Aquasia
About Aquasia
Aquasia’s setting and stunning harbour view is arguably the finest in London and pays tribute to slick, modern design with subtle Asian references. The menu, Modern European, features truly inspirational dishes, derived from fresh, natural ingredients and an innovative use of herbs, brought to life by executive chef, Michael Gresslin. During the day, natural light streams through a magnificent wall of glass which is opened in the summer months to allow al fresco dining, offering an unimpaired view of the harbour and river. In the evening, the mood changes, as the play of light from a combination of optic fibres, floor lights and a palette of reds and blues transforms the space, to create a warmer, more intimate atmosphere.
Sample a la carte
Starter
Quail (pan roasted quail with poached quail egg and homemade piccalilli) £8.50Crab (dressed Devonshire crabmeat with grapefruit, chilli and avocado puree) £9.50
Aquasia chicken Caesar salad (grilled chicken breast with baby gem lettuce, freshly marinated anchovies, crispy bacon and focaccia croutons) £8.50
Goats cheese and sun-dried tomato (ravioli of goat's cheese with Swiss chard and basil foam) £7.50
Other starters are available.
Main Course
Herb crusted lamb rump with celeriac puree, black olive and tomato ragout and thyme jus £21.50Gressingham duck breast with layered potatoes, provencale vegetables and peach puree £21.00
Thai green chicken curry (succulent chicken breast cooked in a green Thai spiced coconut sauce with steamed jasmine rice) £16.00
Eggs Benedict (two poached free range eggs, Parma ham and hollandaise sauce on toasted English muffin with hand cut chips) £11.00
Black sea bream (pan fried fillet of sea bream with baby courgettes and lemon grass infused tomato sauce) £20.50
Artichoke and new potatoes (baby artichokes, crushed new potatoes, tomatoes, and black olives simmered in vegetable broth with extra virgin olive oil) £12.50
Other main courses are available.
Dessert
Cheesecake (baked cheesecake with your choice of compote: blackcurrant; strawberry and champagne; rhubarb and vanilla) £5.50Eton mess (medley of English strawberries and whipped cream with meringue) £5.50
Morello cherry jelly (Morello cherries in red wine jelly with chocolate sponge and vanilla sauce) £5.50
Crème brulee trio (raspberry, blackberry, and strawberry crème brulee with cinnamon thins) £5.50
Other desserts are available.