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
Allow us to set the tone for the gastronomic journey that awaits with a selection of curated appetisers from the Iberian Peninsula to go alongside your drinks.
Juan Pedro Domecq - 19
Black label; cured for over 42 months (g)
Payoyo goats cheese - 9
Served with tomatillo salsa
Presa Ibérica - 15
Cured 100% Ibérico pork , tomato emulsion filled crisp soufflé bread, homemade teriyaki sauce
Olavidia cheese - 38
Served whole, apricot and walnut bread - World’s best cheese 2021
TO START
Your gastronomic journey begins with a hand-picked selection of small curated dishes crafted to perfection and designed for sharing.
Oysters - 18.5
With a seaweed and green apple dressing
Pez limón - 13
Stone bass ceviche, tiger milk, cancha corn, chilli, coriander cress and a pineapple foam
Artichoke - 8
Served with an ash vinaigrette (v) - with cured Ibérico pancetta 9
Fresh burrata - 18
Served with pani puri filled with a tomato emulsion
Brown crab salad - 9
Brown crab, potato and carrot salad, mustard mayonnaise finished with tobiko pearls
Valencian kale salad - 15
Kale, assorted tomato, tomato jelly, citric segments, candied cashew nuts (v)
Prawn roll - 7
Panko-fried, served on brioche topped with a spicy slaw, crispy onions and sweet chilli
Topside beef coca - 9
Valencian-style grilled coca bread, beef carpaccio, tuna and anchovy emulsion
Tuna piadina - 16
Tempura tuna served on a sweet piadina with chipotle mayo
Achiote pulled pork - 9
Served on a corn Coca flatbread with pickled red cabbage
Wild forest mushroom ragout - 22
Roasted aubergine, truffle purée, crispy onions and pea shoots (v)
FROM THE FIRE
Indulge in the true essence of fire upon your plate. Each dish is meticulously prepared offering a culinary experience that ignites the senses and leaves a lasting impression.
Queen scallop - 6 (per unit)
Served in the shell, topped with baby onions then finished with presa stock
Mediterranean tiger prawn - 8.7 (per unit)
Served with a brava sauce and topped with crispy onions
Atlantic squid - 23.5
Served with a mojo rojo sauce
Salt baked sea bass - 45
Wrapped in Swiss chard leaves served with potatoes and a salmorreta sauce (g)
Iberian presa - 23
Served with Jerusalem artichoke purée and Jerusalem crisps
Lamb pastela - 23
Honey glazed filo pastry filled with roasted pistachios, raisins, San Simón cheese, caramelised onions and tzatziki
Beef cheeks - 27
Served in a port wine reduction, with coconut bechamel and topped with peanuts and herbs
Sea caldereta - 19
Monkfish loin and squid tagliatelle in a rich seafood sauce topped with pine nuts (g)
Corn-fed baby chicken - 22.5
Marinated in kimchi and served with a citrus mayo
WHOLE CUTS
Explore our exquisite selection of premium cuts of meat, meticulously sourced and expertly prepared to perfection by our masterful chefs.
Iberian presa - 95
Served with Jerusalem artichoke purée and Jerusalem crisps
Grass-fed Cornwall Tomahawk - 110
Chargrilled and served with a chimichurri sauce
SIDES
Bursting with flavour, creativity, and artisanal flair, our carefully crafted sides are the perfect addition to your meal.
Grilled mushrooms - 12
Mixed seasonal mushrooms with a swiss chard foam (ve) (g)
Potatoes - 6
Green mojo, fresh herbs (v)
Broccolini - 9.5
Peanut sauce, crispy garlic (v)
Charred harissa cauliflower - 11
With hazelnut praline (v)
Grilled asparagus - 18
With Ibérico papada and a huancaina sauce
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 - 27pp
Chicken, rabbit, Garrofó beans, rosemary, veal and herbs stock
Pork rib rice - 39pp
Wood-fired pork ribs, artichokes, nyora emulsion, presa stock
Txangurro rice - 28pp
Brown and white crab meat, kimchi foam, seafood stock
Vegetable rice - 23pp
Grilled aubergine, red pepper, Garrofó beans, vegetable stock (v)
Iberian presa rice - 32pp
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 - 23.5pp
Prawns, mussels, squid, seafood stock
Eel and confit duck rice - 33pp
Grilled eel, confit duck, artichokes, 50% presa stock, 50% seafood stock
Matanza rice - 26pp
Pork belly, sobrasada, chorizo, tomato, game and poultry stock
Mediterranean rice - 34.5pp
Cuttle fish, red prawns, sea bream, seafood stock
Pumpkin rice - 37.5pp
Pumpkin, seasonal mushrooms, veal and herb stock (v)
Lobster rice - 49.75pp
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
Grilled cheese bread - 8
Traditional allioli - 4.5
Coriander and chilli allioli - 4.5
Black garlic allioli - 4.5
Allioli trio - 11
Appetisers
Allow us to set the tone for the gastronomic journey that awaits with a selection of curated appetisers from the Iberian Peninsula to go alongside your drinks.
Juan Pedro Domecq - 19
Black label; cured for over 42 months (g)
Payoyo goats cheese - 9
Served with tomatillo salsa
Presa Ibérica - 15
Cured 100% Ibérico pork , tomato emulsion filled crisp soufflé bread, homemade teriyaki sauce
Olavidia cheese - 38
Served whole, apricot and walnut bread - World’s best cheese 2021
TO START
Your gastronomic journey begins with a hand-picked selection of small curated dishes crafted to perfection and designed for sharing.
Oysters - 18.5
With a seaweed and green apple dressing
Pez limón - 13
Stone bass ceviche, tiger milk, cancha corn, chilli, coriander cress and a pineapple foam
Artichoke - 8
Served with an ash vinaigrette (v) - with cured Ibérico pancetta 9
Fresh burrata - 18
Served with pani puri filled with a tomato emulsion
Brown crab salad - 9
Brown crab, potato and carrot salad, mustard mayonnaise finished with tobiko pearls
Valencian kale salad - 15
Kale, assorted tomato, tomato jelly, citric segments, candied cashew nuts (v)
Prawn roll - 7
Panko-fried, served on brioche topped with a spicy slaw, crispy onions and sweet chilli
Topside beef coca - 9
Valencian-style grilled coca bread, beef carpaccio, tuna and anchovy emulsion
Tuna piadina - 16
Tempura tuna served on a sweet piadina with chipotle mayo
Achiote pulled pork - 9
Served on a corn Coca flatbread with pickled red cabbage
Wild forest mushroom ragout - 22
Roasted aubergine, truffle purée, crispy onions and pea shoots (v)
FROM THE FIRE
Indulge in the true essence of fire upon your plate. Each dish is meticulously prepared offering a culinary experience that ignites the senses and leaves a lasting impression.
Queen scallop - 6 (per unit)
Served in the shell, topped with baby onions then finished with presa stock
Mediterranean tiger prawn - 8.7 (per unit)
Served with a brava sauce and topped with crispy onions
Atlantic squid - 23.5
Served with a mojo rojo sauce
Salt baked sea bass - 45
Wrapped in Swiss chard leaves served with potatoes and a salmorreta sauce (g)
Iberian presa - 23
Served with Jerusalem artichoke purée and Jerusalem crisps
Lamb pastela - 23
Honey glazed filo pastry filled with roasted pistachios, raisins, San Simón cheese, caramelised onions and tzatziki
Beef cheeks - 27
Served in a port wine reduction, with coconut bechamel and topped with peanuts and herbs
Sea caldereta - 19
Monkfish loin and squid tagliatelle in a rich seafood sauce topped with pine nuts (g)
Corn-fed baby chicken - 22.5
Marinated in kimchi and served with a citrus mayo
WHOLE CUTS
Explore our exquisite selection of premium cuts of meat, meticulously sourced and expertly prepared to perfection by our masterful chefs.
Iberian presa - 95
Served with Jerusalem artichoke purée and Jerusalem crisps
Grass-fed Cornwall Tomahawk - 110
Chargrilled and served with a chimichurri sauce
SIDES
Bursting with flavour, creativity, and artisanal flair, our carefully crafted sides are the perfect addition to your meal.
Grilled mushrooms - 12
Mixed seasonal mushrooms with a swiss chard foam (ve) (g)
Potatoes - 6
Green mojo, fresh herbs (v)
Broccolini - 9.5
Peanut sauce, crispy garlic (v)
Charred harissa cauliflower - 11
With hazelnut praline (v)
Grilled asparagus - 18
With Ibérico papada and a huancaina sauce
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 - 27pp
Chicken, rabbit, Garrofó beans, rosemary, veal and herbs stock
Pork rib rice - 39pp
Wood-fired pork ribs, artichokes, nyora emulsion, presa stock
Txangurro rice - 28pp
Brown and white crab meat, kimchi foam, seafood stock
Vegetable rice - 23pp
Grilled aubergine, red pepper, Garrofó beans, vegetable stock (v)
Iberian presa rice - 32pp
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 - 23.5pp
Prawns, mussels, squid, seafood stock
Eel and confit duck rice - 33pp
Grilled eel, confit duck, artichokes, 50% presa stock, 50% seafood stock
Matanza rice - 26pp
Pork belly, sobrasada, chorizo, tomato, game and poultry stock
Mediterranean rice - 34.5pp
Cuttle fish, red prawns, sea bream, seafood stock
Pumpkin rice - 37.5pp
Pumpkin, seasonal mushrooms, veal and herb stock (v)
Lobster rice - 49.75pp
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