Montpelier Plantation

Montpelier Plantation Review

The Hoffman family (Muffin, son Tim, and daughter-in-law Meredith) presides over a scintillating evening, starting with canapés and cocktails in the civilized Great Room. Dinner is served on the breezy west verandah, which gazes serenely upon the lights of Charlestown and St. Kitts. The inventive executive chef, Kosta Staicoff, uses the inn's organic herb gardens and fruit trees to full advantage, while experimenting with molecular gastronomy to create playful foam and froth. The changing three-course menu might present lemongrass consommé with spiny lobster salpicon, braised pork shoulder with onion confit and coconut jus, and guava tartlet with carrot froth. Meredith has crafted an exemplary wine list perfectly matched to the cuisine. The Mill opens nightly with sufficient reservations, offering a different set four-course menu accompanied by champagne and sorbets. Torches light cobblestone steps up to this theatrical faux sugar mill with crystal sconces, floating candles, and an antique mahogany gear wheel suspended from the ceiling. Simpler lunches (order the lobster salad from the constantly changing menu) are served on the refreshing patio, while a tapestry of tapas is on tap for $4 to $15 per dish at the poolside Indigo.