We first reviewed Arros QD in July of last year, shortly after it opened. The restaurant looks exactly the same, smooth with black lacquer and with a huge open kitchen to showcase the bubbling paellla casseroles, but a lot has changed since then - not only is there now track & trace and mask forced, there is also a curfew in place.
The menu has also changed; it's more streamlined although there are still some South American touches from chef Richard de La Cruz, such as an excellent stone sea bass ceviche with sweet potato and dried corn, scattered among the Spanish. Cooking over a fire is also always a priority. The red prawns, the flame-puffed shells are smoked, succulent and sweet inside, were some of the best prawns we have ever had.
There was more smoke with the Iberian presa, coated in charcoal and served under a smoke-filled bell, which gave off a cloud of rosemary scent on the table when lifted. The mussels were also smoked, with that light barbecue flavor enhanced by a spicy bravos sauce.
As with the fire, the other mainstay of Arros QD is rice and we opted for the Mediterranean paella with sea bream, tiger prawns and cuttlefish. There's only a thin layer of rice, but that means more socarrat, the crispy pieces of rice at the bottom of the pot, which we all know to be the best anyway. The paella came with a noras pepper aioli, but we're friends of garlic so couldn't resist adding the black garlic aioli.
The practicalities of dining out may have changed, but with great food, a few drinks of a juicy Spanish white, and impeccable service, it is still an extremely enjoyable experience.
64 Eastcastle Street, London, W1W 8NQ
arrosqd.com
