La Lluna Menu & Prices — London

Toasted sourdough, avocado, pea shoots and mint, topped with two poached eggs and red chilli served with rocket salad

Scrambled eggs served with Manchego cheese, Serrano ham and pan con tomate

Fried egg, bacon, sausage, patatas bravas and pan con tomate

Slow-cooked house-cured pastrami, home-made pickled gherkins and mustard sauce, served with patatas bravas and home-made pickled cabbage

Three-tiered sandwich with lettuce, tomato, bacon, chicken breast, fried egg and mayo, served with patatas bravas

Typical breakfast ham and cheese toastie from Barcelona, served with Mediterranean salad and patatas bravas

Choose any 2 tapas from the Express Lunch selection

Choose any 3 tapas from the Express Lunch selection

Fried Galician green peppers with Maldon salt

Mushroom croquettes served with creamy mixed cheese sauce

Individual vegetarian paella

Andalusian gazpacho topped with smoked sardine, boiled egg, finely diced vegetables and tuille cracker

Crispy deep-fried baby squid with Padron peppers and alioli

Salt cod fritters with homemade tartar sauce

Spanish potato salad with tuna, carrots, mayonnaise, pickles and homemade cracker

Slow-roasted marinated pork belly served with apple puree, orange segments, red chilli and teriyaki sauce

Runny fried eggs served over potato, chorizo and onion

Individual Valencian paella with chicken and mixed vegetables

Crispy fried churros dusted with cinnamon sugar and served with melted chocolate

Traditional Spanish set custard dessert with caramel

Tequila, triple sec, lime juice, agave syrup and sriracha dash

Vodka, midori, cinnamon powder, strawberry puree, orange juice, lime juice and simple syrup

Vodka, Malibu, Archers, Blue Curacao, lime juice and simple syrup

Brandy, Licor 43 and coffee

Whisky, triple sec, sugar syrup, lemon juice and red wine

Vodka, lychee liqueur, lychee puree, lime juice and simple syrup

Vodka vanilla, Passoa liqueur, passion fruit puree, lime juice and simple syrup

Vodka, amaretto, fresh fig, lime juice and simple syrup

Gin, elderflower liqueur, pomegranate syrup, lime juice and simple syrup

Vodka vanilla, Skinos, Kahlua, coffee and simple syrup

Rum, pineapple juice and coconut

Rum, lime juice and simple syrup. Classic or Strawberry

Passion fruit puree, mango juice, lime juice and simple syrup

Lychee puree, apple juice, lime juice and simple syrup

Mango juice, pineapple juice, coconut ice cream and coconut syrup

Strawberry puree, kiwi puree, cranberry juice, lime juice and simple syrup

Starting with sharing platters. Per Person

Choice of vegetarian, mixed and seafood paella.

Slow-braised beef cheek with creamy potato puree and meat jus

Toasted bread topped with grated tomato and extra virgin olive oil

Heritage tomato salad served with salmorejo tomato puree

Pan-cooked tiger prawns with red chilli, garlic and olive oil. Bread for dipping is highly recommended!

Grilled marinated chicken thigh with romesco sauce, chimichurri and crispy onion

Green Gordal olives marinated with lemon zest, thyme and rosemary

Lightly salted and roasted Catalan Marcona almonds

Cantabrian white anchovies. Marinated with garlic and lemon served with homemade potato chips

Grilled baby artichoke hearts served with romesco and vegetable vinaigrette

Chargrilled sourdough bread served with extra virgin olive oil, chilli sauce

Chargrilled sourdough bread served with grated fresh tomato marinated with garlic and extra virgin olive oil

Chargrilled sourdough bread served with Spanish Iberico salami, grated fresh tomato marinated with garlic, and extra virgin olive oil

Chargrilled sourdough bread served with Spanish Jamon Serrano, fresh garlic tomato, Manchego cheese shaving

Chargrilled sourdough bread served with white anchovies grated fresh tomato marinated with garlic and extra virgin olive oil

Ham from grain and corn-fed 4 years old Iberico black pig, free to roam in the oak forest. Served with Spanish Picos

Traditional Spanish ham off the bone. Served with Spanish Picos

Coarse-grained cured chorizo made from Iberico Bellota pork. Served with Spanish Picos

Extra-cular sausage in natural casing, made from meat and fat of Iberico Bellota pork. Served with Spanish Picos

Pasteurized ewe's cheese with a sweet and nutty flavour, served with homemade membrillo (quince jelly), grapes, walnuts and savoury biscuits

Pasteurized ewes cheese with a rosemary flavour, served with homemade membrillo (quince jelly), grapes, walnuts and savoury biscuits

Raw cow's and goat's milk blue cheese, served with homemade tomato jam, apple, walnuts and savoury biscuits

Pasteurized cow's milk cheese from Menorca with a lemony and salted flavour, served with grapes, homemade tomato jam and savoury biscuits

Young Manchego, rosemary Manchego Picos Blue and Mahon served with grapes, homemade tomato jam, walnuts and savoury biscuits

Jamon de Teruel, chorizo Iberico de Bellota and Salchichon Iberico de Bellota

Chicken, chorizo, mix seafood, mix vegetables paella

Seafood paella with tender prawns, mussels, clams and squid cooked with saffron-infused rice all in a single pan. Finished with a squeeze of lemon

Chicken, chorizo, saffron rice and fresh vegetables, all cooked to perfection in one pan. Garnished with herbs and a lemon wedge for a zesty finish

Saffron-infused rice, an assortment of fresh seasonal vegetables, and aromatic herbs

King prawns sauteed in olive oil with garlic, spicy chilli, shallots, and a splash of white wine, finished with a hint of parsley

Crispy fried baby squid, sauteed wuth choi sum served with Aioli

Salt cod croquettes served with brava and Aioli

Black ink risotto with squid, parmesan, and Aioli

Avocado stuffed with crab meat black caviar drizzled with a honey mustard dressing served on a cucumber carpaccio bed

Octopus steamed with fresh herbs and served with oregano marinated baby potatoes, sweet paprika and caper berries

Scallops served with crispy Serrano ham, butternut puree and vegetable vinaigrette

Served with avocado, mango salad and roasted sesame seeds, leek confit and balsamic glaze

Sea bass fillet served with asparagus risotto, balsamic glaze and basil oil

Fresh mussels simmered in a light tomato sauce with white wine, shallots, and sweet pimientos dulce. Served with sourdough bread

Baby cod fillet served with sauteed roasted pepper and green sauce

Spicy garlic marinated chicken, served with Romesco sauce and almond flakes

Deep-fried potato balls filled with beef mince, onions, garlic, chilli and fresh herbs served with Aioli and brava sauce

Homemade chicken meatballs simmered in a rich tomato and basil sauce, drizzled with truffle oil and olive powder served with piece of sourdough bread

A tasty Spanish omelette with chorizo, sweet, caramelized onions, and fluffy eggs. Served with Aioli

Grilled beef meat balls with chilli shallot onion sauce glazed with Spanish serrano ham and parmesan

Grilled Spanish pork sausages served with pepper tomato sauce and oregano

Lamb skewer with smoked escalibada

Serrano ham croquettes served with Aioli and brava sauce

Grilled chicken wings, served with chimichurri sauce

Pork belly glazed with teriyaki sauce and sesame seeds served with apple compote

Chicken skewer with smoked escalibada

Grilled lamb cutlets served with butternut squash mash, roasted garlic and cavolo nero and gravy sauce

7oz. Grilled rib-eye with smoked onion mash, sauteed garlic, cavolo nero and gravy.

6oz. Grilled Iberico pork shoulder served with sauteed choi sum, smoked onion mash and gravy

5oz. Beef Fillet steak served with smoked onion mash, sauteed tender stem broccoli and gravy

Courgette flowers in tempura, stuffed with goat cheese and drizzled with honey

Pan-fried little Galician peppers served with sea salt

Roughly cut fried potatoes served with brava and aioli

Cauliflower served with celeriac puree, vinaigrette sauce and mushroom ash

Deep-fried aubergine in tempura, drizzled with honey and served with onion confit

Deep-fried brie cheese in panko crumbs and parmesan, served with a summer fruits compote

Spanish potato omelette served with aioli

Chestnut mushrooms stuffed with butter, sun-dried tomatoes and garlic, topped with Manchego cheese, served with basil oil and balsamic glaze

Baby Spinach, sundried tomatoes, ricotta cheese and goat cheese croquetas in panko crumbs

Creamy grilled goat cheese served atop warm sourdough bread, paired with sweet caramelized baked fig

Grilled Portobello mushrooms stuffed with spinach, ricotta and sun-dried tomatoes, glazed with bechamel and goat cheese, mozzarella cheese, served in a rich tomato and basil sauce

Deep-fried filo pastry filled with roasted pine nuts, spinach and goat cheese, served with avocado guacamole

Served with roasted pine nuts, tomato and pepper sauce

Mix leaf salad with cucumber and avocado, served with a lemon and olive oil dressing

Mix salad with quinoa, mango, avocado and spring onion, served with a pomegranate dressing

Pan-cooked broccoli served with a smoked black olives, capers and garlic tapenade

Avocado, mozzarella and tomato served with basil pesto and a balsamic glaze

Grapefruit, fennel, almond, feta cheese and vinaigrette dressing

Heritage tomato salad served with feta cheese and pomegranate dressing

Fried chicken strips in breadcrumbs served with chips & a mixed salad

Fried sea bass fillet in breadcrumbs served with chips & a mixed salad

Beef patty in a bun served with chips and a mixed salad.

Deep fried battered chicken meat served with chips & salad

With basil tomato sauce and parmesan cheese

Fresh and crisp with fine bubbles, green apple, citrus, and a clean dry finish

Fresh, great balanced acidity, red fruits

Refined, with crisp acidity and an elegant finish

Macabeo & Verdejo, La Mancha. Fresh, fruity, aromatic herbs with floral notes

Godello, Ribeiro DO, Galicia. Bright and refreshing with citrus notes, elegant and delicate on the palate

Sauvignon Blanc, Valencia. Refreshing, zesty, with vibrant citrus aromas

Albarino, Rias Baixas. Bright and silky, with stone fruit, lemon zest, and a clean, mineral finish

Bright citrus, orange blossom aroma

Floral, smooth, delicate

Creamy, nutty

Vanilla ice cream & espresso. Add Liqueur Shot +$3: Figs, Crema Catalana, Licor 43

Rich, foamy classic

Equal parts espresso & milk

Creamy, balanced

Smooth, extended espresso

Creamy, nutty

Smooth chocolate coffee

Espresso with a touch of milk

Rich, smooth chocolate

Rich, concentrated coffee

Spiced tea with milk

Whiskey & cream

Baileys Irish cream

Almond liqueur & cream

Coffee liqueur & cream

Spanish vanilla citrus liqueur

Sweet Spanish anise liqueur

Classic Spanish brandy

Berry-infused Spanish liqueur

Medium sweet sherry

Smooth aged Spanish brandy

Rich, sweet Pedro Ximenez sherry

Sweet, creamy Spanish liqueur

Smooth medium-dry sherry

Earl Grey, English Breakfast

Green Tea, Peppermint, Chamomile, Fresh Mint, Lemon & Ginger, Red Berries

Served with chocolate dip

Crispy exterior with a cold interior

Caramelised custard

Basque-style burnt cheesecake

Rich dark chocolate cake

Per scoop. Ice Cream Flavor: Dairy Chocolate Chip, Raspberry Ripple, Dairy Pistachio with Pieces, Madagascar Vanilla

Per scoop. Lemon, Mango, or Coconut: Lemon, Mango, Coconut

English Breakfast, Earl Grey, Green, Peppermint, Detox, Chamomile, Fresh Mint, Lemon and Ginger, Red Fruits

Merlot. Smooth and expressive, with plums and forest fruits with liquorice and a rich full finish

Garnacha & Cabernet Sauvignon, Navarra. Elegant and fresh, with notes of pink grapefruit, white peach, and a crisp, citrusy finish

Served with lavender and black pepper

Fig liquor

Dairy Chocolate Chip ; Raspberry Ripple ; Dairy Pistachio with Pieces ; Madagascar Vanilla

Lemon ; Mango ; Coconut

Acorn-fed Iberian black pig ham matured for 36 months

Protected origin ham from Teruel, Aragon, matured for 18 months

Coarse grained cured chorizo made from acorn-fed Iberian pork

Cured sausage made from acorn-fed Iberian pork

Traditional cured smoked beef from Leon in northwestern Spain

Selection of cured meats: chorizo iberico, salchichon iberico, jamon de Teruel and cecina de Leon. Available as a mixed platter of cheese and meat

Pasteurised sheep milk cheese with a sweet and nutty flavour

Pasteurised semi-hard cheese from Payoyo goat milk with a buttery, gently acidic flavour

Raw goat's cheese with a creamy, mousse-like texture and an ash-coated rind. Fresh and mildly goaty flavour

Pasteurised sheep milk cheese with a soft, creamy texture, flavoured with black truffle

Pasteurised cow's milk cheese with a mild, buttery flavour and a smooth, semi-soft texture. Galicia's most iconic cheese

Pasteurised cow's milk blue cheese with a beautifully creamy texture and peppery flavour

Tasting board of all six cheeses. Available as a mixed platter of cheese and meat

Traditional Valencian paella with chicken and mixed seasonal vegetables

Black squid ink paella with chopped squid, served with alioli

Traditional Valencian dish similar paella made with pasta noodles instead of rice. With prawn, squid, mussels and clams. Head chef Marcelo has won the International Fideua de Gandia Competition several times

Paella with artichoke and mixed mushrooms topped with Iberian pork shoulder steak, cooked medium rare

Paella with artichoke and squid, topped with lobster

Vegetarian paella with mixed seasonal vegetables

Fried Galician green peppers with Maldon salt

Mushroom croquettes served with creamy mixed cheese sauce

Courgette flowers in tempura stuffed with goat's cheese and drizzled with honey. Highly recommended

Spanish potato salad with tuna, peas, carrot, pickles and homemade cracker

Pan-cooked broccoli served with a smoked black olives, capers and garlic tapenade

Roasted miso aubergine with feta cheese, caramelised walnuts and crispy onion

Spanish potato and onion omelette served with spicy brava sauce and alioli. Served runny in the middle; please ask if you would prefer well done.

Heritage tomato salad served with salmorejo tomato puree

Roasted beetroot salad with feta cheese, caramelised walnuts, and strawberries with honey, mustard and dill vinaigrette

Fresh burrata with homemade basil pesto, sundried tomatoes, pine nuts, rocket and tomato

Andalusian gazpacho topped with smoked sardine (vegetarian option available), boiled egg, finely diced vegetables and tuille cracker

Crispy deep-fried anchovies

Salt cod fritters with homemade tartar sauce

Crispy deep-fried baby squid with Padron peppers and alioli

Pan-cooked tiger prawns with red chilli, garlic and olive oil. Bread for dipping is highly recommended!

Two crunchy tacos filled with grilled scallops, pea and mint guacamole and sriracha mayonnaise

Sea bass ceviche with mango, citrus, lemongrass and ginger, topped with red onion and coriander

Marinated sashimi-grade tuna topped with wasabi mayonnaise

Grilled octopus leg served with hummus, aubergine puree and paprika

Iberian ham croquettes with romesco sauce

Homemade beef and pork meatballs in cherry tomato sauce (Chef Marcelo's mum's recipe)

Grilled chorizo sausage with pear and melted Tetilla cheese

Grilled marinated chicken thigh with romesco sauce, chimichurri and crispy onion

Runny fried eggs served over potato, chorizo and onion

Slow-roasted marinated pork belly served with apple puree, orange segments, red chilli and teriyaki sauce

Slow-braised beef cheek with creamy potato puree and meat jus

Slow-cooked lamb shoulder roulade with sweet potato puree, confit piquillo pepper, aji amarillo and brown butter

Charcoal-grilled medium-cooked lamb chops served with pea and mint puree and roasted baby potatoes.

Crispy fried churros dusted with cinnamon sugar and served with melted white and dark chocolate

San Sebastian-style baked cheesecake with a touch of coffee

Homemade lemon curd with Lotus biscuit crumb and lightly torched meringue

Traditional Spanish set custard dessert with caramel

Ask your server for selections

Tasting board of all six cheeses