On our menu we have a Dry-aged, Hereford beef sirloin. Recently our Executive Chef Dale Osborne visited a farm in Ireland rearing Hereford cattle, along with our butcher Aubrey Allen and a group of chefs from London and Birmingham, to discover first-hand what makes this breed so special.
Dale shares his photos and tells us about the trip.
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.
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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.
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We know and appreciate that for many guests a visit to aqua shard is intended as a celebration of a special occasion – a milestone birthday or anniversary, becoming engaged, success at work or a reunion with old friends – and every day can feel like a celebration!
With that in mind we’ve added a very special sharing dish to the menu – a 1kg rib of Galician Blond beef, one of the best-tasting, richest and tenderest cuts we’ve come across. Whereas most beef comes from cows aged 2-3 years, Galician Blond comes from older dairy herds aged 8 years, meaning that the meat has more marbling of fat which makes it richer and tastier.
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It’s British Cheese Week from Monday 1st to Sunday 7th June and throughout the week we’ll be expanding our cheese offering to include a wider-than-usual selection from across the British isles.
Specially selected for us by Neal’s Yard Dairy, London’s leading cheese experts based just minutes away from us in Bermondsey, the cheeses will be served from an elegant traditional trolley, also British-made, by Thompson & Waterman. They will be offered alongside biscuits made for us by Borough Market-based bakery Bread Ahead and home-made chutney.
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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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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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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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Here at aqua shard we’re great fans of interactive photo-sharing app Instagram, and love seeing the many great images that guests post of their visits as well as sharing our own. So we were very excited when prestigious food magazine FOUR invited our executive chef Anthony Garlando to take over their Instagram feed for 24 hours on Wednesday 18th February to give a behind-the-scenes look into a day in the life of aqua shard.
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To coincide with the addition to the drinks list of Meantime Brewery’s Pilsner, over the next few weeks our bar team will be taking it in turns to tour the brewery in Greenwich and really get to know this new supplier.
Founded in a small flat in 1999, today Meantime Brewery occupies a large state-of-the-art site between central and north Greenwich which in addition to the brewery itself houses a tasting rooms and shop. The first five of the team to visit made the trip to SE10 yesterday and were fascinated to see the brewery at work.
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