Food gives us the time and space to share ideas and make connections.
The Keeper’s Kitchen does NOT operate like a restaurant even though we are a fully licensed establishment.
Due to our intimate setting (max of 15 persons) and isolated location, reservations are a must if you wish to join us for our 3-course gourmet-style evening meal. We accept reservations from house guests as well as the general public however, it is important to note that we are NOT opened everyday.
Dinner is served at 6:30pm and it is always a set menu - all guests receive the same dishes or special versions of dishes based on any food allergies or dietary restrictions we have been notified of in advance.
We also offer wine pairing with your meal. A limited selection of beers, wines and spirits are also available by the glass/bottle.
A generous full cooked breakfast is included with your stay.
Presenting carefully curated culinary experiences featuring as much locally sourced, fresh and seasonal ingredients as possible, our aim as your hosts and chefs is to 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 harvesters, food is the creative canvas that allows us to share our Newfoundland and Norwegian cultures as well as our many travels and international food experiences which have influenced our style of cooking.
We make everything from scratch and try our very best to accommodate food allergies and most dietary restrictions, given we have enough advance notice..... which is VERY important because we do not have easy access to grocery stores or food suppliers.
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. Therefore, we locally source as many ingredients as possible.
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).