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 - 21
Black label; pure breed acorn fed jamón cured for over 42 months
Presa Ibérica - 16
100% Ibérico Pork, mini breadsticks, homemade teriyaki sauce
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 - 16
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’ - 15
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
Grilled Caesar Salad - 18
Robata grilled baby gems, smoky Caesar dressing,confit corn-fed chicken
Chicken Skewers (2 units) - 16
Barbecue glazed corn-fed grilled chicken skewers, sesame and veal jus, cashew nut mole blanco
King Scallop - 13
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.
Grilled Oyster Mushroom - 22
Oyster mushroom over the embers , truffle foam, crispy onions, miso glaze
Octopus - 32
Atlantic octopus with cumin cream, sweet and sour Paprika mojo
Galician Turbot Chop - 35
Cod pil-pil emulsion, piparra and daikon salad
Presa Ibérica 100% Bellota - 26
Iberian pork by Pais de Quercus, leek ashes, Jerusalem artichoke purée and crisps
Sirloin with Chimichurri Beurre Blanc - 34
Char-grilled grass-fed Aberdeen Angus Sirloin from Ayrshire, chimichurri beurre blanc (200 gr)
Lobster Chili Crab (Half or Whole) - 44/86
Grilled lobster, sweet and sour XO stew, burnt onion pearls
Grilled Asparagus - 20
Green asparagus with Huancaina sauce, pistachio, Iberian pancetta cristal
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)
Galician Whole Turbot - 110
Over the embers Turbot, Holy Water and cod pil pil emulsion (approx. 1.3 kg)
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 - 32pp
Chicken, rabbit, Garrofó beans, rosemary, veal and herbs stock
Pork Rib Rice - 42pp
Wood-fired pork ribs, artichokes, nyora emulsion, presa stock
Txangurro Rice - 35pp
Brown and white crab meat, kimchi foam, seafood stock
Burnt Calçots Rice - 28pp
Burnt Calçots, romesco hazelnut sauce, vegetable stock
Black Ink Rice - 24pp
Squid, sugar snaps, pil pil emulsion, seafood stock
Mushroom Rice - 35pp
Seasonal mushrooms, truffle cream, vegetable stock
Mediterranean Rice - 39pp
Wild Atlantic red prawns, cuttlefish, sea bream, seafood stock
Lobster Rice - 55pp
Canadian lobster, kimchi foam gratin, seafood stock
Beef Rice - 79/85 pp
Galician Blonde T-bone or Grass-fed Cornwall tomahawk, 70% game and poultry stock, 30% veal and herbs stock
CONTEMPORARY RICES AND FIDEUA
Scarlet Prawn and Pigeon Breast Creamy Rice - 42pp
Atlantic Carabinero prawn, wood pigeon breast, squid tagliatelle in a hot pot, veal and herbs stock
Langoustine and Monkfish Fideua - 33pp
Spanish-style thin noodle in paella, Shetland langoustine, Atlantic monkfish, seafood broth
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 - 21
Black label; pure breed acorn fed jamón cured for over 42 months
Presa Ibérica - 16
100% Ibérico Pork, mini breadsticks, homemade teriyaki sauce
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 - 16
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’ - 15
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
Grilled Caesar Salad - 18
Robata grilled baby gems, smoky Caesar dressing,confit corn-fed chicken
Chicken Skewers (2 units) - 16
Barbecue glazed corn-fed grilled chicken skewers, sesame and veal jus, cashew nut mole blanco
King Scallop - 13
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.
Grilled Oyster Mushroom - 22
Oyster mushroom over the embers , truffle foam, crispy onions, miso glaze
Octopus - 32
Atlantic octopus with cumin cream, sweet and sour Paprika mojo
Galician Turbot Chop - 35
Cod pil-pil emulsion, piparra and daikon salad
Presa Ibérica 100% Bellota - 26
Iberian pork by Pais de Quercus, leek ashes, Jerusalem artichoke purée and crisps
Sirloin with Chimichurri Beurre Blanc - 34
Char-grilled grass-fed Aberdeen Angus Sirloin from Ayrshire, chimichurri beurre blanc (200 gr)
Lobster Chili Crab (Half or Whole) - 44/86
Grilled lobster, sweet and sour XO stew, burnt onion pearls
Grilled Asparagus - 20
Green asparagus with Huancaina sauce, pistachio, Iberian pancetta cristal
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)
Galician Whole Turbot - 110
Over the embers Turbot, Holy Water and cod pil pil emulsion (approx. 1.3 kg)
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 - 32pp
Chicken, rabbit, Garrofó beans, rosemary, veal and herbs stock
Pork Rib Rice - 42pp
Wood-fired pork ribs, artichokes, nyora emulsion, presa stock
Txangurro Rice - 35pp
Brown and white crab meat, kimchi foam, seafood stock
Burnt Calçots Rice - 28pp
Burnt Calçots, romesco hazelnut sauce, vegetable stock
Black Ink Rice - 24pp
Squid, sugar snaps, pil pil emulsion, seafood stock
Mushroom Rice - 35pp
Seasonal mushrooms, truffle cream, vegetable stock
Mediterranean Rice - 39pp
Wild Atlantic red prawns, cuttlefish, sea bream, seafood stock
Lobster Rice - 55pp
Canadian lobster, kimchi foam gratin, seafood stock
Beef Rice - 79/85 pp
Galician Blonde T-bone or Grass-fed Cornwall tomahawk, 70% game and poultry stock, 30% veal and herbs stock
CONTEMPORARY RICES AND FIDEUA
Scarlet Prawn and Pigeon Breast Creamy Rice - 42pp
Atlantic Carabinero prawn, wood pigeon breast, squid tagliatelle in a hot pot, veal and herbs stock
Langoustine and Monkfish Fideua - 33pp
Spanish-style thin noodle in paella, Shetland langoustine, Atlantic monkfish, seafood broth
BREADS AND ALLIOLI
We recommend ordering allioli to pair with your rice or as an accompaniment to our Coca Bread