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.

Sample Menu


Poached Lobster & Conch Ceviche Avocado mousse, green figs, snow peas, grape tomatoes, lime cream.  TT$135 US$21

Plancha-Seared Shrimp & Octopus in Coconut Agua Diablo Mandarin orange, palm hearts, lychee, compressed watermelon. TT$125 US$19

Roasted Beet Salad Goat’s cheese, quinoa, medjool dates, candied cashews, orange, 70% chocolate, arugula. TT$95 US$15

Korean barbecued Pork Belly Cucumber kiMasterCardhi, roasted peanuts, puffed rice, edamame. TT$115 UD$18

My Fish Pot Shrimp, Mussels, Squid & FishTomato-fennel court bouillon, roasted pimento rouille, grilled bread. TT$125 US$19

Short Rib Ragu Ravioli Mushrooms, pumpkin, walnuts, Parmesan, balsamic. TT$115 US$18

Main Courses

Red Snapper ‘en Papillote’ New potatoes, leeks, mushrooms, seasonal vegetables, sun-dried tomato beurre blanc. TT$225 US$35

Shellfish Risotto Lobster, shrimp, scallop, crab, squid & mussels, pipérade, snap peas, sauce américaine. TT$325 US$50

Tagliatelle Pasta Primavera Broccolini, mushrooms, zucchini, tomatoes, kale, channa, pine-nuts, Parmesan.  TT$115 US$18

Honey-Lavender Roasted half Duckling Soft polenta, rainbow Swiss chard, glacé pearl onions & carrots, blueberry gastrique. TT$225 US$35

Pepper Jelly-Glazed Double Pork Chop Cassava gratin, vegetable tian, pineapple-fig mostarda, tamarind jus.  TT$195 US$30

Roast Chicken Under a Brick Smashed potatoes, broccolini, mushrooms, baby onions, tomatoes, jus naturale. TT$195 US$30

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


PARKING - On site / Valet
PAYMENT - Cash / Credit cards
DINING - Air-conditioned
DRESS - Elegantly casual
SERVING - Tuesday to Saturday
Lunch: Wednesday – Friday 12:00 am - 3:00 pm
Dinner: Tuesday - Saturday 6:00 pm - 10:30 pm

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


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

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