Montreval
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Montreval
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Montreval Tamerin — Lagoon, raw and grilled
Open on three sides to the lagoon, and closed to everything the survey says to leave alone.
Hali is one room, open on three sides, standing where the sand ends and the shallows begin. It serves from seven in the morning until ten at night, which on an island with no other restaurant is less a style decision than a practical necessity.
Everything from the lagoon is line-caught. There is a printed list on every table of the species the kitchen will not buy this season, decided with the district fisheries office and updated twice a year. It is short, it is specific, and it changes — which is the point of having it.
Service
In the kitchen
Vaea Tumanu
46 seats
The house
Timber villas on the leeward shore and over the lagoon shallows, built by the boatyard at Manda and shipped in pieces.
Montreval TamerinOn the menu
Menus change. These do not, or not much, and they are the dishes guests write to us about.
01
The atoll's own dish, made the way the four inhabited motu make it, which is with more lime than visitors expect.
02
Wrapped, buried, and dug up at the table. Whatever the line brought in that morning.
03
From the two trees behind the kitchen, cut thin, salted heavily, eaten at four in the afternoon.
Elsewhere
Montreval Verane
Forty-four seats, five courses, and a kitchen garden eleven metres from the pass.
Alpine, vegetable-led — 44 seats
Montreval Verane
Lunch on the boathouse deck, decided each morning by the weather board.
Lakeside, simple — 30 seats
Montreval Calanera
Fifty-two seats on the second terrace, ninety metres above the water they are cooking.
Coastal, fish-led — 52 seats
Reservations
Our own team answers, not an agency. Rates fall on the fourth night and again on the seventh, which tells you what we would prefer.