New Menus Now Available


We recently announced the appointment of our new in-house catering team, Moving Venue. Led by in-house Venue and Catering Manager, Astrid Thorpe, Moving Venue provides a bespoke service for clients at Landing Forty Two. 

We’re delighted to report our new menus have now arrived, perfect if you’re looking for some foodie inspiration for your upcoming event. The seasonal menus by this luxury catering brand focus on local and seasonal produce, mixing modern techniques with international influence.


Sample menus include canapes such as:



Beetroot Tuile With Piri Piri Truffled Goats Cheese (V)

Grilled Mexican Spiced Tiger Prawn in Taco Cones with Pimento Salsa

Slow Cooked Confit Pork Belly with Fennel Scratchings and Cherry Gel

Sea Bream Tartar, Wasabi Mousse, Black Onion Seed Wafer



Sweetcorn Croquettes with Coleslaw (V)

Chargrilled Lamb Fillet with Salsa Verde

Mussels with Parsley and a Parmesan Sauce served in Pipettes

Knufa ‘Candyfloss’ Monk Fish, Passion Fruit and Blood Orange Salsa


Our new bowl food dishes are just as tempting, choose from:



Ashed Beef Fillet with Barley and Bone Marrow Crumble

Grilled Fillet Sea Bream, Lobster Risotto, Parsley Gremolata

Tortellini Filled with Gorgonzola and Walnut, Tomato and Sage Sauce (V)

Cod cheeks with apple, scraps and peas



Crab Salad with Pickled Cabbage and Crunchy Peanuts

Escabeche Of Salmon with Spiced Aioli, Radish, Watercress and Nasturtium Salad

Salt Baked Heritage Carrot Salad with toasted Hazelnuts, Lemon and Tarragon Cream (V)

Seared Fillet of Beef with Pickled Black Radish and Wasabi



If you’re planning a seated dinner, take a look at our three course sample menus: 


– Starters –

Golden Cross Goats Cheese Terrine with Pickled Watermelon, Golden Beetroot Pesto, and Fermented Honey Vine Gar Dressing (V)

Pork Cheeks Slowly braised in Sherry, served with Pumpernickel, Gruyère and Radish

Cured Mackerel with Apple Blossom, Dill Cream, Cucumber, and Baby Shaved Beets


– Mains –

Butter Poached Breast Chicken, Saffron Broken Potatoes, Tarragon Emulsion, Mustard Caviar and Wilted Spinach served with a Vin Juane Sauce

Roast Rump of Lamb served with Spiced Lamb Rillettes, Roast Aubergine, Date Puree, Butternut Fondant, Red Wine Onions and Madeira Sauce

Pan Fried South Coast Seabass, Crisp Salsify, Warm Salad of Beans and Peas, Tomato and Tarragon Beurre Blanc


– Desserts –

Passion Fruit Parfait wrapped in Dark Chocolate Sponge, Praline Royaltine Crunch, Passion Fruit Gel and Chocolate Meringues

Scottish Raspberry Mousse on a Light Vanilla Sponge, sprayed in White Chocolate, Fresh Raspberry, Raspberry Gel and Pistachio Brittle

Rosemary Panna Cotta, Salted Caramel Calvados Sauce, Caramelized Apple Balls, Green Apple Puree, Apple Crisp and Madagascan Vanilla Ice Cream


If you’d like to find out more about our menus or work with our team to design your own bespoke menu for your next event, please get in touch