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.
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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.
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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.
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We have a real treat for fathers dining with us at brunch this Sunday. To celebrate Father’s Day, we’re offering all dads a complimentary Tanqueray Ten gin tasting and mixology session!
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Few things get us more excited than the prospect of a four-day weekend, and as the Easter weekend begins we thought we’d let you know about our opening hours and the menus we’ll be serving to help you get the most from your visit.
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With National Yorkshire Pudding Day approaching on Sunday 1st February, our chef Anthony Garlando – no stranger to making British classics, but also a perfectionist – enlisted the help of a true expert to ensure that his Yorkshires are the best they can be: our General Manager John Wiltshire’s mum, Jean!
Jean and John’s dad Godfrey were visiting London and took the time to visit aqua shard to share Jean’s recipe – actually Godfrey’s mother’s recipe, so it’s been in the family for generations! – and some helpful tips for making perfect Yorkshires.
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Weekends: a time when normal rules don’t apply for when to get up and when to eat, and thus perfectly suited to the leisurely enjoyment of brunch. Intended to take the place of both breakfast and lunch – hence the name, of course – the best brunches, we think, span both sittings and offer a wide range of food options to suit every appetite.
That’s why our Weekend Brunch menu is served from 10.30am right through until 3.30pm every Saturday and Sunday, meaning whether you’re an early-riser looking to fill up on substantial, breakfast-y dishes before seizing the day ahead or enjoying a lie-in with the papers before heading out to enjoy a late hearty roast, we’ve a time and dishes to suit!
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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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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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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.