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Le Mahogany

Elizabeth Speer
First Reviewer
4 out of 5
Avg. Member Rating
2
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Le Mahogany

  • December 28, 2004
  • Rated 3 of 5 by jenandfrank from New York, New York
Le Mahogany, though not the best food I have ever eaten, is one of the better places on Moorea to dine (there aren’t many). From what we were told, it’s considered a local favorite—a simple restaurant with mahogany tables and local art all on the walls that offers a French-Chinese cuisine. There is no bar area and no room to wait around, so if you are going early to "hang out", don’t bother. Similar to most of the restaurants in Moorea, Le Mahogany offers a small-fee shuttle, provided you have a reservation and have called in advance to arrange for a pickup. (Note: after dinner, the shuttle will not leave the restaurant with one couple, so if you are done before the masses, you’ll be waiting outside for the shuttle home.) Their French chef spent 30 years cooking at the former Hotel Bali Hai before joining this establishment. I wish I could say that the service was as nice as the Polynesian people we met, but I can’t. The service here was obnoxious and slow. There was a woman who sat at this small desk--who acted like she was doing you a favor when you paid by credit card. A lot of fresh fish was served here, prepared with local ingredients and it was often done in a puffed pastry. Their apple pie was supposed to be "famous," and we were told by our concierge to order in advance because they run out early. They are also open for lunch, which they call "snacks" but serve basic lunch fare of salads, sandwiches, and burgers.

From journal Moorea and its lush surroundings

Le Mahogany

  • August 5, 2003
  • Rated 4 of 5 by Elizabeth Speer from Auckland, New Zealand
We were picked up at 6.30pm by the courtesy car (just request this service when booking).

The food was superb. My husband had scallops and shrimps in a puff pastry case and I had local prawns in a Provencale sauce. This was served crusty French bread. We did indulge in dessert -- a tarte tatin and a simply divine crème brulee.

From journal Realx in Tahiti

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