam’s 29
Apsara 8
CASA 13
Cascadia 57
Chaud 14
Chaud Café 12
Chaud Creole 38
Chop Chops 56
Cocobel 56
Cold Stone Creamery 28
Dopson's Roti Shop 52
Emiliana Osteria Italiana 21
Flair 18
HAKKA 16
Hilton Trinidad & Conference Centre 30
Hong Kong Graffiti 55
Hotbox 60
House of Jaipur 36
Hyatt Regency Trinidad 34
Irie Bites 58
J. Malone's 59
Jaffa 17
Kaizan Sushi 58
Kam Wah 33
Laughing Buddha 62
LeVeLs 22
Living Water Community 57
The Lure 10
Maria's Bakery 41
Mélange 32
Mezzaluna 53
More Vino More Sushi 55
MovieTowne 49
Mr. Rango Cookhouse 60
Olive Tree 20
Philip's Gourmet To Go 54
Regent Star Hotel 45
Rossco's 24
Ruby Tuesday 37
Singho 52
Soong's Great Wall 44
Sunday Kitchen & Shay Shay Tien 54
Tamnak Thai 26
Texas de Brazil 42
Trader Jack's 59
Valpark Chinese 40
The Verandah 25
Waterfall Bistro 53
Zanzibar 48
TOBAGO DINING
Café Coco 79
Cafe Havana 77
Caffe Mia 80
Ciao Café & Pizza 72
Kariwak Village 73
Krackers 78
Magdalena Grand Beach Resort - Kali'na 70
El Pescador 80
The RoK 76
Roosters 83
Seahorse Inn 74
Toucan Inn and Bonkers 82
CATERING & CONFERENCING
The Banquet and Conference Centre 65
Bernard's Gourmet Services 63
Boomerang Catering 63
The Crane 66
Gourmet Goodies by Rachel 63
Hilton Trinidad & Conference Centre 68
International Caterers 63
BY CUISINE
ARABIC
Trinidad dining
Adam’s 29
Boomerang Catering 63
Mezzaluna 53
CARIBBEAN
Trinidad dining
Bernard's Gourmet Services 63
Boomerang Catering 63
CASA 13
Chaud Creole 38
Flair 18
Hilton Trinidad & Conference Centre 30
Hotbox 60
Hyatt Regency Trinidad 34
Jaffa 17
The Lure 10
Philip's Gourmet To Go 54
The Verandah 25
Waterfall Bistro 53
Tobago Dining - Caribbean Fusion
Magdalena Grand Beach Resort - Kali'na 70
CHINESE / CANTONESE / SZECHUAN
Trinidad dining
HAKKA 16
Hong Kong Graffiti 55
Hotbox 60
Kam Wah 33
Singho 52
Soong's Great Wall 44
Sunday Kitchen & Shay Shay Tien 54
Valpark Chinese 40
INDIAN
Trinidad dining
Apsara 8
Dopson's Roti Shop 52
Hilton Trinidad & Conference Centre 30
Hotbox 60
House of Jaipur 36
International Caterers 63
INTERNATIONAL
Trinidad dining
Adam’s 29
Bernard's Gourmet Services 63
Boomerang Catering 63
CASA 13
Cascadia 57
Chaud 14
Chaud Café 12
Chop Chops 56
Flair 18
Hilton Trinidad & Conference Centre 30
Hotbox 60
Hyatt Regency Trinidad 34
J. Malone's 59
Jaffa 17
The Lure 10
Mélange 32
Mezzaluna 53
Olive Tree 20
Philip's Gourmet To Go 54
Regent Star Hotel 45
Rossco's 24
Ruby Tuesday 37
Texas de Brazil 42
Trader Jack's 59
The Verandah 25
Zanzibar 48
Tobago dining
Café Coco 79
Cafe Havana 77
The RoK 76
Seahorse Inn 74
Toucan Inn and Bonkers 82
ITALIAN
Trinidad dining
Emiliana Osteria Italiana 21
Hotbox 60
International Caterers 63
Olive Tree 20
Tobago dining
Ciao Café & Pizza 72
JAMAICAN
Trinidad dining
Irie Bites 58
JAPANESE
Trinidad dining
Hilton Trinidad & Conference Centre 30
Hyatt Regency Trinidad 34
Jaffa 17
Kaizan Sushi 58
Laughing Buddha 62
LeVeLs 22
More Vino More Sushi 55
MEXICAN
Trinidad dining
Mr. Rango Cookhouse 60
SEAFOOD
Trinidad dining
Bernard's Gourmet Services 63
Hilton Trinidad & Conference Centre 30
Hyatt Regency Trinidad 34
Jaffa 17
The Lure 9
Tobago dining
El Pescador 80
Seahorse Inn 74
STEAKHOUSE & GRILL
Trinidad dining
Bernard's Gourmet Services 63
Hilton Trinidad & Conference Centre 30
Hyatt Regency Trinidad 34
The Lure 10
Ruby Tuesday 37
Texas de Brazil 42
Trader Jack's 59
Zanzibar 48
THAI
Trinidad dining
Hong Kong Graffiti 55
Olive Tree 20
Tamnak Thai 26
WEST INDIAN CREOLE
Trinidad dining
Boomerang Catering 63
Chaud Creole 38
Hotbox 60
International Caterers 63
Living Water Community 57
Philip's Gourmet To Go 54
The Verandah 25
Waterfall Bistro 53
REFERENCE CATEGORIES
Tobago dining
Kariwak Village 73
Krackers 78
BAKERY
Trinidad dining
Adam’s 29
Maria's Bakery 41
BREAKFAST
Trinidad dining
Adam’s 29
The Banquet and Conference Centre 65
Bernard's Gourmet Services 63
Boomerang Catering 63
Hilton Trinidad & Conference Centre 30
Hotbox 60
Hyatt Regency Trinidad 34
International Caterers 63
Irie Bites 58
Living Water Community 57
Maria's Bakery 41
Regent Star Hotel 45
Tobago Dining
Cafe Havana 77
Ciao Café & Pizza 72
Kariwak Village 73
Toucan Inn and Bonkers 82
CAFÉ / BISTRO / TEAS
Trinidad dining
Adam’s 29
Chaud Café 12
Chop Chops 56
Hilton Trinidad & Conference Centre 30
House of Jaipur 36
Hyatt Regency Trinidad 34
Jaffa 17
Maria's Bakery 41
The Verandah 25
Waterfall Bistro 53
Tobago Dining
Ciao Café & Pizza 72
OPEN ON SUNDAYS
Trinidad dining
Apsara 8
CASA 13
Cascadia 57
Chaud 14
Chaud Café 12
Chaud Creole 38
Chop Chops 56
Cocobel 56
Cold Stone Creamery 28
Dopson's Roti Shop 52
Emiliana Osteria Italiana 21
Flair 18
HAKKA 16
Hilton Trinidad & Conference Centre 30
Hong Kong Graffiti 55
Hotbox 60
House of Jaipur 36
Hyatt Regency Trinidad 34
Irie Bites 58
J. Malone's 59
Jaffa 17
Kaizan Sushi 58
Kam Wah 33
Laughing Buddha 62
LeVeLs 22
Living Water Community 57
The Lure 10
Maria's Bakery 41
Mélange 48
Mezzaluna 53
More Vino More Sushi 55
Mr. Rango Cookhouse 60
Olive Tree 20
Philip's Gourmet To Go 54
Regent Star Hotel 45
Rossco's 24
Ruby Tuesday 37
Singho 52
Soong's Great Wall 44
Sunday Kitchen & Shay Shay Tien 54
Tamnak Thai 26
Texas de Brazil 42
Trader Jack's 59
Valpark Chinese 40
Verandah The 25
Waterfall Bistro 53
Zanzibar 48
All Tobago Restaurants Except Krackers
and Kali'na are Open on Sunday
TAKEAWAY
Trinidad dining
Adam’s 29
Chop Chops 56
Cocobel 56
Cold Stone Creamery 28
Dopson's Roti Shop 52
HAKKA 16
Hong Kong Graffiti 55
Hotbox 60
Irie Bites 58
Kam Wah 33
Living Water Community 57
Maria's Bakery 41
Mezzaluna 53
Mr. Rango Cookhouse 60
Philip's Gourmet To Go 54
Ruby Tuesday 37
Singho 52
Soong's Great Wall 44
Sunday Kitchen & Shay Shay Tien 54
Valpark Chinese 40
Tobago Dining
Ciao Café & Pizza 72
Krackers 78
Roosters 83
PRIVATE ROOM DINING FOR GROUPS
(10+)
Trinidad dining
Apsara 8
CASA 13
Cascadia 57
Chaud 14
Chaud Creole 38
Hilton Trinidad & Conference Centre 30
Hyatt Regency Trinidad 34
Jaffa 17
Kam Wah 33
Laughing Buddha 62
LeVeLs 22
Mélange 32
Olive Tree 20
Singho 52
Soong's Great Wall 44
Tamnak Thai 26
Valpark Chinese 40
OCEANFRONT / OCEAN VIEW
Trinidad dining
Hyatt Regency Trinidad 18
The Lure 10
Tobago Dining
Cafe Havana 77
Magdalena Grand Beach Resort - Kali'na 70
El Pescador 80
The RoK 76
Seahorse Inn 74
FAMILY DINING (Kids menu available)
Trinidad dining
Adam’s 29
CASA 13
Cold Stone Creamery 28
Hilton Trinidad & Conference Centre 30
Hyatt Regency Trinidad 34
Olive Tree 20
Ruby Tuesday 37
Texas de Brazil 42
Zanzibar 48
Tobago Dining
Café Coco 79
Ciao Café & Pizza 72
Roosters 83
Toucan Inn and Bonkers 82
PRIX FIXE WEEKDAY LUNCH
SPECIALS
Trinidad dining
Chaud 14
Chaud Creole 38
Flair 18
Jaffa 17
Texas de Brazil 42
The Verandah 25
NIGHTLIFE
Trinidad
CASA 13
Flair 18
Hilton Trinidad & Conference Centre 30
Hyatt Regency Trinidad 34
J. Malone's 59
LeVeLs 22
More Vino More Sushi 55
MovieTowne 49
Rossco's 24
Tobago
Cafe Havana 77
Ciao Café & Pizza 72
Kariwak Village 73
Magdalena Grand Beach Resort - Kali'na 70
Easy Reference
Easy Bookings
Special Offers

8 9
DINNERTIMES
A smorgasbord of significant
culinary events of 2012
Blue Vexed about Blue Food? Green with Trini
Envy over ‘Bago Street Food?
If nothing succeeds like success, nothing exceeds like excess. Since
2009, Cré Olé editor, BC Pires, has been reporting on the Blue Food
Festival at Bloody Bay, Tobago. Though questioning by nature and
cynical from experience, BC appears to have been persuaded about
the relative merits of the BFF. Check out his report on the festival,
Everybody’s Getting the Bloody Bay Blues (last page 84). Tobago’s
street food, for too long overlooked as the poor cousin of Trinidad’s,
also gets BC’s pleased attention in Where the Street Foods Have a
Good Name. You, too, may like it.
Nice to See MICE Run
Once more, as we did last year,, Cré Olé includes a feature aimed at
all those Meetings, Incentives, Conventions and Exhibitions & Events
planners who also like a bite to eat now and again. More such planners
are apparently happily discovering the attractions of Trinidad & Tobago.
We may not unseat Australia as the leading MICE destination, but at
least delegates do leave on time.
Open Sesame Seed-Encrusted Sea Bass
There’s nothing as encouraging to a restaurant magazine as new
restaurants. This year, we welcome several new establishments to
Trinidad & Tobago. New restaurants in Trinidad include Emiliana Osteria
Italiana, Cold Stone Creamery, Flavours at the Regent Star Hotel,
Hotbox, Chop Chops, Hong Kong Graffiti, Mr.. Rango Cookhouse and
Trader Jack’s.
New restaurants in Tobago include the very impressive Kali’na at the
Magdalena Grand Beach Resort; the philosophy behind Kali’na’s menu
is what regular Cré Olé readers would recognise as another important
step towards what might properly be called the working definition of
“the New Caribbean Cuisine”. The Tobago section also welcomes the
homegrown Krackers, El Pescador and Caffe Mia.
Cré Olé welcomes back old friends from Trinidad in Jaffa, CASA at
the Carlton Savannah, the Lure, Kam Wah, More Vino/More Sushi, J.
Malone’s and the best Jamaican jerk in Trinidad and Tobago, Irie Bites.
An Aftertaste T&T
Cré Olé noted, with some regret, the absence in 2012 of the usual
highlight of the gastronomic year, the Tourism Development Company’s
culinary festival, Taste T&T. In 2010, the TDC made changes to Taste
T&T that Cré Olé hailed as pivotal and vociferously editorially supported
over the last three years. The decisions to make the festival even
more international, and to invite Danish chef, Claus Myer, to be the
key operator in the seminars and workshops were important in the
development of the New Caribbean Cuisine that Cré Olé would love to
see emerge. Taste T&T was, we thought, a critical part of that growth.
With luck, we may discover, this year, that the festival had simply gone
into chrysalis.
That Weird-Looking, Hugely Helpful Mobile
Phone Tag
You don’t have to be particularly observant to notice Cré Olé’s cell
phone tag on our masthead page, this page, the reference categories
pages and the pullout map. Yes, it looks like a 70s graphic artist had a
little too much LSD, but it’s really, really practical and even more useful.
Point your Blackberry or Smart phone at it and scan, you’ll be able to get
on to our Cré Olé mobile site, and browse your favourite restaurants.
And book a table! And find out about that day or night’s specials (after
registration). So, next time you’re standing waiting pointlessly and
frustratingly in line, don’t miss out on that table at Apsara. Just pull out
your phone and call up Cré Olé. Without dialing…
And Don’t Forget the Old “www.Cre-Ole.com”
We know from firsthand feedback and from participation in various
promotions throughout the year that the Cré Olé family is keen on our
FaceBook page. We like that But don’t forget that our website hosts
all our content for both issues of Cré Olé, the Barbados edition and the
Trinidad and Tobago edition you’re holding in your hands.
ON THE MENU
Table of Contents
Pull-out Map & TDC Welcome Letter 1
Reference Categories 4-5
Trinidad Dining 7
Ariapita Avenue 46 & 47
Epicurean Express Dining 51
BBC – Banquets, Buffets & Catering 63
Meetings, Incentives, Conventions, Exhibitions
and Events 64
Tobago Dining 69
Tobago Street Food 81
Blue Food Festival 84
Scan me!
Scan our code to get Cré Olé
restaurants on your phone.
Make reservations easily and
sign up to get texts and e-coupons for
restaurant specials and free offers
T
RINIDAD
DINING
LEVELS - pg 22

10
Apsara
13 Queen’s Park East,
Port of Spain
TEL - (868) 623-7659 / 627-7364
ABOUT US
EMAIL - reservations@apsaratt.com
WEBSITE - Apsaratt.com
PARKING - Valet / Adjacent
PAYMENT - Cash / Credit cards / LINX
DINING - Air-conditioned
DRESS - Casual elegant
ENTERTAINMENT - Piped music
SERVING - Monday - Sunday
Lunch -11:00 am to 3:00 pm
Monday - Saturday
Dinner - 6:00 pm to 11:00 pm
Rate this restaurant at
www.cre-ole.com
Heavenly Fine Dining
The Apsaras were the goddess Indra’s favoured dancers, permitted to move freely between Earth
and Heaven, creating joy and pleasure with the blessings of the gods. At Apsara, Trinidad’s first
authentic North Indian restaurant, we do everything within earthly power to ensure a heavenly
fine dining experience worthy of our name. Every aspect of our exquisite cuisine, including
condiments and sauces, is painstakingly home-made in our own kitchen using only bona fide
imported ingredients and seasonings. Linger over our fine food in our sumptuous dining rooms
and you are likely to favour Apsara most yourself.
Apsara’s elegant dining room – and its easily accessed Queen’s Park East location, right on the
Savannah – make it the ideal setting for an important business lunch or dinner.
Treat yourself – and your important clients – to a slice of Heaven on Earth. You can even give a
gift of Apsara to deserving others: the restaurant offers gift vouchers.
A Taste of Our Menu
Menu and prices are subject to change
Prices subject to 15% VAT and service charge
Starters
TAMATAR KA SHORBA – Extracts of choice red tomatoes tempered with
flavourful Indian seasoning of freshly made masala
APSARA LOBSTER SHORBA – Chef’s special creation to delight the taste buds
SHAHI KEEMA ALOO CHOP – Mashed potatoes filled with cooked minced
lamb and shallow-fried on griddle
APSARA MUSSELS – Mussels sautéed in garlic and butter and topped with a
light curry sauce
Tandoori Selections
AFGHANI MURGH – Marinated overnight in ginger, garlic, almond and cashew
nut paste and an infusion of fresh Indian spices, chicken is roasted to perfection
in the tandoor (¼ / ½ / whole)
MACHI TIKKA – Fresh boneless swordfish cubed and marinated in lime juice,
yogurt and Indian spices
Main Courses
GOA LOBSTER CURRY – Diced pieces of lobster tenderly cooked in a rich
sauce prepared with onions, cashew nut paste and yogurt
LAMB ROGAN JOSH – Spicy rich blend of lamb, tomatoes and seasonings. An
Indian favourite!
MURGH TIKKA MASALA – Not for the faint-hearted. Chicken tikka cooked with
fresh green chillies, ginger, garlic and tomatoes. Hot and satisfying!
Desserts
KESAR PISTA KULFI – Traditional North Indian frozen dessert flavoured with
almond or pistachio nuts, cardamom and saffron
$TT $US
65
75
60
75
70
140
280
95
310
150
125
35
11
13
10
13
12
23
47
16
52
25
21
6
APSARA'S - Goa Lobster Curry

12
The Lure
Sweet Water Marina,
Chaguaramas
TEL - (868) 634-2783
ABOUT US
EMAIL - theluregrill@hotmail.com
PARKING - On site / Secure
PAYMENT - Visa / MC / LINX / cheques
DINING - Oceanfront / A.C / Open air
DRESS - Casual elegant
ENTERTAINMENT - Piped music
SERVING - Tuesday - Sunday from 4:00 pm
Rate this restaurant at
www.cre-ole.com
Seaside Dining,
Perhaps Even on the Sea Dining
Fishermen fantasize about the perfect lure but the Lure’s real food is likely to reel you in easily.
Baited with seafood, international fusion dishes and standout steak dinners, the Lure adds weight
with one of the most romantic ambiences in Trinidad. Dine al fresco at the water’s edge on the
open air deck, in the glow of the stunning Gulf of Paria sunsets. Or enjoy the same panoramic
view from the cosy dining room. There isn’t a “saltier” atmosphere with a genuine fine dining
menu in sweet T&T. The wall trophy mounts call to mind “the one that got away” but you can
actually see the ones that didn’t in the natural ocean aquarium, which harbours sand shark,
cavalli, brochet and grouper among others. Open for dinner every night other than Monday, the
Lure can be booked for private functions and also does outside catering. Later in 2013, diners
may board the yacht El Zorro, moored at the Lure’s own pier, and enjoy the a la carte menu on a
moonlight cruise to Scotland Bay!
GEERA PORK
JERK / FRIED / GRILLED WINGS
MUSSELS
ESCARGOT À LA PROVENÇIAL
SHRIMP CEVICHE
STUFFED MUSHROOMS
SMOKED SALMON SALAD
A Taste of Our Menu
Cutters
Starters
Main Courses
FRESH FILLET OF THE DAY – Grouper, red snapper, kingfish or wahoo grilled
or steamed in white wine, garlic and herbs
MEDITERRANEAN CHICKEN BREAST – Sizzled in olives and sun-dried
tomatoes
SEAFOOD MEDLEY FOR TWO – Shrimp, mussels, fish in a creamy sauce
LURE GRILLED LOBSTER
GRILLED RACK OF LAMB
BABY BACK RIBS HAWAIIAN GRILLED – HALF RACK / FULL RACK
CHOCOLATE EXPLOSION
TIRAMISU
PIÑA COLADA CAKE
Menu and prices are subject to change
Prices subject to 15% VAT and service charge
Desserts
$TT $US
65
65
70
69
80
69
110
195
145
335
175/lb
275
150/250
48
48
48
11
11
12
12
13
12
18
33
24
56
29/lb
46
25/42
8
8
8
The Grapevine
ARTLANTIC - A LONG
DRINK!
Made with Disaronno, the world's
favourite Italian liqueur
Not quite the "freshness of a breeze in a...."
glass but almost!
Shake with ice and strain; Disaronno,
Angostura Single Barrel Rum, Bols Blue
Curaҫao, apple juice and lemon juice and
Boom!
Garnish with an orange slice and cherry if
you really want to throw a party and get the
talk flowing.
A slow and steady sipper.
LA DI DA
SWEET RED WINE
You may not pick up the raspberry notes but this wines blows
a raspberry to all who take wine too seriously! The only thing
serious about this wine is the fact that it is meant to be enjoyed
with family and friends... A fun, “Drink-Me-Now” sweet red wine
with fruity aromas and flavours of cherries, raspberries, plums
and a hint of spice. Enjoy on its own or with cheeses, barbecue
and an array of desserts.
Billy Joel could have been singing about this wine in his Piano
Man song, and even if he wasn’t, you can, after a bottle with
some friends.
“He says, “Son, can you play me a memory
I’m not really sure how it goes
But it’s sad and it’s sweet and I knew it complete
When I wore a younger man’s clothes
La la la, di da da”
NORTON RESERVA
MALBEC
Elegant and complex! Qualities only found in a
30-50 year old vine, which don’t yield easy either.
Of course, it’s with age that she gets more
complex – and placing her twice in used oak
barrels don’t help, but after ten months of bottled
ageing she finally reaches her inner peace and
balance. You can dress her up and take her out.
Match your wine or spirit with your meal
!
CRYSTAL HEAD VODKA
A non-enhanced vodka that is “Pure Spirit”?
To create a truly unique vodka, you must start in a place
with exceptionally pure water and pristine land.
Newfoundland, Canada embodies such a place.
The perfectly pure water from here is naturally
filtered through a bed of porous rock and this is
the heart of Crystal Head. The process of creating
Crystal Head Vodka is as pure as its source.
No additives, quadruple distilled, then triple charcoal
filtered and finally every drop is filtered three times
through precious crystals.
One of the world’s luxury vodkas.
SAN ANGELO
PINOT GRIGIO
A round, lightly floral wine with a fullness and spice that
brings lots of appeal. The fruit flavours are completely
ripe, edging into the tropical, and the ripeness makes you
want to take another sip. The flavour profile is a mineral
infused lime with a hint of Asian pear.
More complex than your regular Pinot Grigio, don’t let
it scare you off. A delightful complement to light fare,
seafood, and simple veal and poultry dishes.
Serve this chilled with almost any picnic food.
To find out more about these wines contact
Angostura Wine Brand Manager.
Tel: 623-1841
PORTO CRUZ PINK
You might think you’re on a cruise to Puerto de Cruz
after one sip of this aged pink port. Fruity, floral and
refreshing, you might think you’re drinking a cocktail
rather than stuffy port, and you could be, because
Porto Cruz Pink can be sipped on ice or slurped in
a cocktail.
Forget that Cruz has been making port for over 125
years or that Pink is made from the finest grapes in
the Douro Valley in Portugal.
Just get out that hot pink dress and hit the town!
13

14
Chaud Café
One Woodbrook Place,
Damien Street, Woodbrook
TEL - (868) 628-9845
ABOUT US
EMAIL - chaudcafe@gmail.com
WEBSITE - www.chaudcafe.com
FACEBOOK - ChaudCafeTrinidad
PARKING - On site
PAYMENT - Cash / MC / Visa / LINX
DINING - Air-conditioned / Open air
DRESS - Casual
ENTERTAINMENT - Piped music
SERVING - Monday - Thursday
11:00 am - 11:00 pm
Friday & Saturday
11:00 am - 12:00 midnight
Rate this restaurant at
www.cre-ole.com
Casual, Sophisticated, Entirely Relaxing
Chaud Café at the exciting new One Woodbrook Place offers a casually sophisticated, entirely
relaxed atmosphere. Drop in for a late night dessert or glass of wine on the patio, pull in on
a whim for weekend brunch or plan your dinner or after work lime with friends. The same athome
vibe greets you every time. Great thought went into Chaud Café and, as always with chef
Khalid Mohammed, the thinking begins with the food. Chaud Cafe’s foundation is a long list of
“small plates”, gourmet sandwiches and salads designed for sharing with friends in comfortable
surroundings. You could be at home – except for the sensational food and the pampering!
A Taste of Our Menu
Menu and prices are subject to change
Prices subject to 15% VAT and service charge
Small Plates
PORTUGUESE GARLIC PORK BELLY – Salsa verde
WARM MUSHROOM RAGOÛT – On toast, spinach, manchego cheese, aged
balsamic
PAN ASIAN TUNA CEVICHE – Sesame wonton tuile, coconut, sambal, nam
pla, edamame
ROASTED BONE MARROW – Parsley-red onion salad, toast
GRILLED LAMB CHOPS – Orzo-garbanzo bean salad, skordalia
Salads and Sandwiches
SLOW-COOKED BEEF SHORT RIBS – Cheese, mushrooms, grape conserve,
ciabatta
VIETNAMESE GRILLED SHRIMP BANH MI – Pickled vegetables, cucumber
chilli dressing, baguette
SMOKED SALMON 'MIMOSA' – Sieved eggs, red onions, cucumbers, capers,
scallion marscarpone, baby spinach, marbled pumpernickel
GARLIC STUDDED ROASTED LAMB LEG – Slow-roasted tomatoes, eggplant
caviar, feta cheese, toasted pine nuts, zataar spiced yoghurt
Desserts
WARM APPLE CRUMBLE – Brown butter-pecan ice cream
FLOURLESS CHOCOLATE CAKE – Sour cream sherbert
$TT $US
60
70
60
70
150
90
105
70
75
50
50
10
12
10
12
25
15
18
12
13
8
8
Eat, then Rest and Relax
The Carlton Savannah, Port of Spain’s newest luxury hotel, has, in a way, extended its corporate
tagline to its restaurants, CASA and Relish, and its lounge, Indaba): rest, eat and relax assured.
CASA, the flagship, offers the epicure a whole new style of fine dining elegance. The frequently
changing menu of exquisite international cuisine (fused with local herbs and spices) prepared
with flair by star chefs is above par for the fine dining course; add Italian linen, English chinaware
and German glassware and you have the most stylish dining room in Trinidad – even before you
choose either a delicately curtained private table in the sumptuous air-conditioned interior or an
equally romantic table on the romantic al fresco balcony. Rest assured that CASA, in the Carlton
Savannah tradition, redefines fine dining. Relish, the ground floor restaurant, offers fine dishes
intended to be shared with good company in relaxed surroundings.
A Taste of Our Menu
Menu and prices are subject to change
Prices subject to 15% VAT and service charge
Starters
GRILLED BEETROOT AND PORT SOUP – Beetroot grilled to perfection topped
with mascarpone cream served with toasted brioche crostini
EARL GREY SMOKED DUCK LEG – Duck layered on a bed of pancetta and
barley served with a single malt whiskey cream topped with crispy fried shallots
SMOKED BACON WRAPPED PAN-SEARED SCALLOPS – Savoury sago
fondue with Riesling, crispy fried shallots and toffee apple chutney
Main Courses
SEA BASS FLORENTINE – Saffron and sweet pea orzo, aged balsamic glazed
cipollini onions, Pinot Grigio plumped baby tomatoes
LOBSTER MEDALLIONS – Delicately simmered in a Pernod-scented gruyère
mornay served with a choice of accompaniments
ROSEMARY MARINATED CIDER-BRAISED PORK TENDERLOIN – Braised
pork tenderloin, roasted hazelnut and berries, red skin and spinach mashed
smothered with pan juices
HERB-CRUSTED LAMB – Bouquet of julienne vegetables tossed in garlic
butter, wild rice pilaf and rosemary bourbon jus
CHAI AND LEMON-SMOKED CHICKEN BREAST – Tomato risotto served
alongside gingered vegetables drizzled with a sambuca jus
Desserts
WARM WHITE CHOCOLATE AND ORANGE MOUSSE CAKE – Gingered
orange segments with a light almond amaretto cream
$TT $US
45
49
59
169
315
159
199
125
49
7
8
10
28
52
26
33
21
8
CASA
2-4 Coblentz Avenue,
Cascade
TEL - (868) 621-5000
ABOUT US
EMAIL - reservation@thecarltonsavanna.com
WEBSITE - www.thecarltonsavannah.com
PARKING - On site / Valet
PAYMENT - All Major Credit cards / Debit cards
DINING - Air-conditioned
DRESS - Casual formal
ENTERTAINMENT - Piped music
SERVING - Tuesday - Saturday
6:00 pm - 10:00 pm
Rate this restaurant at
www.cre-ole.com
15

16
Chaud
2 Queen’s Park West,
Port of Spain
TEL - (868) 623-0375 / 624-2885
ABOUT US
EMAIL - chaudchef11@yahoo.com
WEBSITE - www.chaudkm.com
PARKING - On site / Valet
PAYMENT - Cash / Credit cards
DINING - Air-conditioned
DRESS - Casual formal
ENTERTAINMENT - Piped music
SERVING - Monday to Saturday
Lunch 11:00 am - 3:00 pm
Dinner 6:00 pm - 10:30 pm
Rate this restaurant at
www.cre-ole.com
The Palate Artist
Chaud, chef Khalid Mohammed’s dream restaurant, is a blissful reality for the gourmet. You’d have
to make reservations weeks in advance for Chaud’s equivalent in London, Paris or Manhattan –
but in Port of Spain you can walk right in! (But do consider booking the private Savannah room
upstairs and enjoy the view, too.)
Khalid isn’t the type of chef who parades around the dining room, taking applause; he does his
showing off in the kitchen, the place it really matters. Find his service to you on your plate.
Chaud’s three-course fine dining lunch (served in an executive lunch hour, with valet parking and
complimentary glass of wine) is under $TT200! Chaud also does off-site catering for small and
large dinner or cocktail parties, weddings etc.
A Taste of Our Menu
Menu and prices are subject to change
Prices subject to 15% VAT and service charge
Starters
RISOTTO NERO – Lobster, rock shrimp, bay scallops, squid, saffron fumet,
botarga, arugula
WILD MUSHROOM FRICASSÉE – Soft polenta, baby spinach, Parmesan
fonduta
OCTOPUS – Carpaccio and à la plancha, corona beans, pimentón potatoes,
olives, parsley, latholemono
MY FISH SOUP – Shrimp, mussels, clams, octopus, squid and fish, tomato
nage, red pepper rouille, grilled country bread
Main Courses
PAUPIETTE OF GROUPER – Crab tortellini, shitakes, romaine, edamame,
sweet corn purée, coconut broth
ROASTED LAMB RACK – Kataifi-wrapped braised lamb, merquez-cannellini
bean cassoulet, vegetable tian, roasted shallot butter, sweet garlic jus
PORK TENDERLOIN – Bell pepper-manchego stuffing, glazed pork belly,
chorizo-potato hash,caramelized Brussels sprouts, mostarda
SEARED GIANT SHRIMP – Diver scallops and lobster, mussels, clams, orzotto
paella, crayfish, squid, petit pois, sauce américaine
THE STEAK DINNER – Strip steak, braised short ribs, bone marrow, twicebaked
potatoes, broccoli purée, sauce aux champignon
SAUTÉED RAINBOW TROUT – Smoked salmon-leek spätzle, warm mushroom
salad, cauliflower mousseline, red wine reduction
OVEN-ROASTED YOUNG CHICKEN AL MATTONE – Fingerling potatoes,
mushrooms, garlic, cippolini onions, jus naturale
$TT $US
175
90
95
125
225
350
275
400
325
275
200
29
15
16
21
37
58
46
67
54
46
33
CHAUD'S - Lobster and Shrimp Salad, Avocado Marble, Tomato Vinaigrette

18
HAKKA
4 Taylor Street, Woodbrook,
Port of Spain
TEL - (868) 622 0004
ABOUT US
EMAIL - info@hakkarestaurant.com
WEBSITE - www.hakkarestaurant.com
PARKING - Daytime: street / Evening: 6 -12 am
at ESHE's Learning Centre (Ariapita Ave.)
PAYMENT - Cash / Credit cards / LINX /
Corporate cheques with ID
DINING - Air-conditioned / Open air
DRESS - Casual elegant
SERVING - Mon to Thurs 11:00 am - 11:00 pm
Fri & Sat 11:00 am - 12:00 am
Sundays from 12:00 pm - 10:00 pm
Takeaway combos: Mon – Sat 11 am- 7:30 pm
Rate this restaurant at
www.cre-ole.com
East Meets East in West Port of Spain
In Hakka’s modern, vibrant dining rooms (even the washrooms are way cool!) you wouldn’t think
of anything old, but it was over 100 years ago that the original recipes on which Hakka’s dishes
are based travelled from Mei Zhou, China, to Calcutta, India where Hakka Chinese migrants
settled. Over generations, using Oriental culinary techniques and Indian ingredients, the Hakka
created a new cuisine based on the best from each constituent. The fusion of sharply Hakka
Chinese recipes and distinctly Indian spices and flavours results in dishes rich in both taste and
heritage – food that could have been designed for the cosmopolitan Trinidadian palate. Like the
inputs and recipes, Hakka’s chefs have travelled from the top restaurants in Calcutta to Port of
Spain, to create the Hakka experience; and at a price that adds delight.
A restaurant serving cuisine that travelled hundreds of miles understands people on the move:
every dish on the dine-in Hakka menu is available for takeaway during opening hours.
A Taste of Our Menu
Menu and prices are subject to change
Prices subject to 15% VAT and service charge
Starters
HOT AND SOUR SOUP (SPICY) – Tangy chopped chicken and minced prawn
soup heated with chilli and flavoured with lime and wild coriander.
CHICKEN LOLLIPOP – Drumettes marinated with garlic, wild coriander and our
special Calcutta red chilli paste, fried and served with a spicy tomato and wild
coriander sauce
PANEER KOFTA – Lightly fried balls of paneer, onion, ginger, chilli and wild
coriander drenched in a tantalizing sauce of tomato, chilli paste and select
ground ingredients
PEPPER SALT CALAMARI – Succulent morsels of calamari fried to perfection
and tossed with garlic, ginger, onions, scallions and fresh Calcutta chillies
Main Courses
HONG KONG PORK (SPICY) – Tender chunks of pork cooked with sliced
ginger, flaked onions, dried red chillies and heated with our special Hong Kong
red chilli paste
KONJEE CRISPY CHICKEN – Chicken breast slices crispy fried, heated with
Calcutta red chilli paste and tossed with onions and scallions in a sweet and
spicy Konjee sauce
CHILLI PRAWN (SPICY) – Succulent whole prawns salted with soy, cooked with
diced onions and minced garlic and heated with fresh Calcutta chillies
Desserts
CARAMEL CHEESECAKE FLAN – A heavenly marriage of cheesecake and
creme caramel; sweet, creamy, decadent and chilled - the perfect finish for any
HAKKA meal
$TT $US
33
57
59
66
61
64
72
43
6
10
10
11
10
11
12
7
You Can Take the Chef Out of the Fine Dining,
But You Can’t Take the Fine Dining Out of the Chef
At Jaffa, chef Joe Brown executes the perfect delivery of luxury buffet lunch on weekdays
(including a sushi bar on Fridays), extensive, themed brunches on Sundays and, on Thursdays,
the only British high tea in Town featuring real clotted cream. Brown, patron chef of Trinidad’s
first fine dining restaurant, can’t help but bring the fine dining that’s in his DNA to Jaffa: the
buffet tastes so good because it’s prepared along fine dining principles. Everything is cooked
shortly before being served. (Roast beef is done in three separate roasts spread over luncheon,
ensuring yours is piping hot, whenever you come in.)
Sunday brunch themes vary as widely as Joe’s imagination - look to Spain in early 2013. Jaffa
can be booked for dinner for parties of ten or more and the Queen’s Park Cricket Club’s Century
Ballroom serves up to 230. Legend claims Joe once cooked a romantic dinner for two at a local
penthouse and he certainly does step out of the Jaffa crease: off-site, white glove catering brings
Jaffa service and standards to your home or function.
A Taste of Our Menu
Menu and prices are subject to change
Menu changes daily for lunch and weekly for Sunday brunch
Lunch Buffet
TT$190 US$32
DE CONSTRUCTED MARKET SALAD – Oriental pasta salad / Chicken liver pâté
“Westmoreland” / Hummus and tahini, chokas, / Seafood salad in Marie Rose sauce /
Pineapple chow / Mussels escabeche / Deli meats and cheeses / Pâtés and terrines with relish
CARVERY – Daily one of:- Roast top round of beef / Geera and garlic rubbed roast pork leg /
Thyme and rosemary marinated lamb leg / Sage seasoned roast turkey breast / Baked York
ham / Daily chicken dish / Daily seafood dish
DESSERTS – Assorted cakes and pastries / Fresh fruit salad / Carrot cake / Chocolate cake /
Crème caramel / Crème brulée / Chocolate mousse
Sunday Brunch
Adults TT$250 US$42 Kids TT$130 US$22
BREAKFAST – Salt-fish buljol / Smoked herring / Variety of chokas on roast bake, fried bake
and sada roti
APPETIZERS – Hickory smoked bacon / Breakfast sausage / Barbecued chicken wings
/ Savoury beef pies / Chicken samosas / Beetroot citrus salad / Apple, celery, cheese
and walnut salad / Tomato caprese / Grilled Mediterranean vegetable salad / Sliced deli
meats / International cheese selection / Poached gulf shrimp / Mussels / Chicken liver pâté
“Westmoreland”
MAIN COURSES – Thai red curry paste-rubbed roast leg of lamb with chipotle pepper sauce /
Trini style chicken curry / Grilled pork loin with café de Paris butter Rosemary apple compote /
Snapper roulade primavera / Spanish paella
DESSERTS – Chocolate fountain with sponge cake, marshmallows and fresh fruits for dipping
/ Ice cream with toppings display / Fresh fruit salad / Assorted cheese cakes / Plantation double
chocolate mousse / Tiramisu / Frosted carrot cake / Crème caramel / Peach gateau
Jaffa
Queens Park Oval
Level 2, Pavilion POS
TEL - (868) 622-OVAL (6825)
628-6200
ABOUT US
EMAIL - pthomas@jaffacuisine.com
FACEBOOK - jaffaattheovalcompany
PARKING - On site / Secure
PAYMENT - Cash / Credit cards / LINX
DINING - Air-conditioned
DRESS - Casual formal
ENTERTAINMENT - Piped music
SERVING - Monday - Friday
Lunch Buffet 11:45 am to 2:30 pm
Sunday Brunch Buffet 11:00 am to 2:30 pm
Tea Thursdays only 4:00 pm to 6:00 pm
Rate this restaurant at
www.cre-ole.com

20
Flair
2 Taylor Street, Woodbrook,
Port of Spain
TEL - (868) 628-1606
ABOUT US
EMAIL - flair@flowtrinidad.com
PARKING - Street
PAYMENT - Credit cards / Debit cards / US$
DINING - Air-conditioned / Open air
DRESS - Casual elegant
ENTERTAINMENT - Piped music
SERVING - Mon - Thurs 11:30am to 10:30 pm
Friday & Saturday 11:30 am to 11:00 pm
Buffet Lunch and A la carte in the evening
Rate this restaurant at
www.cre-ole.com
That Trendy Restaurant with that Certain Flair
Chef Jason Huggins’ unique way of preparing good food meant that his own restaurant just had
to be called Flair. Everything about the place has it: the high-ceilinged dining room with the huge
plate glass windows that make you feel you’re eating in the air (or actually sit in it, on the deck
overlooking the Avenue); the crockery hand-picked to add visual delight to each plate; and, of
course, the food, where the greatest flair of all rises.
The daily (Mon-Fri) three-course prix fixe lunch, under $200, includes all taxes, a glass of wine
and a dessert buffet! (There’s a salad bar, too, for oddballs who prefer open health to guilty
pleasure.) Jason’s famous huggies burger is eight ounces of pure beef topped with three of
pulled pork, served with mushrooms, onions... and bacon. Impressive, but meat lovers know
Flair’s Wednesday steak-and-ribs night is almost orgiastic. Go alone, if necessary, but taking a
date does allow you to capitalize on the meat lovers-for-two option. Leave your belts at home.
A Taste of Our Menu
Menu and prices are subject to change
Prices subject to 15% VAT and service charge
Starters
CHORIZO MUSSELS SANTA FE – In a garlic tomato broth with green peas fine
herbs and shrimp crostini and bell pepper confetti
CASSAVA-STUFFED SHRIMP – A garlic butter cassava blend stuffed into
jumbo shrimp presented on mojo slaw and Scotch bonnet-spiked tartare sauce
CALALOO – Dasheen leaves, and ochroes and pumpkin simmered in a piquant
coconut flavoured vegetable stock topped with sweet lump crabmeat, coconut
drizzle and finished with a dash of bitters
Main Courses
CRAB CRUSTED GROUPER – Mango citrus relish, calaloo cream and yuca
con mojo
ST LOUIS PORK RIBS – Dusted in our own spice blend and served with
chipotle barbeque sauce
SEA BASS EN PAPILLOTE – Oven baked in parchment with fennel and
julienne vegetables, white wine and herb orange butter
ASIAN STYLE ROAST DUCK – Rubbed with spices of the Orient and finished
with a hoisin chilli garlic glaze on a bed of rice noodles
Desserts
STRAWBERRIES AND CREAM GENOISE – Classic genoise layered with fresh
strawberries and crème Chantilly
THE PERFECT ENDING – Crème brulée ice cream profiteroles on a warm
caramel fudge sauce and fruit coulis
BAILEYS CHEESECAKE – Rich and creamy, infused with Irish cream. Honey
comb crunch
$TT $US
80 13
120
45
220
185
230
240
65
60
60
20
8
37
31
38
40
11
10
10
FLAIR'S - Strawberries and Cream Genoise

22
Olive Tree
104 Independence Ave.
San Fernando
TEL - (868) 652-1277
(868) 221-7429
ABOUT US
EMAIL - theolivetreett@gmail.com
PARKING - On site / Secure
PAYMENT - Cash / Credit cards
DINING - Air-conditioned
DRESS - Casual elegant
ENTERTAINMENT - Piped music
SERVING - Daily lunch and dinner
11:00 am - 10:00 pm
Rate this restaurant at
www.cre-ole.com
Around the World in One Dining Room
The Olive Tree restaurant’s team of chefs trained in international cuisine creates a regularly
changing à la carte and buffet menu that aspires to introduce local diners to new dishes regularly,
while consistently delivering the high standard of fare expected by seasoned, discerning
gourmets.
Each day is themed to a different cuisine, and in a bold departure from the norm, different
parts of the formal dining room are similarly themed. Spot the influences of Monday’s Asian
accoutrements, Tuesday’s twin American/Cajun stylings, Wednesday’s Mexican-Caribbean
combination corners, Thursday’s Thai touches and authentic Indian inspirations, Friday’s French/
Italian finishes and Sunday’s Caribbean cook-up.
On Saturdays, every cuisine is represented in a genuine mélange at the Olive Tree. The nightly
sushi bar in the Olive Tree’s buffet is an exciting new phenomenon in the South.
A Taste of Our Menu
Menu and prices are subject to change
Prices subject to 15% VAT and service charge
Buffet Menus
TT$175 - $275 / US$29 - $46
MONDAY – ASIAN FUSION - Jasmine rice, Singapore noodles, potatoes sautéed in garlic
sauce, beef and broccoli, Mongolian shrimp, beefsteak, scallops and mussels
TUESDAY – AMERICAN AND CAJUN – Buffalo wings, beefsteak in red wine sauce, rosemary
lamb, Cajun pork, spinach, mushroom rice and creamed potatoes
WEDNESDAY – MEXICAN AND CARIBBEAN – Mexican tortilla casserole, jerk chicken, jerk
pork, pork with coconut cream and bananas and Mexican tomato soup
THURSDAY – THAI AND AUTHENTIC INDIAN – Thai mixed fried rice, vegetables with lemon
grass sauce, Thai coconut potatoes, lamb in tikka masala, steamed garlic shrimp and calamari
korma
FRIDAY – ITALIAN AND FRENCH – Ratatouille, linguine with marinara, roasted potatoes, osso
bucco, mussels in white wine sauce and chicken Parmesan
SATURDAY – INTERNATIONAL – A mixture of all cuisines
SUNDAY – CARIBBEAN – Selection includes sautéed vegetables, roasted red potatoes,
eggplant casserole, herb-crusted baked chicken, roasted beef with steak sauce, fish with
tomato salsa and roasted coconut lamb
Passionate about cooking, passionate about you!
Italian-born proprietor Giuliano Fuochi is one amazing chef! Driven by his passion for making
people smile through food, Giuliano began cooking in 1977. He has worked with top world chefs
in Switzerland, England, Germany and Italy. After beating cancer, Giuliano created a huge
splash called Emiliana Osteria Italiana, perhaps the most elegant dining room, and certainly the
best Italian cuisine, in Port of Spain proper. Guiliano personally ensures each guest leaves with
a greater appreciation of Italian food and wine than they entered with. No dish leaves his kitchen
without his final approval and, after your meal, he may personally introduce you to grappa or
limoncello! Emiliana Osteria Italiana’s cuisine reflects the finest old Italian traditions brought to
Trinidad with an innovative look that enhances everyday dining pleasure. In Guiliano’s words,
“Eating out must be fun, comfortable, natural and within consistent reasonable value. This is our
promise to you.” Buon Appetito! The roof deck, formally opening in 2013, with its 360-degree
views of Port of Spain, is the perfect place to enjoy Emiliana’s wide range of choice cigars.
A Taste of Our Menu
Menu and prices are subject to change
Prices include 15% VAT and service charge
Antipasti
INSALATA DI GAMBERETTI – Steamed local prawns with green salad, served
with boiled egg slices adorned with aurora sauce
VITELLO TONNATO – Thin slices of cooked veal served with a blend of homemade
mayonnaise and tuna fish sauce, garnished with capers and lemon
BRESAOLA CON RUGOLA E PARMAGIANO – Finely shaved slices of aged
beef served with arugula leaves, parmigiano crumbles with a drizzle of extra
virgin olive oil
Secondi
LASAGNE BOLOGNESE – Italian timeless classic of pasta, béchamel meat
sauce with parmagiano crumbles backed to perfection
GAMBERONI AGLIO E PEPE – Prawns with garlic, tomatoes and green
Madagascar pepper cream sauce with a touch of Pernod liquor
VELLUTATA DI POLLO – Chicken breast medallions nestled in a mushroom
roux sauce.
FRACOSTA AL PEPE NERO – Prime strip loin of beef cooked in pepper and
brandy sauce
OSSO BUCCO AL PORCINI – Braised veal shins perfectly cooked in a porcini
and white wine reduction
Dolci
TIRAMISU – Mascarpone custard layered with whipped cream, rum and coffee
soaked in ladyfingers
PANNA COTTA – Lovely eggless custard-like pudding topped with fruit coulis
has rich flavour and a silky smooth texture
$TT $US
65
65
80
80
185
165
215
210
50
45
11
11
13
13
31
28
36
35
8
8
Emiliana
Osteria Italiana
ABOUT US
EMAIL - osteriaemiliana@yahoo.com
WEBSITE - osteriaemiliana.com
PARKING - Street/ Valet/ Secured
PAYMENT - Cash / Credit Cards / LINX
DINING - Air-conditioned
DRESS - Casual formal
ENTERTAINMENT - Classic Italian music
SERVING - Monday to Friday:
Lunch 11.30 am - 3.00 pm
Monday to Saturday:
Dinner 6.00 pm – 10.30 pm
Takeaway and catering available
23
3 Longden Street, Port of Spain
TEL - (868) 223-7233
Rate this restaurant at
www.cre-ole.com

24
LeVeLs
1 Taylor Street, Woodbrook,
Port-of-Spain
TEL - (868) 622-5350
ABOUT US
EMAIL - reservations@levelsultrabar.com
WEBSITE - www.levelsultrabar.com
FACEBOOK: Levels Ultrabar
TWITTER: LevelsUbar
PAYMENT - Cash / LINX / Visa / MC
DINING - Air-conditioned / Open air
DRESS - Casual elegant
ENTERTAINMENT - Piped music / DJ (Fri & Sat)
SERVING - Mon: Closed
Tues - Thurs: 12 noon to 12 midnight
Fri - Sat: 12 noon to 2:00 am
Sun: 5:00 pm to 12 midnight
Rate this restaurant at
www.cre-ole.com
Taking Entertainment to SeVeRaL New LeVeLs
LeVeLs ultrabar and lounge is a sushi bar and lounge comprising five distinct levels of comfort,
ranging from plush executive to feet-up-on-the railings casual style. Enjoy al fresco dining at
Deck LeVeL – which takes its name from the stylish wooden deck – or Street LeVeL – that patio
floating around the perimeter that makes you want to just go there. Or chill out indoors at Pub
LeVeL, with dining and drinking in a relaxed atmosphere at either the sushi or main bar. The
more sophisticated Lounge LeVeL offers leather armchairs and plush sofas scattered throughout
the second floor; its own bar and dining area allows both discrete and discreet enjoyment of semiprivate
comfort. The third floor Ultra LeVeL is a completely private eight-person lounge that can
be hired for special functions or intimate evenings. At every LeVeL, music and décor match the
mood. Choose the LeVeL at which you celebrate. Choose dishes from the sushi or the epicurean
delights menu. At all LeVeLs, there are over 20 wines by the glass. Including champagne!
A Taste of Our Menu
Menu and prices are subject to change
Prices include 15% VAT and 10 % service charge
Rolls Classic, Flambéed, Crunchy and Sweet
CEVICHE NIKKEI – Medley of shrimp, octopus, scallops, lime salsa and sweet
potato tempura
TIRADITO NIKKEI – Sashimi slices of salmon, tuna, yellowtail, scallops,
octopus, shrimp in a tiradito sauce
HIROSHIMA MAKI – Flambéed scallops, Parmesan cheese, fried shrimp,
acevichado sauce
HARUSAME – Shrimp, ebi furai, crunchy rice noodles, miso sauce
LEVELS ROLL – Shrimp, asparagus, sweet potato tempura, cream cheese,
topped with steak in chimichurri sauce
PLANTAIN – Plantain, smoked salmon, cream cheese, eel sauce
YASAITAME – Sautéed vegetables in oyster sauce served with either: chicken,
shrimp, steak or fish
LEVELS LOMO – Medallions of tenderloin with a shitake mushroom sauce,
puréed cassava and sweet potato tempura
LeVeLs Speciality Rolls
ACEVICHADO – Ebi furai, tuna, crab with acevichado sauce
PIERRE'S ROLL – Ebi furai, salmon tartare, mango sauce
SALMON SKIN – Salmon skin, salmon, kanikama, kiuri, eel sauce
SAMURAI – Eel, ebi furai, cream cheese, eel sauce
KANI MAKI – Soft shell crab, cucumber, tobiko, lettuce, soy paper
$TT $US
115
135
100
90
135
75
75-125
195
90
90
85
90
80
19
23
17
15
23
13
13-21
33
15
15
14
15
14
LeVeLs' - Lima Roll

26
Rossco's
32 Fitt Street, Ariapita Ave,
Port of Spain
TEL - (868) 297-5760
ABOUT US
EMAIL - rosscostt@gmail.com
FACEBOOK - www.facebook.com/Rosscostt
PARKING - Street
PAYMENT - Visa / MC / LINX
DINING - Air-conditioned / Open air lounge
DRESS - Casual formal
ENTERTAINMENT - Piped music
(Live DJ from 9pm)
SERVING - Wednesday - Friday 4:00 pm till late
Saturday 6:00 pm till late
Rate this restaurant at
www.cre-ole.com
A Handmade Burger that is out of this
Prefabricated World
The buzz around Rossco’s starts with the burger, 5-oz. (small) to 8-oz. (large) gourmet hamburger
made, by hand, from pure gourmet Angus beef, and served, perfectly grilled, in a whole heap
of styles but without a single additive, filler or preservative. Proprietor Ross Milne, a lover of
good food, designed the burgers himself. Try the French Kiss (blue cheese, mushrooms and
onions in a red wine reduction) or the Steups (sharp cheddar cheese, lettuce, onions, tomato
and mayonnaise, topped with potato crisps) and taste for yourself why the buzz around Rossco’s
began. But stay on after dinner to discover why that buzz went viral: after sundown, Rossco’s is
one of the most happening lounge bars in Port of Spain. The buzz doesn’t end with the burger
though, but with the party: in-house DJs keep the after work Friday lime jamming until market
time Saturday morning. (The music starts after dark and continues until 2am, midweek, and 4am
on Friday and Saturday nights.)
A Taste of Our Menu
Menu and prices are subject to change
Prices subject to 15% VAT and service charge
Starters
JALAPEÑO POPPERS – Served with sour cream and salsa
SMOKED PORT RIB TIPS – Grilled in a hickory barbecue sauce
ROSSCO'S SUPER SIDE SAMPLER – Wings, meatballs, chicken strips,
mozzarella sticks and jalapeño poppers with dipping sauces
Burgers (5-oz. and 8-oz.)
FRENCH KISS – Angus beef with blue cheese formed into patty, topped with
onions and mushrooms in a red wine reduction
SKINNIE – Angus beef, tomato, non-fat mayonnaise, wrapped in lettuce
BESS TING – Angus beef topped with bacon, pineapple, sharp cheddar, lettuce,
onions, tomatoes, chadon beni sauce and spicy barbecue sauce
GET ME TO THE GREEK – Angus beef topped with feta cheese, fresh basil
leaves, black olives, tomatoes and balsamic vinegar
STEUPS – Angus beef with potato crisps, sharp cheddar, lettuce, onions,
tomatoes and mayonnaise
BLACK SHEEP – Lamb with Arabic spices formed into patty, topped with
cabbage and garlic sauce
Sandwiches and Salads
SLAM'ON – Rossco's 100% home-made salmon patty, tomato, lettuce, onions
and sesame mayonnaise
MEXICAN SALAD – Romaine lettuce, tomatoes, onions, jalapeños Mexican cheese
blend, sour cream and guacamole served in a tortilla shell with salsa vinaigrette
$TT $US
35
65
175
50 / 75
50 / 75
50 / 75
50 / 75
50 / 75
50 / 75
50
45
6
11
29
8 / 13
8 / 13
8 / 13
8 / 13
8 / 13
8 / 13
8
8
Made by Family for Family and Friends
For 30 years, almost an entire generation, the same blackboard at the top of the stairs has
declared the lunch specials at the Verandah, a family-run business in an old St. Clair home.
Diners keep returning to Phyllis Vieira's restaurant (often three times a week) for one reason: the
food is always that good. Phyllis and daughter-in-law, Lisa, have perfected a menu of elegant
Caribbean food, tasteful as it is simple, prepared with the freshest herbs and vegetables.
Known more for its affordable luncheon menu, the Verandah also serves a more elaborate dinner
on Thursdays and Saturdays. An English-style Tea is served on the second Wednesday of every
month. Come home to good and wholesome fare.
The Verandah is available for private and corporate functions.
A Taste of Our Lunch Menu
Menu and prices are subject to change
Prices subject to 15% VAT and service charge
Starters
SWEET POTATO AND THYME SOUP
ALMOND-CRUSTED CRAB CAKES – With home-made mango chutney
GREEN FIG AND PINEAPPLE SALAD
Main Courses
FILLET OF TILAPIA – With curried tomatoes
SHRIMP AND PIMENTO PEPPER SKEWERS – With the Verandah's pepper
jelly glaze
BREAST OF CHICKEN STUFFED – With plantain and cheese
TENDERLOIN OF PORK – With a green peppercorn cream
US RIB-EYE STEAK – With grilled mushrooms and onions
All main courses are served with a choice of: Herbed basmati rice with pumpkin,
buttered cassava or sautéed potatoes with onions
and an assortment of fresh vegetables
Tea
Four savoury and four sweet items served to your table on a tea stand
with your own pot of tea
APRICOT SCONES, CUCUMBER AND WATERCRESS FINGER
SANDWICHES, MINI FRUIT TOPPED CHEESECAKE, CARAMELIZED ONION
AND GOAT CHEESE TARTS, CHOCOLATE AND MINT BROWNIES, SMOKED
SALMON AND DILL SANDWICH ROULADE, LIME SHORTBREAD BARS,
SPINACH AND MUSHROOM PUFF PIES
$TT $US
34
48
34
98
135
95
125
245
128
6
8
16
23
16
21
41
21
The Verandah
The Verandah
10 Rust Street, St. Clair,
Port of Spain
TEL - (868) 622-6287
ABOUT US
EMAIL - verandah.food@gmail.com
PARKING - On site / Carpark
PAYMENT - Cash / Credit cards / LINX /
Cheques
DINING - Open air / Semi air-conditioned
DRESS - Casual smart
ENTERTAINMENT - Piped music
SERVING -
Lunch: Monday - Friday 11:30 am to 2:00 pm
Dinner: Thursday & Saturday 7 pm to 10 pm
Rate this restaurant at
www.cre-ole.com
27

28
Tamnak Thai
13 Queen’s Park East,
Port of Spain
TEL - (868) 625-0647 / 9715
ABOUT US
EMAIL - reservations@tamnakthaitt.com
WEBSITE - Tamnakthaitt.com
PARKING - On site / Valet
PAYMENT - Cash / Credit cards / Debit cards
DINING - Air-conditioned
DRESS - Casual formal
ENTERTAINMENT - Piped music
SERVING - Monday - Sunday
Sunday Lunch Buffet (10 am to 3 pm)
Lunch (11 am to 4 pm)
Dinner (6 pm to 10 pm)
Rate this restaurant at
www.cre-ole.com
Authentic Dishes in the Timeless Old World
At Tamnak Thai, we recreate both the authentic dishes and the timeless Old World elegance that
made the cuisine of the Royal Kingdom of Thailand hugely popular around the world.
Choose a table in the high-ceilinged, sophisticated dining rooms of our stately old colonial
mansion and lose yourself in Eastern elegance. Or step out onto the water-surrounded lower
patio in the lush tropical garden – or the upper one overlooking Port of Spain’s open, natural
Queen’s Park Savannah. In whichever genuinely luxurious ambience you choose, you will find
that it is the taste we truly keep real.
Our chefs use authentic ingredients and seasonings in our delectable red, green and yellow
curries and spicy or delicate complementary sauces, just the way they would be served in the
Orient. Taste for yourself why Tamnak Thai is renowned across the Caribbean. Or let others you
care about enough enjoy it: like its sister restaurant, Apsara, Tamnak Thai offers gift vouchers.
A Taste of Our Menu
Menu and prices are subject to change
Prices subject to 15% VAT and service charge
Starters
TOM YUM GUNG (World Famous Hot and Spicy Soup) – Clear broth with
prawns and mushrooms with a distinctive flavour of lemon grass and roasted
chilli paste
SATAY GAI – Marinated chicken on bamboo skewers, grilled and served with
curry peanut sauce and vegetable pickles
NEUR YANG NAM TOK – Slices of spicy charcoal-grilled beef
salad with roasted rice, herbs and lime dressing
YUM CHAO-LAY RUAM-MIT (Seafood Combo Salad) – Seafood
of the day with lettuce, onion, chilli and fresh mint leaves. Tossed with hot and
sour dressing
Main Courses
GAENG / KAEW-WAN GAI – Chicken curries prepared in red or green curry
paste and sautéed with fresh vegetables, coconut milk, herbs and spices
indigenous to Thailand
KAK-OB – Spicy oven-baked rack of spring lamb stuffed with shrimp, chicken
and selected Thai seasonings, served in chef’s special sauce
NEUR KRA-TA-RON – Fresh beef seasoned with Thai spices and sautéed.
Served sizzling on a hot plate
PLA NEUNG KIAM BOEY – Steamed whole fish with salted plum, ginger and
Chinese mushrooms
TA-LAY RUAM MIT KRA-TA RON (Seafood of the Day) – Sizzling! Sautéed
seafood combo with chilli paste bubbling on a hot plate. Garnished with onions
and sweet peppers
$TT $US
65
55
65
75
135
165
140
175
165
11
9
11
13
23
28
23
29
28
TAMNAK THAI'S - Prawns in Green Curry

30
Cold Stone
Creamery
The Falls at Westmall - 637-COLD
MovieTowne POS - 624-COLD
MovieTowne Chaguanas - 671-1513
Trincity Mall - 640-5138
ABOUT US
EMAIL - coldstone@coldstonecreamery.co.tt
WEBSITE - www.coldstonecreamery.co.tt
PARKING - On site
PAYMENT - Visa / MC / LINX
DINING - Air-conditioned / Open air
DRESS - Casual
SERVING - Mall hours
Rate this restaurant at
www.cre-ole.com
The Ultimate Ice Cream Experience!
If it has anything to do with ice cream, it has everything to do with Cold Stone Creamery. From
unique ice cream creations to smoothies, cakes and shakes, nobody serves up the ultimate
indulgence like Cold Stone. We are proud of our heritage as ice cream innovators, a reputation
based on our continuously redefining plain old regular ice cream into something truly extraordinary.
Every ice cream we serve is a “creation" – because each one is a work of art. From Cookie
Doughn’t You Want Some to Chocolate Devotion, we’re confident that we’ve made a creation
that will hit your sweet spot. We’re so proud of our redefinition of ice cream that we’re almost
inclined to do away with the words "ice cream" altogether. Why not just call it Cold Stone? Quite
simply, our passion is making the best ice cream for the world to enjoy, and delivering happiness
is our area of expertise.
A Taste of Our Menu
Menu and prices are subject to change
Prices subject to 15% VAT and service charge
Pick Your Passion
COLD STONE SIGNATURE CREATIONS
Our twenty Signature Creations combine ice cream and mix-ins that
complement each other in ways you've probably never experienced or even
imagined. From Cookie Doughn't You Want Some to Our Strawberry
Blonde, Cold Stone Signature Creations are sure to hit your sweet spot.
See our full Signature Creation menu online or in-store
COLD STONE SHAKES AND SMOOTHIES
Of course we couldn’t offer the ultimate ice cream experience without offering
shakes and smoothies. It’s the ultimate indulgence served with a straw.
See our full shake and smoothie menu online or in-store.
A CAKE FOR ANY OCCASION
Cold Stone Signature cakes are our classic and most popular ice cream cakes,
all of which possess that unmistakeable mark of distinction, quality and taste
you’ve come to expect from Cold Stone Creamery.
Midnight Delight, Chocolate Chipper, A Cheesecake Named Desire, Cookies
and Creamery, Coffeehouse Crunch, Cake Batter Confetti, Strawberry Passion,
Cookie Dough Delirium, Peanut Butter Playground, Mmmmint Chip.
COLD STONE AFTER DARK
Available only at Cold Stone MovieTowne Invaders Bay. Must be over 18.
Served from 8 pm every day.
Indulge in the decadent blend of Cold Stone infused with the sophisticated
essence of Patron XO Cafe, Bacardi DragonBerry and Skyy Infusion Passion
Fruit. The Dark Side of Perfection.
$TT $US
25-50 4-8
28-40
225 & ↑
30-62
5-7
38& ↑
5-10
Adam’s: A Living (and Dining!) Room for Everybody
Adam’s is named after its proprietor founder who, since 1991, has personally created - with the
help of his own direct family, and longstanding employees who are like family - the warm, homey
ambience for which Adam’s is known and loved. Drop in any time and you’re sure to meet friends
and neighbours there for the fresh, tasty fare, the gourmet coffees, teas and natural fruit juices and
the wholesome, healthful and downright delicious menu that has turned Adam’s into Trinidad’s
best-loved family bakery, restaurant and gourmet shop. Claim “your table” in the restaurant (if
you aren’t derailed en route by shelves crammed with pies, iced cupcakes, pastries, local treats
and more). Sample appetizing soups, salads and sandwiches, all made with all-natural, healthy
ingredients, including scrumptious bread made fresh daily in-house. You can take Adam’s great
produce away, or even get Adam’s to come to your home: Adam’s does outside catering with flair.
Adam’s also prepares corporate gift baskets, custom gift assortments and gift cards (all including
gluten-free and organic products). You can order the best of Adam’s for home-delivery online.
A Taste of Our Menu
Menu and prices are subject to change
Prices subject to 15% VAT and service charge
Breakfast
TRINI TO D BONE – Adam’s home-made coconut bake accompanied by saltfish
buljol
HEART HEALTHY – Experience layers of low fat yogurt, granola, raisins and
fruit
SPANISH OMELETTE – Tomatoes, onions, bell peppers, cheese and ham.
Omelettes are available with your choice of cheddar, Swiss or American cheese.
Served with toast, bagel or croissant
PIPING HOT PASTELLE FILLED WITH LENTIL PEAS
Soups, Salads and Sandwiches
ASIAN CHICKEN SALAD – Grilled chicken breast topped with crispy Asian
noodles, julienne carrots and scallions. Served with low fat ginger soy dressing
PEPPERSTEAK – Choose from fish, chicken or beef sautéed with onions,
sweet peppers, cheese, lettuce and tomatoes
COBB SALAD – Adam’s version of Cobb salad, a bed of romaine lettuce, grilled
chicken breast, bacon, blue cheese, boiled egg, tomatoes and scallions. Served
with vinaigrette dressing
CUBANO – Turkey, ham, Swiss cheese and pickles served on a bun. Served
with fries
CHICKEN GYRO – Wrapped in pita bread with lettuce, tomatoes and red onions
and drizzled with garlic sauce.
$TT $US
39
34
36
20
51
45
57
51
45
7
6
6
3
9
8
10
9
8
Adam’s
15 A Saddle Road,
Maraval
TEL - (868) 622-2435
ABOUT US
EMAIL - adam@adamsbagels.com
WEBSITE - www.adamsbagels.com
PARKING - On site
PAYMENT - Cash / Credit cards / LINX
DINING - Air-conditioned
DRESS - Casual
SERVING - Breakfast / Lunch / Tea
Restaurant: Mon - Fri 7:00 am - 6:00 pm
Sat 7:00 am - 5:00 pm
Bakery & Gourmet Shop 7:00 am - 6:30 pm
Rate this restaurant at
www.cre-ole.com
31

32
1b Lady Young Rd., Belmont,
Port of Spain
TEL - (868) 624-3211
ABOUT US
WEBSITE - www.hiltontrinidadhotel.com
PAYMENT - Cash / Visa / MC / LINX
DINING - Air-conditioned / Open air
DRESS - Casual / Casual elegant
ENTERTAINMENT - Piped & live music
SERVING -Breakfast / Lunch / Tea / Dinner
Pool Terrace Garden Restaurant:
Monday - Sunday 6:30 am -10:30 pm
Tea: Wednesday - Friday 4 pm to 6 pm
Lobby Bar: Sunday - Saturday 4 pm to 12 am
Rituals: Monday - Sunday 6 am to 8 pm
Sunday Brunch - 12:30 pm to 3:30 pm
Rate this restaurant at
www.cre-ole.com
Come for a Meal or Stay for a Night,
There’s Something for Everyone
Visitors enter the famously “upside down” Hilton Trinidad & Conference Centre at the top of
its mountainside location and go down to the “upper” floors housing 418 renovated rooms, all
offering stunning views. Lofty ceilings, glass walls and lush tropical foliage in the Pool Terrace
Garden restaurant enhance enjoyment of the international and Caribbean cuisine served at
breakfast, lunch and dinner. The Lobby Bar’s snacks and sandwiches are available all night.
Have a pre-dinner cocktail or nightcap there. Across the lobby at Ritual’s Coffee Shop, try their
specialty coffees, sandwiches and sweet and savoury pastries.
A Taste of Our Menu
Menu and prices are subject to change
Prices subject to 15% VAT and service charge
Lobby
QUESADILLA FIESTA - Flour tortilla filled with Monterey Jack cheese, scallions
and shredded chicken. Served with guacamole, sour cream, jalapeño peppers
and salad garnish
JAM DOWN CALAMARI - Tender pieces of calamari fried golden brown, served
with a creamy lemon tartare sauce and home-made salsa
CARIBBEAN WINGS - Try our coffee barbecue chicken wings served with tangy
bleu cheese dressing and batons of carrots and celery
Nightly Themed Dinner Buffets
Enjoy Hilton’s new dinner buffet from Sunday to Thursday night, which has been
dubbed “world fusion”. The buffet is a colourful array of cultural cuisines from
around the globe including the Caribbean, India, America and Asia, expertly
prepared by the Hilton culinary team. Each night, the menu reflects one authentic
specialty dish from each region, offering guests fascinating live cooking stations
at Hilton’s “satellite kitchen”
Afternoon Tea
Wednesday through Friday 4:00 pm - 6:00 pm
Hilton’s afternoon tea is served buffet-style. Choose what you like from a
range of open sandwiches including several varieties of cheese, ham and the
traditional cucumber. Scones, sweet and savoury pastries, jams and jellies and
an expansive selection of pots of tea by Tea Forte make it the complete English
high tea experience.
Sunday Brunch
Bring your family and friends and enjoy the best brunch Port of Spain has to
offer! Kids under five eat free and those between ages five and 12 at a 50 per
cent discount.
$TT $US
96 16
81
96
239
119
233
14
16
40
20
39
HILTON'S - Ahi Tuna with a Sesame Seed Crust

34 35
Mélange
40 Ariapita Ave, Woodbrook
Port of Spain
TEL - (868) 628-8687
ABOUT US
EMAIL - info@melangetrinidad.com
PARKING - Street
PAYMENT - Cash / Credit cards / Debit cards
DINING - Air-conditioned
DRESS - Elegantly casual
ENTERTAINMENT - Piped music
SERVING - Call first for reservations
Lunch Mon - Fri 11:30 am to 2:30 pm
Dinner Tues - Sat 6:30 pm to 10:30 pm
Rate this restaurant at
www.cre-ole.com
Ten Years of International Fine Dining in Moses’ Home
To celebrate ten years of living his dream of operating a genuine fine dining restaurant that treats
diners like “guests”, Moses Ruben, Trinidad’s first local fine dining proprietor chef, will be doing
specials all year long. Not that every day isn’t special at Melangé. Because it remains his dream
job, Moses still puts his heart and soul into his work – and that shows throughout the Mélange
fine dining experience. It’s almost quaint, in the modern restaurant world, but Moses really does
do or supervise everything himself, from the selection of the crabmeat to the glazing of the crème
brûlée. Every dish on Mélange’s eclectic international dinner menu has been perfected and is
unfailingly served with love, respect and almost fussy care. Even at the more affordable prix fixe
lunch, Moses and Mélange aim to make every guest feel specially pampered.
You’ll feel at home at Mélange because you’re in Moses’ home. You can even have your own
room. Book the Cornelio Salon for your own event. Because Mélange often hosts private
functions, please make reservations.
A Taste of Our Menu
Starters
TUSCAN CANNELLINI BEAN SOUP – Cannellini beans, bacon, vegetables and
herbs complement each other perfectly
SMOKED SALMON SALSA SALAD – Moulded smoked salmon salsa presented
on a bed of mesclun lettuce
SHRIMP MEZZETTA – Shrimp marinara style tossed in orzo and a mosaic of
vegetables
TREASURE BUNDLE – Mushroom filled crêpes folded and drizzled with
Parmesan cream sauce
Main Courses
RUSTLERS’ RIB-EYE STEAK – 10-oz. rib-eye chargrilled to your specifications
and complemented by red onion confit
FISH SAMPLER PLATTER – Chargrilled fillet of Atlantic pink salmon, panseared
fillet of grouper and blackened kingfish steak
BREAST OF CHICKEN ROULADE – Breast of chicken rolled with Swiss cheese
and honey-roasted turkey, roasted, and served with shallot demi-glace
Desserts
MÉLANGE’S PASSION FRUIT ROULADE
SOUR CREAM RAISIN MERINGUE TART
PIÑA COLADA CRÈME BRÛLÉE
DEEP DARK CHOCOLATE MELTAWAY
Menu and prices are subject to change
Prices subject to 15% VAT and service charge
$TT $US
55
125
95
90
295
170
160
50
65
60
60
9
21
16
15
49
28
27
8
11
10
10
Chinatown in Port of Spain
Kam Wah quite literally takes Chinese cuisine to different levels in Port of Spain. Choose the
fine dining ambience of the top floor, where private dining rooms are appreciated by parents
giving birthday parties as much as by business people hosting international representatives. Or
come down a flight or two to the more relaxed ambience of the newer casual dining restaurant
downstairs. And, if you’re in a hurry, grab a stool at the cafeteria-style counter and take personal
advantage of the famously speedy lunchtime service Kam Wah’s business clientele appreciate
every day!
Whichever level you choose, you get the same mouthwatering food, prepared with the same
meticulous care and finished with the flair for which Kam Wah is renowned. This is a family-run
restaurant that prides itself on quality. One of the family is always on hand to make sure your
char sui kai fan is always fantastic. Yes, you can also get takeaway (see the Epicurean Express
section of Cré Olé) – but most people would probably prefer to come inside and be carried away.
A Taste of Our Menu
Starters
CHICKEN OR SHRIMP FRIED WANTONS
CHICKEN OR SHRIMP STEAMED WANTONS
SUI-MAI - 4 large sui-mai to a dish
STUFFED CHICKEN WINGS - One dozen
SPICY FRIED SQUID - (¼ portion)
STUFFED EGG PLANT - 4
STUFFED BLACK MUSHROOMS - 6
Menu and prices are subject to change
Prices subject to 15% VAT and service charge
Main Courses
EGG PLANT – In hot chilli garlic
BROCCOLI AND SNOW PEAS – With black mushrooms
CHOW KAI KOW / PIN
CHICKEN / PORK / BEEF / SHRIMP / LAP CHOW MEIN
HUNS SHAE TOFU – Fried tofu with black mushroom in oyster sauce
KAM WAH NOODLES SHRIMP
KAM WAH’S CRISPY SKIN PORK
BARBECUED DUCK – In plum sauce
PEKING DUCK – With pancakes. Served with soup
CHICKEN IN HOT CHILLI GARLIC SAUCE
KAM WAH'S LOW FAT ROTISSERIE CHICKEN
SCALLOPS, CRABMEAT AND IMITATION CRAB – On a bed of Chinese
vegetables
SZECHUAN SHRIMP
$TT $US
30 / 38
35 / 40
35
60
45
50
72
35
65
40 / 45
40-45
65
75
40
65
345
50
45
85
60
5 / 6
6 / 7
6
10
8
8
12
6
11
6 / 8
6-8
11
13
7
11
58
8
8
14
10
Kam Wah
74-76 Maraval Road,
Port of Spain
TEL - (868) 628-8888
ABOUT US
EMAIL - dining@kamwahrestaurant.com
WEBSITE - www.kamwahrestaurant.com
PARKING - On site
PAYMENT - Cash / Credit cards / Cheques
DINING - Air-conditioned
DRESS - Casual elegant (evenings)
ENTERTAINMENT - Piped music
SERVING - Lunch and dinner
Monday - Wednesday 11:00 am - 10:00 pm
Thursday - Saturday 11:00 am - 10:30 pm
Dim Sum - First Sunday of every month
10:00 am - 2:00 pm
Rate this restaurant at
www.cre-ole.com

36
Waterfront
1 Wrightson Road,
Port of Spain
TEL - (868) 821 6550
ABOUT US
WEBSITE - www.trinidad.hyatt.com
PARKING - On site
PAYMENT - Cash / Credit cards / Debit cards
DINING - Air-conditioned / Waterfront - open air
DRESS - Casual elegant
ENTERTAINMENT - Piped music & live music
SERVING - Monday - Sunday
Breakfast - 6:00 am to 10:30 am
Lunch - 11:30 am to 2:30 pm
Dinner - 6:30 pm to 10:30 pm
Rate this restaurant at
www.cre-ole.com
Food. Thoughtfully Sourced. Carefully Served
At Hyatt Regency Trinidad’s full-service restaurant, local and international chefs begin with the
philosophy that healthy food leads to healthy people forming healthy communities on a planet
made all the better for it. Using fresh, natural, local ingredients as much as possible, the chefs
create contemporary dishes of international standing and, along the way, possibly Port of Spain’s
best dining. The restaurant’s magnificent Gulf of Paria views are compelling – but the aromas
from the open kitchen are even more persuasive. Cast your eyes down at your plate and your
spirits - and appetites - are lifted. This is flamboyantly presented food! Dine indoors or al fresco on
the waterfront terrace. In either ambience, the fare is a vacation from routine cuisine. Specialties
are seafood and steak but look out for the themed nights through which the Hyatt Regency’s
Trinidad culinary team reveals, with aplomb, their innovative creative skills.
Unmatched service. Unparalleled views. But the real Hyatt Regency’s Trinidad treat lies in the
taste.
A Taste of Our Menu
Menu and prices are subject to change
Prices subject to 15% VAT and service charge
Starters
MARINATED TUNA – Coconut and chilli marinated, tomato choka and molasses
dressing
MIXED SEAFOOD WITH ROASTED GARLIC SAUCE – Scallops, clams,
mussels, salmon, herb butter crouton
SPINACH AND FETA CHEESE RAVIOLI – Mushrooms duxelle sauce, fresh
parsley
Main Courses
MARINATED SHRIMP CURRY – Saffron and yogurt marinade, fresh ginger,
chilli sauce, basmati rice
PAN-SEARED ORANGE TERIYAKI GLAZE SALMON – Crunchy risotto,
spinach pure
NATURAL STRIP LOIN 6-OZ. STEAK – Toasted garden vegetables, local
pumpkin choka
HERB-CRUSTED LAMB CHOPS – Stuffed sweet onion, wild mushrooms, carrot
pure, wine reduction
Desserts
BANOFFI GALETTE – Caramelized banana, condensed custard, dulce de leche
ice cream
CRÊPE ROULADE – White chocolate mousseline, Belgian ganache, poached
berries, vanilla ice cream
$TT $US
95
120
100
120
230
220
300
60
65
16
20
17
20
38
37
50
10
11
HYATT'S - Herb-Crusted Lamb Chops

38
House of Jaipur
14 O’Connor Street,
Woodbrook, Port of Spain
TEL - (868) 624-7465
ABOUT US
EMAIL - hojp@tstt.net.tt
WEBSITE - www.houseofjaipur.com
PARKING - Street
PAYMENT - Cash / Credit cards / LINX
DINING - Air-conditioned
DRESS - Casual
ENTERTAINMENT - Piped music
SERVING - Lunch & tea throughout the day
Boutique – Monday to Saturday 10 am - 6 pm
Tea room – Tuesday to Saturday 10 am - 6 pm
Rate this restaurant at
www.cre-ole.com
An East Indian House in a West Indian City
You walk through the doors of the House of Jaipur and into India itself. Recall the Raj with a
cooling pot of real Indian chai in the quaint tearoom. More than half-a-dozen premium loose leaf
black teas are brewing at any time, including masala chai, Darjeeling (first and second flush),
kama sutra chai, lemon ginger, Ceylon, lemon grass, Indian mocha, peppermint, Star of India
and more. Ask the knowledgeable, attentive wait staff which snacks and small plates go best
with which tea. Allow dallying time - you’ll need it - in the boutique, where you’ll find everything
Indian from bedspreads, knickknacks and saris to walking sticks and curtains. If necessary, stave
your hunger off with the complimentary poppadoms and Geeta’s chutney. The House of Jaipur
is Geeta’s local agent and serves daily lunches based on Geeta’s sauces. Sip a cup of the
chai called “Moroccan Madness”. Bite into a feather-light samosa. Take a spoonful of basmati
rice with your lamb rogan josh. And close your eyes. You may even think you hear an elephant
trumpet in the distance.
A Taste of Our Menu
Menu and prices are subject to change
Prices subject to 15% VAT and service charge
Teas
MASALA CHAI (INDIAN SPICED TEA) – This tea is traditionally brewed by
boiling milk, adding thick black tea, various spices then boiling it again. This
hearty brew can also be available on its own with milk and sugar on the side
STAR OF INDIA – A collection of India’s favourite blends in one synergistic
flavorous tea. Malty 2nd flush Assams, 1st flush Darjeelings and sprightly
January Nilgiris. Acceptable with milk and or sugar
KAMA SUTRA CHAI – This blend is a combination of strong Indian and Kenyan
teas with ginger and cardamom intermingled with cinnamon, cloves and hints of
black pepper. This full flavoured tea is daring enough to be served with milk and
sugar.
MONKS BLEND – Originally created by Buddhist and Taoist monks, a
mysterious blend of grenadine and vanilla with Sri Lankan orange pekoe, this
tea is quite acceptable straight up or with a dash of milk
Tea Tasters
VEGETABLE / LAMB SAMOSAS – Crisp deep-fried pastries filled with
vegetables and served with mint and mango chutney. Recommended tea:
Darjeeling
MACHI KI TIKKI – Spicy fish cakes marinated in a blend of spices, pan-fried into
a crispy patty. Served with mint and mango chutney. Recommended tea: Nilgiri
DOSA – Crispy rice pancakes filled either with spicy potatoes or chicken.
Traditionally served in India as breakfast. Dosas are usually served with a tangy
coconut chutney. Recommended tea: Masala chai or Kama Sutra chai
$TT $US
20
18
18
18
40 / 50
40
50 / 60
3
3
3
3
7 / 8
7
8 / 10
Serious Salad Bar, Fit and Trim Choices,
Wonderful Fun Atmosphere
All three Ruby Tuesday locations (MovieTowne POS, City of Grand Bazaar and Price Plaza,
Chaguanas) serve the ribs and burgers that made the family restaurant world famous but, every
season, Ruby Tuesday adds dozens of brand new appetizers, main courses and desserts to
delight everyone from the weight-watcher to the gourmand. The immensely popular Serious
Garden Bar offered discerning families and business people a tasty, healthful alternative years
before healthier eating became trendy. And Ruby Tuesday’s new “fit and trim” options have
extended those healthy choices even wider! Ruby Tuesday’s commitment to convenience
includes the free curbside service. Call in your order at 665- TOGO (8646) and just drive to the
specially marked parking spot to collect without leaving your car! If you choose to stay, hasslefree,
secure parking - and a full mall’s worth of shops and cinemas lie just a stroll away from your
table, making Ruby Tuesday ideal for private, family, group or business celebrations, as well as
the perfect date for romantic couples. Every day of the week is a gem at Ruby Tuesday.
A Taste of Our Menu
Menu and prices are subject to change
Prices subject to 15% VAT and service charge
Starters
SHRIMP FONDUE – A blend of spicy shrimp, creamy cheese, and fresh pico de
gallo. Served with tortilla chips
BAJA CHICKEN TACOS – Spicy chicken with grilled peppers, onions and
cheese. Served with our chilli-lime sauce
Main Courses
HERB-CRUSTED TILAPIA – Tender, mild tilapia crusted with panko garlic bread
crumbs and topped with lemon-butter sauce
JAMAICAN JERK SHRIMP – Crusted shrimp coated in a spicy jerk seasoning
with a serious kick! Seared to perfection, then topped with fresh mango salsa
and served on a bed of fresh, steamed broccoli
ASIAGO PEPPERCORN SIRLOIN – Our top sirloin perfectly seasoned and
flavoured with cracked peppercorns, Parmesan cream sauce and shaved
Asiago cheese
A FULL RACK OF BABY-BACKS – Our signature, slow-cooked and fork-tender
ribs! (Half or full rack as indicated on prices)
Desserts
RED VELVET CAKE – Brilliant red velvet cake layers, stacked four high, are
spread with deep chocolate truffle filling, then filled and frosted with tangy cream
cheese icing
$TT $US
75
80
140
145
205
165
245
42
13
13
23
24
34
28
41
7
Ruby Tuesday
MovieTowne, Port of Spain
City of Grand Bazaar, Valsayn
Price Plaza, Chaguanas
TEL - (868) 624-6566 /
663-6566 / 665-5369
ABOUT US
EMAIL - dachin@rubytuesdaytrinidad.com
WEBSITE - www.rubytuesdaytrinidad.com
PARKING - On site
PAYMENT - Cash / Credit cards / LINX
DINING - Air-conditioned
DRESS - Casual elegant
ENTERTAINMENT - Piped music
SERVING - Sunday to Thursday 11 am - 11 pm
Friday & Saturday 11 am - 1 am
Rate this restaurant at
www.cre-ole.com
39

40
Chaud Creole
# 6 Nook Ave., St. Ann's
TEL - (868) 621- 2002
ABOUT US
EMAIL - reservation@chaudkm.com
WEBSITE - www.chaudcreole.com
PARKING - On site / Valet
PAYMENT - Cash / Credit cards / Debit cards
DINING - Air-conditioned
DRESS - Casual formal
ENTERTAINMENT - Piped music
SERVING - Monday - Sunday
Sunday Lunch Buffet (10 am to 3 pm)
Lunch (11 am to 4 pm)
Dinner (6 pm to 10 pm)
Rate this restaurant at
www.cre-ole.com
The New Caribbean Cuisine
Whether French or Italian, the most highly regarded fine dining in the world began as peasant
food. At Chaud Creole, chef Khalid Mohammed elevates local cuisine to its own fine dining
potential (instead of dumbing it down to a “curry-cue”). Chaud Creole does not serve “fusion”
dishes; it’s far more ambitious than that. It’s a serious ongoing attempt to declare cordon bleu
Trinidadian cuisine. Your stewed chicken, e.g., is begun only after you’ve ordered it, and is made
with the best ingredients; just like escargot. Chaud Creole is reconsidering, redefining and –
crucially – celebrating the food cooked by the people of Trinidad & Tobago for themselves – but
with lighter sauces, life kept in sautéed bhaji, and using only fresh, seasonal produce. The same
approach is taken to the hugely popular Sunday brunch and, as far as possible, to Friday’s buffet
luncheon. Chaud Creole and the new Trinidadian cuisine is an enquiry into the possible. Why,
e.g., should frozen Atlantic salmon be chosen ahead of fresh local brochet? Take part in the
tastiest experiment Khalid has conceived so far. Help declare the fine dining Trini baked chicken,
just like your Granny made – or would have made, if she’d worked at the Fat Duck or been
married to Gordon Ramsay.
A Taste of Our Menu
Menu and prices are subject to change
Prices subject to 15% VAT and service charge
Starters
MARKET MIXED LEAVES – Blanchisseuse goats' cheese, paw-paw, honey
roasted peanuts, passion fruit vinaigrette
ZAATAR SPICED CHICKEN KEBABS – Christophene, morai, bodi and pak choi
slaw, shanklesh, Arabic garlic sauce, pita crisps
CREOLE FRITTO MISTO – Shark, salt-fish ackra stuffed ochro and conch
fritter, sweet mango chutney, chandon beni aioli
PEPPER-JELLY GLAZED PORK – Inspired by barbecued pig tail, cou-cou,
dasheen bush fondue, coconut corn jus
$TT $US
Main Courses
GUAVA BARBEQUE KINGFISH
CURRY-STEW GOAT DOUGLA
TAMARIND-GLAZED PORK TENDERLOIN – Pineapple chow
GEERA-RUBBED RACK OF LAMB – Roasted garlic jus
GRILLED 10-OZ. SKIRT STEAK – Chandon beni chimmichurri, rum-molasses
sauce
Family Style Main Courses
125
115
175
275
200
21
19
29
46
33
TRIN-BAGO STYLE BURNT SUGAR STEWS – B o n e l e s s c h i c k e n / O x t a i l s /
Beef - Short Rib / Pork-Belly
80-95 13-16
‘CREOLE’ - TOMATO-BELL PEPPER-ONION RAGOÛT – Salt-fish / Shrimp /
Lobster / Seafood: Shrimp, Lobster, Conch, Fish / Tofu and Vegetable Creole
70-350 12-58
CURRIES – Fish of the Day / Chicken (Boneless) / Beef / Shrimp / Lobster /
Seafood: Shrimp, Lobster, Conch, Fish / Seafood: Shrimp, Lobster, Conch, Fish
/ Tofu and Vegetable Curry
70-350 12-58
50
70
60
70
8
12
10
12
CHAUD CREOLE'S - Cowheel Souse

42
Valpark Chinese
Valpark Shopping Plaza,
Morequito Ave., Valsayn
TEL - (868) 662-4540 / 645-5474
ABOUT US
PARKING - On site
PAYMENT - Cash / Credit cards / LINX
DINING - Air-conditioned
DRESS - Smart casual
ENTERTAINMENT - Piped music
SERVING - Lunch & dinner -11 am to 11 pm
Buffet dinner Wednesdays
Buffet brunch: Sundays
We open on Sundays & public holidays
Rate this restaurant at
www.cre-ole.com
Quick and Affordable Excellent Chinese Food
Authentic Cantonese cuisine tastes better at the Valpark Chinese Restaurant than anywhere
else because we cook it better. There is no such thing as an ordinary dish here; we make
everything our own by making it tastier. Our chefs have made our Wednesday buffet justly
famous and families and formal dinner parties alike love our relaxed comfortable ambience. The
most discerning international and local business leaders in Trinidad rate the Valpark Chinese
Restaurant’s central location and easy access almost as highly as they do the food – no matter
where you’re coming from, it’s an easy highway drive back!
We offer the option of private dinners for your own special occasions. For the Trinidadian, Chinese
cuisine is the food of celebration. Even if you order takeaway, our helpful, unassuming wait staff
will work quietly but assiduously to ensure you have a more satisfying dining experience each
time. We know you must leave us – but we want you back. Soon. And often.
VALPARK MIXED GRILL
FRIED SHRIMP WONTONS
CHICKEN CORN SOUP
HOT AND SOUR SOUP
LAMBIE SOUSE
BEEF WITH BLACK MUSHROOMS
BEEF IN BLACK BEAN SAUCE
LEMON CHICKEN
CHICKEN CHINESE STYLE
PINEAPPLE CHICKEN
CANTONESE FISH
POT-ROASTED FISH
BATTER-FRIED PEPPER SQUID
JUMBO HONG KONG SHRIMP
SHRIMP IN TOMATO SAUCE
LOBSTER IN GINGER AND GARLIC
CRISPY SKIN PORK
BARBECUED RIBS
SINGAPORE NOODLES
A Taste of Our Menu
Menu and prices are subject to change
Prices subject to 15% VAT and service charge
Starters
Main Courses
$TT $US
95
32
40
50
60
67
46
52
47
52
51
64
65
145
66
280
47
47
51
16
5
7
8
10
11
8
9
8
9
9
11
11
24
11
47
8
8
9
The Art of Baking Love
Coffee shops are not indigenous Trinidadian gathering places: Trinis prefer neighbourhood bakeries,
like Maria’s. Step out of the bustling Woodbrook heat into the cosy, air-conditioned dining room of
Maria’s Bakery and enjoy love served up as artisan breads - breads crafted in small batches, rather
than mass-produced in factory ovens. Try the taste sensation proprietor Maria Rahael calls, “mealin-a-bread”
- breads stuffed with olives, ham, turkey, roast beef, pastrami, veggies or spinach - and
see just how good food that can be eaten with one hand can be! Start your day the proper way,
with fresh cookies, scones and endless pies. (Over 60 varieties of muffins in rotation means you
can breakfast for a couple of months without repeating.) Lunch delivers taste, health and variety,
at speed, including salad and vegetarian options and a different soup of the day every day. (Try
Maria’s own garlic cassava soup; it tastes even better than it sounds!) End your day right, too, by
taking home freshly made cakes, olive rolls, multigrain hops and baps, brioche, ciabatta, even the
traditional Jewish bread, challah. Maria’s Bakery has raised bread-making to an art – and you can
buy art, too! Sarah Beckett’s outstanding work is on sale on location.
A Taste of Our Menu
Lunch
Stuffed Breads:
OLIVE BREAD
MEAT STUFFED – Ham,turkey, roast beef, pastrami
VEGGIE STUFFED
SPINACH STUFFED
Sandwiches: Have your preferred selection of bread
CHEESE SANDWICH
TUNA SANDWICH
CORONATION CHICKEN
GRILLED CHICKEN
HAMBURGER – Beef or lamb (with cheese) / Veggie
DAILY SOUP – From calaloo, corn and Maria's favourite garlic cassava
Salads:
MARIA'S SALAD
SPECIALTY SALAD
PIZZA
Menu and prices are subject to change
Prices subject to 15% VAT and service charge
Anytime Goodies
COOKIES – Triple Chocolate / Orange / Oat ‘n' Chocolate / Ginger / Chocolate
Chip
SCONES – Cranberry / Blueberry / Banana / Pineapple
CAKE SLICES – Chocolate / Carrot / Madeira / New York cheesecake
MUFFINS – With over 60 varieties, selections are rotated daily
$TT $US
35
50
40
40
20
20
26
26
38 /34
16/24
35
42
36
7
10-16
25-30
16
6
8
7
7
3
3
4
4
6
3/4
6
7
6
1
2-3
4-5
3
Maria's Bakery
#5 Pole Carew Street,
Woodbrook
TEL - (868) 223-5050
ABOUT US
EMAIL - maria4bread@gmail.com
OTHER TEL #S - 680-1006 / 708-1804
PARKING - On site / Street
PAYMENT - Cash / Visa / MC / LINX
DINING - Air-conditioned
DRESS - Casual
ENTERTAINMENT - Piped music
SERVING - Breakfast & Lunch
Monday to Friday 7:00 am - 6:00 pm
Saturday 8:00 am - 2:00 pm
Rate this restaurant at
www.cre-ole.com
43

44
Texas de Brazil
Level 2, Fiesta Plaza,
MovieTowne, Invader's Bay
TEL - (868) 623-0022
ABOUT US
WEBSITE - www.texasdebrazil.com
PARKING - On site / Secure
PAYMENT - Visa / MC / Amex / Debit cards
DINING - Ocean view / Air-conditioned
DRESS - Business casual / Casual elegant
ENTERTAINMENT - Piped music
SERVING - Lunch (Thursday - Sunday)
11:00 am - 3:00 pm
Dinner 5:00 pm - 10:30pm
Rate this restaurant at
www.cre-ole.com
Meat Eaters Meet Here
Texas de Brazil, MovieTowne’s newest, grandest franchise, liberates fine dining from the concept
of chain restaurants. Port of Spain’s Texas de Brazil (only the third outside the continental US),
combines the traditional Brazilian churrascaria with huge Texan steakhouse hospitality in nonstop
servings of various different cuts of chicken, beef, pork, sausage and lamb. Highly-trained
wait staff cut and carve hot meats straight on to your plate, just like the gauchos, the Brazilian
cowboys of the open plains – except that, at Texas de Brazil, everything is done to fine dining
standards. Full dining includes the salad bar’s almost 50 different items (imported fish, sushi,
shrimp, premium aged cheeses, cold cuts). Even the salad-only option feels like a banquet! The
stylish ceiling-high wine racks hold North and South American wines. Add premium spirits – Texas
de Brazil is one of the few restaurants anywhere offering Remy Martin Louis XIII cognac – and
the experience is perfect. It’s hard to imagine fine dining married to all-you-can-eat, but Texas de
Brazil does it. Splendidly. If there were a gaucho gourmet, this is where he’d eat.
A Taste of Our Menu
Menu and prices are subject to change
Prices subject to 15% VAT and service charge
Lunch Buffet Light - TT$165 US$28 Full TT$200 US$33
Dinner Buffet Light - TT$250 US$42 Full TT$300 US$50
Meat Selections
BRAZILIAN SAUSAGE • BRAZILIAN PICANHA • SLOW-ROASTED LEG OF LAMB
• CHICKEN BREAST WRAPPED IN BACON • CRISPY-PARMESAN DRUMMETTES
• PARMESAN-CRUSTED PORK LOIN • HEARTY FLANK CUT
• SIGNATURE GARLIC-MARINATED PICANHA • HERB-MARINATED PORK LOIN
• RACK OF LAMB • JUICY FILET MIGNON • PORK RIBS AND BRAISED BEEF RIBS
• FILET MIGNON WRAPPED IN SMOKED BACON
Seafood Selections
LOBSTER TAIL PLATTER • GRILLED JUMBO SHRIMP PLATTER • LOBSTER TAIL AND
JUMBO SHRIMP COMBO
Salad Selections
BUFFALO MOZZARELLA • BRAZILIAN PASTA SALAD • MARINATED PORTOBELLO •
CARAMELIZED SWEET ONIONS • MUSHROOMS • RED RADISH CROWNS • MINATURE
BEETS • IMPORTED HEARTS OF PALM • TANGY TABBOULEH • PEPPER SALAMI • AGED
FRENCH CHEESES • CRISP SMOKED BACON • CAJUN SHRIMP • SMOKED SALMON
• SUSHI • FAROFA • BRAZILIAN BLACK BEANS WITH PORK • LOBSTER BISQUE •
Desserts
BRAZILIAN CHEESECAKE • CHOCOLATE MOUSSE CAKE • KEY LIME PIE • PAPAYA
CRÈME • BANANA FOSTER'S PIE
TEXAS DE BRAZIL'S – Picanha

46
Soong's
Great Wall
97 Circular Rd, San Fernando
TEL - (868) 652-WALL (9255) /
652-2583 / 657-5050
ABOUT US
EMAIL - soongsgreatwall@gmail.com
PARKING - On site
PAYMENT - Cash / Visa / MC / LINX
DINING - Air-conditioned / Open air
DRESS - Casual smart
ENTERTAINMENT - Piped & live music
SERVING - Lunch / Dinner
Sunday - Thursday 11 am - 10 pm
Fridays & Saturday 11 am - 11 pm
Buffets - Wednesday night / Sunday lunch
Rate this restaurant at
www.cre-ole.com
A Dynasty of Excellence
Soong’s Great Wall has remained Trinidad’s definitive Chinese fine dining restaurant for 31 years
by following rigidly the principles and standards set up by founders Maurice and Brenda Soong.
Hong Kong chefs prepare every meal meticulously, world class service by devoted wait-staff
at table enhances the fine dining experience and the whole process is closely supervised by
the Soong family. With the second generation having learnt from the founders to treat every
customer royally, you might call Soong’s Great Wall a “dynasty of excellence”.
The Oriental-style building probably can’t quite be seen from outer space like the original wonder
of the world from which it takes its name and décor, but Soong’s reputation has certainly spread
across the Caribbean and worldwide. Chinese food in Trinidad, changed by local tastes, is better
than Chinese food anywhere else – and Soong’s Great Wall remains its benchmark.
A Taste of Our Menu
Menu and prices are subject to change
Prices subject to 15% VAT and service charge
Starters
CRAB BACK
STEAMED PEPPER GARLIC WONTONS - One dozen
PEPPER SQUID – Lightly dusted with seasoned flour, fried golden and finished
with special seasonings
STUFFED TOFU – Chicken/Shrimp stuffing encased in tofu squares and
smothered in our own special sauce
Main Courses
SINGAPORE NOODLES - Fine rice noodles stir-fried in a light curry seasoning
with choice of vegetables or meats (¼ portion)
SESAME SHRIMP - Golden battered shrimp smothered in a delectable cream
sauce and sprinkled with lightly toasted sesame seeds (¼ portion)
SIZZLING TENDERLOIN BEEF – Beef tenderloin slices stir-fried in black bean
sauce and served on a sizzling hot platter (¼ portion)
GREAT WALL CHICKEN – Boneless chicken lightly battered, cooked and
seasoned with spicy red chilli (¼ portion)
DASHEEN PORK – Slices of pork and dasheen layered and steamed in a
special sauce (¼ portion)
PHOENIX BASKET – A combination of assorted seafood, meats and mixed
vegetables, presented in an edible basket
LOBSTER CANTONESE - Chunks of the finest lobster delicately cooked with a
cream and butter sauce (½ portion)
ROASTED DUCK – Delicately roasted and smothered in a traditional plum
sauce (½ portion)
$TT $US
45
45
55
55
50
55
75
45
55
120
300
125
8
8
9
9
8
9
13
8
9
20
50
21
For Business or Leisure
Regent Star Hotel is a new upmarket hotel only moments away from Trinidad’s Piarco International
Airport, with 158 rooms (ranging from standard through superior to executive), two swimming
pools, and a state of the art conferencing and banqueting facility for up to 300. The Regent
Star aims to make your stay more luxurious and comfortable. Flavours, the main Regent Star
restaurant, serving breakfast, lunch and dinner, offers some of the best dining available on the
island. (Two other dinner-only restaurants are to be opened in early 2013). Regent Star Flavours
specialities include Provençal roasted chicken, pan-seared Atlantic salmon and New York steak
au petit Bordeaux, all presented like works of art. The Sunday brunch is extraordinary! Enjoy
memorable moments in Trinidad sipping highly original cocktails or playing tennis or basketball,
or in the Regent Star’s spa or gym or just browse for gifts in the hotel’s shops. In 2013, the added
attraction of a casino is planned.
A Taste of Our Menu
Menu and prices are subject to change
Prices subject to 15% VAT
Starters
PANKO-CRUSTED MIDBAY SHRIMP – Four marinated, deep-fried shrimp in a
breaded crust accompanied by a zesty ginger mayonnaise
WOOD RAISED RAIN FOREST CREAM OF MUSHROOM SOUP – Hand-picked
mushrooms slowly cooked in a cream base and served with croutons
WILD FUNGUS BRUSCHETTA – Two croutons, topped off with herb sautéed
wild mushrooms and a tomato-garlic splash
CARIBBEAN JUNKANOO CRAB CAKES – Two cakes made from mixed
crabmeat and corn meal, infused with island spices and served with a spicy
seafood sauce
Main Courses
NEW YORK STEAK AU PETIT BORDEAUX – Beef strip loin served with a
brandy-infused black pepper sauce
RATATOUILLE SALMON – Atlantic salmon pan-seared to perfection and topped
off with vegetables in tomato sauce
PROVENÇAL ROASTED CHICKEN SUPREME – Marinated, roasted half
chicken generously smothered in a tangy herb sauce
FUSSILI VEGANO – Enjoy this famous vegan dish prepared with fusili pasta in a
fresh tomato sauce garnished with diced fresh vegetables. Cheese is an option
Desserts
CHEESECAKE – A hearty slice of our creamy, rich cheesecake accompanied by
tropical fruit
TIRAMISU – Espresso-soaked savoiardi layered with mascarpone cheese
TASTE OF GREECE – Warm filo pastry with feta cheese, honey and sesame
seeds
$TT $US
85
65
50
80
225
185
145
75
45
55
55
14
11
8
13
38
31
24
13
8
9
9
Regent Star Hotel
118-119 BWIA Blvd, Piarco
TEL - (868) 669-STAR (7827)
669-7000
ABOUT US
EMAIL - info@regentstarhotel.com
WEBSITE - www.regentstarhotel.com
PARKING - On site
PAYMENT - Cash / Credit cards / Debit cards
DINING - Air-conditioned
DRESS - Elegantly Casual
ENTERTAINMENT - Piped music / Live
SERVING - Monday - Sunday
Breakfast: 6:30 am - 10:30 am
Lunch: 11:00 am - 3:00 pm
Dinner: 6:00 pm - 11:00 pm
Rate this restaurant at
www.cre-ole.com
47

48 49
LIMING THE AVENUE
The Main Woodbrook Strip is the Heart of Trinidad’s
Dining & Nightlife
IT’S NO ACCIDENT that the contemporary Trinidad Carnival
is centred in Woodbrook. With apologies to Belmont, where
Carnival as Art was born, Woodbrook, once a suburb of old
Port of Spain, is now the creative heart of the 21st Century city.
Mas man Peter Minshall lived there for decades. Many leading
Carnival bands and creative artists, including Legends, Tribe
and 3 Canal, still have their mas camps there, side-by-side with
more traditional art galleries, such as Medulla and Y Art. On
different ends of the same short block on which Brooklyn Bar
sits, you find Port of Spain’s leading space for discussing art
and culture (Alice Yard) and, at the other, the day-job workplace
of the artist, Ashraph.
Woodbrook, then, is one of the most creative parts of a highly
creative little island; and, at it’s centre, lies Ariapita Avenue -
“the Avenue”, to friends - Port of Spain’s answer to Austin’s
Sixth Street or London’s Covent Garden. The spirit of creation,
Ariapita Ave.
on the Avenue, is reinvented as recreation.
And there’s no better place to party.
Many of Trinidad’s top bars and restaurants are to be found on
the relatively short strip running from the National Stadium in the
west to the south-eastern edge of the Savannah (along Cipriani
Blvd) three or four kilometres away. It’s a relatively small strip,
densely packed with entertainment choice. You could stroll the
whole thing in an evening, if you didn’t stop anywhere – but it’s
just as well to remember that there’s a good reason it’s called
“a pub crawl”.
At Carnival time, all of Woodbrook,
like all of Port of Spain, is abuzz with
excitement; and the same thing happens
almost every Friday and Saturday night,
along the Avenue.
And this is what the Avenue sells - and
what sells the Avenue: the recreation,
every weekend (and most weeknights),
on a smaller scale, of a festive spirit so
huge, it can animate, not just a city, but a people! If you’re in
touch with that vibe, you don’t need very much more to make
your own spirits soar. Just to be alive and to understand in your
core that, every step you take leads you closer to a better time,
is enough.
But, if you want more, you can get it on the Avenue.
With a multiplex cinema at one end and clubbing options at both
(MovieTowne and Cipriani Blvd, bleeding into the Woodbrook
edge of St Clair), and a multiplicity
of bars, restaurants and casinos, it’s
difficult to avoid entertainment. And
you’re genuinely spoiled for choice.
There’s every kind of dining you can
think of on the Avenue, from Italian fine
dining (Mélange, Flair) through Japanese
(LeVeLs, More Vino / More Sushi) and
genuine gourmet burgers (Rossco’s)
to specialty Asian (Hakka) and subcontinental
Indian (House of Jaipur)
and mainland
Chinese (Me
Asia) local
Creole (the Verandah, Veni Mange)
and genuine Jamaican jerk (Irie
Bites). Stray off the Avenue-Cipriani
Blvd axis only a hundred metres
or two, and the choice expands
even more, adding, say Khalid
Mohammed’s Chaud and Buzo
Osteria Italiana to the fine dining
range, Kaizan Sushi to the Japanese, Hong Kong Graffiti and
the Shanghai Experience to the Chinese and a mall-full of
casual and higher-end restaurants at Movie Towne, including
the carnivore’s paradise of Texas de Brazil.
And there are just as many bars, some so new and
trendy that you find out their names only when you
arrive, and others that are neighbourhood rocks, like
Brooklyn Bar - which itself adds Trinidad’s premier
street food, doubles, to the dining choice. (Late
night options on the Avenue include every variety of
handheld food, from Arabian-style gyros to the new,
popular chicken doubles.)
They say a Trini isn’t truly happy on a Friday evening
in Port of Spain until he’s standing on a street corner with a beer
bottle in his hand; by that measure, there are many thousands
of happy Trinis on every corner of the Avenue every Friday.
If the Avenue is Port of
Spain’s main entertainment
artery, those people are the
lifeblood flowing through it.
The real attraction of the
Avenue, then, is the people
who go there. It’s not a
boast, just a recognition of
a state of affairs: there is
no one who can party like
a Trinidadian. It has been said
that, if a Trinidadian, a Jamaican
and a Barbadian all had massive
heart attacks and keeled over,
the Bajan and the Jamaican
would fall to the ground, but the
Trini would wine down to it.
On the Avenue, on any given
Friday night, just by showing up, you are given a starring role in
the best celebration of life this side of New Orleans.
And Mardi Gras happens only once a year, not every weekend.

50
Zanzibar
Peake’s Yacht Services
Chaguaramas
TEL - (868) 634-3346
TEL - (868) 627-0752
ABOUT US
EMAIL - info@zanzibartt.com
WEBSITE - www.zanzibartt.com
PARKING - On site
PAYMENT - Cash / Credit cards / Debit cards
DINING - Air-conditioned / Open air
DRESS - Casual formal
ENTERTAINMENT - Piped music
SERVING - Lunch / Dinner
Sunday to Thursday 11:30 am - 12:00 am
Friday to Saturday 11:30 am - 1:00 am
Rate this restaurant at
www.cre-ole.com
Different Strokes for Exciting Folks
Zanzibar-by-the-Sea’s elevated waterside location at Peake Yacht Services serves the same
sparkling menu, in the same brightly coloured ambience as its MovieTowne parent branch.
Zanzibar’s painstakingly created menu is exotic without being expensive and offers something
for everyone! Add courteous, friendly staff, GREAT music and a wine list so trendy it’s called
a wine programme and you’re caught in the light-hearted Zanzibar spirit – but the Zanzibar
commitment is heavy: to serve every diner the best food, made with the best ingredients, by
excellent chefs, complemented by the ideal wine or perfect beverage.
A Taste of Our Menu
Menu and prices are subject to change
Prices subject to 15% VAT and service charge
Starters
TWIZTERZ – Golden pieces of breaded chicken twists served with our sweet
chilli and honey mustard sauce
THAI CRAB SPRING ROLLS – Seasoned flaked crabmeat rolled in a Thai skin,
fried golden brown and served with a spicy Thai dipping sauce
MUSSELS Dl NAPOLI – Large mussels in the shell simmered to perfection
in white wine, garlic, butter and onions
ORLANDO'S SPECIAL SEAFOOD SOUP – A rich and scrumptious blend of
select shrimp, Maine lobster, calamari, mussels and fish cooked in a broth of
zesty seasoning
Main Courses
PASTA FORSTERIA – Fresh button mushrooms, portobello mushroom and
broccoli sautéed with roasted garlic, onion and extra virgin olive oil, served with
tricolour penne pasta
HELLUVA HAMBURGER – An awesome flame broiled 8-oz. Angus beef burger,
topped with Swiss cheese and served on a burger bun with crispy romaine
lettuce, tomatoes, pico de gallo, our extra crispy fries and island coleslaw
SEAFOOD CHEF CANOA – A mixture of succulent shrimp, calamari, mussels,
scallops and pineapple chunks in a creamy white wine sauce, topped with
roasted garlic mashed potato, covered with broiled mozzarella cheese and
served in a pineapple canoe
$TT
50
77
76
67
84
65
185
$US
8
13
13
11
14
11
31

Epicurean Express
WATERFALL BISTRO – pg 53
53

54
28 Maraval Road, Newtown, Port-Of-Spain
The Dopson Family
Serving the Family of Man
Although curry and flat breads have been made in India for millennia, the
roti, the handheld flat bread containing curried foodstuffs, is indigenous
to 20th Century Trinidad. And Dopson’s family-owned shop has served
Port of Spain’s most sought-after roti since 1990. Breakfast includes
pies and sada roti. Lunch features all seasonal meats and vegetables,
curried and served with dhalpuri, paratha or rice – and heaps of the
attention you can taste in even the side dishes like the sweet-andsavoury
curried masala mango. The family vision is for Dopson’s to
expand until it is serving the best roti everywhere on the island.
A Taste of Our Menu
Menu and prices are subject to change
Breakfast Price Range TT$5-12 US$1-$2
Lunch Price Range TT$18-40 US$3-$7
Breakfast
PIES (CHICKEN, BEEF, FISH, POTATO)
SADA ROTI / ROAST BAKE / FRIED BAKE – With any of the following
VEGETABLE
SALT-FISH
SMOKED HERRING
Dhalpuri and Paratha
ABOUT US
TEL - 628-6141
EMAIL - dopsonsrotishop@hotmail.com
WEBSITE - www.cre-ole.com
PAYMENT - Cash
SERVING - Monday to Friday: 6.45 am – 5.30 pm
Saturday 8:00 am - 5.30 pm
VEGETABLE
CHICKEN
BEEF
SHRIMP/GOAT/DUCK/CONCH
Lunch
SING HO LTD.
R E S T A U R A N T
Level 5, Long Circular Mall, Long Circular Road
ABOUT US
TEL - 628-2077 / 622-6823
EMAIL - jason.singho@yahoo.com
WEBSITE - www.singholtd.net
PAYMENT - Cash / Visa / MC / LINX / Company cheques
SERVING - Dim Sum - Sunday & Public Holidays 11:00 am - 3:00 pm
Wednesday Buffet: 7:00-9.30 pm Sunday Family Buffet: 7:00-9.30 pm
Great Chinese Food,
Beautiful International Ambience
For 25 years, the name “SingHo” has defined great Chinese cuisine
and superior service. At SingHo’s new location on a higher floor, every
detail has been raised to another level to ensure comfort and pleasure.
The modern, elegant dining space offers magnificent views of the Gulf
of Paria. The fish tanks, lavish chandeliers and exquisite dragon and
phoenix guardians complete the SingHo ambience. A full bar features
wines, spirits and cocktails. Enjoy the signature SingHo Punch in the
cosy lounge. SingHo is ideal for any special occasion or just to unwind
after a long day.
A Taste of Our Menu
Menu and prices are subject to change
Wednesday Buffet - TT$175 + vat & sc /person
Sunday Family Buffet - TT$99 + vat & sc /person
Dim Sum - Sunday & Public Holidays
SHRIMP BALL
DRIED SCALLOP SOUP
FILLER STEAK CANTONESE STYLE WITH RICE AND BROCCOLI
BEEF WITH BITTER MELON
BLACK PEPPER BEEF RIBS
PORK CHOP PEKING STYLE
SPARE RIB TIPS WITH BLACK PEPPER SAUCE
WALNUT CHICKEN IN BIRD'S NEST
PEKING DUCK
SAUTÉED LOBSTER - Black bean, ginger and scallions or white wine
SQUID- Fried, pepper sauce, Hong Kong style, black bean sauce
MovieTowne Plaza, Invaders Bay, Port-of-Spain The Chancellor Hotel, 5 St. Ann's Avenue, St. Ann's
ABOUT US
TEL - 625-5800
EMAIL - mezzaluna@tstt.net.tt
PAYMENT - Cash / Visa / MC / LINX
SERVING - Mon-Thurs 10:00 am -10:00 pm
Fri & Sat 10:00 am - 12 midnight
Sun 10:00 am -10:00 pm
The Mediterranean Plus the Caribbean
Equals Mezzaluna
Serving authentic Mediterranean meals, freshly prepared, at a reasonable
price, Mezzaluna is a cosy restaurant in the heart of buzzing MovieTowne.
Escape the ordinary and enjoy a choice of authentic gyros, gourmet
pizzas, salads, exquisite wraps, burgers, sandwiches and combo
meals so extensive, you can return for weeks and never have the same
thing twice! Mezzaluna offers a refreshing change from the chain food
restaurants, combining taste, quality, atmosphere and friendly service all
at a very affordable price. Find the link between the Caribbean and the
Mediterranean in a restaurant that feels ‘local’ to the world.
A Taste of Our Menu
Menu and prices are subject to change
Average price TT$30 - $80
Lunch / Dinner
GREEK PHILLY GYRO – Our authentic Grecian pita fold, filled with beef
and lamb gyro slices, sautéed onions, green peppers and melted Swiss
cheese
THAI PIZZA – Our signature pita fold smothered in our famous teriyaki
sauce and topped with grilled chicken, onions, wonton crisps and
mozzarella cheese
OMAHA BURGER – ½ pound of pure Omaha burger grilled to perfection
and topped with cheese, lettuce, tomatoes and onions
CHICKEN GIBELLA – Grilled chicken, sautéed onions, Swiss cheese,
lettuce and tomatoes, dressed with our honey mustard sauce and
sandwiched in our specialty bread
BARBECUED CHICKEN COMBO – Perfectly seasoned and barbecued
chicken breast and wing or leg and thigh with a portion of delicious fries
ABOUT US
TEL - 388-1331 / 623-0883
EMAIL - waterfallbistro@gmail.com
WEBSITE - www.thechancellorhotel.com
PAYMENT - Cash / Visa / MC / LINX
SERVING - Daily Breakfast 6:30 am - 10:00 am
Lunch 11:30 am - 2:00 pm
Dinner 6:00 pm - 10:00 pm
Just Like Granny Used To Make It!
Dine al fresco or in air-conditioning at the Waterfall Bistro, whose
theme is, “Eat Local”. The proprietor and chef personally select organic
produce bought direct from local farmers to ensure quality of taste and
flavour. The ice cream is handmade in-house from ripe local fruit in
season. The inexpensive local meals, made with the same careful,
loving approach, are excellent. (Don’t miss Saturday’s soup specials.)
Have the oil-down and the satisfaction of knowing the breadfruit is
organic: it’s picked straight from the chef's garden!
A Taste of Our Menu
Menu and prices are subject to change
Breakfast TT$30 - $75 / Lunch TT$50 - $125 / Dinner TT$125 - $250
Breakfast
EGGPLANT CHOKA/ TOMATO CHOKA/ PUMPKIN/ BODI – Served
with sada roti or fried bake
SALT-FISH BULJOL– Served with coconut bake or fried bake
Lunch
CHICKEN PELAU – Chicken seared in caramelized sugar, simmered
with rice, coconut milk and pigeon peas
CURRIED CRAB (SEASONAL) OR KINGFISH STEAKS – A spicy crab
curry cooked with hot Indian spices or kingfish stewed, served with
dumplings or breadfruit oil-down (seasonal)
Dinner
WHOLE RED SNAPPER – Grilled to perfection served on a bed of
mashed potatoes and julienne of vegetables
PORK CHOPS – Grilled to your liking in a tamarind sauce served with
mashed potatoes and julienne of vegetables
55

56
77-81 Cipriani Boulevard, Port of Spain 8 Royal Palm Hotel, Saddle Rd., Maraval
ABOUT US
TEL - 627-8089 / 623-5575
PAYMENT - Cash / Visa / MC / LINX
SERVING - Takeaway - Sunday Kitchen. Lunch / Dinner - Shay Shay Tien
Mon - Thurs 10:30 am - 8:30 pm Fri & Sat: 10:00 am - 9:00 pm
Sun: 10:30 am - 4:00 pm (Sunday Kitchen only)
Holidays - 10:00 am - 4:00 pm
A Sunday Kitchen with a
Saturday Night Special Quality
Place your order an hour before you want it, come to collect 15 minutes
late… and still bring a magazine. You will have to wait. But you will
come back again and again, like all our other customers, who have
been regular for as long as we’ve been open, and for the same reason:
our food’s that famously good! (And up to one-third cheaper than other
places!) Put your trust in Chin and Miss Vee, the way Cré Olé editor BC
Pires has for 35 years. Whether you order a full meal or an affordable
special, you will rave over the food; just don’t forget the magazine.
A Taste of Our Menu
Menu and prices are subject to change
Lunch average price TT$45
Dinner average price TT$75
Daily Specials
PORK
CHICKEN
SHRIMP
BEEF
CHAR SUI KAI FAN
LAP CHUNG KAI FAN
PORK / BEEF / SHRIMP LO MEIN
ABOUT US
TEL - 628-3867
EMAIL - philipsgourmettogo@gmail.com
WEBSITE - www.cre-ole.com
PAYMENT - Cash / Visa / MC / LINX
SERVING - Daily lunch & dinner 10:00 am - 9:00 pm
Sunday and public holidays 10:00 am - 5:00 pm
The Galloping Gourmet
Philip Mendez, a fine dining chef, opened Philip’s Gourmet-To-Go to
make sure he’d always get the breakfast, lunch and dinner he wanted:
a wide variety of gourmet-standard meals available any time he was
hungry – and he didn’t want to wait too long for it, either! Philip’s
Gourmet-To-Go therefore serves good, healthy homestyle food, day
and night all year long. (Philip’s closes on only Christmas Day.) Philip’s
gets the recognition Trinis trust: there is always a line for lunch – but
diners serve themselves and pay a flat rate calculated by weight, so it
moves fast.
A Taste of Our Menu
Menu and prices are subject to change
Meats with sides TT$35 per lb
Vegetables and salad TT$30 per lb
From the Smoker
CHICKEN, PORK RIBS, CHICKEN WINGS, LAMB, SHRIMP KEBABS
Plus daily chef specials
Philip's Quick Meals
POT PIES - Chicken or veggie
SHEPHERD'S PIE - Lamb or veggie
LASAGNE - Beef or veggie
Chef's Sandwiches
BIG BEEF & CHEESE
GRILLED FISH & CAPERS
CUBAN
SMOKED CHICKEN
23 O'Connor St. POS / 33 Scott St. San Fernando Store #34 MovieTowne, Invaders Bay Port-Of-Spain
ABOUT US
TEL - 622-VINO / 223-VINO
EMAIL - sales@morevino.com
WEBSITE - www.morevino.com
PAYMENT - Cash / Visa / MC / LINX
SERVING - Monday - Thursday 11:00 am to 12:00 am
Friday & Saturday 11:00 am to 1:00 am
DELIVERY - Monday - Saturday 12:00 noon to 9:00 pm
Shall We Sushi?
In May 2009, More Vino, Trinidad and Tobago's first premium wine bar,
expanded to include More Sushi, adding choice classic and signature
sushi rolls and other exquisite Japanese dishes to a wide variety of
delectable tapas and entrees. The marriage of More Sushi and More
Vino draws the best from both Italian and Asian heritages to create
a unique dining experience in a relaxed ambience unlike any other in
Trinidad and Tobago. Chill on the open air smoking deck and enjoy
hookahs, premium cigars and fine spirits while looking out for friends
approaching on Ariapita Avenue, Port of Spain’s premier high life strip.
A Taste of Our Menu
Menu and prices are subject to change
Signature Sushi Rolls
Rice rolled with nori
ABURI RING $98 – Seared salmon, spicy scallop, tobiko, unagi sauce
JUJU $98 – Salmon, tuna, torched scallop, tobiko, sesame oil, unagi
sauce, curry mayonnaise
MARACAS $68 – Tuna, cucumber, tobiko, onion, dynamite sauce
TEMPURA CRUNCHY NINJA $88 – Tempura fried roll, salmon, eel,
spicy tuna, mayonnaise, cream cheese, tobiko
Noodles, Pasta and Rice
CURRY LAKSA $88 – Shrimp, breaded chicken, vegetables,
Malaysian coconut curry, rice vermicelli
TERIYAKI CHICKEN DON $78 – Teriyaki chicken or beef, white rice,
house salad (shrimp / salmon)
TERIYAKI RISOTTO $68 - $128 – Risotto, mushrooms, teriyaki sauce
(beef / chicken / shrimp / salmon)
ABOUT US
TEL - 624-8588
EMAIL - HkGraffiti@gmail.com
FACEBOOK - Hong Kong Graffiti
PAYMENT - Cash / Visa / MC / LINX
SERVING - Sun 12:00 noon - 9:00 pm Mon 11.00 am -9:00 pm
Tues - Thur 11:00 am - 10:00 pm Fri & Sat 11:00 am - 11:00 pm
The Writing’s on the Wall
for Trinidadian Chinese Food
Hong Kong Graffiti’s dishes and decor are modelled on the modern,
urban fusion cuisine of upscale Asian diners you might find in New York
City, Vancouver, Tokyo or, yes, Hong Kong. New York strip steaks are
served alongside sizzling hot Korean beef ribs in a brightly coloured,
spriit-lifting dining room. The choice is deliberately different from
Trinidad’s usual Chinese food (though all the usual bases, like lemon
chicken, are covered). Chill in the Asian cocktail bar and sip tyku (a
sake liqueur). HKG makes the bold but confident claim their pows are
the best in Trinidad.
A Taste of Our Menu
Menu and prices are subject to change
HAR GOW $46 – Four handmade rice dumplings stuffed with shrimp
CHANDON BENI PORK DUMPLINGS $46 – Four handmade rice
dumplings stuffed with aromatic chadon beni seasoned pork
GRAFFITI NACHOS $76 – Light and crispy fried wonton skins, topped
with Korean beef with chillies and cheese topped with a sour cream
wasabi
WRAPS – Asian pancake wraps stuffed with your choice of:
Szechuan, teriyaki or satay sauce for grilled items; shrimp $65,
chicken $50, lamb $60, char siu pork $60, Szechuan eggplant $50
GRAFFITI BOWLS – Choose your noodles/rice: Sweet and sour ( fish
$65, chicken $55), black bean (pork riblets $65 fish $65, chicken $55),
Slivers of beef wok stir-fried with broccoli, in a garlic oyster sauce
KALBI SLIDERS $55 – 3 juicy, mini beef burgers, marinated in a
mixture of soy sauce, ginger, garlic,sesame oil and honey
57

58
43 Mucurapo Road, Port of Spain
ABOUT US
TEL - 628-5555
EMAIL - chopchopsbistro@gmail.com
FACEBOOK - ChopChopsBistro/info
PAYMENT - Cash / Visa / MC / LINX
SERVING - Lunch / Dinner / Coffee: Mon - Thu: 11:00 am - 9:30 pm
Fri - Sat: 11:00 am - 10:00 pm
Food as a Good, Not a Commodity
At Chop Chops, they prep extra food for wannabe fancy chefs who
can’t do all that work: don’t reheat, finish the cooking at home; it’s
been all but done for you. Or sit in the 110-year-old dining room of an
old seafront house. Serving foods not easily replicated at home (artisan
pizza and sausage) and fresh daily specials, Chop Chops' open show
kitchen reveals a simple truth: food is life and its enjoyment should
be thorough and deep; even if it’s a long time in the preparation and
finished more quickly than we might do it ourselves.
A Taste of Our Menu
Menu and prices are subject to change
Pizza
(10% discount off takeaway orders)
LOVE TRIANGLE $98 – Fresh spinach, loin bacon, mushrooms,
pepper flakes, mozzarella
COLLETTE $86 – White sauce, roasted grapes, goats' cheese,
mozzarella fennel seeds
PORK SAUSAGE $98 – Freshly made Italian pork sausage,
mushrooms, roasted red peppers, pepper flakes, red onions,
mozzarella
LOBSTER PIZZA $147 – Lobster chunks, thermidor sauce, assorted
cheeses, flamed with brandy
Lunch Specials
SHRIMP IN THAI BASIL CURRY $75 – Shrimp tossed in a light,
velvety Thai curry infused with fresh basil and coconut milk. Served
with basmati rice and mixed greens
SINGLE ESTATE CHOCOLATE
MADE WITH PURE
TRINI PASSION
Raw native cocoa beans from Rancho Quemado in south
Trinidad are danced to a refined sheen.
In a mystic process, they are transformed by the art and
invention of Trinidadian chocolatier Isabel Brash.
Cocobel presents the taste of wild Trinidad for your
pleasure. Enjoy chocolate bars, bark and confections using
local sorrel, mango, pepper, passion fruit, coffee, guava,
tonka bean, nuts and spices.
Place orders online in advance:
cocobel@cocobelchocolate.com
Pick up at 37 Fitt Street, Port of Spain, by appointment.
Phone: +1 (868) 622 1196
WWW.COCOBELCHOCOLATE.COM
109 Frederick Street, Port of Spain
ABOUT US
TEL - 625-6570 / 5168
EMAIL - mail@lwctt.com
WEBSITE - livingwatercommunity.com
PAYMENT - Cash / Visa / MC / LINX
SERVING - Breakfast: Monday to Friday 7:00 am - 9:00 am
Saturday 9:30 am - 11:00 am
Lunch: Monday to Friday 11:00 am - 2:00 pm
Treat Yourself and Save a Soul
Since 1975, the charitable, non-profit Catholic lay organization, Living
Water, has served the poor and underprivileged. It helps keep down its
costs by selling, at modest prices, extremely good food and drink at its
coffee shop. Retreat there for a little peace and quiet – and fresh homemade
pastries, sandwiches and local lunch. Living Waters’ caring quality
makes it the ideal place to find an encouraging word or a quiet spiritual
recharge – except at midday, when the lunch-faithful flock there in droves,
for home-sized portions of healthy meals. Enjoy good food with the
blessing of the knowledge that you’re helping feed a less fortunate other.
A Taste of Our Menu
Menu and prices are subject to change
Self-serve Buy by the Pound TT$35 / lb
Breakfast / Lunch
BREAKFAST PLATTERS AND BAKES DAILY – Roast and fried, with
local fillings, shark and bake on Fridays
GARDEN-FRESH SALAD BAR
BUFFALO WINGS AND FRENCH FRIES
CHOICE OF DELICIOUS MEATS AND FISH
VARIETY OF CASSEROLES/PIES, RICE DISHES AND VEGETABLES
CREOLE FRIDAYS - Delicious local dishes freshly prepared. A great
way to end your week
ASSORTMENT OF DELICIOUS SANDWICHES
SOUPS OF THE DAY
DELECTABLE DESSERTS”
FRESHLY BAKED PASTRIES AND CAKES
Available for takeaway - Frozen lasagnes - beef, chicken and spinach
and frozen desserts: icebox cakes and tiramisu
Only one place caters to your
every conferencing need.
For conferences and business meetings, The
Cascadia Hotel & Conference Center is the ultimate
venue of choice. Designed to give you the flexibility
you need to inform, inspire and entertain.
Dedicated to serious, productive business meetings
in a relaxed, natural environment. Pleasantly
secluded yet easily accessible. Possessing the
perfect combination of luxurious facilities and
professional staff. An ideal setting for learning,
planning, and building relationships.
At The Cascadia Hotel we make your business our
pleasure, and your pleasure our business.
“ Your Preferred Hotel for Business and Leisure”
59

60
71A Ariapita Avenue, Woodbrook
153 Western Main Road, St. James
ABOUT US
TEL - 622-7364 / 622-6725
EMAIL - got_jerk@yahoo.com
WEBSITE - www.iriebitesjerk.com
PAYMENT - Cash / Visa / MC / LINX
SERVING - Mon-Thu: 10 am - 9 pm Fri: 10 am - 10 pm Sat: 10 am - 9 pm
Ariapita Avenue location open on Sundays 10 am - 3 pm
St James location closed on Sundays
We don't Joke
We Jerk
Nobody makes jerk like a Jamaican. At Irie Bites, we import our chefs and
managers along with our Walkerswood seasonings: to keep it real irie! Try
our jerk chicken, pork or fish with the “sautéed something” fresh from the
market. We even jerk lamb! Our non-jerk specials include stew-fried fish
(Monday), chicken pelau (Tuesday), curried goat (Wednesday, Saturday), oxtail
(Thursday), stewed pork (Friday) and ackee and salt-fish and curried goat
(Saturday). There are always at least two pairs of Jamaican eyes watching
every pot: one of ours, and Prophet Bob’s, looking down from our walls, if
not from Heaven.
A Taste of Our Menu
Menu and prices are subject to change
Lunch Combos - Include Three Sides
JERK / BARBECUED 1/4 CHICKEN COMBO $39
JERK / BARBECUED PORK COMBO $40
JERK / BARBECUED LAMB COMBO $41
JERKED MARLIN STEAK $40
JERK BURGER - With cheese and bacon (add $3 each) $21
Daily Choices
MONDAY – Stewed / Fried Fish $33
TUESDAY – Chicken Pelau $33
WEDNESDAY – Curried Goat, Spicy Chicken Soup $45
THURSDAY – Stewed Oxtail*, Spicy Chicken Soup $45
FRIDAY – Stewed Pork*, Barbecued Ribs, Barbecued Pig Tails $45
SATURDAY – Ackee and Salt-fish, Curried Goat, Beef Soup $45
15 Fiesta Plaza, MovieTowne, Invaders Bay
ABOUT US
TEL - 623-5437
EMAIL - info@kaizansushi.com
WEBSITE - www.kaizansushi.com
PAYMENT - Cash / Credit cards / LINX
SERVING - Lunch / Dinner daily 11:00 am - 11:00 pm
We Are Sushi Pleased
Kaizan Sushi serves everything you’d expect to find at an upscale
sushi house in the informal, diner-friendly atmosphere regulars love
at sister restaurant, Zanzibar. Relax before your movie with sushi,
sashimi, maki and signature rolls. Sit at the sushi bar and watch the
chef prepare your meal, or choose a table. (Low, Japanese-style, tables
have recessed floors for Western comfort.) Kaizan Sushi’s hot classics
menu remembers those who also love pork, chicken and beef dishes
and vegetarian sushi. Both menus can be taken away. Irasshaimase se
Kaizan (welcome to Kaizan)!
A Taste of Our Menu
Menu and prices are subject to change
Average price for two courses TT$250 US$40
Starters
BAY SCALLOPS – Broiled scallops topped with tobiko, sitting on top
of a delicious crabmeat and avocado mix
GYOZA – Pan-fried Japanese pork dumplings served with gyoza
sauce
HELLA HOT ROLL – Fresh salmon, king fish, wasabi mayonnaise,
spicy sauce, cucumber, avocado and chopped jalapeños rolled in a
soya bean wrapper, topped with spicy tuna, unagi sauce,
mango sauce, tobiko and spring onions
Main Courses
CALIFORNIA ROLL – Mixture of avocado, crab, cucumber and lettuce
TYPHOON JALAPEÑO LOBSTER ROLL – Spicy lobster mixed with
jalapeño, cream cheese and cooked in tempura batter and served
with spicy mayonnaise and sweet soy barbecue
MovieTowne, Invaders Bay / Trincity Mall, Trincity MovieTowne, Invaders Bay
ABOUT US
TEL - 624-9828 / 640-5080
PAYMENT - Cash / Credit cards / LINX
SERVING - Monday to Thursday from 11:00 am to 12:00 am
Friday to Saturday from 11:00 am to 2:00 am
A Hundred Thousand Welcomes to You!
J. Malone's brings traditional Irish food and contemporary music right
to the heart of modern Trinidad’s most vibrant entertainment complex.
The interior recreates an authentic "public house" environment where
punters socialise and swap stories as they might in Dublin. Enjoy
authentic Gaelic pub grub like Irish beef stew or shepherd’s pie over a
pint of draught Guinness (served cooler than in Ireland). Try a Baileys
Cream Original Irish Liquor or a glass of the distinctive Carolans Irish
Liquor. Look out for occasional entertainment from traditional visiting
Irish bands such as Caladh.
A Taste of Our Menu
Menu and prices are subject to change
Lunch / Dinner
BANGERS AND MASH $85 – Irish pork sausages, mashed potatoes
and green peas, all covered in savoury onion gravy
THE BUNRATTY BEEF MELT $75 – Succulent Philly Steak strips,
cooked on the griddle with onions, peppers and mushrooms,
smothered in A1 sauce and garnished with cheddar cheese
MONSTER BURGER $95 – 1/2 lb imported Angus beef patty grilled
to perfection, topped with guacamole, egg, lettuce, tomato, onion,
American cheese and ham
FISH OF THE DAY $115 – Fisherman’s catch of the day marinated
in seasoned tequila and grilled to perfection. Served with a special
pineapple, raisin and walnut Mexican sauce. Your server has the tip
on the fresh flavour
ABOUT US
TEL - 625-5225
WEBSITE - traderjackstt.com
PAYMENT - Cash / Credit cards / LINX
SERVING - Lunch: Daily 11:00 - 3:00 pm
Dinner: Daily 6:00 pm - 1:00 am
The Food Is No Urban Myth
The legendary Trader Jack was a 1930s-40s pilot merchant who crashed
on a Caribbean island but made it comfortable, and even did good
business while waiting to be rescued. At Trader Jack’s the brisk trade
is in good quality food, well-made. Rescue yourself with a banquet of
casual dining dishes, laid out in a tropical island atmosphere and served
with real island-style hospitality. In the dining room, you easily pick up on
Trader Jack’s sense of adventure, but do better and pick up the menu.
And you’ll land far better than Trader Jack did. Keep your safety belt on.
But let out your own belt buckle a notch or two. The food’s that good.
A Taste of Our Menu
Menu and prices are subject to change
Lunch / Dinner
JERK CHICKEN ALFREDO $110 – Jerk chicken breast, fettuccine
pasta, mushrooms and creamy Alfredo sauce.
CHICKEN MARSALA $120 – Crusted chicken breast stuffed with
mixed vegetables, Parmesan and ricotta cheese and covered with our
very own Marsala wine sauce ( a choice of 2 sides )
CHICKEN SUPREME $95 – Boneless breast stuffed with ricotta
cheese and spinach served with caramelized onions and sweet potato
mash
SHRIMP AND SALMON $165 – Atlantic salmon, shrimp, olive oil and
saffron-infused Spanish thyme cream sauce
ISLAND BARBECUE RIBS HALF $125 / FULL $195 – Marinated pork
ribs, guava barbecue sauce, garlic and chadon beni
STEAK AND LOBSTER $199 – Grilled 6-oz. strip loin steak and herb-
garlic marinated lobster tail
61

62
23a Mucurapo Road, St. James, Price Plaza, Endeavour Road, Chaguanas
ABOUT US
TEL - 222-9227
EMAIL - info@hotboxfoods.com
FACEBOOK - www.facebook.com/hotboxfoods
WEBSITE: www.hotboxfoods.com
PAYMENT - Cash / Visa / MC / LINX
SERVING - Monday - Saturday 10:00 am - 7:00 pm
The Thinking Inside the HotBox
The flagship Mucurapo Road Hotbox, a gourmet boulangeriepatisserie,
opened last year, serves artisan breads, cupcakes, muffins,
cookies and wickedly good premium lunches, all made in Hotbox’s
huge, modern, central kitchen (dubbed “the Bakehouse”). Hotbox, a
haven for those looking for something different, offers outside catering
for functions ranging from three to 3,000. Cocktail and Christmas
parties, cooler fetes and diplomat’s dinners are all readily served -
white glove, if desired. Many dining establishments deliver excellent
products. Several deliver services. Hotbox delivers a complete culinary
experience. Soon straight to your door.
A Taste of Our Menu
Menu and prices are subject to change
Breakfast and Brunch $6 - $20
PASTRY PLATTER – Assorted puff pastries and gourmet breads to
cupcakes, cookies and dessert (sliced and whole cakes included)
CURRY PUFFS – Malaysian in origin, these flaky puff pastry shells
are filled with your choice of curried aloo, roasted baigan and tomato;
Thai green curry chicken or Thai red curry lamb. Sure to change the
way you look at pastry!!
Lunch $25-$50
Our cuisine changes everyday to a new flavour from around the world!
From the subtle and tempting flavours of South America to the spicy,
sweet aromas of South East Asia, let your taste buds travel to exotic
new destinations with every bite or find new expressions of patriotism
in our daily local favourites. For those who think variety is the spice of
life – it’s our favourite ingredient!
ABOUT US
TEL - 223-1600
WEBSITE: www.rangocookhouse.com
PAYMENT - Cash / Credit card / LINX
SERVING - Sunday to Thursday 11 am to 11 pm
Friday to Saturday 11 am to 12 am
Welcome to Mr. Rango’s
Latin American Neighbourhood
Mr. Rango was born on 15 August 2012, bringing delicious, authentic
Latin American cuisine to the city of Chaguanas in a relaxed atmosphere
you and your family will enjoy. Whether you try something new or stick
with old favourites, we guarantee our real Latino flavour and attentive
service will make your meal a delightful experience. The menu of Latin
American dishes, grilled chicken and steak, seafood, Mexican rice,
Cuban plantains, black beans and salads respects community religious
beliefs: all meats are certified halal and there are always vegetarian
options, as well as classic American, international and preferred Italian
dishes.
A Taste of Our Menu
Menu and prices are subject to change
Lunch or Dinner
CUBAN COCONUT SHRIMP $85 – Golden fried coconut shrimp with
honey mustard
PERUVIAN CEVICHE $75 – Ceviche, which involves immersing
delicate raw fish in aromatic citrus juices, it is an innovative way to
slowly “cook” fresh fish with a spicy kick
SCALLOPS $95 – Grilled scallops sauteéd in garlic sauce and white
wine
MONGOLIAN PASTA $125 – Fettuccine pasta with chicken and
shrimp basil, sweet peppers, onion, mushrooms, baby corn in ginger
garlic and soy sauce, choose from: mild, medium or hot
QUESADILLAS – Served with sour cream, home-made pico de gallo
and signature dressing. Grilled chicken quesadillas $65. Grilled shrimp
quesadillas $70
The Spreading the Warmth of the
You couldn’t want a clearer illustration of the notion that good
things come in small packages than the new Hotbox chain linking
up in upmarket communities and locations across Trinidad. (Five
to ten are planned to opened in 2013.)
Even the flagship outlet at Mucurapo Road, though liberally
spacious, would not be called huge by the Hotbox people
themselves - but there are a couple of genuinely gargantuan
things behind the modular kiosks of the Hotbox operation:
The massive, high-tech central kitchen (located behind the
Mucurapo Road Hotbox dining room) that prepares one of the
largest, most flexible, luxury menus in the Caribbean; and
The idea behind Hotbox: namely, that food should be a rich
experience, even if it is occasionally handheld, and enjoyed in
informal surroundings.
Each Hotbox is a neighbourhood or community outlet for the
same centrally-produced range of high-end foodstuffs you would
expect to find in a gourmet boulangerie or patisserie - except the
choice is not limited to artisan breads, pizzas, cupcakes, muffins
and savouries (like curried chicken puffs). Hotbox adds both an
international flair - meals are often themed to different countries
or cuisines - and a very Trinidadian touch to the concept of small
plates.
And Hotbox doesn’t stop with finger food and appetizers.
It caters for every stage of every meal for everyone. The visualized
Hotbox market is everyone in Trinidad and Tobago willing to
spend a little more to treat themselves a lot better. Hotbox is a
luxury line, sold at a premium price, and delivering satisfaction on
the same scale.
Because Hotbox’s kitchen is as large and as efficient as it is, it
offers a world of possibility; or at least a couple of islands’ worth.
Hotbox aims to deliver, to anyone, anywhere in Trinidad and
Tobago, the best premium food that can be had.
Unsurprisingly, Hotbox is also a wide-ranging catering service,
Experience
delivering anything from a handful of lunches to an office building
to full white glove service for the cocktail parties of career
diplomats. The Hotbox aim is to meet the catering requirements
of every customer and every function, provided the required
period of notice is given; the Hotbox declaration is, “With 48
hours’ notice, we can do almost anything; with 72, we will do
everything!”
The first thing Hotbox did, successfully, was to create a space
unlike any other in Trinidad and Tobago (although one that might
be familiar to Europeans and North American city dwellers). In
the modular Hotbox kiosks - they can be as small as 10’x5’,
hung on the wall of a mall, or as large as anyone’s imagination
- there is no limit on potential. No birthday party is too small, no
Carnival cooler fete too large: Hotbox will devise a menu to suit
the occasion. And supply the cutlery, crockery, serving, cleanup
and managerial staff required.
Hotbox does a lot of thinking about food, on macro- and
microlevels. At the singular level, Hotbox thinks about how it can
serve the same customers every day of the year and keep them
so pleased they don’t even think about going elsewhere, because
the choice and consistency is always that good!
At the all-encompassing philosophical level, Hotbox expressly
wishes to take cuisine to the extreme limits of its range. So
Hotbox thinks about food in an entirely different way from most
food businesses: in the Hotbox view, the culinary aspect of any
function should match its tone and content: an opulent event
should have similar dining; an intimate one, likewise. Chinese food
should be served as an experience of China that goes beyond
plastic chopsticks and lychees for dessert.
Many food businesses deliver excellent products. A select few
deliver services.
Hotbox delivers a complete culinary experience.
63

64
The
Making
Your Entertaining Easier
Dips - Hummus, Black Olive
Tapenade, Smoked Fish, Artichoke/
Parmesan
Desserts - Chocolate/Almond
Biscotti, Divine Chocolate Truffle
Cake, Guava, Chocolate/Hazelnut
Cheesecake
Pizzas (Gourmet thincrust)
- Pesto, Chicken
14 Eckel Ave., Maraval
Tel: (868) 299-6831
Email: rstolly@aol.com
Catering available
Banquets Buffets & Catering
Speciality cuisine:
Caribbean and international
Catering:
Weddings, corporate,
private, carnival fetes
Min / Max number of diners:
5 - 5000
Services offered:
Bar & bartender / Serving Staff /
Clean up / Decorating
Busy period:
December, February, April, June
International Caterers Ltd
No. 68 Cipero Street,
San Fernando, Trinidad,.
Tel: (868) 652-6226
Email:
international.caterertt@gmail.com
Website:
internationalcaterertt .com
Speciality Cuisine:
Caribbean international food of
distinction
Catering:
Weddings, corporate, private
Min / Max number of diners:
10 - 2000
Services offered:
Transport / Security/ Clean up /
Decorating / Music /Bar & bartender
/ Serving staff
Busy period:
October to January
Bernard’s Gourmet Services Ltd
Call Chef Bernard
Tel: (868) 389-CHEF (2433)
Email: chef@wow.net
65
Speciality Cuisine:
Local and international
Catering:
Weddings, corporate, private
Services offered:
Bar & bartender /
Serving staff / Clean up
Busy period:
December,
February, April
Min / Max number of diners:
12 - 3000
Boomerang Caterers
Jimmy & Mona Hadeed
Tel: (868) 628-2145
Cell: (868) 681-8465
Email:
boomerangctt@yahoo.com

TRINIDAD & TOBAGO: COME FOR WORK, STAY FOR PLAY
M
I
C
E
EETINGS
NCENTIVES
ONVENTIONS
XHIBITIONS OR EVENTS
TRINIDAD & TOBAGO: COME FOR WORK STAY FOR PLAY
With the largest Carnival in the Caribbean and more than 20
annual festivals, celebration is at the core of life in Trinidad and
Tobago. And, as residents of this two-island nation will tell you,
visitors are always welcome - indeed, encouraged - to join in.
Though small in size and population, the islands pack a surprising
punch in joie de vivre. In fact, it is easiest to get a true taste of the
Caribbean’s most diverse nation while experiencing firsthand the
music, movement, cuisine and culture of Trinidad and Tobago’s
unforgettable festivals.
So whether you choose to be covered in chocolate and dancing
to the sound of the steelpan at the start of Carnival celebrations,
or get dressed up in traditional Indian wear as part of the largest
celebration of Divali - the Hindu festival of lights - outside of India,
the Trinidad and Tobago Convention Bureau (TTCB) can help
business and convention visitors get a true taste of these islands.
Established in 2009, the TTCB has over the past four years
developed extensive expertise in bringing Trinidad and Tobago’s
culture to life for meeting-planners and convention visitors. For
meeting-planners interested in a true “Trini” experience, the
TTCB can arrange an unforgettable and unique immersion in a
local festival.
From culinary tours along Ariapita Avenue in Woodbrook, Trinidad
and Tobago’s restaurant and nightlife strip, to panyard limes
where visitors can sip local rum and play the steelpan, the TTCB
facilitates pre- and post-conference tours that provide a wide
sampling of local culture and the cuisine epicureans around the
world rave over.
Like the local cuisine, Trinidad and Tobago’s culture is drawn from
every point of the globe and as a result festivals abound - from
the magical Divali, still celebrated, in Trinidad, in the way it was
in India 150 years ago, with millions of handmade clay lamps
called deyas decorating public and private spaces, to the Muslim
observance of Eid-ul-Fitur which offers everything halal under
the sun including curried meals washed down with non-alcoholic
sawine (a milky porridge type drink).
Other spectacular festivals include: Hosay, which features huge,
colourful tadjahs (mock tombs) paraded through the streets to the lively
sound of tassa drums; the Hindu spring festival of Phagwa; and Easter,
which is marked with goat and crab racing in Tobago.
Of course, Trinidad and Tobago’s Carnival is the biggest festival of
all. It is the highlight of the islands’ social calendar, encompassing the
arts, music and influence of every ethnic and social group. From post-
Christmas parties to dancing in the streets from dusk ‘til dawn, no one
has the stamina for partying that Trinidad and Tobago does; which is
why, all over the world, street party festivals copy Trinidad and Tobago’s
Carnival.
With such a rich heritage and two or three festivals for every month of
the year, when the meetings
are over, the TTCB can
help event planners tap into
the destination’s diverse
culture and fun.
With the help of the
Convention Bureau, groups
that are aware of cultural
trends, such as the Travel
Professionals of Colour
(TPOC), will experience,
as part of their conference
scheduled to be held
here from 28th July to 4th
August, the 2013 Trinidad
and Tobago Emancipation
Day celebrations
commemorating the freeing
of enslaved Africans.
It is just one of several major
conferences to be held in Trinidad & Tobago, such as the Caribbean
Tourism Organisation (CTO) Sustainable Tourism Conference in April,
closely followed in May by the prestigious Caribbean Hotel and Tourism
Investment Conference (CHTIC).
To learn more about hosting your event in this exciting Caribbean
destination, contact the Trinidad & Tobago Convention Bureau at:
conventionbureau@tdc.co.tt or visit www.gotrinidadandtobago.com/
trinidad/meetings
Come experience Trinidad & Tobago’s all embracing lifestyle of
celebration; you’ll need little persuasion to return.
The Trinidad &Tobago Convention Bureau (TTCB)’s
complimentary services include:
» Coordination of accompanying person programmes and pre- and
post-conference tours
» Hosting site inspections for meeting planners
» Welcome packages for conference delegates
» Supplier recommendations, including cultural entertainment and
venue selection

68 69
The World’s Best Value in Luxury Shared Ownership
The Crane Resort’s 2013 tagline may be the most loaded
sentence in language since the late Neil Armstrong said,
“That’s one small step for [a] man, one giant leap for
mankind”. Five of the seven words carry the weight of a
paragraph - and the other two are “the” and “in”! Let’s give a
paragraph’s worth of thought to each of those five words.
1. The World’s Best Value in Luxury Shared Ownership.
Barbados, a dot on the map, stands out as a holiday destination
- and the Crane stands out in Barbados! The Caribbean’s first
resort hotel (opened 1887) may be it’s most desirable, as
measured by the demand to get into it. Ask anyone at RCI
(Resort Condominiums International), the world’s leading
timeshare exchange group, or the Registry Collection, the
world’s leading luxury leisure fractional property exchange
club: a single, low-season week in a one-bedroom Crane unit
can trade for a penthouse almost anywhere else in the world
at almost any time. The Crane has the highest trading power
in RCI. You can usually get a week-and-a-half to two weeks,
sometimes three, in other resorts, based on Crane value. Red
weeks are gold at the Crane.
2. The World’s Best Value in Luxury Shared Ownership.
Most luxury resorts will have very nice rooms indeed (the
Crane’s are exquisite) and all will have a very good restaurant;
the Crane has four restaurants, two bars, five large community
pools, 94 private pools, a spa and its own luxury shopping at
the Crane Village - and all within strolling distance. And it is
a delight to just walk around: the Crane is set on one of the
most beautiful spots in Barbados (necessarily making it one
of the most beautiful in the world). Few luxury resorts deliver
everything the Crane does within their own property. At a ski
resort, you might have to take a taxi into a village to find a
worthwhile souvenir. At the Crane, luxury shopping is across
the cobbled Crane Village street from your restaurant. You can
buy world renowned jewellery while waiting for your dessert
at D’Onofrio’s, the Crane’s Italian restaurant. Find everything
from a Rolex through a rubdown to a rum-and-coconut water
at your own resort. If that isn’t the world’s best value in luxury
shared ownership, we might have to change the meaning of
“best”.
3. The World’s Best Value in Luxury Shared Ownership.
The greatest value, for Crane owners, may be the resort’s
sheer tradeability (see 1, above), but the discerning investor
appreciates the financial value. The cost of buying at the
Crane is disclosed upfront and doesn’t change. There’s no
odd discounting or weird premium-setting. The Crane is also
something of a bargain. For the kind of luxury square footage
involved, the Crane offers the world’s best price. Other places
offer individual pools, gazebos, gardens and so on - but not at
the Crane price. The Crane also offers remarkable ownership
flexibility: you own a one-bedroom ocean view which thrilled
you this year but, next year, maybe you might want to try the
two-bedroom or the penthouse. You can. If that is not value,
nothing is.
4. The World’s Best Value in Luxury Shared Ownership.
The luxury at the Crane is not just limited to the very fine
amenities and the superior real estate and fittings, the fullyequipped
kitchens, the flat screen TVs, the private pools
and jacuzzis and gazebos and gardens and
heavy blackout shutter doors that roll into the
thick walls; it extends into everyday Crane life:
most luxury resorts will charge owners extra
for security, front desk services, laundry and
housekeeping; at the Crane, they’re standard.
Now, that’s luxury! The Crane, the only
Caribbean resort in the Registry Collection of
the Wyndham Group, brings another benefit
not immediately apparent: people who invest in
truly luxurious shared ownership do not want
sub-standard accommodation. They want to
trade their week for something equally nice.
A week in the Crane trades for a week in the
exclusive, sought-after Manhattan Club; and
the Manhattan Clubbers who come to the
Crane are the envious ones.
5. The World’s Best Value in Luxury Shared Ownership.
Shared ownership in the Crane literally offers investors the
world, in terms of accommodation because red (lowest value)
weeks at the Crane can usually be turned into gold everywhere
else. The concept of Crane Points has further transformed
shared ownership. Before, you had to buy a fixed week in a
fixed unit. Now you can buy Crane Points, cheaper than fixed
weeks in fixed units, and tradeable at RCI or the Registry
Collection, or even for food and beverage at the Crane. Pay
your annual fee
on your points
and choose to
stay for, say, three
long weekends.
Previously, the
lowest possible
investment at
the Crane was
US$10,000; now
you can buy 1,000
Crane Points and
increments of 500
thereafter at US$7
per point, reducing
the Crane entry level to US$7K. You can sell, will or give your
Crane Points away. And, in the event of bankruptcy, they’re
protected in perpetuity by a third party trustee.
“The world’s best value in luxury shared ownership” may be
a mouthful, but it certainly does say a lot, and tell the truth,
about the Crane.
For more information: (246) 423-6220 www.thecrane.com

TOBAGO DINING
KALI'NA – pg 70

72
Magdalena Grand Beach Resort
Tobago Plantations
Lowlands, Tobago
TEL - (868) 660-8500
ABOUT US
EMAIL - info@magdalenagrand.com
WEBSITE - www.magdalenagrand.com
PARKING - On site / Secure
PAYMENT - Cash / Credit cards
DINING - Air-conditioned / Open air
DRESS - Casual / Business casual
ENTERTAINMENT - Piped music
SERVING - Five days
Closed Wednesdays & Sundays
Tea (4:00 pm to 5:30 pm)
Dinner (6:30 pm to 10:30 pm)
Reservations recommended
Rate this restaurant at
www.cre-ole.com
Feels Like Home, Tastes Like Fine Dining
Kali’na restaurant is named for the first Tobagonians, Amerindians known for artisanship and
maximization of local produce, like cassava. Kali’na chefs take their namesakes’ approach to heart.
Kali’na is neither a Caribbean restaurant serving international dishes nor an international restaurant
set in Tobago, but a genuine fusion of cultures and approaches that results, not in a classic dish with
a Caribbean twist, but the Caribbean approach to fine dining itself. It’s not French rack of lamb served
with a Caribbean sauce, but Caribbean rack of lamb. Look for a sugar cane reduction instead of a
port jus, a coconut crust, not an au gratin. Every dish has been carefully developed and reworked
until perfect. And it shows. In spades. And scallops. And bacon-wrapped chicken breast with shitake
mushrooms on a risotto and local pumpkin bed, finished with sorrel glaze. All served as a feast for the
eyes. Dessert is built on fresh local fruit and the Tobago cocoa beans used in the world’s finest luxury
chocolate. The Magdalena Grand Beach Resort is an impressive property, by anyone’s reckoning.
The sweeping drive up the main entrance alone produces “Oohs!” and “Aaahs!” In Kali'na, they have
created a fine dining restaurant to match the resort.
A Taste of Our Menu
Menu and prices are subject to change
Prices subject to 15% VAT and service charge
Starters
TEMPURA PRAWNS – Prawns, deep-fried in smooth tempura batter on a bed
of local beetroot salad with drizzles of wasabi crème fraiche
CRISPY TOBAGO LOBSTER RAVIOLI – Deep-fried delights with Italian origin,
brought to perfection with Tobago lobster, a seasoned Asian jus and thin strips
of baby pak choi
MARACAS BAKE 'N' SHARK BEIGNET – Try our version of the traditional bakeand-shark
combined with our local pineapple chutney
GRILLED GUAVA BARBECUED LAMB SPARE RIBS – Tender grilled
barbecued lamb spare ribs, marinated with guava and garnished with fresh herb
salad
Main Courses
SORREL-GLAZED JUICY BREAST OF CHICKEN – Wrapped in bacon served
with diced pumpkin and short grain risotto rice and sautéed shitake mushrooms
GRAND COMBINATION OF A PAN-SEARED FILLET OF RED SNAPPER –
With a ragoût of Tobago lobster and local vegetables all brought to perfection
with a mango salsa
WHISKEY PEPPERED SIRLOIN STEAK – Charred warm tomato relish, Cajunstyle
roasted potatoes
Desserts
TOBAGO RUM CREAM AND CHOCOLATE CHIP PARFAIT – With raspberry
sauce
CHOCOLATE AND ORANGE CHEESECAKE – With a Blue Curaçao and cream
sauce
$TT $US
85 14
90
75
80
145
155
230
40
45
15
13
13
24
26
38
7
8
KALI'NA'S - Red Snapper with a Ragoût of Tobago Lobster

74 75
Ciao Café & Pizza
Burnett Street,
Scarborough, Tobago
TEL - (868) 635 2323 /
639-3001
ABOUT US
EMAIL - ciaocafe_tobago@yahoo.it
WEBSITE - www.cre-ole.com
PARKING - Street
PAYMENT - Cash / Visa / MC / LINX
DINING - Air-conditioned / Open air
DRESS - Casual formal
ENTERTAINMENT - Piped music
SERVING - Mon to Thurs 9:00 am - 10:30 pm
Fri & Sat 9:00 am-Midnight
Sun & Holidays 5:00 pm - 11:00 pm
Rate this restaurant at
www.cre-ole.com
A Taste of Italy in the Capital of Tobago
Ciao Café on Burnett Street, a stone’s throw from the Scarborough port, is the perfect place to
savour Tobago’s best espresso and cappuccino, gourmet panini sandwiches, authentic lasagne,
fresh salads, scrumptious desserts, beastly cold beers and exotic cocktails.
Enjoy over 20 flavours of gelato, made from fresh premium ingredients in-house daily. Il Gelato
serves sheer pleasure without guilt: fruit-based flavours are 98% fat-free; milk-based ones are
92% fat-free.
Ciao Pizza, next door to Ciao Café, serves real Italian pizza. Escape Scarborough’s hustle.
Devour mouthwatering authentic Italian pizzas, pastas and salads while waiting for the Trinidad
ferry. Visit our Italian wine shop and deli.
A Taste of Our Menu
Starters
SMOKED SALMON – Superior Scottish salmon with capers and butter
PARMIGIANA – Eggplant, mozzarella, tomato, Parmesan cheese
TAGLIERE – A selection of Italian meat prosciutto, mortadella, salami, cotto,
sun-dried tomato, cheese (for two)
SALADS – Fresh ingredients daily from the local market. Just add your favourite
topping: goat cheese, chicken, salmon and more
Main Courses
PIZZA – Choices over 30 different pizza choices
NAPOLI: tomato sauce, mozzarella, anchovies, capers and oregano
DIAVOLA: tomato sauce, mozzarella , spicy sausage, onion, hot sauce
HANNIBAL: tomato sauce, mozzarella cheese, ham, sausage, bacon,
salami, mortadella
PASTAS – All home-made such as traditional beef lasagne / Tagliatelle pollo
formaggio / Tagliatelle rucola gamberetti / Tagliatelle salmone and more
DISH OF THE DAY – By advance order, fresh fish done Mediterranean style
HOME-MADE TIRAMISU
GELATO
DESSERT OF THE DAY
Menu and prices are subject to change
Prices include 15% VAT and service charge
Desserts
$TT $US
78
40
128
42-64
80
75
90
60-80
13
7
21
7-11
13
13
15
10-13
Live in Harmony, Eat Naturally
Kariwak Village: an open air restaurant declaring the simplicity, harmony, creativity and love that
give it that unmistakable, undeniable Caribbean ambience. In the shelter of the thatched roof,
within cool coral stone walls, entirely relaxed in bamboo and rattan furnishings, encounter a
cuisine as original as it is acclaimed, based on home-grown herbs prepared with an emphasis on
Caribbean and Creole flavours.
The daily-changing inventive set menu offers a variety of wholesome, fresh foods including meat,
seafood and vegetarian dishes, as well as delicious salads and sandwiches. Kariwak’s holistic
programme extends beyond its healthy eating experience to body treatments, morning stretch
classes, tai chi and yoga under the largest Amerindian-style thatched roof in Trinidad & Tobago.
A Taste of Our Menu
Menu and prices are subject to change
Prices subject to 15% VAT and service charge
Average Price Breakfast
Average Price Lunch
Average Price Salads/Sandwiches
Average Price Dinner
Dinner
PUMPKIN SOUP – With coconut
TOMATO SALAD – With fresh basil
GRILLED FISH – With fresh parsley
CHICKEN – With cumin and coriander
VEGETABLE RICE
SAUTÉED GARDEN GREENS
BANANA CAKE – With a rum butterscotch sauce
Buffet
PAK CHOI AND LETTUCE SALAD – With pumpkin seeds
BAKED MAHI-MAHI – With coconut and fresh coriander
BRAISED LAMB CHOPS – With fresh herbs
TOBAGO PEAS-AND-RICE
BREADFRUIT PIE
GRILLED MIXED VEGETABLES
COCONUT CREAM PIE
$TT $US
70-90 12-15
85-100 15-17
45-115 7-19
170-190 28-35
Kariwak Village
Store Bay Local Rd.,
Crown Point
TEL - (868) 639-8442
ABOUT US
EMAIL - kariwak@tstt.net.tt
WEBSITE - www.kariwak.com
PARKING - On site
PAYMENT - Cash / Credit cards / LINX
DINING - Open air
DRESS - Casual smart
ENTERTAINMENT - Live Friday & Saturday
nights
SERVING - Breakfast - 7:30 am to 10 am
Lunch - 12:00 pm to 2:30 pm
Dinner - 7:00 pm to 9:30 pm
Salads and Sandwiches - 9 am to 9 pm
Rate this restaurant at
www.cre-ole.com

76
Seahorse Inn
Old Grafton Beach Road,
Black Rock
TEL - (868) 639-0686
ABOUT US
EMAIL - seahorse@tstt.net.tt
WEBSITE - www.seahorseinntobago.com
PARKING - On site / Street
PAYMENT - Cash / Credit cards / LINX
DINING - Al fresco (Open air)
DRESS - Casual smart
ENTERTAINMENT - Live / Piped music
SERVING - Dinner 5:30 pm - 10:00 pm
Happy Hour: 5:30 pm - 6:30 pm
Rate this restaurant at
www.cre-ole.com
Natural Blessings, Hard-Earned Recognition,
Excellent Food
The Seahorse Inn has huge natural advantages: soft breeze in coconut trees; the soothing,
eternal sound of the surf; leatherback turtles nesting on Tobago’s most popular family beach. Add
the man made virtues of exceptionally good food plus the best wine list on the island and you
understand why Seahorse Inn is Tobago’s premier beachside fine dining restaurant.
One of the proprietors is always on hand –usually behind the line, amidst the pots, pans and
sauces – to ensure consistent quality preparation of fine dining dishes. The only dilemma is
whether one should finish dinner with cognac or premium rum.
Leading UK publications including the Sunday, Daily and Financial Times, Mail, Evening Standard,
Express, Options and Wedding and Home magazines, and European and US publications
acclaimed Seahorse Inn the Southern Caribbean’s best value small inn and restaurant. Four
beachside bedrooms offer the genuine tropical vacation. The Seahorse Inn offers full catering for
banquets, weddings, corporate receptions and off site catering.
A Taste of Our Menu
Menu and prices are subject to change
Prices subject to 15% VAT
Starters
SEARED SCALLOPS ON RISOTTO – Lightly seasoned pan-seared scallops.
Basil scented risotto, shaved Parmesan
BRUSCHETTA TRIO – Tomato shaved fennel and crumbled feta cheese,
smoked salmon with horseradish cream and capers, chicken liver pâté and
candied orange peel. Salad greens, balsamic and herb dressing
ROASTED SWEET PEPPER MOSAIC WITH HERBED GOATS' CHEESE –
Roasted organic peppers. Goats' cheese lightly flavoured with cracked spices
and fresh garden herbs. Herb scented olive oil. Balsamic syrup
LOBSTER BISQUE – Infusion of lobster broth, wine, cream, sherry, island herbs
and spices. Garnished with lobster meat, herb and garlic croutons, snipped
chives
Main Courses
LOBSTER THERMIDOR – Fresh lobster simmered in sauce of cheese, white
wine, cream and snipped chives
BLACKENED FILLET OF SWORDFISH – Pan-seared and blackened with
ground Creole herbs and spices. Wilted Creole greens and mashed potato.
Warm lemon and herb vinaigrette. Chilli oil
TOURNEDOS SEAHORSE – Chargrilled 10-oz. tenderloin steak. Butter
whipped mashed potatoes flavoured with roasted garlic. Seared fois gras. Panroasted
shallots. Burgundy sauce
ISLAND DUCK – Lightly seasoned, pan-roasted Maryland duck breast. Sliced
and served with a pineapple glaze on an herb and potato rosti
A wide selection of tempting house-made desserts
and liqueur coffees are also available
Seahorse Inn boasts the island’s most extensive and affordable wine list
$TT $US
75
65
55
65
295
150
295
190
13
11
9
11
49
25
49
32
SEAHORSE INN - Shrimp Tempura

78
The RoK
73 Bacolet Street,
Scarborough
TEL - (868) 639-2357 /
639 3551
ABOUT US
EMAIL - events@bacoletbeachclub.com
WEBSITE - www.bacoletbeachclub.com
PARKING - On site
PAYMENT - Cash / Credit cards / LINX
DINING - Open air
DRESS - Casual / Swimwear
ENTERTAINMENT - Waves breaking
SERVING - Daily
Breakfast 7.30 am - 10.00 am
Lunch 12 noon - 3.00 pm
Drinks until dark
Rate this restaurant at
www.cre-ole.com
The Best Coffee in the World Tastes Even Better Here
The picturesque winding staircase takes you, by way of spectacular views, from the Bacolet
Beach Club’s pool down to the secluded little cove where modern life’s stresses vanish through
horizon contemplation and cocktail (or fruit smoothie) consumption. The best coffee in the world
tastes even better on the RoK dining room deck. If all that relaxation makes you hungry, choices
range from international favourites (Wanda’s beef roti with mango chutney, calamari rings, seafresh
seafood salad, grilled catch of the day) to simpler sandwiches. (The RoK doesn’t make
a fuss, if you don’t want it.) Enjoy truly scenic al fresco dining at the RoK’s bar. Or just wave
from your beach sun lounger and your dish of choice comes to you. The Caribbean isn’t airconditioned
and your restaurant shouldn’t be either. The RoK beach bar is perfect for small,
romantic wedding ceremonies. Hold the reception footsteps away at Café Havana’s fancy al
fresco restaurant setting and the Bacolet Beach Club. Staff organise all ceremony and reception
details, from wedding licence, minister/marriage officer and flowers through dinner to wedding
cake.
A Taste of Our Menu
Menu and prices are subject to change
Prices subject to 15% VAT and service charge
Starters and Sandwiches
FRIED CALAMARI - Deep-fried succulent calamari rings served with a chipotle
aioli
COBB SALAD – Greens with grilled chicken, blue cheese, bacon, corn, boiled
egg, and avocado with creamy vinaigrette
SEAFOOD SALAD – Grilled shrimp and today’s catch with cucumber, tomatoes,
onions and crisp fried plantains tossed with a creamy vinaigrette
TROPICAL CHICKEN SANDWICH – Grilled chicken marinated in a sweet
teriyaki with pineapple, onions and mozzarella cheese. Served in toasted pita
bread with fresh cut fries and coleslaw
TOBAGO TUNA SANDWICH – On toasted wheat with roasted bell peppers,
celery and tomatoes blended with a chadon beni aioli, fresh cut fries and
coleslaw on the side
Main Courses
LOCAL FISH AND CHIPS – Stag beer-battered and fried golden brown, served
with tangy tartare and coleslaw
ROTI – Beef roti. A local favourite of slow-cooked beef in Caribbean spices
folded in a thin wrap served with mango chutney and fresh cut fries
CAESAR WRAP – Choice of grilled chicken or shrimp with chopped bacon,
garlic croutons, and house-made dressing wrapped in a flour tortilla
CAFE HAVANA BURGER - Lean ground beef, shredded lettuce, grilled onions
and sliced tomatoes with chipotle pepper infused mayonnaise, finished with
melted Swiss cheese and served with fried patatas bravas
$TT $US
50
88
101
63
57
76
57
63
76
8
15
17
11
10
13
10
11
13
Which Comes First, the Mojito or the Lobster Thermidor?
Café Havana defines the idyllic Caribbean experience. Spend an hour – try the happy one first –
or more sipping premium cocktails in cooling sea breezes. The dense green foliage all the way
down to the beach below is the picture of the unspoiled tropics, Café Havana is worth going to
just for a drink because the ambience - high ceilings on three stepped floors, open to the sky at
the front - is terrific; even rain looks good from here.
But, when you’ve had enough of the excellent wines, spirits, beastly cold beers, mojitos and
so on, be sure to try the food. House specialities honouring Tobago’s multi-cultural heritage
include the excellent local lobster, no-exaggeration-mouthwatering curried jumbo shrimp, South
American churrasco steak and the always good freshly grilled catch of the day. Cafe Havana
is a leading Tobago wedding spot, not just because of the view, but also because all food and
beverage worries are solved by Café Havana’s own professional catering. They’ll even help plan
all your dream wedding details.
A Taste of Our Menu
Menu and prices are subject to change
Prices subject to 15% VAT and service charge
Starters
CARIBBEAN FISH CHOWDER – Local favourite served with black rum and
pepper sauce
HAVANA ENSALADA – Local greens with a zesty balsamic vinaigrette and
crispy plantains
ANCHO – Chilli-dusted calamari, deep-fried rings served with a chipotle aioli
Main Courses
CHEF’S CATCH OF THE DAY – Fresh fish dish served with sautéed local
vegetables and basmati rice
CREAMY CURRIED SHRIMP – Jumbo shrimps sautéed, topped with a
traditional curry sauce with rice and fried plantains
JERK CHICKEN – Breast of chicken stuffed with button mushrooms and pine
nuts baked. Served with cassava au gratin
CUBAN-INSPIRED TENDERLOIN – 10-oz. tenderloin with a spicy Cuban bean
salad, grilled onions, rice and local vegetables
LOBSTER THERMIDOR – Combination of cooked lobster in a creamy cheese
and brandy sauce in a lobster shell served with cream cheese and chive baked
potato and sautéed vegetables
Desserts
CESARIO'S CARROT CAKE, APPLE STRUDEL, TIRAMISU, DECADENT
CHOCOLATE CAKE, CREME BRULÉE, CHEESECAKE, BANANA BREAD
AND SELECTION OF LOCAL ICE CREAMS
$TT $US
38
50
63
151
151
139
202
227
50
6
8
11
25
25
23
34
38
8
bar & restaurant
Cafe Havana
73 Bacolet Street,
Scarborough
TEL - (868) 639-2357 /
639 3551
ABOUT US
EMAIL - dine@cafehavana.org
WEBSITE - www.cafehavana.org
PARKING - On site
PAYMENT - Cash / Credit cards / LINX
DINING - Open air
DRESS - Casual smart
ENTERTAINMENT - Soft piped music
SERVING - Daily
Breakfast 7.30 am - 10.00 am
Lunch 12 noon - 3.00 pm
Dinner from 6.00 pm
Rate this restaurant at
www.cre-ole.com
79

80 81
Krackers
Shirvan Plaza,
Shirvan Rd. Tobago
TEL - (868) 639 7000
ABOUT US
EMAIL - Jazar@tstt.net.tt
PARKING - On site
PAYMENT - Cash / Credit cards / LINX
DINING - Air-conditioned / Open air
DRESS - Casual formal
ENTERTAINMENT - Piped music
SERVING - Monday to Saturday
10:00 am - 10:00 pm
Rate this restaurant at
www.cre-ole.com
Good Local Food, Made with Love and Served with Pride
At the entirely local restaurant, Krackers, they start with the notion that visitors to Tobago don’t
want to eat, on holiday, the food they can order at restaurants in Europe or North America. At
Krackers, then, visitors are served the same excellent local meals that keeps residents filling the
Krackers’ car park all year long - but, of course, visitors and locals alike aren’t denied excellent
international dishes merely because Certified Angus Beef isn’t born in Tobago!
The principal Krackers idea is to use fresh local produce and the best imported inputs to create
constantly attractive, highly tasty food, made with Caribbean style and zest. The Krackers menu,
designed to keep regular customers faithful, changes regularly; and people keep coming back.
It’s not fine dining but it’s pretty damned good. And it’s a 100 per cent Trinidad and Tobago
experience.
A Taste of Our Menu
Available Daily
HALF-POUND ANGUS BEEF BURGER AND FRIES
GRILLED CHICKEN BREAST SANDWICH AND FRIES
BABY BACK RIBS, WITH ANY 2 SIDE ITEMS
CHICKEN MARINARA AND PASTA
SHRIMP MARINARA AND PASTA
Buffets
Price per lb
Meat Only per lb
WEST INDIAN CREOLE STEW – Creole stewed chicken / pork / beef / fish,
calaloo soup, peas and rice
ITALIAN – Lasagne, garlic bread, salad, garlic shrimp, spaghetti bolognese, fish
in garlic sauce
CREOLE CHINESE – Noodles, Chinese-style chicken, stir-fried vegetables,
Middle-Eastern roasted chicken
CURRY – Curried shrimp / chicken / beef, buss-up-shot, channa
DAILY – Barbecued chicken / pork / lamb / spare ribs, jerked wings, steamed or
stewed fish, fish in garlic sauce
Desserts
DEATH BY CHOCOLATE CAKE
CARROT CAKE
CHEESECAKE
BLACK FOREST CAKE
Menu and prices are subject to change
Prices subject to 15% VAT and service charge
$TT
55
35
75
45
55
37
45
35-45
$US
9
6
13
8
9
6
8
6-8
Style, Intimacy and Great Food
Café Coco seats up to 200 patrons in pockets of intimacy, so the diner is almost unaware of
other tables. The décor is a carefully synchronized whole, made up of impressive parts including
waterfalls, fountains, marble bathrooms, hand-painted tiles and statues – all set within impeccable
landscaping. Café Coco’s exotic atmosphere of charm and beauty is almost as good as its food!
From their open kitchen, Tobago’s leading chefs offer a wide range of reasonably priced dishes
calibrated to thrill every palate.
Ever-smiling wait staff provide attentive service and expert bartenders prepare creative blends of
alcoholic and non-alcoholic beverages. Sip one slowly or slurp it down and order another! Café
Coco is designed for lasting pleasure.
Café Coco is the ideal location in Tobago to host your corporate event, wedding reception or an
intimate, romantic dinner
A Taste of Our Menu
Menu and prices are subject to change
Prices subject to 15% VAT and service charge
Starters
PIMENTO MEXICANO - Chilli peppers stuffed with mozzarella, served with
shrimp and tomato salsa
CALALOO SOUP – Served with crab fritters, garlic croutons and coconut
whipped cream
TRIO OF ARUBAN SAMOSAS – Chicken, vegetable and beef-filled pastry case
in a lovely garden of local greens with a curry dip
SHRIMP AND SPINACH SALAD – With cilantro dressing
Main Courses
THAI CURRIED CHICKEN – With bean sprouts, topped with a yogurt and
ginger dressing
LAMB SHOULDER – Accompanied by basmati rice, eggplant choka and a local
curry sauce
SHRIMP PASTA – Shrimp and linguine served in a sea of garlic sauce
DUO OF GRILLED CHICKEN BREAST AND LEG – Served with a confit of
butternut squash, pak choi and a rosemary-flavoured tomato sauce
GRILLED OR BLACKENED FISH JAMAICAN STYLE – With Parmesan mash
in a Café Coco wine sauce
GRILLED LOBSTER – With garlic butter
$TT $US
100
40
65
100
85
185
135
110
110
285
17
7
11
17
14
31
23
18
18
48
Café Coco
First left off Pigeon Point Rd.,
Crown Point
TEL - (868) 639-0996 / 639-
8571
ABOUT US
EMAIL - cocoreef-tobago@trinidad.net
WEBSITE -www.cocoreef.com
PARKING - On site / On street
PAYMENT - Cash / Credit cards / LINX
DINING - Open air
DRESS - Casual elegant
ENTERTAINMENT - Piped music
SERVING - Monday - Sunday from 5:30 pm
Rate this restaurant at
www.cre-ole.com

82
- # 4 Hibiscus Drive (Hampden), Lowlands, Miller's Street, Buccoo Point
ABOUT US
TEL - 683-6909
EMAIL - caffemia_tobago@hotmail.com
FACEBOOK - Cafe-Mia
PAYMENT - Cash / Visa / MC / LINX
SERVING - Lunch and Dinner Wednesday - Thursday: 3:00 pm – 10:00 pm
Friday – Saturday: 10:00 am – 10:00 pm; Sunday: 1:00 pm – 10:00 pm
Traditional Italian at its Best
From our freshly prepared bruschetta to our home-made desserts, the
Italian tradition runs deep in Caffe Mia’s veins, whether you choose from
our regular menu or select one of our delicious daily specials. Drop in for
a cappuccino and stay for tea, or just sip cocktails on the patio. Whatever
tickles your fancy, our large selection of Italian wines, imported beers
and sumptuous cocktails guarantees you a great time. With its Roman
ambience and Caribbean warmth, Caffe Mia’s edge has always been
its service, so treat yourself to one of Tobago’s most enjoyable dining
experiences, and leave a happier human being. Caffe Mia offers you
an exciting take on Italian cooking - and free Wi-Fi to all our customers.
A Taste of Our Menu
Menu and prices are subject to change
Lunch and Dinner
$45 - $195
VITELLO MILANESE – Pan-fried veal served with a side of spaghetti
napoli
POLLO ALLA CREMA E FUNGHI – Breast of chicken cooked in cream
and mushrooms, served with sautéed potatoes and fresh vegetables
FETTUCCINE CON ASPARAGI E GAMBERONI – Fettuccine tossed in
a sauce of asparagus and shrimp, white wine and cream
SPAGHETTI ALLE VONGOLE – Spaghetti with clams cooked in a
sauce of white wine and fresh herbs
CAFFE MIAS’ ITALIAN ANTIPASTO – Home-made marinated
aubergines and red bell peppers, cold meats, mozzarella cheese, sundried
tomatoes, olives and fresh rocket dressed in olive oil and basil,
served with warm focaccia bread.
ABOUT US
TEL - 631 1266
WEBSITE - www.leos-pescador.com/
PAYMENT - Cash / Visa / MC / LINX
SERVING - Tuesday - Sunday 8:00 am - 10:00 pm
Fishing for Compliments
From El Pescador’s terrace, you can watch Buccoo Bay fishermen bring
in the catch that’ll soon be on your plate. El Pescador serves amazing
local breakfast and lunch, but arrive early for the more fancy dinner
and watch the sunset over Buccoo Reef. Sip a fine local rum (or house
wine, they’re good) and drink in the unimaginable tropical sunset. The
most lasting memory remains the excellent food, healthy grilled fresh
local catch and Argentine-style steaks and meats. Life holds no truly
perfect moments; but dinner and a 1919 rum at sunset at El Pescador
comes pretty damned close!
A Taste of Our Menu
Menu and prices are subject to change
Breakfast
HUEVOS FRITOS $50 – Eggs fried with mushroom and bacon
HUEVOS RANCHEROS $45 – Red beans and garlic bread, ham and
fried plantain
PANCAKE $40 – With eggs and ham or bacon
Lunch
BEEF KEBABS $55 – Served with fresh salad and garlic bread
MARGARITA PIZZA $50 – With mozzarella tomato sauce
GRILLED FISH $60 – Served in garlic butter, fresh salad and garlic bread
Dinner $120 - $300
SHRIMP TARRAGON – Shrimp serve in a glass with fresh Salad and
slice tomatoes , drizzled peanut oil, tarragon, vinegar and mustard.
LOBSTER A LA ESPAÑOLA – Lobster sautéed in mild Saffron sauce,
chadon beni and white wine
COCONUT SHRIMP – Jumbo Shrimp sautéed with garlic, flavour
pepper in coconut reduction
Where
The Street Foods
Have A Good Name
The Informal Foods of Tobago Rank Amongst the World’s Best
In a down-to-Earth sense, Tobagonians have been self-reliant for much
longer than the official 50 years of Independence Trinidad and Tobago
commemorated last year. You can see it in the way they dress, with
many refusing to wear the too-hot-for-the-tropics European jacketand-tie.
And you can taste it in the food Tobagonians have made for themselves,
for ever.
Long before it became fashionable to elevate street food (as, say, the
New York Times did when it declared the Maracas shark-and-bake,
“the best fish sandwich in the world”), Tobagonians knew their own
food was good enough, not just for them, but for anyone who came
a-visiting: as long as anyone alive can remember, the vendors of Store
Bay, near the ANR Robinson International Airport, have served an
extensive menu of entirely local dishes, crafted specifically for the local
palate that has delighted visitors, too. No one can come from the Food
Network and tell Misses Esmie, Jean or Trim how to cook crab-anddumpling!
Indeed, every year since 1999, the L’Anse Fourmi, Bloody Bay and
Parlatuvier Village Councils and the Tobago House of Assembly has
held the Blue Food Festival declaring (and celebrating) the higher
possibilities of the most lowly foodstuff imaginable, dasheen. (See pg
84) This is the Tobago approach: start with the down-to-Earth and see
how high it can be raised.
And, in the case of another humble food, pigtail, it can be raised
surprisingly, almost worryingly, high. Drive out of Scarborough towards
Speyside on a weekend night (starting Thursday) and you come upon
roadside barbecue tents serving every meat under the sun (or moon!)
- but don’t miss the barbecued pigtail, on pain of rebellion by your
palate, if it should hear about it.
Tobago’s street food tastes so very good today, it can be hard to
remember that most of it had its roots in a far less salubrious yesterday.
The harsh historical fact is that, for most of our history, for most
resident West Indians, there would be no choice cuts of meat. The
ordinary Tobagonian (or Trinidadian, or Barbadian) had to learn to make
do with such bits of the animal as were unwanted in the Great House.
West Indian delicacies include pigs’ feet souse (called “trotters”), its
visually unforgettable chicken cousin (called, colloquially, “strutters”),
cow heel soup, cow tongue, ox-, cow- and pigtail, and even a souse
of the least inedible portions of various animals’ faces (called, with
admirable spirit, “features”).
But it is a recognition of the very strong foundation of Tobago’s
indigenous food that, today, the best fine dining restaurants on island
consciously embrace the local. (Try the Tobago pork bellies with grilled
shrimp at the Sea Horse Inn, or the bacon-wrapped chicken on a bed
of local pumpkin at Kali’na at the Magdalena Grand Beach Resort to
have the point forcefully brought home to your own senses; for a finer
appreciation of the history in question, take the hugely interesting tour
of the Richmond Great House, which stands on its original footprint
high above the bay that bears its name.)
Take an early morning trip to Scarborough Market, in the heart of
Tobago’s capital, and see firsthand the abundance of fresh, healthful
locally grown produce. You could build, not just a meal, but a cuisine,
on it. (Find your way to the centre ring of the covered market for
delicious, handcrafted, traditionally-prepared ice cream, made with
maximum taste and no additives whatever, not counting the salt on
the outside of the old-fashioned churn bucket; Ben & Jerry would die!)
Make time, too, for a tour of the Tobago Cocoa Estate in Roxborough.
Tobago has its own island-associated sweetmeat in the bene ball,
but the most discerning gourmets in the world are more intimate with
Tobago chocolate. The Roxborough single-estate trinitario cocoa
beans are used by luxury French chocolatier Francois Pralus of Lyon to
craft some of his finest dark chocolate. (Estate proprietor, Duane Dove,
is not always on hand to field, comfortably, the most outlandish cocoarelated
questions, but the premium rum-and-dark chocolate tastings
he instituted remain, deservedly, the finale of the tour.)
To say Tobagonians celebrate their own, then, is something of an
understatement; particularly if made at Sunday School, the name
given to the decidedly unreligious street party held every Sunday
night in Buccoo Village (starting at 8pm with the live acoustic music
of Buccooneers Steel Band). Most Sunday School alumni focus on
the party aspect of the event but a good sampling (and, on busier
long weekends, almost the whole gamut) of local street foods can be
enjoyed piping hot from roadside stalls. They say no one can get to
Heaven without being baptized in water but, at Sunday School, you
can get yourself a fairly heavenly corn soup!
83

84
Bonkers
Store Bay Local Rd.,
Crown Point,
TEL - (868) 639-7173
ABOUT US
EMAIL - bonkers@trinidad.net
WEBSITE - www.toucan-inn.com
PARKING - On site
PAYMENT - Cash / Credit cards / LINX
DINING - Open air
DRESS - Casual elegant
ENTERTAINMENT - Piped music
SERVING - Monday to Sunday
Breakfast - 7:30 am - 10:30 pm
Lunch - 12 noon - 6:00 pm
Dinner - 7:00 pm - 10:00 pm
Rate this restaurant at
www.cre-ole.com
Give Inn to Good Times and Great Food
With dishes named Voodoo Shrimp, Lobster Limbo and Lambaa-baa Curry, you might suspect
we offer more than just fantastic food, and what else would you expect from a restaurant named
Bonkers? Yes, it’s okay to have a great time, too! If you’re feeling adventurous, as if you’re eating
under a thatched roof in the rain forest, you may be under the spell of chief bartender, Mojo the
Medicine Man. Go on: Give in. It’s more fun. With live entertainment most nights, the food and
the fun are in a neck-and-neck race to the finish at Bonkers. If you like you can even go Bonkers
with your friends, family or co-workers: our Drifters’ Deck is perfect for parties, weddings and all
gatherings.
A Taste of Our Menu
Menu and prices are subject to change
Prices subject to 15% VAT and service charge
Starters
SHRIMPERS' TREASURE – An extraordinary shrimp cocktail overflowing with
shrimp in our special home-made sauce
FOREST PÂTÉ – Chicken liver pâté with brandy and peppers, served with a
generous helping of toast
Main Courses
LAMBAA-BAA CURRY – Our own curried lamb, gently spicy, served on a bed of
fluffy rice
VOODOO SHRIMP – Plump, succulent shrimp in a flavourful garlic sauce
RUM-ROASTED PORK – Tender pork, glazed with rum and roasted
TABOO TENDERLOIN – Choice cut of US tenderloin steak, cooked to your
liking
FOREST GARDEN FORAGE OR CALL OF THE WILD – Vegetarian special
MOJO CHICKEN – Bacon-wrapped, tender chicken breast stuffed with
mushrooms and olives served with sweet potato cakes
LOCO LOBISH – Our chef's special combination of seafood and lobster on a
bed of wilted greens and saffron cream
TOM TOM TUNA – Green peppercorn tuna with sautéed melongene corn relish
with a ginger butter sauce
LOBSTER LIMBO – The Case of the Lost Claws... lobster in garlic and lemon
$TT $US
60
30
110
165
115
215
80
100
200
100
400
10
5
18
28
19
36
13
17
33
17
67
Worth crowing about!
Our Very Own
Tobago’s own special recipe!
Roosters fried chicken and f ish
at ANR Robinson International Airport, Tobago,
Don’t leave Tobago
without trying some!
Open everyday 11:00 am - 10:00 pm
We Deliver Mon to Sat 12noon to 8pm
Call: 639-5000
Accepting Linx, Visa , Cash

Everybody’s Getting The Bloody Bay Blues
The Blue Food Festival, coordinated by the Tobago House of Assembly
and the L’Anse Fourmi, Bloody Bay and Parlatuvier Village Councils,
was held on Sunday 14 October, 2012
In 1999, the L’Anse Fourmi Village Council approached the Tobago
House of Assembly, seeking support
for a community culinary festival
founded on dasheen, the ultimate
peasant food, a staple lacking even
the comparative sophistication of
breadfruit, which was itself brought
to the Caribbean from the Pacific by
Captain Cook as a cheap bulk food
for the enslaved population, and at
least raises itself far enough out of
the dirt to grow on trees.
Dasheen is not that upmarket.
It is a root crop so lowly it’s
commonly called “ground provision”.
(The affectionate name, “blue food”
comes from the transformation in
colour, when cooked, to various
shades of blue, most commonly a
light gun metal hue.) Dasheen is a
heavy tuber whose chief attribute,
from a gastronomic perspective, is
that a little goes a long way. If it takes
a village to raise a child, it might take
the same population to consume
a dasheen; if you were given 100
words to describe dasheen, “wafer”
would not appear on the list.
So, when Cré Olé was first invited
to cover the festival in 2009, while
keeping an open mind, we did not
expect a lot. How much, really, could
the most inventive gastronomic
innovator do with.... dasheen?
In the 2009 Blue Food Festival,
held, like all its predecessors and
successors, at Bloody Bay, about
as far away as you can get from
Scarborough without going to
the airport, we saw just enough to encourage us to return
the next year. In our 2010 coverage of the 2009 festival, we took a
deliberately light approach, and wrote an almost comical end-piece.
The festival did not, in our editorial judgement, warrant more.
The next year, 2010, the tone of Cré Olé’s Blue Food Festival was lifted
out of the lighthearted and into serious assessment of the merits of
the foodstuffs, but only (or at least, largely) because the same story
also reported on the far more ambitious Tobago Culinary Festival at
the Pigeon Point Heritage Park, in which several of Tobago’s best
restaurants participated; in a real sense, blue food got a boost from
rack of lamb that year.
But, in 2011, as our report last year reflected, for the first time, Cré Olé
treated the efforts of the cooks in competition entirely seriously. In three
short years of covering the festival, Cré Olé saw with our own eyes -
and tasted with our own palates - the festival’s culinary leap forward.
We reported, last year, that: “The improvements in the festival may be
too incremental for the judges to notice from year-to-year but, for the
visiting outsider comparing it with just two festivals before, they were
startling. Every dish sent to the judges, e.g., showed the competitors
were working much harder on presentation. One lady devised an
“International Plate of Dasheen”, with Italian dasheen pizza, Indian
dasheen saheena and American dasheen pie.”
Last year, Cré Olé was taken aback several steps by the nature and
level of the criticism chief judge,
Debra Sardinha-Metivier, offered
competitors, which reflected
the rising sophistication of the
entries. In assessing the merits
of a dasheen pie, e.g., Sardinha-
Metivier spoke, without
irony, affectation, thought or
hesitation, about the “mouth
feel”; you know dasheen has
reached heights you’d thought
unattainable when a chef of
such standing talks about a
dasheen pie’s mouth feel; or,
as she did, about the possibility
of a cook cutting the pieces of
dasheen a bit smaller to produce
a dasheen chowder instead of a
dasheen fish soup!
Last year’s array of dishes
included all of the usual suspects
in dasheen sweetbread, pone,
saheena, biscuits, currant rolls,
ginger snaps, kebabs, crochet,
fritters, ice cream, wine, punches
and more - but they were joined
by intriguing new cousins:
dasheen salt-fish and dasheen
ackra; dasheen nuggets; the
surprisingly refreshing dasheen
eclairs (in which the surprise
was how good the dasheen,
not the cream or chocolate,
tasted); dasheen tuile; dasheen
shepherd’s pie; and more.
But there were three things
that kept the promise of
preceding festivals and
renewed it for this year’s
event. First, many of the
dishes entered turned dasheen into a light end product, like
dasheen tuile. The other two were dishes served to the judges. The
most worthy creation of the day, by far, even though it was a technical
failure, was the dasheen crème brûlée. The judges opted not to assess
it, because, as bad luck would have it, the top could not be glazed at
the last moment because of a leaky gas canister; but the texture of
dasheen in crème brûlée has really to be tasted to be believed; Cré Olé
is a believer.
From left to right: Festival banner; Debra Sardinha-Metivier chief judge; Blue
Food competitor with dasheen wine; dasheen souse and dasheen stuffed
fish; Blue Food competitor holds dasheen pie; dasheen nuggets; dasheen
shepherd's pie; Winning dish - dasheen curry served with dasheen paratha
But the dish which holds the greatest implied promise for continued
improvement for this year’s BFF was a dasheen curry, served with
dasheen paratha, which was excellent, but which Debra Sardinha-
Metivier pointed out would have been improved by a dollop of dasheen
anchar.
You can bet your bottom dollar that, if dasheen curry is served at
Bloody Bay this year, there will be dasheen anchar alongside it. And
chutney, too.
W
e invite you to enjoy the very best
of tobago at Magdalena grand.
There is one special
resort that provides you
with a great selection
of restaurants, bars and
entertainment. Magdalena
Grand Beach Resort is open
to the public and offers
something for everyone.
8
Tobago Plantations Estate, Lowlands, Tobago, Trinidad and Tobago, West Indies
Phone: 868-660-8500 Fax: 868-660-8503 E-Mail: info@MagdalenaGrand.com
Pembois Restaurant offers indoor and outdoor seating on the pool terrace for a full
buffet breakfast, a la carte lunch, and dinner buffet. The restaurant features great meals
and stunning buffets and all-you-can-eat so bring your appetite! Every Wednesday we
feature the Grand Tobago Buffet which is a feast of authentic local dishes along with
native entertainment.
Kali’na Restaurant features unique Caribbean Fusion cuisine in an upscale and
romantic environment in one of the top restaurants in Tobago….traditional Caribbean or
Creole recipes prepared in a modern European way as well as dishes from all over the
world, refined with typical Caribbean ingredients.
Salaka Outdoor Dining featuring great sandwiches, wraps, and snacks in our
pool side restaurant overlooking the Atlantic waves, completely unique among other
restaurants in Tobago. In the Evening Salaka turns into a romantic seafood grill – No
menus but the Chef’s daily recommendations.
Robinson Crusoe is an English style Pub and Sports Bar that features daily drink
specials. Light meals such as burgers & fries, nachos, and incredible wings are available.
Welcome aboard the Robinson Crusoe’s pirate ship and enjoy the ship’s provisions and
entertainment!
Tavaco Lounge is the place to enjoy classic cocktails, premium spirits and sparkling
drinks prepared by our award-winning mixologists. Unwind and be soothed by the
sounds of our piano, jazz, and blues. Join us on Sundays between 8:00 PM – 11:00 PM
for a tribute to the importance of Jazz on Tobago.
Benne Café offers a wide range of freshly grounded and brewed coffee specialties
and signature teas, along with homemade delights from our bakery such as heavenly
croissants and mouth-watering cookies.
For restaurant reservations: 868-660-8739
www.Magdalenagrand.coM