Quique Dacosta brings the warmth and theatricality of Spanish and Mediterranean gastronomy to Fitzrovia. At Arros QD, we demonstrate his passion for seasonal rice and grilled dishes cooked over real wood fires.
At Arros QD, we showcase Quique’s passion for seasonal rice and grilled dishes cooked over real wood fire and robata’s. Arros QD is the only UK restaurant awarded the ‘Cullera de Fusta’ or “Wooden Spoon.” This honour recognises the highest commitment to Valencian gastronomic culture, highlighting the world’s best paella restaurants. We are also one of the best restaurants in London for tapas, offering an exceptional selection alongside our signature dishes. Experience the evolution of paella and seasonal dishes with Quique’s unique, modernist twist.
Appetisers
Enjoy a selection of specifically chosen appetisers bursting with flavours to go alongside your drinks
Iberico Ham by Juan Pedro Domecq - 23
Black label; pure breed acorn fed jamón cured for over 42 months
Cecina and Idiazabal Cheese - 19
24-month air-cured ex-dairy beef, slightly smoked with oak wood from Leon, and served with smoked Idiazabal cheese and a wild mushroom escabeche
Olavidia Goat’s Cheese - 26.5
Grilled Olavidia cheese, apricot and walnut toast , smoky fig chutney - World’s best cheese 2021
TO START
Our sharing starters are designed to bring people together over diverse flavours and textures. Each plate is crafted for the perfect balance of tradition and innovation
Oysters - 15/29
Three or half a dozen Maldon oysters, jalapeño sauce, burnt leek oil
Stone Bass Ceviche - 17
Stone bass, coconut and Kaffir lime tiger milk, Chulpi corn, sweet potato purée
Tuna Tataki - 20
Bluefin Atlantic Tuna, ají amarillo escabeche, edamame beans, tosaka seaweed
Fresh Burrata - 20
La Latteria burrata, panipuri filled with a tomato emulsion, sun-dried tomatoes, pine nuts
Crab ‘Ensaladilla’ - 16
Brown and white Cornish crab, potato and carrot salad, mustard mayonnaise, Tobiko pearls
Valencian Kale Salad - 16
Kale, Valencian citrus segments, tomato jelly, kumquat, candied cashew nuts, tamarillo dressing
Beef Tartare - 15
Hand-cut topside beef tartare, truffle emulsion, black garlic and aubergine purée, served over a brioche
King Scallop - 14
Shetland king scallop, caramelised baby onions, Presa Ibérica stock, mussels caviar
FROM THE FIRE
A selection of meat, fresh fish and vegetables kissed by the intense heat of our infamous robata grill, bringing bold, smoky flavours to every bite.
Hen Of The Wood - 22
Grilled ‘Maitake’ mushroom, crispy kale, miso jus, black sesame mayo
Octopus - 34
Atlantic octopus with cumin cream, sweet and sour Paprika mojo
Dry-Aged Monkfish - 32
Robata-grilled dry-aged monkfish, saffron foam, spicy migas, pinenuts
Presa Ibérica 100% Bellota - 26
Iberian pork by Pais de Quercus, leek ashes, Jerusalem artichoke purée and crisps
Carabinero - 30
Robata-grilled Carabinero, Devon crab kimchi foam The Carabinero is one of Spain’s most sought-after prawns — famous for its scarlet shell, sweet meat, and head coral, where the real flavour lies
Asturian Beef Fillet - 38
45-day aged Cazurra Asturian beef fillet, chimichurri beurre blanc (200 g)
Grilled Artichokes - 20
Grilled artichokes, sweetcorn Huancaina sauce, roasted pistachios, Ibérico pancetta cristals
Iberian Milk-Fed Lamb ‘Churrasco’ - 36
Glazed ‘Lechazo’ lamb short ribs from Moralejo Selección, smoky cauliflower purée, pistachio crumbs
PRIME WHOLE CUTS
Explore our exquisite selection of premium cuts of meat, meticulously sourced and expertly prepared to perfection by our masterful chefs.
Presa Ibérica 100% Bellota - 105
Whole pork shoulder loin by Pais de Quercus from Extremadura (approx. 700g), leek ashes, Jerusalem artichoke purée and crisps
Galician Blonde T-Bone by Okelan - 115
Char-grilled T-Bone Steak (approx. 700g)
Grass-fed Aberdeen Angus Tomahawk from Ayrshire - 125
Char-grilled on the bone, served with chimichurri sauce (approx. 1.1kg)
John Dory ‘San Pedro’ - 70
Whole John Dory grilled over embers, served with our orange and mustard ‘ajada’ (approx. 400g)
SIDES
Bursting with flavour, creativity, and artisanal flair, our carefully crafted sides are the perfect addition to your meal.
Baby Potatoes - 8
Mojo Verde , fresh herbs
Broccolini - 10.5
Peanut sauce, Mojo rojo
Sweetcorn - 9
Grilled sweetcorn, sweet soy butter, Grated Parmesan
WOOD-FIRED RICES
Our rices are prepared using the traditional Valencian method so expect a crisp base, or ‘socarrat’ as we call it. 80% of the flavour comes directly from the stock. Quique has masterfully created different recipes that we use in all of our paellas. Served in multiples of two and priced per person
Paella Valenciana - 33pp
Chicken, rabbit, Garrofó beans, rosemary, veal and herbs stock
Txangurro Rice - 36pp
Brown and white crab meat, kimchi foam, seafood stock
Black Ink Rice - 26pp
Squid, sugar snaps, pil pil emulsion, seafood stock
Mushroom Rice - 36pp
Seasonal mushrooms, truffle cream, vegetable stock
Mediterranean Rice - 39pp
Wild Atlantic red prawns, cuttlefish, sea bream, seafood stock
Lobster Rice - 57pp
Canadian lobster, kimchi foam gratin, seafood stock
Galician Blonde T-Bone Rice - 80pp
70% game and poultry stock, 30% veal and herbs stock
Grass-Fed Cornwall Tomahawk Rice - 86pp
70% game and poultry stock, 30% veal and herbs stock
Presa Ibérica and Winter Chanterelle Rice - 42
Presa Ibérica 100% Bellota, wild winter chanterelles, truffle sofrito, veal and herbs stock
CONTEMPORARY RICES AND FIDEUA
Langoustine and Monkfish Fideua - 34pp
Spanish-style thin noodle in paella, Shetland langoustine, Atlantic monkfish, seafood broth
Duck and Eel Fideuà - 39pp
Spanish-style thin noodle in paella, confit duck leg, caramelised eel, shiitake mushroom, veal and herbs stock
‘Lobster Frit’ In Paella - 49pp
Whole lobster, potato chips, fried free-range eggs, seafood stock
Carabinero and Presa Ibérica ‘Meloso’ - 43pp
Spanish creamy rice, A5 Presa Ibérica 100% Bellota, Carabinero, seafood stock, veal and herbs stock
BREADS AND ALLIOLI
We recommend ordering allioli to pair with your rice or as an accompaniment to our Coca Bread
Olive Oil Coca Bread - 8
Traditional Allioli - 5.5
Black Garlic Allioli - 5.5
Sweet Tomato Allioli - 5.5
Allioli Trio - 13
Appetisers
Enjoy a selection of specifically chosen appetisers bursting with flavours to go alongside your drinks
Iberico Ham by Juan Pedro Domecq - 23
Black label; pure breed acorn fed jamón cured for over 42 months
Cecina and Idiazabal Cheese - 19
24-month air-cured ex-dairy beef, slightly smoked with oak wood from Leon, and served with smoked Idiazabal cheese and a wild mushroom escabeche
Olavidia Goat’s Cheese - 26.5
Grilled Olavidia cheese, apricot and walnut toast , smoky fig chutney - World’s best cheese 2021
TO START
Our sharing starters are designed to bring people together over diverse flavours and textures. Each plate is crafted for the perfect balance of tradition and innovation
Oysters - 15/29
Three or half a dozen Maldon oysters, jalapeño sauce, burnt leek oil
Stone Bass Ceviche - 17
Stone bass, coconut and Kaffir lime tiger milk, Chulpi corn, sweet potato purée
Tuna Tataki - 20
Bluefin Atlantic Tuna, ají amarillo escabeche, edamame beans, tosaka seaweed
Fresh Burrata - 20
La Latteria burrata, panipuri filled with a tomato emulsion, sun-dried tomatoes, pine nuts
Crab ‘Ensaladilla’ - 16
Brown and white Cornish crab, potato and carrot salad, mustard mayonnaise, Tobiko pearls
Valencian Kale Salad - 16
Kale, Valencian citrus segments, tomato jelly, kumquat, candied cashew nuts, tamarillo dressing
Beef Tartare - 15
Hand-cut topside beef tartare, truffle emulsion, black garlic and aubergine purée, served over a brioche
King Scallop - 14
Shetland king scallop, caramelised baby onions, Presa Ibérica stock, mussels caviar
FROM THE FIRE
A selection of meat, fresh fish and vegetables kissed by the intense heat of our infamous robata grill, bringing bold, smoky flavours to every bite.
Hen Of The Wood - 22
Grilled ‘Maitake’ mushroom, crispy kale, miso jus, black sesame mayo
Octopus - 34
Atlantic octopus with cumin cream, sweet and sour Paprika mojo
Dry-Aged Monkfish - 32
Robata-grilled dry-aged monkfish, saffron foam, spicy migas, pinenuts
Presa Ibérica 100% Bellota - 26
Iberian pork by Pais de Quercus, leek ashes, Jerusalem artichoke purée and crisps
Carabinero - 30
Robata-grilled Carabinero, Devon crab kimchi foam The Carabinero is one of Spain’s most sought-after prawns — famous for its scarlet shell, sweet meat, and head coral, where the real flavour lies
Asturian Beef Fillet - 38
45-day aged Cazurra Asturian beef fillet, chimichurri beurre blanc (200 g)
Grilled Artichokes - 20
Grilled artichokes, sweetcorn Huancaina sauce, roasted pistachios, Ibérico pancetta cristals
Iberian Milk-Fed Lamb ‘Churrasco’ - 36
Glazed ‘Lechazo’ lamb short ribs from Moralejo Selección, smoky cauliflower purée, pistachio crumbs
PRIME WHOLE CUTS
Explore our exquisite selection of premium cuts of meat, meticulously sourced and expertly prepared to perfection by our masterful chefs.
Presa Ibérica 100% Bellota - 105
Whole pork shoulder loin by Pais de Quercus from Extremadura (approx. 700g), leek ashes, Jerusalem artichoke purée and crisps
Galician Blonde T-Bone by Okelan - 115
Char-grilled T-Bone Steak (approx. 700g)
Grass-fed Aberdeen Angus Tomahawk from Ayrshire - 125
Char-grilled on the bone, served with chimichurri sauce (approx. 1.1kg)
John Dory ‘San Pedro’ - 70
Whole John Dory grilled over embers, served with our orange and mustard ‘ajada’ (approx. 400g)
SIDES
Bursting with flavour, creativity, and artisanal flair, our carefully crafted sides are the perfect addition to your meal.
Baby Potatoes - 8
Mojo Verde , fresh herbs
Broccolini - 10.5
Peanut sauce, Mojo rojo
Sweetcorn - 9
Grilled sweetcorn, sweet soy butter, Grated Parmesan
WOOD-FIRED RICES
Our rices are prepared using the traditional Valencian method so expect a crisp base, or ‘socarrat’ as we call it. 80% of the flavour comes directly from the stock. Quique has masterfully created different recipes that we use in all of our paellas. Served in multiples of two and priced per person
Paella Valenciana - 33pp
Chicken, rabbit, Garrofó beans, rosemary, veal and herbs stock
Txangurro Rice - 36pp
Brown and white crab meat, kimchi foam, seafood stock
Black Ink Rice - 26pp
Squid, sugar snaps, pil pil emulsion, seafood stock
Mushroom Rice - 36pp
Seasonal mushrooms, truffle cream, vegetable stock
Mediterranean Rice - 39pp
Wild Atlantic red prawns, cuttlefish, sea bream, seafood stock
Lobster Rice - 57pp
Canadian lobster, kimchi foam gratin, seafood stock
Galician Blonde T-Bone Rice - 80pp
70% game and poultry stock, 30% veal and herbs stock
Grass-Fed Cornwall Tomahawk Rice - 86pp
70% game and poultry stock, 30% veal and herbs stock
Presa Ibérica and Winter Chanterelle Rice - 42
Presa Ibérica 100% Bellota, wild winter chanterelles, truffle sofrito, veal and herbs stock
CONTEMPORARY RICES AND FIDEUA
Langoustine and Monkfish Fideua - 34pp
Spanish-style thin noodle in paella, Shetland langoustine, Atlantic monkfish, seafood broth
Duck and Eel Fideuà - 39pp
Spanish-style thin noodle in paella, confit duck leg, caramelised eel, shiitake mushroom, veal and herbs stock
‘Lobster Frit’ In Paella - 49pp
Whole lobster, potato chips, fried free-range eggs, seafood stock
Carabinero and Presa Ibérica ‘Meloso’ - 43pp
Spanish creamy rice, A5 Presa Ibérica 100% Bellota, Carabinero, seafood stock, veal and herbs stock
BREADS AND ALLIOLI
We recommend ordering allioli to pair with your rice or as an accompaniment to our Coca Bread