Food & Drink
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.
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.