Information regarding the following can be found in order on this page

General Information & Price
Sample menus
Making a reservation
Catering to dietary restrictions
Minimum age of guests
Accessibility

General information regarding evening dining

The Twine Loft serves as the dining room for the Artisan Inn, however, we are licensed to serve the public and accept reservations for those not staying at the inn.  Our restaurant is recommended by Where to Eat in Canada and is a recipient of the Newfoundland and Labrador Restaurateur of the Year Award.  We categorize ourselves as a “casual-fine dining” experience. Our meals are meant to deliver the same satisfied feeling of having a home cooked meal while on the road, highlighted by local flavors, served in a uniquely Newfoundland atmosphere with professional and friendly service that is both attentive and relaxed at the same time.

Price: A 3-course evening meal is approx. $60 plus tax in 2022. Our pricing may vary by a few dollars throughout the season and is based on the cost of ingredients, whether that cost is from employing a gardener to grow our greens and herbs, purchasing from specific local food harvesters or covering the fuel and human resource costs involved in making trips that are sometimes up to 6 hours to procure ingredients.  We also believe in ensuring our staff a livable wage deserving of someone who dedicates themselves to taking care of those who travel to our small corner of the Canada.

Dining Times: May  7:00pm ,June through September 22 5:15 & 8pm, September 23rd-30th 5:15 & 7:45pm, October 7:00pm.

Notes about shoulder season operations:
Please note that during the shoulder season of early May and late October, we operate only on nights when we have either a minimum of 6 guests reserved for that evening. ex if a table of 4 then a table 2 requested evening dinner by 12pm that day, we would operate, we do not require each group to be six people. If you want to dine with us in the shoulder season and do not wish to rely on others to book, we recommend booking a room or vacation home through us.  Stay and Dine packages are also available for certain properties.

The Meal: Because of our small kitchen size, we have decided to focus on a small, but well-prepared menu each night. Guests are served a three-course meal with a choice between 2 appetizers, 2 main courses (usually a meat or fish option), and a dessert. 3 course Vegan, Vegetarian, Celiac and Lactose-free menus can be arranged in advance. Please see the section below regarding dietary restrictions. All guests must pre-select their main course option the morning of the reservation and will be sent their choices the evening prior by email.

SAMPLE MENU

Please note this may not be your option on the day of your meal

Appetizer

Choice of Cod Chowder or Warmed Spinach and Bacon Salad with Maple Dijon Dressing 

Main Course

Quidi Vidi Honey Brown Beer Braised Lamb Shank served with Roasted Root Vegetables and Caramelized Onion Mashed Potatoes

or 

Fresh Local Cod en Papillote served with Sautéed Asparagus and Roasted Lemon Potatoes

Dessert

Blueberry Lemon Torte 

Other sample menus: Please note we can only confirm our menu for a certain night by the day prior. When booking you will have the opportunity to let us know if there are any principal proteins you won’t eat to help us plan then menu for that evening.

Catering to your dietary needs

We understand that set menu dining can sometimes be difficult for clients with special diets or allergies.  We can typically make modifications to our set menus to accommodate most allergies and can inform guests if certain menu items will not be possible. Because we require our guests to identify any allergies when they book and to contact us the morning of their reservation to pre-select their main course, we are able to have a discussion in advance so that when guests arrive for dinner they can relax and enjoy the experience.  

We do request that when discussing dietary concerns guests clearly identify between a severe dislike, an intolerance and an allergy.  Guests will have the opportunity to provide this information on our online booking form that accompanies dinner reservations made online.  We also ask that guests use terms accurately. We have experienced a high level of guests identifying themselves as gluten free or vegan who then at dinner request items that their diet does not allow. This causes a lot of confusion for staff and can harm those who actually follow such diets. 

Gluten Free

With many traveler having a sensitivity to gluten we have decided to design a number of our menu items to not have gluten including the majority of our main course meals and our soups.  As one of our bakers is gluten intolerant herself, a number of our desserts have gluten free variations available.

Vegetarian & Vegan Menus

Due to tourism volumes being higher than years pre-pandemic, we are finding it more of a challenge to accommodate those following a strict vegan diet and provide the variety of choices guests may desire.  We operate out of a small kitchen with one cook, limited storage space and only two ovens to serve 26 guests per seating, additionally, we are often making meals with modifications for various allergies. Finding the space and the time to produce a separate 3-course meal that does not include any animal products is more challenging now that we are operating at full capacity most nights.  We are able to offer more selection for vegetarians than vegans. If you follow a vegan diet and wish to dine with us, please contact us so we may discuss if what we are able to offer meets your expectations, tastes and is of interest to you for the price point. Please note that because we have limited seating capacity and a short operating season, we do not reduce our price point for our two-hour dining experience for guests wanting alternative menus to our nightly fish and meat dishes. When booking guests can include details on their diet, if you practice a vegan diet, but are not 100% strict and are ok with certain exceptions (ex the use of butter) the information is extremely helpful to so we can best accommodate you. 

Example of a 3 course Vegan Menu at the Twine Loft

Please note this may not be your option on the day of your meal

Appetizer

Carrot Orange Soup

Main Course

Lentil Ragout on a Bed of Rice

Dessert

Wild Berry Sorbet

Making a Reservation:

Guests can contact the Twine Loft at 1-709-464-3377 to make a dinner reservation request or email info@trinityvacations.com. You may also use our online booking system to request a reservation.

When emailing please include

1. The primary date you are interested in reserving
and if there are additional dates you would be interested in if we cannot accommodate you for your first choice.

2. Number of people in your party
If you are hoping to book a private reservation for one bubbled group please contact us with as much detail as possible.

3. Dietary restrictions

The Twine Loft is a set menu restaurant and a number of our courses are slow-cooked and prepped throughout the day. Last-minute notifications of dietary restrictions cannot always be accommodated. Please be specific when providing details regarding allergies during the booking process.

If you inform us that you or someone in your party does not eat a specific ingredient let us know if it is because of an allergy or if it is a personal preference.

If someone requires a gluten-free option, please specify if it is because they have Celiac Disease, a strong sensitivity or if gluten is something that is avoided, but eaten sometimes.

If someone in your party is lactose or dairy intolerant/sensitive, please specify if dairy can or cannot be baked into dishes. Specify if the intolerance includes butter as this is an ingredient used in a number of our dishes.

If someone in your party is vegan or vegetarian please use the correct terminology for their diet since vegan and vegetarian meals are prepared differently.

Confirming a request

The Twine Loft will require a minimum of 6 guests to operate on a given evening.  Exceptions may be made for guests staying in Artisan Inn properties.

Once a request is confirmed, a credit card number will be required to hold the reservation. There is a $25 cancellation fee per guest for a reservation cancelled within 22 hours of the reserved dining time and the full meal price is charged when a cancellation is made within 2 hours of the dinner.

sample reservation waiver

A seat at the Twine Loft will range between $60 and $65 plus tax per person.  This means that even if 2 guests request to split a meal, or someone wants to opt-out of a course the price for each seat will remain at full price.

Seating:

Dinner will be served both upstairs and downstairs to maximize the number of people we can safely serve in a night.  Please indicate if someone in the party has mobility concerns and must be seated downstairs.

Like other years, requests for window tables will not be taken.  Accommodating this request for everyone is simply not possible and depending on the table size it could impact our ability to give parties proper distancing from each other.  During these challenging times please respect our staff’s decision on where to seat people and understand that a number of factors are being taken into consideration when deciding this.

Dining with Minors at the Twine Loft:

During the months we offer two sittings all guests under the age of 19 must dine at the 5:15 sitting.  This is because we hold a lounge license so we may serve drinks on the deck, such a license prohibits those under 19 from being in the restaurant after 8:30pm.

We recommend that children are 10 or older to dine in the Twine Loft. Exception may be made if the child or children in your party:

Eat from the regular offered menu at the advertised dining price:
Why we have this policy: Our kitchen is run from 2 household stoves and in one sitting we often need to accommodate gluten free, dairy free vegan and vegetarian special menus in addition to our regular choices. Regretfully we do not have the space to offer special children’s menus in addition to that.   We recognize that children do not eat as much food as adults, however, we have very limited capacity and very low turn over in a night which is why we operate at a set rate. Offering meals for a reduced price under these conditions impacts our abilities to operate as a business.

Remain seated at the table for the duration of the dinner and be able to express themselves at a volume appropriate for an intimate setting. Children may not leave the table between courses to play outside unsupervised and must use headphones if they are using any form of technology with audio at the table or on the deck.
Why we have this policy: Allowing this is the past has unfortunately led to damage of property such as our gardens and the disruption of the experience of other guests on the premises. Please also note that all guests are served their courses at the same time, so requesting to have the delivery of courses delayed or sped up in order to accommodate children needing a supervised break outdoors or requesting food quicker is not possible.  

Accessibility

The first floor of the Twine Loft (the dining room) is wheelchair accessible. We have 1 wheelchair accessible washroom and the waterside deck is wheelchair accessible as well. If you or someone in your party uses a wheelchair, scooter or walker, please inform us in advance and we will arrange for the closest parking spot possible.  

Because our property uses gravel to allow for drainage from higher tides and heavy rain, we recommend guests with wheeled mobility aids take advantage of our closer parking spots for more direct access to the ramp. The ramp is located to the right of the driveway therefore, we recommend the guest requiring the ramp enter and exit their vehicle on the right hand side.   

Should you or someone you are travelling with have a disability, do not hesitate to discuss ways we can better serve you when you make your reservation, or when you are on the premises.  It is our goal to provide the best dining experience to everyone we serve and continuously educate ourselves on best practices.