Raymond’s Restaurant is setting a new bar for Canadian dining. Located in a wonderful old bank building in downtown St. John’s, Chef Jeremy Charles celebrates both the modern and traditional ingredients of Newfoundland and Labrador.
Charles was the winner of 2010 Gold Medal Plates in St John’s and Silver Medalist in the Kelowna finals where he competed in a stellar field of top chefs. It is worthwhile to reflect on the comments of the GMP Senior Judge, James Chatto. “As I added up the marks for his dish – presentation, texture, taste, originality, wine-match, wow factor – I realized I had never awarded such a high score to any chef’s work in any regional, national or international competition I had ever judged. Try as I might, I could find no fault with his dish. Raymond’s has assembled a dream team in the kitchen, including last year’s St. John’s champion Ivan Kutyukchev and the brilliant young baker from Ravine winery in Ontario, Erin Turke.”
A Charles meal is filled with pride of place. It is sophisticated and elegant, yet it honours the flavours of old Newfoundland. No imported shrimp here…rather the sweet shellfish of the cold waters off the Province. There’s cod and halibut, oysters andfabulous berries, all scattered throughout the ultimately seasonal menu.
I first met Chef Jeremy Charles when he was cooking over an open fire at the Canadian Chefs’ Congress in 2008. He is a true culinary adventurer and has spent the last 10 years on a cross-continental gastronomic adventure. From the rugged wilderness of the Canadian Shield at the Molson Fly Fishing Camp in Godbout, Quebec, where he was Head Chef to the Molson and Bronfman families, to the slick urban oasis of Los Angeles and Chicago where he staged and served as a private chef, the unique diversity of Jeremy’s experience continues to guide him on his journey toward the redefinition of rustic East Coast cuisine of which he is a brilliant interpreter.
While at the helm of Atlantica – voted in 2007 the #1 Best New Restaurant in Canada by EnRoute Magazine – Jeremy’s penchant for using only the freshest, most vibrant and authentic ingredients from local purveyors won him accolades at home and abroad for creating cuisine that both nourishes and inspires the body, heart and mind. And in 2011 he and his brilliant team, won the same award for Raymond’s.
For all of Jeremy Charles’ menus, Sommelier Jeremy Bonia has all all-Canadian wine menu from Charles Baker Riesling and Ravine Vineyards Cabernet Franc to Pinot Noir and Chardonnay from both Norman Hardie and Closson Chase.
FOOD DAY CANADA 2012
Seafood Soup White wine, fennel, tomato, fresh cod, grilled B.C. spot prawn, saffron aioli $16
Roasted Niagara Peach Salad
Organic greens, olive oil & thyme roasted peaches, Five Brothers fresh mozzarella, proscuitto, Chardonnay & mint vinaigrette $16
Beef Tartare Filet, parmesan, shallots, celery, fresh herbs, truffle, quail egg, grilled baguette $20
Fresh Hand Crafted Pasta A daily creation inspired by local market ingredients $21
Roasted loin, braised Howard Morry shank, roasted zucchini, roasted shallot, polenta, 18% house-cultured yoghurt, crepinette wrapped Merguez sausage, lamb jus
Cornish Hen Lester’s duck fat confit potatoes, frisee lettuce, bacon lardons, sea-salted croutons, artichoke puree, soft poached hen egg
Mussels, glazed radishes, snap peas, Lester’s new potatoes, parsley & chervil sauce, horseradish cream, puffed wild rice
Beef Ribeye Pommes Anna, creamed Mt. Scio spinach, braised shortrib, charred green onions, cauliflower puree, roasted cauliflower, peppercorn jus
Gilthead Sea Bream Roasted sweetbreads, Old Perlican scallops, pearl barley, pearl onions, Swiss chard, smoked onion jus
Cannellini Bean Fritter Curried onion soubise, roasted artichokes, roasted shallot, charred O-Farm radicchio, pickled carrots
Sommelier: Jeremy Bonia Executive Chef: Jeremy Charles
Raymond’s Restaurant is one of about 250 restaurants that celebrate Food Day across Canada. Contact them at the number below to reserve a table.
Raymond’s Restaurant est l’un des 250 restaurants à travers tout le Canada qui participent au Journée des terroirs. Contactez Raymond’s Restaurant directement, au numéro ci-dessous, afin de faire votre réservation.
95 Water Street
St John’s, NF A1C 1A5
T: 709 579 5800