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The French Chef Térence was trained and worked with talented Michelin-stared Chefs, experiencing various type of Cuisine. He has no added his signature, offering a fresh and stylish touch to the restaurant. Because indulging oneself when dinning is a priority, his cuisine, a subtle mix of Polynésian and Mediterranean savors, varies for every moment and every wish.

 The American breakfast...

enhanced with local and "house" specialties, such as Mango Marmalade, Vanilla Yogurt with locally produced vanilla, fresh tropical fruit salad prepared by our master chef, fresh croissants and bread, fresh homemade cakes and jams, omelet or any style eggs, a selection of cereals, tea and coffee.

Lunch on the beach...

facing the lagoon, light refreshing fare, served by our Tahitian Lovelies in traditional gay floral print dresses. Lunches include a large selection of fresh salads, grilled fish and meat, sandwiches, marinated fish or fish tartar, desserts.


Our gourmet dinner...

In the evening, the restaurant offers refined and romantic candlelight dinners. The Art of combining savors and ingredients offers delicious and original dishes that will treat the most refined palates.  Sublimed with an excellent wine list, our "table" has earned it distinction and reputation.

We offer a different menu every night, taking into consideration your special diet and requirements. Vegetarian menu available on request.

Due to the Hotel location, half board is mandatory, including American breakfast and 3-course dinner, at  88€ (10 500 CFP) per person, per day (taxes and drinks excluded)


The Bar

The bar - a unique example of Polynesian artistry: an assortment of exotic woods (the floor is a mosaic of Aito, or Ironwood; coconut trunks and bamboo) volcanic stones from Tahaa- is open all day for your pleasure.

Our barman will be delighted to suggest an original selection of cocktails, from Polynesian delights using local fresh fruit to more classic but essential spirits and liquors.



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