Neddies Harbour Inn

We seem to have been lucky on this holiday with the places we have chosen to stay, I hope it remains that way. But the best so far, and the most expensive, is where we are for two nights - Neddies Harbour Inn.
I think the pictures speak for themselves - they were taken before and after dinner last night:

The bed in room 108 - Needies Harbour Inn

The amazing view from Room 108 - Neddies Harbour Inn

Sitting comfortably outside the inn

The moon shining on the sea outside the hotel

As far as dinner was concerned Drew had Gnocchi parisienne tossed with local lobster, creme fraiche and frizzled leeks, while I had Roasted beet salad with beetroot, a strong  Canadian goats cheese and wild blueberry vinaigrette. They were both winners. Here at Neddies Harbour the chef is clearly classically trained but willing to take a risk with flavours. So the classic French take on gnocchi doesn't often go with lobster back in Paris, but it worked well here in the Newfoundland wilderness. The balance between the crunchy beetroot and the soft cheese played out well, the vinaigrette provided a slight sweetness to the dish, but the combination was sublime. Both starters were nicely served in a 'modern' way - i.e. lots of white plate - but though I like a little more food on my plate (hence my size!) they were both tasty.
For mains I had braised Valley Hill Farm pork served with a wild mushroom risotto, pork demi and seasonal veg. The pork was cooked to perfection, soft and breaking apart in a way that meant that you could eat it without a knife if you wanted to, I don't know where Valley Hill farm is, but they treat their pigs well, as did this chef. The Mushroom risotto had the taste of the strong wild mushrooms and complemented the pork. Making a demi-glace of the meat jucies provided a reminder of that flavour with the risotto and lovely el-dente vegetables.
Drew opted for the house-made Pappardelle tossed in Light sage and tomato sauce with roasted garlic, ricotta and dried black olives, strange for him to go vegetarian, but the flavours were so well baked into the dish that no meat was needed.
Drew finished off with a partridgeberry cheese cake which he loved. The berries grow commonly around here, as Drew saw on his walk this morning.