Hermitage Plantation Inn

Hermitage Plantation Inn Review

After cocktails in the inn's antiques-filled parlor (the knockout rum punches are legendary), dinner is served on the verandah. Many ingredients are harvested from the inn's herb garden, fruit trees, piggery, and livestock collection; the scrumptious cured meats, baked goods, preserves, and ice creams are homemade. Sumptuous three- and five-course set menus lovingly prepared by the incomparable (and delightfully named) chef Lovey Boddie and team might include breadfruit-cheddar soufflé, seafood quenelles in gossamer curry cream, lobster with tomato-basil butter and conch stuffing, and passion fruit-ginger cheesecake. You can also order signature favorites such as lemongrass-lime fish cakes with ginger aioli or herb-crusted lamb with rosemary and guava à la carte. Wednesday night pig roasts are an island must. The ever-growing wine list is exceptionally priced. Bon mots and bonhomie serve as prelude, intermezzo, and coda for a lively evening.