An English country garden…31 floors above ground level!

Photo credit: Adrian Brooks/Imagewise

To celebrate the famous RHS Chelsea Flower Show which takes place in London next week, a corner of our triple-height atrium has been transformed into an English country garden, 31 floors above ground level!
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Prawns and pork – a perfect pairing

Mazzancolle red prawns

It’s all change on the a la carte menu for April as we introduce a host of delicious new dishes for Spring, including one that we’re sure will be an instant favourite – Mazzancolle red prawns with treacle-cured pork.
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Great new meat-free dishes for Spring

Steamed globe artichoke infused with verbena tea

Whether you are vegetarian or simply enjoy the occasional meat-free meal or Monday, you’re sure to enjoy these two exciting new starters for Spring from the a la carte menu.
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Our new Market Lunch menu is a guilt-free January treat

Cured Rose Bay shrimps, Champagne emulsion & tobiko

Here at aqua shard we’re not ones to tell you that, come January, you should be giving up this or quitting that. We think it’s much better to give yourself a break in the cold, quieter first few weeks of the year and enjoy – within moderation, of course – a soothing treat or two.

At £31 for two-courses or £34 for three, our seasonally-changing Market Lunch menu is an affordable indulgence with sumptuous dishes that won’t leave you feeling like you’re depriving yourself of anything.
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Succulent suckling pig on the winter menu

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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!

Glorious 12th heralds #GloriousGrouse!

August 12th – the ‘Glorious Twelfth’ – marked the start of the short season when grouse may legally be shot in the UK. For one month only during this season, until Sunday 14th September, we are proud to present Anthony Garlando’s #GloriousGrouse menu – a wonderful way to appreciate this prized game-bird.
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Chef goes live at Foodies Festival!

A sun-drenched summer Saturday provided the perfect backdrop for our executive chef, Anthony Garlando, to give a live demonstration at the recent Foodies Festival on south London’s Clapham Common
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Cured sea bream with turmeric mayonnaiseSpring saladTuna tartare

Spring forward for our new seasonal starters

Spring is the season of new beginnings, when flowers bloom after Winter, colour returns to the land and rising temperatures (albeit, this being Britain, not by much!) turn our thoughts to lighter foods after a diet of warming Winter dishes. At aqua shard we are celebrating the start of Spring with all-new starters for the a la carte menu, available now.
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