A relaxed two-course coastal lunch at Lunga Pier, shaped by the season and local ingredients.
Prepared by Matthew Watson (Funcho Catering), the menu draws on foraged elements and simple, thoughtful cooking.
Expect wood-fired flatbreads with a range of toppings, followed by a fresh seasonal dessert.
A chance to sit, warm up and enjoy good food in good company.
Dietary requirements can be catered for, please let us know when booking.
Sample menu
Wood-fired flatbreads with cured sea trout, celeriac doner, wild-spiced ham hough or foraged mushrooms, pesto and salad
Fresh strawberry and wood sorrel millefeuille
Part of the full Lunga Foraging Day.
A relaxed two-course coastal lunch at Lunga Pier, shaped by the season and local ingredients.
Prepared by Matthew Watson (Funcho Catering), the menu draws on foraged elements and simple, thoughtful cooking.
Expect wood-fired flatbreads with a range of toppings, followed by a fresh seasonal dessert.
A chance to sit, warm up and enjoy good food in good company.
Dietary requirements can be catered for, please let us know when booking.
Sample menu
Wood-fired flatbreads with cured sea trout, celeriac doner, wild-spiced ham hough or foraged mushrooms, pesto and salad
Fresh strawberry and wood sorrel millefeuille
Part of the full Lunga Foraging Day.
