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.

ArrosQD
Papada Ibérica - 13

Acorn-fed Arturo Sánchez Ibérico pork jowl

ArrosQD
Olavidia cheese - 38

Served whole, apricot and walnut bread - World’s best cheese 2021

ArrosQD
Arturo Sánchez jamón - 17

100% acorn-fed Jamón Ibérico

ArrosQD
Payoyo goats cheese - 9

Served with tomatillo salsa

TO START

Your gastronomic journey begins with a hand-picked selection of small curated dishes crafted to perfection and designed for sharing.

ArrosQD
Oysters - 18.5

With a seaweed and green apple dressing

ArrosQD
Pez limon - 13

Stone bass ceviche, tiger milk, cancha corn, chilli, coriander cress and a pineapple foam

ArrosQD
Artichoke - 8

Served with an ash vinaigrette (v) - with cured Ibérico pancetta 9

ArrosQD
Fresh burrata - 18

Served with pani puri filled with a tomato emulsion

ArrosQD
Brown crab salad - 9

Brown crab, potato and carrot salad, mustard mayonnaise finished with tobiko pearls

ArrosQD
Valencian kale salad - 15

Kale, assorted tomato, tomato jelly, citric segments, candied cashew nuts (v)

ArrosQD
Topside Galloway beef tartare - 16

Finished on a potato crisp with capers, silverskin onions, cornichons, mustard seeds and mustard cress

ArrosQD
Yellowfin tuna tartare - 15

Served on a rice cracker with avocado purée, pickled red onion and wakamewakame, rice cracker

ArrosQD
Achiote pulled pork - 9

Served on a corn Coca flatbread with pickled red cabbage

ArrosQD
Wild forest mushroom ragout - 22

Roasted aubergine, truffle purée, crispy onions and pea shoots (v)

ArrosQD
Prawn roll - 7

Panko-fried, served in a brioche topped with a spicy salad, crispy onions and sweet chilli

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.

ArrosQD
Queen scallop - 6 per unit

Served in the shell, topped with baby onions then finished with presa stock

ArrosQD
Mediterranean tiger prawn - 8.7 per unit

Served with a brava sauce and topped with crispy onions

ArrosQD
Atlantic squid - 23.5

Served with a mojo rojo sauce

ArrosQD
Sea bass wellington - 42

Encased with a prawn and mushroom duxelle and finished with a brava sauce

ArrosQD
Iberian presa - 23

Served with Jerusalem artichoke purée and Jerusalem crisps

ArrosQD
Lamb pastela - 23

Honey glazed filo pastry filled with roasted pistachios, raisins, San Simón cheese, caramelised onions and tzatzikiSan Simón cheese, ras el hanout caramelised onions, tzatziki

ArrosQD
Beef cheeks - 27

Served in a port wine reduction, with coconut bechamel and topped with peanuts and herbs

ArrosQD
Skate wing - 19

Marinated then robata grilled served with enoki mushrooms

ArrosQD
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.

ArrosQD
Iberian presa - 95

Served with Jerusalem artichoke purée and Jerusalem crisps

ArrosQD
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.

ArrosQD
Harissa cauliflower - 11

Charred and served with a hazelnut praline (v)

ArrosQD
Broccolini - 9.5

Peanut sauce, crispy garlic (v)

ArrosQD
Confit leeks - 8

Robata roasted and finished with a mushroom foam and crispy leeks (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

ArrosQD
Paella Valenciana - 27pp

Chicken, rabbit, Garrofó beans, rosemary, veal and herbs stock

ArrosQD
Pork knuckle rice - 25.5pp

Slow cooked pork knuckle, kale, game and poultry stock

ArrosQD
Txangurro rice - 28pp

Brown and white crab meat, kimchi foam, seafood stock

ArrosQD
Vegetable rice - 23pp

Grilled aubergine, red pepper, Garrofó beans, vegetable stock (v)

ArrosQD
Iberian presa rice - 32pp

Vegetable julienne, game and poultry stock

ArrosQD
Black ink rice - 22pp

Squid, sugar snaps, pil pil emulsion,seafood stock

ArrosQD
Mushroom rice - 32.5pp

Seasonal mushrooms, truffle cream,vegetable stock (v)

ArrosQD
Prawn and mussel rice - 23.5pp

Prawns, mussels, squid, seafood stock

ArrosQD
Eel and confit duck rice - 33pp

Grilled eel, confit duck, artichokes, 50% presa stock, 50% seafood stock

ArrosQD
Matanza rice - 26pp

Pork belly, sobrasada, chorizo, tomato, game and poultry stock

ArrosQD
Mediterranean rice - 34.5pp

Cuttle fish, red prawns, sea bream, seafood stock

ArrosQD
Tofu and sea lettuce rice - 23pp

Crispy tofu, seasonal mushrooms, katsobushi flakes, sea lettuce, seafood and vegetable stock

ArrosQD
Lobster rice - 49.75

Canadian lobster, kimchi foam gratin, seafood stock

ArrosQD
Tomahawk rice - 78pp

Grass-fed Cornwall tomahawk, 70% game and poultry and 30% veal and herbs stock

BREAD AND ALLIOLI

We recommend ordering allioli to pair with your rice or as an accompaniment to our Dacsa Coca Bread

ArrosQD
Dacsa Coca Bread - 7.5

ArrosQD
Traditional - 4.5

ArrosQD
Black garlic - 4.5

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.

Papada Ibérica - 13

Acorn-fed Arturo Sánchez Ibérico pork jowl

Olavidia cheese - 38

Served whole, apricot and walnut bread - World’s best cheese 2021

Arturo Sánchez jamón - 17

100% acorn-fed Jamón Ibérico

Payoyo goats cheese - 9

Served with tomatillo salsa

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 limon - 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)

Topside Galloway beef tartare - 16

Finished on a potato crisp with capers, silverskin onions, cornichons, mustard seeds and mustard cress

Yellowfin tuna tartare - 15

Served on a rice cracker with avocado purée, pickled red onion and wakamewakame, rice cracker

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)

Prawn roll - 7

Panko-fried, served in a brioche topped with a spicy salad, crispy onions and sweet chilli

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

Sea bass wellington - 42

Encased with a prawn and mushroom duxelle and finished with a brava sauce

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 tzatzikiSan Simón cheese, ras el hanout caramelised onions, tzatziki

Beef cheeks - 27

Served in a port wine reduction, with coconut bechamel and topped with peanuts and herbs

Skate wing - 19

Marinated then robata grilled served with enoki mushrooms

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.

Harissa cauliflower - 11

Charred and served with a hazelnut praline (v)

Broccolini - 9.5

Peanut sauce, crispy garlic (v)

Confit leeks - 8

Robata roasted and finished with a mushroom foam and crispy leeks (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 - 27pp

Chicken, rabbit, Garrofó beans, rosemary, veal and herbs stock

Pork knuckle rice - 25.5pp

Slow cooked pork knuckle, kale, game and poultry 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

Tofu and sea lettuce rice - 23pp

Crispy tofu, seasonal mushrooms, katsobushi flakes, sea lettuce, seafood and vegetable stock

Lobster rice - 49.75

Canadian lobster, kimchi foam gratin, seafood stock

Tomahawk rice - 78pp

Grass-fed Cornwall tomahawk, 70% game and poultry and 30% veal and herbs stock

BREAD AND ALLIOLI

We recommend ordering allioli to pair with your rice or as an accompaniment to our Dacsa Coca Bread

Dacsa Coca Bread - 7.5

Traditional - 4.5

Black garlic - 4.5