Our kitchen is rooted in classical French training and inspired by every coast we've traveled. Vietnamese ginger soup shares the pass with duck à l'orange; banana curry simmers beside a cognac-laced pâté.

We work farm-to-table with growers, fishers and artisans across the South Pacific — sourcing what is freshest each day, then composing menus that change with the rhythm of the jungle.

Beneath our thatched roof, Tahitian idols and Indonesian masks watch over candlelit tables. The terrace is open-air yet sheltered — framed by the cicadas and the soft hush of the breeze.