Meals are an important part of your experience at Lissenung Island Resort. Our cooks prepare local and international meals, often combining the two and with that, creating innovative dishes unique to Lissenung Island Resort.
Meals are served in the “Haus Win”, the big main house, which was designed to let nature in. It features a sandy floor, handcrafted furniture, comfortable lounges and is beautifully decorated with masks and other local artwork, giving it a typical PNG atmosphere.
The guests eat together at one long, beautifully decorated table. Exchanging stories about the day’s diving, surfing, snorkelling, fishing or simply doing nothing whilst enjoying a fully belly and a cold drink is the perfect way to end an adventure-filled day.
The Kavieng area is famous for its huge mud crabs and we have some pretty awesome recipes for those. Lobster (crayfish), octopus, squid and, of course, fish also feature high on our menu. All seafood is bought sustainably, right from the local fishermen, who come to the island in their dug-out canoes to offer their catch. You cannot get your seafood any fresher than this, but the most important thing to us is that the fish is caught with minimal impact on the environment.
All our fruit and veg comes either from the local market in Kavieng or from our own garden. Supply is still limited, though, as the Kavieng market is only held on Saturdays, the shops don’t sell any veggies and our island has sand ground rather than great veggie-growing soil. We also don’t get things like broccoli, cauliflower, snow peas etc., all things that Dietmar and I absolutely love! But there are plenty of other healthy greens, such as bok choy, pumpkin (okay, not exactly green…), capsicum, beans and some local veggies such as pumpkin leaves, aibika, choco leaves and choco fruit and much more. Best of all, none of the vegetables are treated, so they are as organic as can be.
At breakfast time, guests are invited to make a choice for lunch and dinner from that day’s menu. Most special dietary requirements can be catered for, provided we know about those ahead of time.
