On an island with few people and little nightlife, dining can be the social event of the day. The Hermitage cooks are unrivaled, particularly under the direction of Maureen Lupinacci and her 30 years of entertaining in the West Indies. One of their secrets is the best quality ingredients available. To be sure of the quality, most is produced on the plantation including home-reared pork and lamb. Much of the fruit comes from our own trees and the herbs from our own kitchen garden. Fresh fish, conch and lobster are obtained from our neighborly fishermen. All of the baking, ice cream, desserts, jellies and jams are homemade.

Breakfast

The day starts with Full Planters Breakfast from 8:00am to 10:30am on the verandah. The sausage is from our own piggery, the yogurt freshly made daily. Specialties include West Indian omelets, eggs any style, a variety of breakfast breads (lemon, orange, poppy seed, pumpkin, bran or corn muffins), fresh seasonal fruit, pancakes (banana, pumpkin, oatmeal), or Orangeblossom French Toast. Bacon, ham or flying fish are usually available as well as West Indian saltfish every Sunday.

Lunch

Lunch is served from Noon to 2:30pm on the Verandah or poolside. Grilled marinated chicken breast, grilled fish of the day (generally mahi mahi or red snapper), lobster, shrimp, chicken or tuna salads are offered along with regional dishes such as pumpkin soup, rotis and curried chicken salads, followed by our sorbets and ice creams and cakes.

Afternoon Tea

Served in the Great Room or tea porch. English teas or our own local teas such as lemongrass are available along with the famous Hermitage carrot cake and other specialties.

Dinner

Dinner is served a la carte, or offered table d’hôte and it is always an event at the Hermitage featuring the most amazing creations mixing our fresh local products with classic international recipes. Maureen’s menus are a constant surprise and delight.

A few of our specialties

Special Diets

Most special diets can be accommodated with advance notice.