Aqua Shard Opens in London

  • The Aqua Shard bar by Paul Winch-Furness.

    The Aqua Shard bar by Paul Winch-Furness.

  • The interior of the Aqua Shard by Paul Winch-Furness.

    The interior of the Aqua Shard by Paul Winch-Furness.

  • A view from 31 floors up at the Aqua Shard by Paul Winch-Furness.

    A view from 31 floors up at the Aqua Shard by Paul Winch-Furness.

  • The Dover Sole on the Bone dish.

    The Dover Sole on the Bone dish.

  • The Rhug Estate Salt Marsh Lamb Saddle.

    The Rhug Estate Salt Marsh Lamb Saddle.

  • Strawberries and Cream dessert.

    Strawberries and Cream dessert.

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Serving up contemporary British cuisine with a view, the Aqua Shard restaurant debuted July 1st on the 31st floor of London’s iconic The Shard skyscraper. The Shard stands as Western Europe’s tallest building offering panoramic views of the river Thames and the city’s bustling central districts. Singaporean restauranteur and founder of the Aqua Restaurant Group, David Yeo, dreamt up the menu of Aqua Shard with modern British cuisine in mind. Head chef Anthony Garlando sources only fine British produce for Aqua Shard’s light, innovative dishes. Starters begin from US$10 with choices like the Golden Beetroot Broth Infused with Orange or the Grilled Octopus and Scottish Mackerel served with tomato sorbet. Mains include selections of dover sole, cuttlefish, pigeon, and lamb to name a few of the varied proteins on offer. A well-rounded wine list compliments the British fare with choice of local wines to varietals from around the globe starting at US$32 a bottle. Designed by London-based Jestico + Whiles, distinctly British touches inform the interior aesthetic. From dark wood floors to Liberty brand fabrics, nods to British design can be found. This is Yeo’s fourth Aqua concept restaurant in London, with the first opening in 2009 on Regent Street.

Lunch from US$55 & dinner from US$100 per guest, for more information visit aquashard.co.uk

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