Quique Dacosta brings the warmth and theatricality of Spanish and Mediterranean gastronomy to Fitzrovia, sharing his passion for seasonal rice and grilled dishes cooked over real wood fires.
Arros QD is the only restaurant in the UK ever awarded the ‘Cullera de Fusta’, or “Wooden Spoon”, this recognises the highest level of commitment to gastronomic Valencian culture – or, in other words, the best paella restaurants in the world.
Discover the evolution of paella with a masterful modernist twist…
APPETISERS
Cheese stones. Parmesan, Manchego cream
6
Truffle bomb. ‘Liquid’ egg yolk, truffle, pancetta, potato pastry
6.5
Juan Pedro Domecq. Six times awarded 3 gold stars as best Ibérico
ham. Cured for over 42 months
17
Cecina. Air cured beef with an intense smokey flavour
11
Payoyo Goats cheese with Tomatillo
9
TO START
Courgette salad. Sliced courgette, yoghurt, saffron, ras el hanout, burnt goats cheese (v)
9.5
Valencian salad. Kale, assorted tomato, tomato jelly, citric segments, candied cashew nuts (v)
15
Heritage tomato salad. Heritage tomatoes, ajoblanco (v)
12
Topside beef tartare. Galloway beef, sourdough bread, pickled onion, mustard cress, truffle mayonnaise
16
Tuna tartare. Yellowfin tuna, avocado purée, sesame seeds, prawn crackers
19
Wild forest mushroom ragout. Roasted aubergine, mushroom ragout, truffle purée, crispy onion, pea shoots (v)
22
Oysters. Maldon rock oysters, mignonette sauce
16.5
Pez limon. Stone bass, leche de tigre, cancha corn, chilli, coriander cress
12
Tuna cracker. Yellowfin tuna, flatbread, cream cheese, shallot, cress, lemon zest
16
Corn-fed baby chicken. Corn-fed baby chicken, kimchi marinade, fermented cabbage, sliced chilli
24
Beef cheeks. Port wine reduction, coconut bechamel, peanuts, herb bouquet
27
FROM THE FIRE
Mediterranean tiger prawn. tiger prawn, brava sauce, crispy onion
8.7 per unit
King scallop. Scallop, chimichurri butter, green apple oil, trout caviar, borage flowers
12 per unit
Galician octopus leg. Galician octopus, green chilli sauce, smoked paprika olive oil, tomato pico de gallo
35
Atlantic squid. Squid, mojo rojo
23.5
Sea bream. Butterflied sea bream, kalamata olive emulsion, fennel and lime salad
24
Duck in the jungle. Duck, black cassava, sweet Japanese sauce, dried herb powder, rosemary smoke
26
Iberian lagarto. with Green mojo sauce
11
Iberian presa (120g/700g). Iberian presa, Jerusalem artichoke purée, Jerusalem crisps
23/95
Sea bass. Butterflied sea bass, holy glory water, fennel and lime salad
54
Grass-fed Cornwall Tomahawk. Chargrilled Tomahawk, chimichurri sauce, confit garlic, confit eschalot
110
SIDES
Sweetcorn. Skewered, cayenne pepper, feta cheese cream (v)
11
Baby gem. Chargrilled, chilli butter (v)
10.5
Broccolini. Peanut sauce, crispy garlic (v)
9.5
Artichoke. Confit artichoke, ash vinaigrette (v)
8
WOOD-FIRED RICES IN PAELLA
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
Vegetable rice. Grilled aubergine, red pepper, Garrofó beans, vegetable stock (v)
23
Chicken rice. Chicken, red pepper, sugar snap peas, veal and herbs stock
22
Seafood rice. Prawns, mussels, squid, seafood stock
22.5
Wild mushroom rice. Broccoli sprouts, garlic emulsion, cherries, vegetable stock (v)
33
Paella Valenciana. Rabbit, chicken, Garrofó beans, rosemary, veal and herbs stock
27
Iberian presa rice. Vegetable julienne, game and poultry stock
32
Matanza rice. Sobrasada, chorizo, tomato, pork belly, game and poultry stock
26
Tomahawk rice. Grass-fed Cornwall tomahawk, 70% game and poultry and 30% veal and herbs stock
78
Mediterranean rice. Cuttle fish, red prawns, sea bream, seafood stock
34.5
Black ink rice. Basque cod, sugar snaps, pil-pil emulsion, seafood stock
23
Txangurro rice. Brown and white crab meat, kimchi foam, seafood stock
28
ALLIOLI
Traditional.
4.5
Black garlic.
4.5
Sweet tomato
4.5
Trio of allioli. Traditional, black garlic, sweet tomato
11
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Sign UpLOCATION
64 Eastcastle Street
London W1W 8NQ
+44 (0)20 3883 3525
reservations@arrosqd.com
OPENING HOURS
Monday – Thursday
12:00 – 14:30 /17:00 – 23:00
Friday – Saturday
12:00 – 15:00 /17:00 – 23:00
Sunday
12:30 – 15:00