After dealing with an unfortunate ants in the bed situation in my room, I wasn’t exactly in the best mood for dinner. Still, I was genuinely relieved to be out of the room while housekeeping took care of changing the sheets.
As I requested, a golf cart arrived at my bungalow and whisked me away to the resort’s dining complex. After a short walk, I arrived at Tipanier for my evening dinner reservation.
Having already finished the welcome bottle of champagne earlier while unwinding, I had no interest in drinking more with dinner. Instead, I happily hydrated with copious amounts of water.
Dinner began with a delightful amuse bouche: a SMOKED FISH RILLETTE that was fresh and flavorful.
For my main course, I ordered the GRILLED MAHI MAHI (Pan-fried mahi-mahi “Grenobloise”, fondant potatoes, baby spinach, capers, lemon).
It was fine, not particularly memorable, but not bad either. I understand that resort kitchens often aim to please a wide range of palates, but I found myself craving something with a bit more personality. With a sprinkle of salt, the dish improved slightly.
Overall, the restaurant had a lovely ambiance and friendly service. Still, I couldn’t help but feel the food needed a bit more seasoning and boldness to truly shine.
Tipanier
BP 190Montu Tape, Bora Bora - French Polynesia
