Anchor Inn Hotel, 3 Path End, Twillingate
Breakfast daily from 8 am – 10 am
Dinner daily from 5 pm to 9 pm (last seating)
Ocean-front dining: Enjoy excellent food from our kitchen and a great harbour view! Our friendly staff are ready to set the tone for enjoyable casual dining, serving local dishes with a contemporary twist, accompanied by a pleasant wine list. Chef Paul Smith leads the kitchen.
Seating is first come first seated except for groups of six or more.
Quidi Vidi Ale Braised Mussels
Deepwater Mussels in a Quidi Vidi 1892 broth / roasted garlic / tomatoes / onion confit / herb. Served with crostini.
Lightly breaded golden calamari rings / garlic aioli.
Sesame Crusted Scallops
Pan-seared scallops with sesame seeds, root vegetable puree and garlic aioli.
Dried salt cod with hard tack, crisp pork scrunchions, drizzled with molasses.
Durrell Cod Tongues
Traditional crispy battered cod tongues with pork scrunchions.
Served with garlic aioli.
Long Point Flat Bread
Pesto, arugula, parm, onion confit and
a balsamic drizzle on open flatbread.
Salmon, cod, shrimp, mussels and vegetables in a creamy fish broth. Served with crostini.
Root Cellar Bisque
Curried coconut root vegetable bisque /sour cream / balsamic reduction. Served with crostini.
Arcadian lettuce / red onion / grapes / cranberry / feta / almonds with house made partridgeberry vinaigrette.
Romaine / tomato / croutons / bacon / parm / house made avocado vinaigrette.
Beet & Carrot Salad
Roasted beet and carrot, goat’s cheese, toasted almonds with a tarragon vinaigrette
Legendary house made burger with cheddar / red onion marmalade / tomato / lettuce / garlic aioli. Served on brioche bun with potato fries and red slaw.
Fish & Chips
Local cod in a crispy Quidi Vidi beer batter. Served with tartar sauce, fresh lemon, house made slaw and potato fries.
(Fresh, depending on market availability)
Seafood platter with cod, salmon, shrimp, mussels and cod tongues. Served with pork scrunchions and vegetable pureé.
Scallop & Shrimp Penne
Sautéed scallops & black tiger shrimp, tomato / peppers / onion / garlic tossed with pasta in a white wine velouté. Served with crostini and mussel garnish.
Screech ‘n Brown Sugar Salmon
6 oz salmon fillet topped with a screech & brown sugar glaze. Served with garlic mash, blueberry compote, partridgeberry vin and fresh-cut root vegetables.
Nan’s Pan-fried Cod
Seasoned cod fillet, pan-fried with pork scrunchions. Served with wild rice and fresh-cut root vegetables.
Jiggs Dinner Pot Pie
Chicken with salt beef, carrots, turnip, cabbage, mashed potato and dressing with gravy. Topped with a pastry crust. Served with small Anchor Salad.
8 oz striploin steak, hand-cut and grilled. Served with choice of potato and fresh-cut root vegetables.
~ add surf – 4 black tiger shrimp
~ add mushrooms & onions
Garden Pesto Penne
Pasta and vegetables in basil pesto sauce topped with parmesan cheese.
Served with crostini.
Lemon Roasted Chicken
Chicken breast marinated in lemon and garlic, finished with molasses-soy glaze. Served with wild rice and fresh-cut root vegetables.
Skillet-braised Pork Chop
2 pork chops. Served with seasonal vegetables, dijon-balsamic reduction, blueberry compote and herbs with choice of garlic mashed or roasted herb red potato.
A local twist on this South American favourite. Deep-fried touton, topped with local berry compote / ice cream and whipped cream.
Nan’s “Mini Pies”
A traditional local favourite. 3 mini pastry shells filled with local berry compote and Fussels cream
Ask your server for other dessert options.
Gluten-free options: Many items on our menu are gluten-free and gluten-free bread is available upon request. Inform your server if you require gluten-free options and Chef Paul will be happy to adjust your meal where possible (ask for gluten-free fish and chips!)
Kids Menu available.
Georgie’s Restaurant is named after famous Twillingate opera diva Georgina Stirling. Georgie’s Restaurant is proud to display an original portrait of Georgina by artist Nina Keogh as well as Georgina’s original writing cabinet.