With the unique combination of fresh ingredients, blended with the culinary flavours of France, Italy and the Amalfi Coast, Aioli has taken Trinidad and Tobago cuisine to new and exciting heights. Helmed by Executive Chef Johnny Aboud, Aioli offers a Meditteranean inspired-menu for lunch and dinner in a beautiful, inviting setting. Chef Aboud trained at the Ecole Gregoire Ferrandi in Paris, the Lincoln Culinary Institute and the Florida Culinary Institute. With his team, he strives to bring out the best in carefully chosen ingredients, turning the cacophony into a wonderful symphony of flavour. Signature cocktails and an impressive selection of wines, coupled with exceptional attention to guests, make Aioli an experience one will not soon forget. Lunch at Aioli is 11:30am to 3:30pm and Dinner is 6:30pm to 11:00pm.

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