Dining at the Hermitage

The gracious, colonial dining porch wraps around the historic manor house offering public and private dining for breakfast, lunch and dinner.   

Brought to their peak of perfection and variety every Wednesday night, local dishes are the core cuisine at the West Indian Buffet. An island tradition, it's one of the most popular events on Nevis.

The bar is where local characters and island visitors mingle while enjoying the best rum punch Nevis has to offer. It’s here that tall tales about mountain climbs and the high seas are exchanged.

Island Treasure

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. The ladies in the kitchen take great pride and have created dishes that are known on Nevis as Hermitage specialities.

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 sautés wafts out of the kitchen. So does the sound of the ladies chattering away in local dialect.

West Indian Buffet

Wednesdays nights at the Hermitage are fondly called “Pig Night”. The ladies in the kitchen take all day to prepare classic West Indian dishes as an homage to the recipes of mothers and grandmothers. These dishes are served in the traditional clay pots and vessels from Nevis clay made and fired at the Newcastle Pottery kiln.


The day starts with Full Planters Breakfast from 8:00am to 10:30am on the verandah. The yogurt is homemade, the sausage local, the West Indian omelet spicy, and the Coconut French Toast justly famous.


Lunch is served from Noon to 2:30pm on the Verandah or poolside. Grilled chicken or fish, pasta and shrimp and fresh salad. Try the Roti, a home-made wrap stuffed with curry.

Afternoon Tea and Rum Punch

Served in the Great Room or one of the side porches, sip English teas or our own local bush teas, each with their own restorative effect. The Hermitage Carrot Cake, alone, is worth the trip, and the caloric indulgence.

Hermitage rum punch deserves special mention. A 350 year old recipe made with only fresh mountain citrus and local rum, conjured in the mornings. Quality control sampling is a responsibility taken seriously, never rushed.


The menu changes daily but Dinner is always an event at the Hermitage featuring the most tantalizing creations of classic international recipes infused with local produce.  

Lemongrass and Coconut Soup, Ginger and Lime Conch Cakes,

Roast Suckling Pig, freshly made Pastas and local Curries, 

Passion-fruit and Ginger Cheesecake, the best Bread and Butter Pudding in the world.