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No. 4

Raymonds

Until five short years ago, speaking the words “St John’s” and “fine dining” in the same sentence would inspire a smirk, if not outright laughter. Then came Raymonds, elegantly ensconced in a former bank building on Water Street. The setting is formal. And the cooking exceptional. At its simplest, culinary finesse is delivered in the form of a seafood platter, wherein every element is flawlessly fresh, and lobster and snow crab cooked exactly right. If budget and time permit, trust the kitchen, and run with a tasting menu. Newfoundland and Labrador have a sizeable culinary advantage over the rest of the country in being the only province that permits the sale of genuine wild game. And chef Jeremy Charles takes full advantage, for this is his calling. From succulent and flaky local fresh cod, moose or caribou ravioli, and seared ptarmigan with natural reduction, the wild food on the menu connects this restaurant to its locale in a way that others can only aspire to. You are well advised to let chef Charles’s front-of-house business partner, sommelier Jeremy Bonia, pair wines to each dish by the glass.


95 WATER STREET,
ST. JOHN’S, NEWFOUNDLAND A1C 1A5

709-579-5800
RAYMONDSRESTAURANT.COM
INFO@RAYMONDSRESTAURANT.COM


Hours

TUESDAY TO SATURDAY
LOUNGE OPEN AT 5:00PM
DINNER AT 5:30PM


Executive Chef

Jeremy Charles

Sommelier

Jeremy Bonia


More From the list

Full List
No. 1 2015

Toqué!

No. 2 2015

Hawksworth Restaurant at the Rosewood Hotel Georgia

No. 3 2015

Buca

No. 5 2015

Splendido

No. 6 2015

Canoe

No. 7 2015

Edulis

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