Montpelier Plantation & Beach

Montpelier Plantation & Beach Review

The Hoffman family presides over a scintillating evening, starting with canapés and cocktails in the civilized Great Room. 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. Dinner is served on the breezy west verandah, overlooking the lights of Charlestown and St. Kitts. Executive chef Benjamin Voisin 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 or 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. Food & Beverage Manager Nikolas Mantas has crafted an exemplary wine list perfectly matched to the cuisine. The Mill Privée opens with sufficient reservations, offering a different set multicourse menu accompanied by champagne and sorbets. Tapas, salads, and grilled items are available at the poolside Indigo. Finish with one of Nikolas' infused rums. Benjamin offers cooking classes as well as tasty souvenirs under the M logo.