St. John's, Canada

Jeremy Charles is a not a chef who’s afraid to shoot, skin and butcher a moose. Charles is the co-founder – along with restaurant manager and sommelier Jeremy Bonia – of Raymonds, located in a heritage building overlooking St John’s harbour. The pair’s pioneering field-to-fork venture celebrates Newfoundland and Labrador’s world-renowned seafood, game and produce. Sustainable, terroir-driven three, five and seven-course menus include the likes of plump local scallops, Old Perlican (a fishing village on the Avalon Peninsula) cod and that aforementioned moose, roasted and served with gnocchi and pickled chanterelles. Wines are exceptional, as are desserts by award-winning pastry chef Celeste Mah.

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95 Water Street, St. John's, NL A1C 1A4

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