Food gives us time and space to share ideas and make connections.
Presenting carefully curated culinary experiences featuring as much locally sourced, fresh and seasonal ingredients as possible, your hosts and chefs Michelle and Reidar take you on a food adventure.
Inspired by the wild terrain, the rhythm of the seasons, the catch from local fishermen and the produce of local gardeners, food is the canvas to creatively share both their Newfoundland and Norwegian cultures as well as their many travels and international food experiences.
We are both seasoned cooks and major foodies who love creating new twists on familiar dishes as well as developing upscaled versions of old favourites.
Having collectively travelled to over 120 countries, we're deeply influenced and inspired by the different foods, flavours and presentations we've experienced over the years. Italian cuisine is one of our favourites, so it shows up frequently.
Equally as important as our sense of culinary creativity is our commitment to sustainability. As a result, we source as many ingredients as possible locally and in season.
Our food will take you on an adventure. Each dish has a story and we love sharing those with you.
We look forward to serving you at our table.
Michelle & Reidar
Grilled Peaches with Italian Prosciutto on a drizzle of honey, topped with pine nuts & basil
Scallops and shrimp nestled inside a croissant, baked in white wine cream sauce and topped with sharp white cheddar broiled to perfection.
Pan-toasted crostini with goat cheese dipped in honey and rolled in cranberry, rosemary and walnuts
Italian Chicken Roulade - chicken breast stuffed with basil pesto, Italian prosciutto, roasted red pepper and shaved parmesan baked in our own tomato sauce and served over basmati rice.
Local seasonal berries (bakeapples, marshberries, blueberries, etc.) stirred with sugar, folded into whipped cream and stuffed inside a Norwegian 'krumkake' (pastry cone).
Life is too short for tasteless food and bad wine!
The Keeper’s Kitchen is fully licensed and offers a 3-course evening meal. A full cooked generous breakfast is included with your stay.
Dinner is served at 6:30pm and is by reservation ONLY with a limited capacity of 15 people.
The menu changes daily and is often based around any dietary allergies or restrictions that have been given in advance.
Wine pairing may be added to your meal for an extra charge. A limited selection of beers, wines and spirits are also available by the glass/bottle.