Prime Restaurant is a gracefully appointed semi-circular space on the ground floor of the BHP Biliton building just on the outskirts of Port-of-Spain, Trinidad and Tobago. Furnished in contemporary style, patrons are seated at cozy cushioned booths for two or tables with white linen service. Dark wood wine racks add warmth to off-white walls textured with shimmering gold accents.
With over 1,700 bottles of wine, one can choose from the range of houses spanning the globe – the United States of America, Italy, France, Spain, Australia, Argentina, Germany, South Africa and Chile.
Prime Restaurant is the only licensed establishment in the English speaking Caribbean to exclusively serve Certified Angus Beef® Prime Steaks.
While steaks are the crowning jewels on the menu, Prime's list of entrees includes Imported Chilean Sea Bass, Atlantic salmon, Ashley Farms free range chicken breast, milk fed tender veal and New York's Hudson Valley Foie Gras are featured items on the menu.
Executive Chef Andre Rocke has developed a carte du jour as impressive as Primes' brushed copper menu jackets. Attractive to the eye, Rocke's appetizers are so generous they can be enjoyed as an entrée.
Sides of sautéed wild mushrooms, lightly flavoured with garlic, and a crisp salad of mixed baby lettuce and sliced beefsteak tomatoes proved a tasty alternative to the traditional cheesy creamed spinach, fluffy garlic mashed potatoes or salt crusted baked potatoes.
For desert, Prime's menu, which includes wines and Cuban cigars, caters, to both simple and sybaritic tastes. While the Godiva molten chocolate cake and cheeseboard were tempting desert options, the crème brulee trio, accompanied by a glass of Concha y Toro Late Harvest proved a winning combination.