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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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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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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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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With winter approaching, the menu will gradually start to reflect the instinctive shift from summer and autumn’s lighter dishes to the more substantial, soothing food we all crave in the coldest months of the year.
New to the a la carte menu in November is this sensational Confit suckling pig, sourced from Blythburgh in Suffolk, slow-cooked in oil at 80C for twelve hours until meltingly tender and served with compressed pear spiced with pink pepper, black cabbage, potato and truffle gratin and a rich gravy.
The suckling pig is further complemented by the addition of air-dried pork loin from another of our superb suppliers, Capreolus Fine Foods of Rampingham, Dorset who also made our extremely popular Bonfire Bangers recently.
You can view the current menu and book on our website, and we look forward to welcoming you into the warm to try our winter dishes soon!
This week coincides with both British Sausage Week and Guy Fawkes or Bonfire Night, and to celebrate head chef Anthony Garlando asked Capreolus, one of our favourite suppliers, to create a special breakfast sausage and smoky ‘Bonfire Banger’.
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Last Saturday we waved goodbye – for this year! – to the festival season with a one day pop-up at the wonderful Bermondsey Street Festival. After a fun first time in 2013, we were naturally keen to return and this year took along a bigger team – and a barbecue!
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Guests ordering mineral water recently will no doubt have noticed the beautiful, colourful butterfly design on the label. But it’s not just the bottle that’s a talking point – the water itself is benefiting communities in Africa who don’t have access to the clean water that we take for granted.
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Provenance is very important to us here at aqua shard. Whatever the produce we’re using, whether it’s vegetables, dairy, fish or meat, we want to be sure that not only is it going to taste absolutely delicious, but that it has come from a supplier who cares as much about quality as we do.
You can imagine then how pleased we are to now be using pork from Blythburgh in Suffolk, reared by the Butler family and supplied via Aubrey Allen. Fully free-range, the pigs are reared and live their lives outside (protected when needs be from the elements by tents and huts) benefiting from ample space to roam and the sea breeze from the Suffolk coast.
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