Share a traditional laplap feast — Vanuatu's national dish, slow-cooked in an earth oven — inside an Ambrym village, followed by a genuine kava ceremony with elders under the ancient banyan trees.
What to expect
Arriving at the village, you are shown the earth oven where laplap — grated root vegetables and greens wrapped in banana leaves — has been slow-cooking since dawn. The meal unfolds at a communal table woven from pandanus, with elders explaining the significance of each dish and ingredient in Bislama and English. As dusk approaches, the chief prepares fresh kava, grinding the root by hand and straining it through coconut fibre — each shell cup is ceremonially offered with quiet, warm formality. The flavours are earthy, bold, and completely authentic.
Good to know
Kava is mildly sedating — enjoy in moderation and note you should not drink alcohol before or after. The feast typically runs 2–3 hours, ideally timed to finish 90 minutes before all-aboard. Arrange through your port agent or Vanuatu Tourism Office. Carry VUV cash. Vegetarian options are naturally available — notify in advance. A small gift of kava root or tinned fish is warmly appreciated by the community.
Sail there
Luxury cruises that call at Ambrym Island — book through us, the fare is identical and your concierge stays on your side.