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...
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.
GRID VIEW
LIST VIEW
Appetisers
Enjoy a selection of specifically chosen appetisers bursting with flavours to go alongside your drinks
Arturo Sánchez - 19
100% black label Jamón Ibérico
Presa Ibérica - 15
with mini soufflé breadsticks and a homemade teriyaki sauce
Olavidia goat’s cheese - 38
served whole with apricot and walnut bread
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
Pez limón - 15
Stone bass ceviche, tiger milk, cancha corn, chilli, coriander cress and a pineapple foam
Hidden gem - 10
Robata grilled baby gem lettuce covered with a buttery parsnip puree foam (v) (g)
Fresh burrata - 18
Topped with pani puri filled with a tomato emulsion, sun-dried tomatoes and pine nuts
Brown crab salad - 13
Brown crab, potato and carrot salad, mustard mayonnaise finished with tobiko pearls
Valencian kale salad - 16
Kale, assorted tomatoes, tomato jelly, kumquat and candied cashew nuts
Prawn gyoza - 17
Steamed prawn gyoza served on squid ribbons in a brava sauce
Topside beef coca - 10
Valencian-style grilled coca bread, beef carpaccio, tuna and anchovy emulsion
Bluefin tuna tataki - 19
In a aji amarillo escabeche sauce served with edamame beans and tosaka & wakame seaweed (g)
Grilled asparagus - 18
With Ibérico papada and a huancaina sauce
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.
Queen scallop - 6 (per unit)
Served in the shell, topped with baby onions then finished with presa stock
Mediterranean tiger prawn - 9
Served with a brava sauce and topped with crispy onions
Atlantic squid - 25
Served with a mojo rojo sauce
Red mullet - 27
Robata grilled red mullet in a marinera sauce served with aromatic couscous
Presa Ibérica - 23
Served with Jerusalem artichoke purée and Jerusalem crisps
Sea caldereta - 22
Monkfish loin and squid tagliatelle in a rich seafood sauce topped with pine nuts (g)
Green curry - 19
Dry-aged beef meatballs in a kaffir lime and lemongrass sauce with coconut noodles
Wild forest mushroom ragout - 22
Served in a roasted aubergine with truffle purée, crispy onions and pea shoots (ve)
Beef cheeks - 28
Cooked in a port wine jus, served with coconut bechamel and topped with peanuts and herbs
WHOLE CUTS
Explore our exquisite selection of premium cuts of meat, meticulously sourced and expertly prepared to perfection by our masterful chefs.
Presa Ibérica - 95
Served with Jerusalem artichoke purée and Jerusalem crisps
Grass-fed Cornwall Tomahawk - 110
Chargrilled and served with a chimichurri sauce
Ibérian lamb leg - 55
Robata grilled then glazed with a honey and orange sauce (g)
SIDES
Bursting with flavour, creativity, and artisanal flair, our carefully crafted sides are the perfect addition to your meal.
Potatoes - 6
Green mojo, fresh herbs (v)
Broccolini - 9.5
Peanut sauce, crispy garlic (v)
Charred harissa cauliflower - 9.5
With hazelnut praline (v)
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 - 29pp
Chicken, rabbit, Garrofó beans, rosemary, veal and herbs stock
Pork rib rice - 39pp
Wood-fired pork ribs, artichokes, nyora emulsion, presa stock
Txangurro rice - 32pp
Brown and white crab meat, kimchi foam, seafood stock
Burnt leek rice - 26pp
Grilled leeks, nutty romesco sauce, vegetable stock
Iberian presa rice - 34pp
Vegetable julienne, game and poultry stock
Black ink rice - 22pp
Squid, sugar snaps, pil pil emulsion,seafood stock
Mushroom rice - 32.5pp
Seasonal mushrooms, truffle cream,vegetable stock (v)
Prawn and mussel rice - 25pp
Prawns, mussels, squid, seafood stock
Eel and confit duck rice - 34.5pp
Grilled eel, confit duck, artichokes, 50% presa stock, 50% seafood stock
Mediterranean rice - 36pp
Wild Atlantic red prawns, cuttlefish, sea bream, seafood stock
Lobster rice - 51pp
Canadian lobster, kimchi foam gratin, seafood stock
Tomahawk rice - 78pp
Grass-fed Cornwall tomahawk, 70% game and poultry and 30% veal and herbs stock
BREADS AND ALLIOLI
We recommend ordering allioli to pair with your rice or as an accompaniment to our Dacsa Coca Bread
Olive oil coca bread (v) - 6.5
Traditional allioli - 4.5
Sweet tomato - 4.5
Black garlic allioli - 4.5
Allioli trio - 11
Appetisers
Enjoy a selection of specifically chosen appetisers bursting with flavours to go alongside your drinks
Arturo Sánchez - 19
100% black label Jamón Ibérico
Presa Ibérica - 15
with mini soufflé breadsticks and a homemade teriyaki sauce
Olavidia goat’s cheese - 38
served whole with apricot and walnut bread
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
Pez limón - 15
Stone bass ceviche, tiger milk, cancha corn, chilli, coriander cress and a pineapple foam
Hidden gem - 10
Robata grilled baby gem lettuce covered with a buttery parsnip puree foam (v) (g)
Fresh burrata - 18
Topped with pani puri filled with a tomato emulsion, sun-dried tomatoes and pine nuts
Brown crab salad - 13
Brown crab, potato and carrot salad, mustard mayonnaise finished with tobiko pearls
Valencian kale salad - 16
Kale, assorted tomatoes, tomato jelly, kumquat and candied cashew nuts
Prawn gyoza - 17
Steamed prawn gyoza served on squid ribbons in a brava sauce
Topside beef coca - 10
Valencian-style grilled coca bread, beef carpaccio, tuna and anchovy emulsion
Bluefin tuna tataki - 19
In a aji amarillo escabeche sauce served with edamame beans and tosaka & wakame seaweed (g)
Grilled asparagus - 18
With Ibérico papada and a huancaina sauce
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.
Queen scallop - 6 (per unit)
Served in the shell, topped with baby onions then finished with presa stock
Mediterranean tiger prawn - 9
Served with a brava sauce and topped with crispy onions
Atlantic squid - 25
Served with a mojo rojo sauce
Red mullet - 27
Robata grilled red mullet in a marinera sauce served with aromatic couscous
Presa Ibérica - 23
Served with Jerusalem artichoke purée and Jerusalem crisps
Sea caldereta - 22
Monkfish loin and squid tagliatelle in a rich seafood sauce topped with pine nuts (g)
Green curry - 19
Dry-aged beef meatballs in a kaffir lime and lemongrass sauce with coconut noodles
Wild forest mushroom ragout - 22
Served in a roasted aubergine with truffle purée, crispy onions and pea shoots (ve)
Beef cheeks - 28
Cooked in a port wine jus, served with coconut bechamel and topped with peanuts and herbs
WHOLE CUTS
Explore our exquisite selection of premium cuts of meat, meticulously sourced and expertly prepared to perfection by our masterful chefs.
Presa Ibérica - 95
Served with Jerusalem artichoke purée and Jerusalem crisps
Grass-fed Cornwall Tomahawk - 110
Chargrilled and served with a chimichurri sauce
Ibérian lamb leg - 55
Robata grilled then glazed with a honey and orange sauce (g)
SIDES
Bursting with flavour, creativity, and artisanal flair, our carefully crafted sides are the perfect addition to your meal.
Potatoes - 6
Green mojo, fresh herbs (v)
Broccolini - 9.5
Peanut sauce, crispy garlic (v)
Charred harissa cauliflower - 9.5
With hazelnut praline (v)
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 - 29pp
Chicken, rabbit, Garrofó beans, rosemary, veal and herbs stock
Pork rib rice - 39pp
Wood-fired pork ribs, artichokes, nyora emulsion, presa stock
Txangurro rice - 32pp
Brown and white crab meat, kimchi foam, seafood stock
Burnt leek rice - 26pp
Grilled leeks, nutty romesco sauce, vegetable stock
Iberian presa rice - 34pp
Vegetable julienne, game and poultry stock
Black ink rice - 22pp
Squid, sugar snaps, pil pil emulsion,seafood stock
Mushroom rice - 32.5pp
Seasonal mushrooms, truffle cream,vegetable stock (v)
Prawn and mussel rice - 25pp
Prawns, mussels, squid, seafood stock
Eel and confit duck rice - 34.5pp
Grilled eel, confit duck, artichokes, 50% presa stock, 50% seafood stock
Mediterranean rice - 36pp
Wild Atlantic red prawns, cuttlefish, sea bream, seafood stock
Lobster rice - 51pp
Canadian lobster, kimchi foam gratin, seafood stock
Tomahawk rice - 78pp
Grass-fed Cornwall tomahawk, 70% game and poultry and 30% veal and herbs stock
BREADS AND ALLIOLI
We recommend ordering allioli to pair with your rice or as an accompaniment to our Dacsa Coca Bread