The Larder

Chef Jacob Brown delivers dynamic menus reﬂecting his passion for seasonal products and honouring every part of the animal.

Hours:

Tue: 8am - 3pm

Wed: 8am - 3pm

Thu: 8am - 3pm

Fri: 8am - 3pm

Sat: 8am - 3pm

Sun: 9am - 3pm

Contact:

04 891 0354

thelarder.co.nz

133 Darlington Rd, Miramar

This venue is wheelchair accessible

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La dispensa Siciliana

Te Motu Kairangi meets the Mafia! La dispensa Siciliana (The Sicilian Larder) is popping up for the entire month of October to celebrate the flavours of this beautiful Mediterranean Island. Sicilian cuisine is where threads of Italian, Arab, Greek, Spanish and French gastronomic influences find their common ground. Allow Head Chef Jacob Brown, and team from The Larder to transport you to the streets of Palermo and Catania. Expect to find cannoli, caponata, cassata, pasta alla Norma and even pani câ meusa!

DFDairy Free_possible
GFGluten Free_possible
NFNut Free_possible
VVVegan_possible
VVegetarian_possible

Dates:

Various times throughout October

Oct 01, - Late

Oct 02, - Late

Oct 03, - Late

Oct 04, - Late

Oct 05, - Late

Oct 06, - Late

Oct 07, - Late

Oct 08, - Late

Oct 09, - Late

Oct 10, - Late

Oct 11, - Late

Oct 12, - Late

Oct 13, - Late

Oct 14, - Late

Oct 15, - Late

Oct 16, - Late

Oct 17, - Late

Oct 18, - Late

Oct 19, - Late

Oct 20, - Late

Oct 21, - Late

Oct 22, - Late

Oct 23, - Late

Oct 24, - Late

Oct 25, - Late

Oct 26, - Late

Oct 27, - Late

Oct 28, - Late

Oct 29, - Late

Oct 30, - Late

Oct 31, - Late

Price: Free

Event enquiries: info@thelarder.co.nz

The Siciliano

Baby chicken marinated with pepperoncino and rosemary with black cabbage slaw, provolones and nduja on a Larder buttermilk Bun with Polenta fries, parmesan and aioli

DFDairy Free_possible
GFGluten Free_possible
NFNut Free
VVVegan_possible
VVegetarian_possible

Price: $25

Goats' Cheese Souffle

Twice cooked goats' cheese and gruyere souffle with white truffle oil and chives

Jacob has been cooking this unique souffle for over 20 years. It was on the menu when he worked in Sydney at Tabou, the iconic French bistro in Surry Hills, has made the trip across the Tasman to Wellington and been on The Larder's menu since opening in 2009. We are unsure if we will ever be able to take it off the menu as it has become the go-to dish for many of our customers, and has even attracted customers from Sydney.

Special Offer: We are matching the dish with a local Sauvignon Blanc ( tba) and sourcing some fresh Wairarapa Truffle to be grated on top.

Book here