The Hoffman family presides over a scintillating evening, starting with canapés and cocktails in the civilized plantation great room. Dinner is served on the breezy west veranda, dubbed Restaurant 750, overlooking the lights of Charlestown and St. Kitts. Executive chef Stéphane Caumont uses the inn's organic herb gardens and fruit trees to full advantage. The changing three-course menu might present vanilla-scented parsnip soup with morel powder; signature pan-seared sea scallops with green asparagus cream, serrano ham crisp, and apple chutney; and dark chocolate tart with caramelized banana, vanilla milk shake, and almond crumble. The exemplary wine list is perfectly matched to the cuisine. The Mill Privée opens with sufficient reservations, offering a different set multicourse menu accompanied by champagne and sorbets. Torches illuminate cobblestone steps up to this theatrical sugar mill with crystal sconces, floating candles, and an antique mahogany gear wheel suspended from the ceiling. Tapas, salads, and grilled items are available at the poolside Indigo. Finish with one of the infused rums. Stéphane offers cooking classes as well as tasty souvenirs under the M logo.
Montpelier Estate, Nevis, St. Kitts and Nevis