With a new dish on our dessert menu, we have decided to embrace the great British debate – Marmite, love it or hate?
This Autumn we’ve introduced a Marmite and Milk chocolate semi freddo and it has made us a little curious about where this spread has come from, and if it is indeed as British as we think?
It takes a lot of (fun) work to come with a special Afternoon Tea like the Roald Dahl 100. One of the great things about a menu such as this, is it brings different teams together to create the magic.
Back in January, a full team got together to brainstorm ideas; General Manager John Wiltshire, Executive Chef Dale Osborne, Head Chef Pip Sandrey, Marketing Director Hannah Berry, Marketing Manager Judy Tse and Bars Manager Luca Missaglia. Over an afternoon the creative ideas and collaboration between marketing, the kitchen and front of house operation began. Read more +
Our Weekend Brunch, served Saturdays, Sundays and Bank Holidays from 10.30am-3.30pm, is an indulgent three-course menu offering a fantastic variety of dishes to suit every appetite – and we’re excited to announce that we’ve introduced some fantastic new choices.
Read more +
This Saturday 19th September, Bermondsey Street Festival – the annual celebration of everything that’s great about the neighbourhood we’re proud to call home – returns, and we’re delighted to tell you that we’ll once again have a stall offering a taste of aqua shard outdoors!
Come along and see us in Tanner Street Park from 11am and for just £7 you’ll be able to sample a sneak preview of one of our new weekend brunch dishes, Half roasted young chicken with baked apple puree, chestnut caramel and chicken & port gravy. Or for those of you with a sweet tooth, we’ll be serving a beautiful Passionfruit posset with grapefruit Chantilly, green cardamom and oat biscuit for £5.
Read more +
Our beautiful glass-walled private dining room can seat from 12 up to 22 guests for breakfast over three round tables and overlooks the Tower of London and Tower Bridge, with stunning views of the London skyline.
We have recently introduced new menus at breakfast, starting at £25 per person, making our private dining room the ideal place for larger breakfast gatherings. At breakfast you can also use AV equipment, which isn’t possible at other times, so it’s a perfect spot for a meeting, brainstorm or presentation.
Read more +
Breakfast – it’s the most important meal of the day, many people will tell you. To us here at aqua shard, it’s certainly at least as important as any meal, and that’s why we devote the same thought and care to choosing the produce that goes into our breakfast dishes as we do to all our other menus.
Read more +
The popularity of our recently introduced Galician Blond beef rib for two has shown that there’s a real appetite (no pun intended) for main courses suited to sharing. With that in mind we’re excited to introduce another, new to the ‘From The Sea’ section of the a la carte menu – Cornish monkfish tail cooked in honey brown butter.
Read more +
Join us for lunch from Monday to Friday and in addition the à la carte menu you’ll find that we also give guests the choice of a fantastic Market Lunch menu, which at £31 for two courses or £34 for three, with three choices for each course, offers both variety and value.
A new main course on the menu which proving very popular is this Sticky Longhorn beef short-rib, cooked slowly at a low temperature to give the meat great depth of flavour while also making it exceptionally tender, simply slipping off the bone!
Read more +
We’ve always taken desserts seriously here at aqua shard, believing that every meal should end on a high note as well as a sweet one. The same thought and care go into choosing the ingredients for and the preparation of our desserts as into any of our savoury dishes – and we’re sure you’ll be delighted with the new dishes joining the dessert menu this month.
If there’s one dish that sums up the quietly luxurious experience of breakfast or weekend brunch here at aqua shard, it’s our Lobster Benedict – Colchester Blue lobster cooked slowly in a spiced butter, which is then used to make Hollandaise sauce, to be poured over the lobster and poached free-range Clarence Court eggs atop toasted English muffins.
Read more +