FEEL THE AURA
Seeker of all things cool, Kerri Tucker finds a new glow in Trinidad nightlife
Photography by sherif Kha

AN AURA, according to my theoretical research, is defined as a distinctive and pervasive quality or character; air; atatmosphere, as in an aura of respectatability or an aura of friendliness. According to my practical research, the Aura that now beams from famed Cipriani Boulevard in the Caribbean nightlife mecca of Trinidad possesses a distinct character of cool.

Being the epicentre of entertainment in the Caribbean, Trinidad boasts quite a few notable restaurants, clubs and bars that have captivated the attention of locals and foreigners alike. Many of these clubs started out as a lounge — a sexy spot that maintained a comfortable air, where you could sip a great drink without being elbowed by the crowd, and enjoy a conversation that you could actually hear. However, as those places attracted more and more volume, many owners lost sight of that first idea, possibly blinded by dollar signs and intoxicated with a certain prestige. The inevitability of such a situation is that the clientele becomes jaded and spiritless, suffocated by so much of the same.

Somewhere in the middle of this vapidity sat a dreary American restaurant chain, yawning with dullness and disregard. Thankfully, someone saw beyond the dark cave-like interior, piped elevator music and boring ribs and pasta menu, and recognised the potential of the location, and expansive space. That someone was Trinidadian entrepreneur Gregory Farah, who, along with good friend and business partner Michael Moses, embarked upon the project with a vision of an establishment that combined dining and nightlife in a way that had never before been attempted in the Caribbean.

Although Gregory and Michael had specific ideas of what they wanted out of the space, the planning stages were a brainstorm, with the theme and décor changing several times. The intention always stayed the same: to create a space that was modern and lush, that would be a true restaurant and lounge, where you could enjoy sumptuous food and fresh cocktails, and after your meal, stay to sway and socialise — all this set against a sophisticated background of great music and great service.

They wanted the place to meet international standards, so they looked to experts with worldly experience, such as consultant Ben Taous who worked in some of London’s most famed hotspots. They also recruited interior architect Giselle Crayton, of Idesign Ltd, who helped the guys streamline their idea. She had completed her studies in interior design in London where she gained valuable work experience and had successfully completed several projects in Trinidad and Barbados, including the interior and exterior design for the Coco Lounge on Ariapita Avenue. The challenge for this new space was to create something spectacular while working with a limited budget. She used a variety of simple materials, textures, lighting methods, and recycled furniture to create a sensually inviting ambiance.

G iselle believes the success of any space ultimately depends on its ability to enhance and complement the mood of the end user. She created several diverse spaces within Aura. Upon entering, the patron is subliminally guided through the space by a sweeping curved wall which acts as a dramatic separation of warm tones against a pristine all-white backdrop. The eye is almost immediately drawn to the elevated White area, which presides over the rest of the space like a crystal chandelier. With deflected and reflected light animating the space, the alabaster-coloured upper lounge interior acts as the perfect antidote to the chaos and fast-paced life outside. The signature doughnut seats were designed and built specifically for this space. A salt-water fish tank casts an azure glow, and was included to activate chi and enhance energy levels. The attention to detail is evident with the bar which is made up of a mosaic of iridescent tiles, and follows through with vines of crystal lining the windows, and chandeliers of twisted branches of light illuminating beautiful people reclining on white leather banquettes below. The back wall of the bar is lined with bottles of Grey Goose against the mirror, their frosted glass and cobalt blue label giving the look of a studied art installation.

I n contrast, the lower lounge is a combination of soft and hard edges, and is finished with a luxurious palette of chestnut, taupe, and mahogany, creating an aura of sexy sophistication. Rich mocha suede was used on the vertical surfaces, designed to significantly increase the acoustical qualities of the space. Floor-to-ceiling dark chocolate curtains contribute to the warmth and intimacy in the large open-plan dining area. Studies have shown that these hues make food and people more attractive. A willow curtain screen further creates privacy and adds character and texture to the cosy booths.

Energy-efficient light sources were softened, by using them invisibly in built-in coves, light shelves and indirect pendants. The lower bar area actually opens up to the outer deck, allowing natural light to be welcomed in and creating a repartee between the interior and exterior. The external deck is a gathering area, especially for before- and after-dinner drinks, and for taking in the excitement and ambiance of the boulevard. The music and video feed were specifically choreographed to complement the interiors, a mix of acid jazz that enhances the Aura experience vision, with an offering of everything from Grilled Glazed Tofu with wok Asian veggies to an extravagant seafood pasta dish, with shrimp, mussels, calamari, scallops and mahi in a devilishly spicy tomato sauce. Although there is a set menu, they also offer a separate lunch buffet menu, which changes daily and includes items from the a la carte menu, and some original plates whipped up by head chef Lou Callahan.

A significant part of the original concept of the place was to provide clientele with absolutely masterful cocktails. In keeping with this, Aura uses only the very freshest ingredients available, fruits and veggies – no chalky mixes used here! The cocktail menu was largely responsible for the literal Aura craze in the first few opening months, where you were hard pressed to get in the door on a Friday evening. Extraordinary cocktails like the Porn Star Martini (Passion fruit shaken with vanilla vodka, and a side shot of champagne), The Aura (strawberries muddled with passion fruit and strawberry vodka and a drizzle of honey), and the Lemongrass Collins (fresh lemongrass muddled with basil, shaken with Tanqueray and fresh cloudy apple juice and topped with soda), make it difficult to choose the ideal opening drink, but to really bring out your personal aura you should tailor your tastes for next time, by trying one of each!

And part of that experience must include the menu. Every section of the menu is extensive enough to stand on its own, encouraging the patrons to create their original dining experiences for the evening. The appetizer section was designed to reflect the sensuality of the place, with an array of unique finger foods, such as the Mahi Fritters with Chipotle Lime Sauce, the Roasted Chicken Pizzette with Pesto, Sun-dried Tomato and Mozzarella or the Coconut Steamed Mussels in a Thai chili broth. The Salads & Sandwiches section is no less lavish, utilising elegant ingredients artfully, as in the Meditteranean Salad with sun-dried tomatoes, pine nuts, goat cheese, capers and basil or the Aura Burger of ground lamb, pork and sirloin on a sesame roll. The Main Plates are the grand culmination of the chef’s