When the chef and the sommelier are co-owners amazing stuff happens at Raymonds

Arctic Char

Lucky us ate at Raymonds in St. John's. In true Newfoundland style they combine an elegant room in an elegant building with impeccable service and a friendly approach.  Newfoundlanders have often travelled the world extensively and love fine food, wine and art.  That's Raymonds.

The wine list was extensive and impressive and still offered good choices for every budget.  I was happy to see some good Canadian wines, including some excellent British Columbia picks. Not only do they recommend pairings for your food, they tell you why it pairs well.

An amuse of butter poached lobster wrapped in cucumber with chives and lemon had us smiling in anticipation of what was to come.  More please Sir!

Seafood soup with white wine, fennel, tomato and saffron aioli was one of the best I've had often and is a dish I order often.

Seafood Soup

Melt in your mouth tuna with radiccio, Belgian endive and citrus was bursting with flavour and in fact had little lemon balls that popped in your mouth.  Some culinary wizardry going on there.   The plate looks so simple.  It wasn't.

Tuna Salad

The Pease pudding agnolotti was a tribute to Newfoundland cooking. Shredded ham hock topped the agnolotti and savoy cabbage in "pot liguor". It reminded me of a jigs dinner in the most sublime way.

Pease Pudding Agnolotti

Three of us had the Arctic Char with mussels in  mousseline, fingerling potatoes and grilled onion. The Beef Tenderloin was cooked to temperature, no chance of error on that cut of meat. Both dishes had the roasted onions and when onions are being praised as much as the feature you know the dish is amazing.  Each dish left the table with the plate absolutely clean.  

We went all the way and had desserts as well.  The flavours in each dish were layered and complex and led 

to much conversation and sharing.  They even have a dedicated barrista making coffee from local roaster Jumping Bean.

Panna Cotta

Creme Brulee with Madeleines

Beet and Chocolate Parfait

Portions were generous and well presented.  I'd have to say that Raymond's was flawless.

Reserve early.  If you go in fall you'll probably be lucky enough to have lamb that's being raised on Sheep Island this summer.