Join us for weekday lunch from now until Christmas Eve and you’ll be able to enjoy our fantastic Festive Lunch menu featuring seasonal dishes created by executive head chef Anthony Garlando.
At £31 for two courses or £34 for three, the Festive Lunch is great value and perfect for celebrating Christmas in style. And with three choices for each course including a vegetarian option, there’s something to suit every taste and appetite!
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With winter approaching, the menu will gradually start to reflect the instinctive shift from summer and autumn’s lighter dishes to the more substantial, soothing food we all crave in the coldest months of the year.
New to the a la carte menu in November is this sensational Confit suckling pig, sourced from Blythburgh in Suffolk, slow-cooked in oil at 80C for twelve hours until meltingly tender and served with compressed pear spiced with pink pepper, black cabbage, potato and truffle gratin and a rich gravy.
The suckling pig is further complemented by the addition of air-dried pork loin from another of our superb suppliers, Capreolus Fine Foods of Rampingham, Dorset who also made our extremely popular Bonfire Bangers recently.
You can view the current menu and book on our website, and we look forward to welcoming you into the warm to try our winter dishes soon!
This week coincides with both British Sausage Week and Guy Fawkes or Bonfire Night, and to celebrate head chef Anthony Garlando asked Capreolus, one of our favourite suppliers, to create a special breakfast sausage and smoky ‘Bonfire Banger’.
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When we wanted a super-scary pumpkin designed for Hallowe’en we knew straight away who we were gonna call – the creative kids at Ben Jonson School’s Magic Breakfast club, who we first met when they helped us to celebrate our first birthday back in July.
A competition ran at breakfast club during October to draw the scariest face and the winner, Ridwan, and two runners up Summayah and Fatih (a third runner-up, Saif, sadly couldn’t come) joined us during half-term for afternoon tea and the grand unveiling of Ridwan’s pumpkin, brought to life by the clever team in the kitchen!
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To both celebrate our first birthday (we opened on 1st July 2013!) and to canvas expert opinions on our very special birthday cake, we invited some Very Important People for afternoon tea today – twenty-one nine- and ten-year-olds from Ben Jonson Primary School in Tower Hamlets.
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As anyone who’s eaten here or joined us for drinks in the bar will know, here at aqua shard we love to take great British traditions and give them a unique twist. So with Wimbledon fortnight well under way, naturally the latest staple to receive an aqua shard reinvention is strawberries and cream.
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Sunday 15th June is Father’s Day and we have arranged a special treat for all dads joining us for Weekend Brunch – a complimentary visit to Britain’s highest barber! Luxury men’s grooming room Man Made is popping up in our private dining room from 11am-3.30pm and all fathers (and grandfathers, and fathers-in-law…!) ordering the Weekend Brunch menu are invited to enjoy a wet shave, beard trim or quick haircut before or after eating, with our compliments.
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With Easter just around the corner, our general manager John, along with his opposite number Desiree from our sister restaurants at aqua london, turned Easter Bunny to spread some cheer to some of our most regular bookers.
Whether or not you believe that St George really slew a dragon with his lance, or think it’s odd that a (probably) Greek soldier in the Roman army is somehow patron saint of England, we’ll still be marking the Feast of St George with a very special menu that flies the flag for England’s finest produce.
Today is St Patrick’s Day, also known as Lá Fhéile Pádraig or the Feast Of St Patrick, so what better way to celebrate than with a fine Irish feast? March 17th is widely accepted as being the date on which Patrick, patron saint of Ireland, died in 461, and has been celebrated in Ireland and around the world ever since. Falling during Lent, fasting requirements are lifted for the day, hence its association with being a day for big parties and indulgence!
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