Le Corail sits above an illuminated lagoonarium, its air-conditioned dining room set apart from the resort's more casual outlets. The kitchen turns out French cuisine under the direction of the executive chef, with dishes built into a set menu or ordered a la carte. A sommelier guides pairings from what is said to be French Polynesia's largest wine cellar, giving diners a genuinely deep list to choose from rather than a token selection. The setting favours couples and quiet conversation over crowds, with the lagoon's lit waters visible through the glass as the meal unfolds.