TRIO puts romance on the menu with Tantra Nights

A space where guests can feel desired, loved and free while exploring connection through aromas, flavours and shared experiences. That’s the dating adventure TRIO Grill Wine Bar creates with Tantra Nights on Wednesdays.

The memorable and deeply connected taste of tantra begins with a selection of scallop seduction, oysters of desire, passion shrimp skewers, calamari caress, ginger-kissed chicken satay and strawberry and balsamic seduction.

Prepared to perfection, the scallops are pan-seared with beurre blanc and a whisper of citrus zest. Oysters, long celebrated as an aphrodisiac, are served fresh on crushed ice with a pomegranate-ginger mignonette and a touch of champagne foam.

Then there are the shrimp skewers that are brushed with honey‑lime chilli glaze and finished with fresh mint.

The crispy calamari rings are tossed in saffron aioli and dusted with smoked paprika. Grilled chicken skewers are paired with a heavenly ginger‑peanut sauce, accompanied by a hint of lime. Roasted strawberries drizzled with aged balsamic are served atop whipped mascarpone on crisp crostini. And those are just the appetisers.

Entrée options for the themed night include the ocean whisper, a pan-seared grey snapper fillet served with a white wine beurre blanc; and the salmon velvet flame, a pan-seared salmon fillet glazed with a creamy dill-champagne sauce, finished with saffron and citrus zest.

For those who prefer poultry, the velvet rose chicken offers a pan-seared chicken breast topped with a rose-infused cream sauce.

The fiery seduction comes in the form of beef tenderloin medallions, grilled and served with a spicy chilli pink peppercorn sauce. For surf-and-turf lovers, the ocean and flame indulgence pairs a chimichurri grilled lobster tail with a coffee-spiced grilled beef tenderloin medallion.

Meat lovers can also feast on the pork chop temptation, grilled and smoked, then finished in a cherry‑red wine reduction. The lamb crimson caress showcases a pistachio‑crusted rack of lamb in a pomegranate‑red wine reduction.

Pasta aficionados can choose between the fusilli of desire, featuring twists of fusilli tossed in a creamy truffle-parmesan mushroom sauce, or crimson flame linguine, with al dente linguine, lobster and shrimp in a spicy tomato-chilli cream sauce finished with fresh basil.

Naturally, there’s no way you would be able to skip dessert on this occasion: the chocolate‑dipped strawberries, crimson kiss sorbet, mocha desire brulee and red velvet temptation.

Nicolina Diabo, who attended the first night of the weekly series in June with her fiancé, Francis Llewellyn, described the experience as refreshing and uniquely delightful.

“The food was really good. I would have appreciated more options, especially in the appetisers department. It was mostly seafood, and we aren’t necessarily seafood fans. But the dishes and wine were amazing,” she shared.

The date night came inclusive of an insightful presentation of tantric practices of meditation and sensuality in exploring food that boosts libido and elevates euphoric energy.

According to Carlos Max Brown, owner of TRIO, Tantra Nights is a themed dining experience that is built around sensuality, indulgence, and atmosphere. He tells Food, “It’s not just about food; it’s about creating a mood that blends aphrodisiac‑inspired cuisine, evocative cocktails, and immersive ambience through music and decor. It’s really an elevated date night experience that celebrates passion and connection.”

The concept was derived from his desire to create a romantic setting and theme that is designed to enhance date nights. And there’s no greater time to launch such an exciting series than during the hottest season of the year: summer.

Max Brown is hoping that couples will (re)connect and spend time gazing into each other’s eyes, communicating without texting or on the phone: “My hope is that, when lovers leave TRIO, their inner emotions are aroused, and we are able to transcend them into a beautiful, intimate experience thereafter.”

krysta.anderson@gleanerjm.com