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Raymonds
- Price Range:
-
$$$$
- Accepts Credit Cards:
- Yes
- Attire:
- Dressy
- Takes Reservations:
- Yes
- Outdoor Seating:
- No
- Alcohol:
- Full Bar
- Noise Level:
- Quiet
3 reviews for Raymonds
3 reviews in English
-
Review from Jocelyn H.
Portland - East Woodlawn, NS
4/29/2012
After reading the feature in Air Canada's En Route magazine where Raymond's won best new restaurant in Canada for 2011, I was looking very much forward to this meal. On my way to St. John's, I was reading the latest issue of En Route and saw an article about the lamb used at Raymond's, which locally raised by the Morrys. The lamb is actually ferried to an island to graze on salty coastal plants and seaweed during the summer. Needless to say I saw the lamb dish in my future!
Raymond's clearly takes its high end status seriously, with service being top notch as soon as you walk in. The restaurant is housed in a nice brick building right on the waterfront and the main dining room is a very large room with high ceilings. They have managed to give it an opulent feel without overwhelming the diners.
Our server, Joel, was phenomenal. He had great knowledge of the food and how it was prepared. Pre-dinner drinks were very good, with the martini being above average. Crusty house-made bread with local butter was a great start. We were then served an amuse-bouche of a beautiful parsnip potage, served in the style of a cappuccino. Very well presented, and the flavour was exquisite.
Unfortunately, we learned that the rack in the lamb dish was from New Zealand, while the shank was indeed the famed Morrys meat. Joel explained that with such a small local producer, it is not uncommon to run out. I would suggest that, as a substitute, the restaurant could source equally good Nova Scotia or Québec lamb instead of the NZ lamb, which is a product that should not make it to the table in a restaurant of this caliber, regardless of the reason.
As an appetizer, I chose the beef tartare and it was probably the best I've ever had. The presentation was beautiful, featuring a quail egg with its top masterfully carved off, ready to mix into the incredibly fresh beef. House-made pickles, shaved parmigiano reggiano and crispy thin wedges of toasted bread made this an amazing appetizer.
After the disappointment of not being able to order the lamb, I chose the duck. The dish featured a perfectly medium-rare Brome Lake duck breast from Québec . The skin could have been a bit crispier but it was otherwise perfect. The accompanying foie gras bread pudding also had nice pieces of duck confit, while the carrot puree was sweet, with a perfectly creamy texture.
Since I am not a big fan of desserts, I opted for the cheese plate. All the cheeses were canadian, with most of them from the province of Québec. It was a pleasure to see a cheese I hadn't tasted in a long time, Le Douanier, which is a nice cheese featuring a layer of vegetable ash.
Raymond's is a welcome addition in St. John's, a city that was definitely ready for a restaurant of this caliber. I will definitely return! -
Review from Kristyn W.
6/1/2011
I came in with a large party an had a wonderful experience. This place is very nice (formal attire recommended) and has a very upscale design. The chairs were comfortable and the views of the water were really nice. They take your coat at the front and there is a door man. The bathrooms were individual and were comfortable and clean.
I had a variety of food in my experience here:
Prosciutto wrapped melon with a goat milk creme fraiche (Complimentary): This was absolutely gross. I had much struggle swallowing this. Surprisingly though some people actually seemed to like it. It was presented on skewers in a piece of driftwood, very cool.
Beet Salad: This was very good. The beets were nice and soft and sweet. The presentation itself was professional and clean. The overall flavor was light and delicious.
Truffled Potato Ravioli: Very yummy! You can taste the truffle although I wish there had been a little more. It was perfectly cooked and very good.
Beef Tartare: This dish wasn't overly good. There wasn't a lot of flavor. I did like the finely diced onion or green onion that was in it. Again presented nicely but I wish it had more flavor.
Veal Chop: This dish was very tasty. Very well cooked and a good amount of flavor. The mashed potato square was my favorite part of the dish, it was light and fluffy almost like a souffle.
Although I liked the veal chop I do regret not getting the duck breast. I tasted the foie gras breading pudding that accompanies the duck and its was sooo good.
Note on the Oysters: Apparently this restaurant has exclusive access to these types of oysters that they serve.
The waiter we had seemed very serious and even though this is a fancy place you can still be a little light-hearted and crack a smile.
Very delicious food here I definitely recommend it if you can get the chance to stop in. -
Review from Samuel C.
10/24/2011
This is the best food in Canada full stop. The rack of lamb made me weep it was so yummy. The service was awesome. The wine list unique. The execytive Chef came to our table and the women went weak in the knees. Sort of like a well built woodsman. Wild game and fresh seafood abound. Stop in or miss the best!
