Bloody Mary’s
Frozen Peach Coconut – Malibu Rum, Triple Sec, Peach Liqueur
Bread – Butter
New Zealand Beef Kabob – Rice, Ketchup
Poisson Cru – Mahi Mahi, Lime, Coconut
Parrot Fish – Rice, Green Beans, Broccoli, Carrots, Tahitian Vanilla Sauce
Ahi Tuna – Rice, Green Beans, Broccoli, Carrots, Wasabi Sauce
Coconut Pie – Whipped Cream, Housemade Coconut Ice Cream
Profiteroles – Dark Chocolate, Whipped Cream, Tahitian Vanilla Ice Cream
Opened by a Polish noble in 1979, and later purchased by Los Angeles businessman Dexter Hewett, Bloody Mary’s hangs its reputation on locally caught Fish and New Zealand grass-fed Beef – plus a collection of A (and B)-list celebrities who’ve eaten there through the years.
Unquestionably Bora Bora’s most famous restaurant, thatched roof and sand floor sandwiching wooden tables and bar, it is during Dinner service that Bloody Mary’s develops a buzz thanks to a menu of daily specials where diners select their meal by sight.
1000xpf per person for round-trip transport, taxi or boat to a private dock depending on hotel, it is upon entry that daily choices are presented while reggae-replacements for real music play a bit too loudly overhead.
Soon seated on tree stumps, fair-priced Cocktails such as the easy-sipping Frozen Peach Coconut memorable for better reasons than flavorless Bread, starters range 1800-2400xpf with the Beef Kabob high-quality, as was Ceviche on this night featuring Mahi Mahi bright with Lime in a Coconut with its Milk.
All-grilled for Entrees, a focus on Fish justified, fans of Tuna will find Sashimi-grade Ahi barely kissed by flame while locally-caught Parrot Fish eats a lot like Flounder with its buttery flesh complimented by Tahitian Vanilla Sauce.
Not looking to reinvent the wheel with included Vegetables or Rice, each main around 3200xpf, Desserts are recited by memory and find the Profiteroles below average thanks to chewy Choux and a dearth of Chocolate while the Coconut Pie is wonderful in terms of both toothsome texture and subtle flavor.
www.bloodymarys.com