Dinner Date Night?
How do you really know that a restaurant has made an impact on you?
When you go home and for a few days afterwards, you daydream about what you ate. This is the bar I usually measure with; and so when Krave recently launched its new dinner menu and invited me for a full tasting, I was curious to see whether my hypothesis would hold true.
Ascending the stairs, you immediately notice the “semi formal” dress code sign. As you arrive at the foyer, Krave doesn’t disappoint – its stunning silver wall, dark floors, fresh flowers and sparkling chandeliers beckon. Chic, modern yet inviting is arguably a hard combination to achieve; yet that is what Krave offers up in the most effortless of ways. Combine that with pleasant and knowledgeable staff (hello Sylvester – we remember you!) and it’s the perfect enticement for an opening cocktail.
Trinidad Weddings (TW) was treated to a sparkling mojito, with just enough fresh mint, concocted by bartender , Ravi. This was followed by the goat cheese salad, with caramelized cashew nuts and a splash of strawberry dressing.
A selection of appetizers followed and some of TW’s favourites were:
- Mint lamb cubes on a bed of tomato chutney
- Bacon wrapped scallops with a spicy herb sauce, topped with crispy plantains
- Shrimp cocktail timbal with guacamole in a sriracha sauce
- Escargot crostini in a garlic, pesto sauce
Main courses were next and we tried the:
- Mixed grilled seafood platter (shrimp/scallop/salmon) served with wild rice, accompanied with tomato confit in a lemon herb beurre blanc sauce and;
- Bacon wrapped jumbo shrimp, served with a paprika risotto and sautéed bunapi mushrooms
Main course options, however, aren’t limited to seafood. There’s a choice of lamb, steaks, chicken, pork, pastas and also interesting vegetarian options such as: vegetable caponata and a vegetable casserole with spicy red curry, served with green basmati rice.
With main courses ranging in price from TT$115 to TT$350; there’s a fine dining price point for most and we found the portion sizes to be generous as well. The plating was also of note – a feast for the eyes as well as the palate, with edible flowers and artfully placed sauces.
By the time dessert arrived, we barely had room but we compensated with a willingness to try them all! We rate the “Kremlin Custard,” our clear favourite. It’s a swirling tower of goat cheese custard atop a tart tangerine sorbet, with caramelized pistachios, beet sponge cake, roasted pineapple squares and a caramel tuille, all drizzled with a sweet balsamic glaze.
We also liked the house-made ice creams ( try the basil or the praline, you won’t be disappointed) and the “Strawberry Entremet” – a delectable rectangle of strawberry mousse, unbaked cheesecake and chocolate cake – a winner for those who prefer eggless desserts.
So… did we daydream about the food for days afterwards? Let’s just say Krave has not seen the last of us!
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