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 dishes lovingly prepared by the incomparable (and delightfully named) chef Lovey Boddie and team might include breadfruit-cheddar soufflé, seafood quenelles in gossamer curry cream, lemongrass-lime fish cakes with ginger aioli, lobster with tomato-basil butter and conch stuffing, herb-crusted lamb with rosemary and guava, and passion fruit–ginger cheesecake. A traditional wood-burning oven yields savory items as well. 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.
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