RESORT

"It always excites me – traveling to exotic locations, seeing the native fish, visiting the regional farms. It allows me to share with my guests a local experience and escape through food and ambience."

JEAN-GEORGES VONGERICHTEN

CONCEPT

Dune is cooly furnished in dark woods, Caribbean island-inspired wall carvings, with subtle, sophisticated lighting. The dining room looks linto the signature open kitchen, allowing guests to witness the creation of each masterpiece.

The cuisine served here shines with local Caribbean flavors. Stocked with selections that take full advantage of area produce, the menu mixes the local with the global.
Fresh grouper, red snapper, and spiny lobster are brought alive each morning from area fishermen. These sub-marine jewels are inventively seasoned with a lemongrass, Malaysian chili sauce, or Thai basil, grown in the garden adjacent to the restaurant entrance.

Lagoon rests dramatically above the water on the island of Bora Bora. The beautifully illuminated interior is designed using the finest of Polynesian materials.
The menu features innovative French Polynesian cuisine, such as Scallops and Caramelized Cauliflower with Caper Raisin Emulsion and Moonfish Slowly Cooked with Sweet Potato Fondant and Aromatic Broth.

The experience is punctuated emphatically with dream-like cocktails and desserts. And really, what better way to complete a perfect meal in paradise.

View Sample Menu