The Palate Artist

If Marcel Proust is the writer’s writer and Miles Davis the musician’s musician, Khalid Mohammed is the chef’s chef. His fine dining restaurant, Chaud (the French word for “hot”), was named the 2015 Restaurant of the Year by both the Trinidad Hotels, Restaurants & Tourism Association and the Jamaican Observer’s Table Talk awards. Chaud’s purpose-built dining rooms may be the most exquisitely comfortable in Trinidad – but the most glorious ambience means sweet zero potato if the food isn’t magnificent.
Chaud’s is spectacular.
Khalid Mohammed doesn’t strut about the dining room shaking hands: his painstaking attention is given in the kitchen, where the diner benefits from it most. Khalid cares far more for celery than celebrity – although he is Trinidad’s rock star chef. His creations – it is the right word – are not to die, but to kill for. Test them. And see.
The light midday St. Ann’s traffic and the short drive from Downtown allows discerning business diners to take advantage of Chaud’s reknowned prixe fixe fine dining lunch, served so swiftly, they are back at their desks – or on the green – before the school traffic starts! Chaud also does off-site catering for small and large events of all kinds.

Dinner a la Carte

Starters

Cold
Lobster-Shrimp-Conch Ceviche
$150
Avocado, Green Figs, Jalapeño, Red Onion, Orange, Radish, Coconut Leche de Tigre

Terrine de Foie Gras
$150
Banana Confiture, Roasted Grapes, Honey Jub Jub, Cashew Streusel

Salads
Chaud Salad
$95
Feta, Seasonal Vegetables, Black Olive, Palm Hearts, Mesclun, Sherry Vinaigrette

Roasted Beet Salad
$95
Goat’s Cheese stuffed Medjool Dates, Pear, Candied Walnuts, 70% Chocolate, Mesclun

Hot
Wild Mushroom Risotto
App $115
Main $175
Roasted Tomatoes, Arugula, Parmesan Fonduta

Korean BBQ Pork Belly
$115
Kimchi Slaw, Roasted Peanuts, Puffed Rice, Edamame

Beef Short Rib Ragu Ravioli
$115
Blue Cheese, Mushrooms, Pumpkin, Porcini Velouté
Seared Diver Scallops
$115
Apple Relish, Cauliflower, Caper-Raisin Emulsion, Roasted Almond Cream

Soups

Corn Chowder
$95
Crab Brandade Cake, Chive Aioli, Crispy Okro, Grilled Corn Salsa

My ‘Fish Pot’
$115
Shrimp, Mussels, Squid & Fish, Tomato-Fennel Court Bouillon, Rouille, Grilled Bread

Main Course

Penne Pasta Primavera
$150
Broccolini, Mushrooms, Zucchini, Tomatoes, Kale, Channa, Pumpkin Seed Pesto, Parmesan

Roasted Chilean Sea bass
$295
Mushroom Duxelle, Gnocchi, Tomato, Zucchini, Leeks, Sweet Pea Velouté

Roasted Atlantic Salmon $225
Quinoa Pilaf, Ratatouille, Sautéed Spinach, Tapenade, Tomato Aurora

Guava BBQ Grouper
$225
Roasted Garlic Mashed Yams, Callaloo Fondue, Seared Bodi, Pumpkin Essence

Red Snapper ‘en Papillote’ $225
Basmati Rice, Tomato Choka, Baby Bok Choy, Coconut-Curry Broth

Parmesan Crusted Lobster
$350
Wild Rice-Orzotto, Vegetable Étuvée, Sauce Américaine

Crab Stuffed Jumbo Shrimp & White Corn-Cheddar Grits
$295
Tomato Confit, Sugar Snap Peas, Roasted Pimento Cream

Asian Spiced ½ Roasted Duckling
$275
Potato Risotto, Rainbow Chard Agro Dolce, Pearl Onions, Baby Carrots, Sorrel Gastrique

Roast Chicken Under a Brick
$195
Smashed Potatoes, Broccolini, Mushrooms, Baby Onions, Tomatoes, Jus Naturale

Geera Crusted Rack of Lamb
$275
Crispy Panisse, Dhal, Spiced Vegetables, Cucumber Yoghurt

Pepper Jelly Glazed Double Pork Chop
$225
Cassava Oil Down, Grilled Vegetables, Pineapple-Fig Mostarda

Slow Cooked Beef Short Ribs
$225
Soft Polenta, Glacé Vegetables, Kale, Shandon Beny Gremolata

Chaud Spice Rubbed Char Broiled Steaks

12 oz. Ribeye $325
8 oz. Tenderloin $350
Whipped Potatoes, Creamed Spinach, Vegetable Medley, Tamarind-Steak Sauce

Sides

Whipped Potatoes Roasted Baby Potatoes Whipped Garlic Yams $50
Wilted Organic Kale Creamed Spinach
Sautéed Baby Spinach

Vegetable Medley
Wild Mushrooms
Garlic Broccolini
$60

Lunch a la Carte

Starters

Chaud Salad
App. $75 | Main $95

Feta, Seasonal Vegetables, Palm Hearts, Mesclun, Sherry Vinaigrette
Add - Chicken $50 | Shrimp $70 | *Fish | * Steak

Roasted Beet Salad
$95

Goat’s Cheese stuffed Medjool Dates, Pear, Candied Walnuts, 70% Chocolate, Mesclun

Crab Cakes
$85

Pineapple Salsa, Chive Aioli, Avocado,
Pomegranate

Main Courses

Guava BBQ Grouper
$225

Garlic Mashed Yams, Callaloo Fondue, Seared Bodi, Pumpkin Broth

Penne Pasta Primavera
$150

Broccolini, Mushrooms, Zucchini, Tomatoes, Kale, Channa, Pumpkin Seed Pesto, Parmesan
Add - Chicken $50 | Shrimp $70 | *Fish | * Steak

Pan-Roasted Seafood

Soft Polenta, Vegetable Medley, Tomato Beurre Blanc

Chilean Sea bass $295
Red Snapper $225

Grouper $225

Atlantic Salmon $225


Butter-Poached Lobster Tail
$350

Sauce Américaine

Chaud Spice Rubbed Char Broiled Steaks
12 oz. Ribeye $325
8 oz. Tenderloin $350
Whipped Potatoes, Creamed Spinach, Vegetable Medley, Tamarind-Steak Sauce




Sides
Whipped Potatoes
Roasted Baby Potatoes Whipped Garlic Yams
$50
Wilted Organic Kale
Creamed Spinach
Sautéed Baby Spinach
Vegetable Medley
Wild Mushrooms
Garlic Broccolini
$60


Check out our Lunch Prix Fixe Monthly Menus here

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Call for Reservations
Click here to call us! 621-2002

EMAIL

PARKING - On site / Valet
PAYMENT - Cash / Credit cards
DINING - Air-conditioned
DRESS - Elegantly casual
ENTERTAINMENT - Piped music
SERVING - Tuesday to Saturday
Lunch: Wednesday – Friday 11:00 am - 3:00 pm
Dinner: Tuesday - Saturday 6:00 pm - 10:30 pm

  • Locate Chaud # 6 Nook Ave., St. Ann’s

RATE CHAUD

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Call for Reservations
Click here to call us! 621-2002

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