Lara will create a bespoke menu for your event, taking into consideration the seasons best produce and any special requests you might have...

Lara has always loved the way food brings people together and enjoys creating an experience using seasonal, sustainably sourced ingredients. Creating memorable occasions with attention to the finer details, be it the flower arrangements, hand written name places or any extra touches specially tailored for the event.

SEE SAMPLE MENUS BELOW 

S T A R T E R S 

Whipped goats cheese, fig, honey roasted grape, walnut and mixed leaf salad with toasted date bread

Shaved fennel and raddichio salad with buratta, charred peach and salted macadamia

Smoked mackerel, horseradish and plum jam, pickled plum, rye and dressed leaves

 

Home cured salmon, wasabi emulsion, radish, cucumber and dressed leaves

M A I N S

Sirloin of Beef, started over bbq, fermented chilli sauce, heirloom tomatoes, green onions and a jersey royal, harissa and herb ‘salad’

 

Pork belly, cider braised carrots and apple, shaved fennel, walnuts, salsa verde

 

Roast lamb, aubergine puree, butter beans, purple sprouting broccoli and jus

V: Crushed carrot with crispy spiced chickpeas, watercress, saffron yoghurt, sprouted mung bean and pistachio

 

C H E E S E 


Selection of cheese and biscuits with home ferments, chutneys and candied nuts 

 

P U D D I N G 

Blood orange and poached rhubarb sponge roulade

Champagne and strawberries – eton mess

 

Chocolate, hazelnut torte with cherry cream

 

Orange, almond sponge with spiced syrup and yoghurt ice cream

C A N A P E S:

Pea and Manchego arancini with lemon aioli

Sesame pork sausages in a honey, mustard and bourbon glaze

Smoked aubergine puree with pomegranate, feta and mint on radicchio  

Pumpkin smash, Urfa chili, lime and charcoal cracker


Crushed butter bean bruschetta with chilli oil and za'atar


Spring Chicken croquette with sweetcorn puree


Goats cheese with a London honey and rosemary glaze, fig chutney en croute

Asian dressed crab filled  choux buns

Seared yellow-fin tuna, sesame crust, ginger and pomegranate reduction

Dill pickled cucumber cup with smoked salmon mousse and caviar

Quails eggs with hollandaise and crispy fried capers

Zesty King prawns with garlic and chilli

 

Coronation cauliflower filo cups with coriander cress

 

P U D D I N G  C A N A P E S:

Individual Pavlova with passionfruit, lime and coconut cream

Dark chocolate and sea salt fudge brownies

Chai infused 'tiramisu' shot glass


Fruit salad sticks with chocolate dipping sauce

Peanut butter cookies with raspberry chia jam

Vodka and lemongrass granita

FOR A WIDER SELECTION OF MENUS OR FOR ANY REQUESTS PLEASE SEND AN EMAIL!

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