Aqua Shard Restaurant at the Shard

Aqua Shard offers curated evenings featuring artisan suppliers, including family-run Bethnal Green Fish Supplies known for high-quality fish prepared to order and supplied ready to cook. The restaurant sits on the thirty-second floor, reached by lift to the thirty-first floor and one short flight of stairs. Guests enjoy panoramic views of London while dining on seasonal dishes created for the a la carte menu and paired with accompanying wines. The meal begins with NV Veuve Clicquot at the bar, followed by cured Scottish gurnard with violet potato and cucumber salad, burnt lemon gel, and watercress dressing, plus warm sourdough rolls made from fermented lentil and heritage grain. Subsequent courses include grilled and glazed Cornish octopus with cod’s roe emulsion and tomato and fennel salsa, paired with Spanish Albarino.

"An invitation to try out new dishes at the Aqua Shard Restaurant, thirty-one floors above ground level, was an invitation I couldn't resist, even though I'm afraid of heights. To my delight, it wasn't at all scary, allowing me to enjoy wonderful panoramic views of London, accompanied by delicious food and excellent service."

"Periodically, Aqua Shard holds curated evenings to showcase its artisan suppliers. On this occasion, it was the turn of family-run Bethnal Green Fish Supplies, who pride themselves on the quality of their fish, which they prepare to order and supply ready to cook."

"The evening started perfectly for me with a glass of NV Veuve Clicquot as we congregated around the bar. The ideal way to acclimatise while also providing time to enjoy the surreal atmosphere of being very high up. We were virtually in the clouds, if there were any, and yet surrounded by recognisable buildings along the skyline."

"The meal started with cured Scottish Gurnard served with a violet potato and cucumber salad, which had a burnt lemon gel and watercress dressing. Alongside this were served large, freshly baked, warm, crunchy sourdough rolls made from fermented lentil and heritage grain. Grilled and glazed Cornish octopus followed, with a cod's roe emulsion and tomato and fennel salsa."

Read at www.london-unattached.com