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The ‘Cullera de Fusta’ paella award winning Arros QD is to launch a brand-new menu, with more paella, more wood-fired grill cooking and an all-new set lunch menu at just £29pp

Arros QD – the London restaurant from five-times Michelin-starred Spanish chef, Quique Dacosta – is to launch its brand-new menu showcasing 10 paella recipes and simple, ingredient-led cooking.

Already known for its modern Mediterranean flavours, and Valencian-style paella, Arros QD will continue to focus on what it does best: wood-fired grill cooking of the finest ingredients from soil, sea and land as well as expanding its list of the UK’s best paellas. There is a new team at the helm, working alongside Quique and his team in Valencia. New General Manager Leonard Hoxha will run front out house, alongside Arros’ brand new Head Chef Lucas Modaand a new Executive Chef, Cesar Garcia, who has successfully implemented the culinary vision at Iberica vision for the last decade. Outgoing head chef Richard de la Cruz will be providing creative direction out of Valencia.

As the only UK restaurant to hold the coveted ‘Cullera de Fusta’, or ‘Wooden Spoon’ award for the finest, most authentic paella and dedication to Valencian culture and cooking, Arros QD is the must-visit for rice-in-paella in London. It is now set to expand its repertoire: bringing Londoners more of Quique Dacosta’s signature Valencian flavours, paired with one of the city’s best-stocked cellars of fine Spanish wine, cava and Champagne – the premier serving suggestion alongside unctuous paella.

Arros QD’s bigger, better paellas will come into a league of their own. The 10-strong list of authentic rice-in-paella – all made using 48-hour stock and premium-grade bomba rice, cooked over vines and citrus-infused orange tree wood – will continue to be served table-side, making for the ideal sharing dish. There’s Smoked eel rice made using monkfish, rockfish and crab stock, Scarlet prawn carabinero rice, Spicy crab rice, as well as premium Cornish Tomahawk rice, and long-time favourites like Valencian rice with rabbit or Black squid ink & cod rice with pil pil. There is a choice of alliolis to enjoy alongside each rice-in-paella.

The restaurant’s open kitchen and wood-fired grill will focus on simple, ingredient-led cooking, from ‘soil’, ‘sea’ and land’. Small plates like Chargrilled baby gem dressed in chilli butter, Burnt goat’s cheese, courgette & saffron or Topside beef tartare will sit alongside premium cuts of meat like Iberian presa (charcoal pork atop Jerusalem artichoke puree), Kentish lamb chops with pickled tomatoes, Hertfordshire rack of pork. There’s grilled shellfish, which take on smoky flavours from the flames, like Squid with allioli & mojo rojo, Lobster saladdressed in tabasco & lime, Smoked mussels in brava sauce with crispy Spanish seaweed, and Galician octopus in green chilli sauce and tomato picadillo. For something celebratory there are ‘Carabinero’ scarlet Cardinal prawns filled with brown crab emulsion, Cornish scallops, Mediterranean tiger prawns and Quisquilla blue belly prawns and more.  There is also a daily changing fish special, and luxury seafood specialities, available at market price, carefully selected at market each morning.

New set lunch in Fitzrovia

Welcoming back Fitzrovia’s working life, Arros is also to launch its very first lunch menu. With three courses for £29 per person, like Tuna tartare, Corn-fed baby chicken with caramelized onions, or slow-braised Ox cheeks cooked in port served alongside olive oil bread, and rice pudding to finish. Alternatively for £39 per person, there’s Topside beef tartare, sweetcorn dressed in feta cream & cayenne pepper, Paella Valenciana filled with rabbit, chicken and Garrofó beans, and cheesecake with forest fruits to finish. 

On the launch of Arros’ new menu Quique Dacosta says:

“We have loved being in London these past two years, bringing my beloved Valencian cooking and a true taste of paella to the UK. We have taken these hard 18 months, and wanted to come back with something fresh, remembering what we do best, and doing it even better. We’ve created more paella dishes, more choice for our customers and more opportunity to champion some of the very best produce like great Cornish scallops, Devonshire crab, steak from Galloway and Mediterranean prawns – unrivalled seafood, vegetables and meat which we are so proud to hero in our paellas, as we would in Spain.

Seeing our chefs back in action at the wood-fired grill, carefully manning the flames to create the perfect smoky flavour on our steak or Iberian pork is a joy, and we want to do more of that. Top quality produce, cooked in the simple Mediterranean style, letting the food do the talking.  We can’t wait to welcome you in and taste it for yourself.

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Image credit: @lateef.photography