Cuisine | Aqua Shard

Our new Market Lunch menu is a guilt-free January treat

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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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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Dishes at Aqua Shard.Picture - David Bebber

Announcing a blooming marvellous special menu!

The RHS Chelsea Flower Show has been a highlight of the London ‘season’ for over a century, and to celebrate its arrival this year we’ve devised a very special menu with a floral theme.

Available at dinner from Monday 19th May until Friday 23rd May inclusive at £45 for three courses, the aqua shard Chelsea Flower Show menu sees Anthony Garlando’s signature contemporary British cuisine enhanced by the use of edible flowers, wild herbs and foraged shoots.
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Introducing our unique Tain salad

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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New Year, new dishes at aqua shard!

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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Creating contemporary british cuisine at aqua shard

When our executive chef Anthony Garlando set out to create the menu for aqua shard, he envisaged something that would be ‘an evolution of British cuisine’.
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