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
TO SHARE
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
Wild forest mushroom ragout. Roasted aubergine, mushroom ragout, truffle purée, crispy onion, pea shoots (v)
22
Oysters. Maldon rock oysters, mignonette sauce
16.5
Tuna tartare. Yellowfin tuna, avocado purée, sesame seeds, prawn crackers
19
Piadina with tuna. Yellowfin tuna, flatbread, cream cheese, shallot, cress, lemon zest
16
Pez limon. Stone bass, leche de tigre, cancha corn, chilli, coriander cress
12
Topside beef tartare. Galloway beef, sourdough bread, pickled onion, mustard cress, truffle mayonnaise
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
14 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
Mackerel. Butterflied mackerel, burned carrot, crème fraîche, lumpfish roe
19
Duck in the jungle. Duck, black cassava, sweet Japanese sauce, dried herb powder, rosemary smoke
26
Iberian presa (120g/700g). Iberian presa, Jerusalem artichoke purée, Jerusalem crisps
21/95
MEAT AND FISH TO SHARE
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
Milk-fed leg of lamb. Milk-fed lamb leg, honey and ras el hanout sauce, vegetable couscous, almonds, grilled fennel, mint
55
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
Pancetta Artichoke. Confit artichoke, ash vinaigrette, cured Ibérico pancetta
9
RICES IN PAELLA
Our paellas are prepared using the traditional Valencian method and Quique’s famous stock, which the rice absorbs creating depths of flavour. Expect a crisp base, or ‘socarrat’ as we call it.
Served in multiples of two and priced per person
Vegetable rice. Grilled aubergine, red pepper, Garrofó beans, vegetable stock (v)
23
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
QUIQUE’S STOCK
Our rices get 80% of the flavour directly from the stock. Quique has masterfully created a selection that we use in all of our paellas. Please ask a member of the Arros QD team for further information about each stock that we use.
ALLIOLI
Traditional.
4.5
Black garlic.
4.5
Ñora pepper.
4.5
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Sign UpOPENING 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
CONTACT & PRESS
For all press and PR related enquiries
please contact our PR agency:
arrosqd@saucecommunications.com