Stars Shining Bright Above You
At London Unattached we are big fans of 7 Michelin-starred chef Quique Dacosta’s restaurant Arros QD located in Fitzrovia just north of Soho and Oxford St. Quique is the king of the Valencia food scene and opened his London outpost in 2019. It specialises in traditional paella dishes as well as a more cutting-edge take on Spanish gastronomy.
You can see our recent review of a paella masterclass with Quique here, but today I’m reviewing the restaurant‘s bar. It’s named Albufera after the freshwater lagoon on Valencia’s coastline covered with rice fields used for the production of paella.
The interior features glossy black tiles painted with an atmospheric evocation of the Albufera. With velvet tasseled armchairs and banquettes, a swirling patterned carpet and black industrial ducting on the ceiling the feel is a blend of traditional and contemporary Spanish design.
We start with a couple of cocktails created by the charming bar manager. The Oaxaca blends Pensador Mezcal, Lustao Rojo Vermouth, Campari, Chocolate Bitters and Orange Peel Oil to create a deliciously burnt, bitter and dry take on a Negroni. A Velvet Old Fashioned layers the whisky flavours of Kinahan’s Kasc Project Whiskey against the rich sweet tones of Noe Pedro Ximenez Sherry, and with Chocolate Bitters, Orange Peel Oil and then smoked with Apple Wood Chips, this is a cocktail with a smoky deep flavour.
Fortunately for us, we had the opportunity to try everything on the bar menu. We started with The Rose Flower, which is a bit of a showstopper. Made from apple and with a grenadine and strawberry sauce and a hint of vinegar, the dish is the perfect palate cleanser and not your traditional rose!
Another highlight is the Truffle Bomb. A beautifully light potato pastry filled with ‘liquid’ egg yolk, truffle and pancetta explodes in the mouth almost indecently. The truffled yokey interior was a source of great pleasure to me!
Cheese stones look like cheesy stones. That’s not a sentence I’ve written before! With an amazing graphite cocoa butter shell and a gorgeous filling of parmesan and manchego cream, this is another fun dish with a twist.
Ash-coated and Panko-crumbed prawns were hot, crisp, delicate and well-matched with an almond-based romesco sauce.
Much more straightforward is the Tuna Cone – a crisp cone filled with melting cubes of tuna tartar with a seasoning of dried tomato and chilli powder.
A clever take on Indian-Italian fusion is the Panipuri. It’s a one-bite snack for me; the crunch of a wheat shell gives way to the surprise of a smooth tomato and basil emulsion.
By this time we were ready for more cocktails. The Reposado is a melon Margarita. Bringing together El Rayo Reposado Tequila, Briottet Melon, and Lime Juice with Black Salt; the sweetness of the melon is a great match with the bite of the tequila, balanced by the acidity of the lime. A fruitier option is the Flor de Jerez, whose name is a nod to the Sherry-making process. The fruit notes come from a splash of Apricot Liqueur, then there is Palo Cortado Eleonor Sherry for depth, The Tidal Rum for its caramel alcoholic weight, and lemon juice for sourness. I was very impressed with how well-balanced and creative the cocktail options were.
If you’re looking for something more substantial to eat then the Pork and Roll is a great choice. Tender strips of Achiote pulled pork rib sit on a toasted brioche, with an indulgent warm Savoy cabbage slaw spiced with the richness of Ras el Hanout.
Another dish that plays with your expectations in a fun way is the Pizza. It has the thinnest rice paper base imaginable, studded with parmesan cream, a Kalamata olive emulsion, anchovy cream, sun-dried tomatoes, baby basil, and tomato powder. It was beautifully put together but not ideal if you were looking for something more substantial.
Probably my favourite of the dishes is the Ceviche pez limon; showing a Peruvian influence, stone bass, tiger milk, cancha corn, chilli and coriander cress are topped with pineapple bubbles. It has a fabulous mouthfeel with the crunch of corn contrasting with the softness of fish, and the heat of the chilli offset by the sweetness of the pineapple froth.
Albufera Bar at Arros QD is a perfect West End location for a hot date, pre or post-theatre drinking and dining or a night out with friends. With an exciting cocktail list, a buzzing scene and Quique’s gastronomic flair it’s definitely worth a visit.
64 Eastcastle Street,
London,
W1W 8NQ
Meanwhile, if you are looking for a Valentine’s Day treat, do consider the special menu at the main restaurant, Arros QD. Seven Michelin-star Chef Quique Dacosta has created his ‘Chef’s Choice’ menu, an indulgent Omakase menu to delight and surprise, perfect for a Valentine’s Day treat. At £80pp, the ‘Omakase Menu’ will be available from Monday 12th – Sunday 18th February. Kicked off with a celebratory glass of sparkling Cava or Agua de Valencia, diners are treated to a secret nine-course tasting menu, including enticing seafood, meat and vegetarian plates, and finished with something sweet. A journey of tastes and textures, each dish is a work of art, designed to impress.
Bookings for the Omakase Valentine’s menu can be made here
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