Lagoon Restaurant

Lagoon Restaurant at the St Regis Bora Bora is the institutional fine-dining anchor of the South Pacific. One of seventeen restaurants run worldwide by Jean-Georges Vongerichten (the celebrated French chef of Jean-Georges New York, with five Michelin stars across his global empire). And is widely considered to have one of the best dining-room views in the Pacific. The restaurant pairs refined overwater dining with Mt Otemanu views, glass-floor details that allow diners to watch tropical fish below the floor, and is ranked among the top fine dining experiences in the South Pacific.

The cuisine is Vongerichten's signature Thai-French fusion programme. Signatures include the famous 'tuna ribbons with avocado and chilli oil'; a hand-cut tuna tartare with finger lime and ginger; a slow-cooked Polynesian lobster with Thai red-curry; a wood-fired Polynesian mahi-mahi with green-papaya salad; the famous 'molten chocolate cake' that has been a Vongerichten signature since 1991.

The wine list runs to 700 references with deep French Champagne and Burgundy coverage and a respectable American-Pacific section. The cocktail bar runs a serious Polynesian-rum programme.

The dining room and overwater terrace together hold sixty covers; the kitchen times the dessert course with the Mt Otemanu sunset. Service is St Regis-grade. Uniformed butlers, choreographed plate-arrival, exact pacing.

Lagoon Restaurant is the proposal-grade table in the South Pacific. The overwater glass-floor dining room with Mt Otemanu views is among the most photographed dinner settings on earth, the Vongerichten pedigree settles any institutional question, and the dinner-and-stay format at St Regis means the entire trip is easy to arrange.