Juan Pedro Domecq
£21.00
Black label; cured for over 42 months (g)
Juan Pedro Domecq
Black label; cured for over 42 months (g)
Presa Ibérica
Cured 100% Ibérico pork, mini breadsticks and a homemade teriyaki sauce
Olavidia cheese
Grilled Olavidia cheese, apricot & walnut toast withsmoky fig chutney - World’s best cheese 2021
Oysters (3 units)
Maldon oysters, jalapeño sauce, burnt leek oil
Oysters (6 units)
Maldon oysters, jalapeño sauce, burnt leek oil
Stone bass Ceviche
Stone bass, coconut and Kaffir lime tiger milk,Chulpi corn, sweet potato pure
Crab ‘ensaladilla’
Brown crab, potato and carrot salad, mustard mayonnaise finished with tobiko pearls
Valencian kale salad
Kale, assorted tomato, tomato jelly, citric segments, candied cashew nuts (v)
Tuna Tataki
Bluefin Atlantic Tuna, ají amarilloescabeche, edamame beans, tosaka seaweed
Fresh burrata
Burrata from La Latteria, panipuri filled with a tomatoemulsion, sun-dried tomatoes, pine nuts
King scallop
Shetland king scallop, caramelised babyonions, Iberico presa stock, mussels caviar
Grilled Caesar Salad
Valencian-style grilled coca bread, beef carpaccio, tuna and anchovy emulsion
Chicken Skewers (2 units)
Barbecue glazed corn-fed grilled chicken skewers, sesame & veal jus, cashew nut mole blanco
Grilled Oyster Mushroom
Oyster mushroom over the embers , truffle foam, crispy onions, miso glaze
Octopus
Atlantic octopus with cumin cream, sweet and sour Paprika mojo
Galician Turbot Chop
Cod Pil-pil emulsion, piparra & daikon salad
Presa Ibérica 100% bellota
Iberian pork by Pais de Quercus, l eek ashes, Jerusalem artichoke purée & crisps
Sirloin with Chimichurri Beurre Blanc
Char-grilled grass-fed Aberdeen Angus Sirloin from Ayrshire, chimichurri beurre blanc (200 gr)
Lobster Chili Crab Half
Grilled Lobster, sweet and sour XO stew, burnt onion pearls
Lobster Chili Crab
Grilled Lobster, sweet and sour XO stew, burnt onion pearls
Grilled Asparagus
Green asparagus with Huancaina sauce, pistachio, Iberian pancetta crista
Presa Ibérica 100% bellota
Whole Pork Shoulder Loin by Pais deQuercus from Extremadura (approx 700g)
Grass-fed Aberdeen AngusTomahawk from Ayrshire
Chargrilled on the bone, served withchimichurri sauce (approx 1.1kg)
Galician Blonde T-Bone byOkelan
Chargrilled T-Bone Steak (approx 700g)
Galician whole Turbot
Over the embers Turbot, Holy Water & cod Pil Pil emulsion (approx 1.3 kg)
Baby Potatoes
Green mojo, fresh herbs
Broccolini
Peanut sauce, crispy garlic
Sweetcorn
Grilled Sweetcorn, sweet soy Butter,Grated Parmesan
Paella Valenciana (per person)
Chicken, rabbit, Garrofó beans, rosemary, veal and herbs stock
Pork rib rice (per person)
Wood-fired pork ribs, artichokes, nyora emulsion, presa stock
Txangurro rice (per person)
Brown and white crab meat, kimchi foam, seafood stock
Burned Calçots Rice (per person)
Grilled aubergine, red pepper,Garrofó beans, vegetable stock
Black ink rice (per person)
Squid, sugar snaps, pil pil emulsion,seafood stock
Mushroom rice (per person)
Seasonal mushrooms, truffle cream,vegetable stock (v)
Mediterranean rice (per person)
Cuttle fish, red prawns, sea bream, seafood stock
Lobster rice (per person)
Canadian lobster, kimchi foam gratin, seafood stock
Tomahawk rice (per person)
Grass-fed Cornwall tomahawk, 70% game and poultry and 30% veal and herbs stock
Galician Blonde T-bone rice (per person)
Galician Blonde T bone 70% game and poultry stock, 30%veal and herbs stock
Scarlet Prawn & Pigeon Breastcreamy Rice (per person)
Atlantic Carabinero prawn, wood pigeon breast,squid tagliatelle in a hot pot, veal and herbs stock
Langoustine & Monkfish Fideua (per person)
Spanish-style thin noodle in paella, Shetland langoustine, Atlantic monkfish,seafood broth
Olive oil coca bread
Traditional allioli
Black garlic allioli
Sweet Tomato allioli
Allioli trio
Review of Arros QD Menu
64 Eastcastle St, London W1W 8NQ, United Kingdom
If you're seeking an immersive dining experience that blends traditional Valencian cuisine with modern culinary flair, the Arros QD Menu by chef Quique Dacosta is a journey worth embarking on. This London outpost captures the soul of Spanish gastronomy, elevating rice dishes to a fine art form while offering a compelling range of seasonal plates.
The standout element, of course, is the meticulously prepared paella. Cooked over open fire in front of diners, the rice achieves an intense, smoky depth rarely found outside Spain. The Wood-Fired Sea and Mountain Paella is a signature, blending cuttlefish, prawns, and ibérico pork in a saffron-scented base. Equally impressive is the Vegetarian Paella, which avoids the usual clichés by layering flavour through charred leeks, mushrooms, and a robust vegetable stock.
But the Arros QD Menu extends well beyond rice. Starters like the Iberian Presa Tartare or Red Prawns with Salmorejo showcase a fusion of technique and terroir. The grill section also deserves mention, particularly the Josper-grilled aged Galician beef, which offers a beautifully caramelised crust and rare, juicy interior.
The wine list is expertly curated, with Spanish vintages dominating. Sommeliers are keen to recommend pairings that complement the umami-rich dishes. Service is attentive yet relaxed, helping demystify a menu that could otherwise overwhelm the uninitiated.
Compared to other high-end Spanish establishments in London, Arros QD sets itself apart by championing rice not as an accompaniment, but as the main act. That singular focus-combined with theatrical presentation and culinary precision-makes it ideal for special occasions or culinary enthusiasts eager to explore Spanish heritage in a contemporary setting.
While the pricing reflects its fine-dining status, the experience justifies the cost. For anyone curious about modern Spanish cuisine beyond tapas, Arros QD is a must-visit.