Once the topic “the top restaurants in Trinidad & Tobago” comes up in conversation, it’s almost a guarantee that someone would name Freebird Restaurant in that list. So visiting Freebird has been on my radar for some time and I’m happy to have finally had the experience of dining there.
Located on #2 Petrea Road, Petrotrin in Pointe-a-Pierre, Freebird Restaurant is something of an oasis, tucked away in the abandoned industrial estate. There is something alluring about driving along the desolate road, questioning yourself as to if you’re in the right place, to then have this rustic structure emerge from lush surroundings. Flora is a key feature in the ambiance of the restaurant. The decor uses a lot of wood and earth tones. The large glass panes in the dining area allows for a lot of natural light to fill the space. All of this, working en tandem to give you the feeling like you are dining in nature.
The Dining Experience
Freebird isn’t in the business of just selling food, they are offering a culinary experience. This is an important distinction. The cuisine they serve is the definition of fusion cooking. And while they are preparing many dishes with international influences from varying cultures, the dishes have a very “local” feel to them. Ingredients like pickled pimentos, ochroes and provision as well as local fruit, all add a taste of Trinbago to dishes from across the globe.
The ambiance, the food and the very warm, welcoming atmosphere created by their hospitable staff made for a thoroughly enjoyable dining experience!
Starting with fruit is also a nice touch as it helps with digestion.
Complimentary welcome drinks was the first order of business. This rum punch was on point, not too sweet, mango and passion fruit forward but smoothed out with Angostura Single Barrel Rum.
Soursop is probably my favorite fruit of all time so this Soursop Lemonade garnished with lemon basil almost made me regret getting the rum punch, almost.
The Courses
Then came the courses. Each item was well executed. Each dish was delicious and presented with careful attention to detail.
Dinner Rolls and Banana Bread with Herb Compound Butter and Blackberry Thyme Butter.
The amazing texture and taste of these breads and their accompanying butters really set the stage for the quality of food that followed.
Asian Beef Ribs: Hoisin & Ginger Glaze, Crispy Shallots, Pickled Pimentos, Sesame Brittle.
Rich Asian flavors gave these slow cooked ribs depth and complexity. The acidity of the pickled pimentos and the crispy shallots added both flavor and textural contrasts to the dish.
Peruvian Ceviche Mixto: Lobster, Shrimp, Octopus, Mussels, Clams, Passion Fruit Aji Amarillo, Crispy Shallots, Provision Chips.
Shellfish allergies prevented me from trying this course but the feedback was overwhelmingly positive. Pretty sure I heard “best ceviche” being uttered on the table.
An assortment of provision chips to go with the ceviche was a really nice local twist to a Peruvian classic.
Korean Chicken Wing Pops: Spicy Gochujang Glaze, Hot Honey Ranch, Asian Pear Kimchi, “Fried Rice”, Roasted Pepper Coulis, Pickled Onion & Herb Salad.
The sweet, spicy and savory finish on these wing pops was perfectly balanced. This is the kind of dish that would pair well with a crisp, light beer.
Kale Salad: Granny Smith Apples, Sunflower Seeds, Quinoa, Citrus, Beet Root Hummus, Shaved Spring Vegetables, Parmesan, Sorrel Vinaigrette.
This was a harmonious blend of a myriad of flavors and textures that excited the taste buds. 
Kale Salad
Preserved Lemon Roasted Fish: Pimento Chili Crisp, Lemongrass Ginger Sauce, Grilled Limon Verde, Green Pawpaw Slaw, Coconut Sticky Rice Cake.
I didn’t try this dish but the presentation was on point and it impressed our resident pescatarian.
Preserved Lemon Roasted Fish
To cleanse the palate, a tamarind sorbet push pop that had a burst of cold, intense tartness and a spicy kick from a light dusting of tajin powder.
Dessert
Irish Cream Parfait: Irish Whiskey Chocolate Pot, Chocolate Cookie Crumb, Honeycomb, Bailey’s Mousse, Guinness Fudge, Hokey Pokey Ice Cream.
Reviews from the table: Freebird passing with flying colors with this dessert!
Vietnamese Coffee: Cold Brew Custard, Espresso Gel, Coffee Crumb, Roastel Coffee Granita, Cold Foam, Coconut Condensed Milk Sorbet, Coffee Grind Biscotti.
So, I am not the biggest dessert person but this was exceptional! Every ingredient was intentional giving the prefect balance of textures and the inclusion of sago in the foam won me over instantly!
This was a totally enjoyable experience that I would highly recommend. If you’re looking for a restaurant to celebrate a special occasion, check out Freebird. Visit their Instagram Page for more information.
