Food & Drink
Breakfast at Hermitage
The pancakes are pure pumpkin, with a light home-made brown sugar syrup.
The West Indian Buffet
These dishes are served in clay pots fired outdoors at the Newcastle Pottery. A whole roast pig is spit roasted for seven hours under the mango tree making a feature presentation.
The evening always starts with rum punch and cocktails. We sit at 8pm sharp and a seafood bisque is served at your dinner table. The buffet is laid in the 18th century dining room where guests Chef Kressy and her side-kick sous-chef Kimone personally describe our farm to table process.
The talented staff at Hermitage come from the nearby villages, the herbs and spices are harvested fresh from the garden, farmers bring their produce directly to the kitchen, and the fish is delivered dripping wet, fresh from the sea.
We have created dishes that are known on Nevis as Hermitage specialties. Distinctly home-cooking, maximizing local ingredients and techniques, Hermitage is the only kitchen on the island that makes use of a traditional wood-burning oven. The smell of roasts, simmering sauces and sautées wafts out of the kitchen. So does the sound of laughter and local dialect.
Roti is a traditional island lunch, it is a curry wrapped up in a pan fried flatbread, usually served with a complement of hot sauce and chutney.
Other menu items include fresh garden salads, fish of the day, coconut crusted shrimp and our Hermitage pizzas.
A Wood Burning Oven
Our Rum Collection
Our collection of rum is designed to cover a broad spectrum, from light rums to dark rums, sweet to dry, delicate to pungent, each made in its own tradition. We have some light rums from Barbados, sweet rums aged in bourbon barrels, high ester rums from Jamaica, and white rums from Haiti.
The menu changes everyday, using what the farmers and fishermen bring to us. We serve delicate soups, light appetizers, savory main courses and home-made desserts.