While of course we hope that guests will visit aqua shard for fabulous food and the famous aqua ambience, we know that for many the view from Level 31 of The Shard is an important part of our appeal. But just like ‘the food’, ‘the view’ isn’t just one thing, it’s many, changing with the time of day and the season.
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Print and online reviews can be great for getting a feel of our cuisine and ambience, and photo-sharing sites like Instagram are brilliant for seeing a snapshot of what our food and decor actually look like. But what better way could there be to get a sense of the full aqua shard experience than a cleverly put-together video of a visit?
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One of our strongest commitments at aqua shard is to use in our dishes the very best British produce and, where we can, to champion small, interesting and independent suppliers. Our Tain salad, new to the Market Lunch menu for February 2014, does just that by using as its main ingredient Caboc cheese.
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Weekends are made for relaxing and indulging, and from Saturday 1st February 2014 you’ll be able to do both as we introduce our new Weekend Brunch menu.
Served every Saturday and Sunday from 11am until 3.30pm, Weekend Brunch offers a wide range of starters, main courses and desserts from which guests can choose three courses for a set price of £48.
Aqua shard is an exciting restaurant and bar serving contemporary British cuisine against a backdrop of stunning views of London from Level 31 of The Shard. Here on our blog we share our latest news, stories about our great suppliers, details of special events and glimpses behind-the-scenes at one of London’s most fascinating restaurants.
We are proud to play an active part in our local community and are just as keen to do the same online, so we invite you to connect with us using the social media buttons, join in the conversation in the comments and help us to reach out using the sharing tools embedded in each post.
We look forward to sharing the enjoyment of aqua shard with you!
The New Year brings new dishes to aqua shard’s menus. Our chef Anthony Garlando has sourced superb seasonal produce and used it to create some innovative flavour combinations in his signature Contemporary British style.
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