AQUA by El Gaucho

Seattle’s finest waterfront dining experience featuring exceptional service, seafood and Elliott Bay views.


Hours: Open Tuesday–Friday at 5pm; Saturday at 4pm. Last seating is 9pm. Valet parking available.
Happy Hour: Tuesday–Friday 5-6:30pm

Please note: In accordance with King County’s mandate, all guests 12 years or older are required to show proof of full COVID-19 vaccination or a negative test result taken within 72 hours of your reservation. All guests are required to wear face masks to enter the restaurant and when not seated at their table.


Our menu features fresh seafood selections and 28-day dry-aged Niman Ranch All-Natural Prime Certified Angus Beef® and custom-aged Certified Angus Beef® Tenderloin Filets prepared on our one-of-a-kind charcoal grill in an open exhibition-style kitchen. Our commitment is to sourcing the finest ingredients – and we proudly source the best products in the world.

Revel and Celebrate at Home with Our To Go Options

Celebration packages and many of our classic dishes are now available to pick up and enjoy at home.

Pick up is available: Tuesday – Friday • 5-8 pm; Saturday • 4-8pm



Wicked Shrimp*
spicy hot, grilled bread ~22

Prawn Cocktail*
gem lettuce, fresh lemon ~24

Tenderloin Diablo
sautéed tenderloin tips, cajun cream sauce ~19

Grilled Spanish Octopus*
marinated and candied olives, peppers, squid ink and black garlic hummus ~28

Salmon Charcuterie Board
oil cured gravlax, salmon rillette and mousse, smoked ikura, cucumber, pickled mustard ~23

Warm Asparagus
shaved prosciutto, pistachio, arugula, mint béarnaise ~18

Yellowfin Tuna Poke*
sesame, avocado, scallions, cucumber, seaweed salad, taro chips ~26

Thai Mussels & Clams
winter squash, basil, fresno chiles, thai coconut cream broth ~19

Local Fresh Oysters*
half dozen, pomegranate saké mignonette, horseradish cocktail sauce ~27

Dungeness Crab Lettuce Wraps*
crispy shallots, fresno chiles, cilantro, thai red curry vinaigrette ~39

crispy calamari, spicy soy glaze, ginger, scallions, pepper aioli ~18

Soup & Salad

Spinach Salad
pears, fennel, blue cheese crumbles, candied pecans, honey golden balsamic vinaigrette ~15

Caesar Salad
gem and romaine lettuce, shaved parmesan, croutons ~15

Farm Greens
cucumber, radish, carrot, champagne vinaigrette ~13

Soup du Jour ~17


Yellowfin Tuna Au Poivre*
creamed fennel and cauliflower, leeks, brandy peppercorn sauce ~57

Plancha Seared Jumbo Scallops*
butternut squash cappelletti pasta, mushrooms, pumpkin-apple butter ~61

King Salmon*
chile spiced broccoli rabe, pork belly, mushroom glace ~53

Grilled Sea Bass*
braised radishes, turnips, kale, curried carrot butter ~61

Miso Buttered Black Cod*
baby bok choy, maitake mushrooms, tamari-ginger vinaigrette ~53

Filet Mignon*
8 oz, buerre monté ~72

New York Steak*
14 oz, buerre monté ~74

Frenched Rib Chop*
18 oz, buerre monté ~79

Buttermilk Fried Chicken*
pickled sweet peppers, bacon, green beans, herb buttermilk crème fraiche ~39

Vegetarian Ancient Grains and Fines Herbes Risotto
roasted delicata squash, preserved lemon whipped ricotta ~32

Add Ons

Béarnaise ~6
Brandy Peppercorn Sauce ~6
Oscar Style  crab, asparagus, béarnaise ~25
80z. Main Lobster Tail ~55

10 oz. King Crab Leg  ~79

Shareable Sides

Yukon Gold Mashed Potatoes
sweet butter, cream ~13

Crispy Brussels Sprouts
pancetta, hazelnuts, harissa-apple aioli ~16

Sweet Roasted Yellow Corn
mesquite and chipotle lime butter, local honey ~14

Crab Mac ‘n Cheese
dungeness au gratin, strozzapreti, white cheddar and parmigiano reggiano, garlic butter, cream  ~29

Sauteed Foraged and Cultivated Mushrooms
fines herbes, brandy ~17

Wine & Spirits

View Wine & Spirits List (pdf)

We strive to provide our guests the highest level of service and quality when it comes to wine, our courteous and knowledgeable sommelier is always at the ready with a pairing suggestion. Our wine list includes well-known labels as well as wines from smaller, family-owned vintners. We have an extensive selection of wines by the glass as well as an ever-changing wine list, so even the most dedicated aficionados can expect to find new and exciting wines each time they dine with us.

For our guests wishing to enjoy that special bottle from their own cellar, you are welcome to do so. There is a corkage charge of $30 per 750 ML bottle with a limit of one bottle for every two people. For larger groups with multiple bottles, please inquire within the restaurant. Captain service and crystal stemware will be provided. Please contact us at 206.956.9171 for information.

Dessert & Cocktails


Baileys Chocolate Caramel Bread Pudding
vanilla bean ice cream, crème anglaise ~14

Creme Brulee
raspberry sorbet, mint, fresh berries ~13

Chocolate Chip Cookie Sundae
hot fudge, honey roasted peanuts ~14

Dark Chocolate Sea Salt Pot De Creme
strawberry caramel macaron, marcona almonds, salted caramel ice cream ~14

coffee flour pistachio granola, blackberry lemon sorbet, basil gel ~14

Signature Cocktails

choice of liquor: tito’s vodka, cruzan rum, lunazul tequila, gordon’s gin, or maker’s mark bourbon; nolan’s creole ginger beer, lime juice ~16

Pineapple Martini
vodka, pineapple gomme, frothy, delicious ~15

Life’s A Peach
grey goose essences, white peach & rosemary vodka, lemon, peach schnapps, soda ~17

Pier 70 Sunset
azuñia reposado tequila, lime juice, grapefruit juice, agave syrup, soda water, aperol ~18

French Cannons
house-infused strawberry gin, pallini limoncello, yellow hawk bubbles rose, simple syrup, lemon juice, soda ~15

Fire Up Manhattan
luxardo cherry infused bourbon, angostura bitters, carpano antica vermouth ~16

Dia de Los
fire roasted pineapple & jalapeño infused azuñia blanco tequila, white simple syrup, lime juice ~18

toki whisky by suntory, honey simple syrup, fresh lemon, lavender bitters ~16

2080 Fathoms
cruzan black strap molasses rum, lime juice, nolan’s creole ginger beer ~16

angel’s envy bourbon,
solerno blood orange liqueur, blood orange bitters, old fashioned bitters ~24

The Benet
shot of mezcal & pilsner schooner ~14

Fire Old Fashioned
luxardo cherry infused bourbon, demerara simple syrup, old fashioned bitters, on an ice block ~16

house infused white rum daiquiri, lime juice, grapefruit juice, maraschino liqueur ~16

glass honey vodka, lemon juice, NW wildflower honey ~15

house-infused lychee fruit vodka, butterfly pea blossom simple syrup ~16

house-infused strawberry gin negroni, martini & rossi bitters, cocchi torino sweet vermouth ~16

Happy Hour

Happy Hour

Tuesday—Friday 5–6:30pm | Available in lounge only
Not valid on Holidays

Rusbell Burger
white cheddar, jalapeño onion bacon jam, roasted garlic aioli, gem lettuce, bread and butter pickles, brioche bun ~18

harissa-apple aioli, ketchup ~8

Tenderloin Diablo
sautéed tenderloin tips, cajun cream sauce ~18

Mussels and Clams
thai coconut cream broth, basil, winter squash, fresno chiles ~16

Joe’s Crispy Calamari
spicy soy glaze, ginger, cilantro, pepper aoili ~14

Farm Greens
cucumber, radish, carrot, verjus vinaigrette ~10

Happy Hour Drinks


French Cannons
house infused strawberry gin, pallini limoncello, YellowHawk white bubbles, lemon juice, soda

Blueberry Lemondrop
vodka, blueberry syrup, triple sec, lemon juice

Fire Up Manhattan
luxardo cherry infused bourbon, angostura bitters, carpano antica vermouth


House White Or Red Wine
10 glass / 40 bottle

Captain’s Choice White Or Red Wine
12 glass / 48 bottle

10 glass / 40 bottle


Crossbuck NoPac IPA
pFriem Pilsner
Mac & Jack’s African Amber
Hale’s Palladium Pale Ale
Stella Artois Midnight Lager

*State law requires us to inform you that consuming raw or under-cooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Our professional service team receives industry leading compensation including commissions on sales, health insurance, 401K, and extensive education and training for a successful career path. To make that possible, a 20% service charge is included on each check. El Gaucho retains 100% of the service charge. For more information on our service charge, please read here.

Private Dining

We coordinate so you can celebrate. Our Private Dining team will create an experience for your most important business and personal moments. Our beautiful private rooms provide the perfect venue for your every occasion.

Event Director:
Kristina Thorne
206.956.8171 | Email


General Manager, AQUA by El Gaucho

Rena LehnRena Lehn has been part of the El Gaucho team for more than 10 years, starting at El Gaucho Tacoma and later moving to the company flagship, El Gaucho Seattle, before joining the AQUA team in 2017.  Her dedication and leadership talents led to her new role as general manager.

Rena was born and raised in Montana and began working in the hospitality industry at 15 years old.  She began as a housekeeper in a hotel in Missoula and eventually moved to Seattle to gain new experiences and opportunities, and to create friendships in a new community.  She began at Marriott Hotels as a supervisor in the housekeeping department but knew her heart was in the restaurant side of the hospitality industry.  She began working in a few small family-owned restaurants before moving to Restaurants Unlimited for 8 years prior to joining the El Gaucho team.

In addition to her leadership role at AQUA, Rena also started a small business in 2012 making and selling handcrafted jewelry.  Rena is a creative crafter and gift-maker and she and her husband of 12 years enjoy travelling and spending time outdoors skiing and hiking and taking care of their two cats and 19-year-old chinchilla.

Culinary Director, AQUA by El Gaucho

Maggie TrujilloMaggie Trujillo grew up and spent most of her life far from the ocean, yet she says it is where she feels most at peace. As a competitive swimmer, she thrives near water, so the sweeping views of Elliott Bay make AQUA by El Gaucho the perfect spot for this rising star chef. Maggie earned her Culinary Arts degree from Le Cordon Bleu at the Western Culinary Institute in Portland, OR in 2004 and is a creative, committed leader. She worked for the Portland Hilton Hotel before moving to Ashland, OR and Lela’s, Chateaulin and Caldera Brewing Company. In 2014, she joined Larks Restaurant at the Inn at the Commons in Medford, OR. In 2018, Maggie became the opening executive chef for Aerlume and eventually became managing executive chef in 2020.  She also contributed to the new direction for the menu at AQUA by El Gaucho and became executive chef for the 21-year-old waterfront gem in May of 2021 and will continue to support the Aerlume culinary team in an advisory role.

Live Music: Tuesday-Wednesday – Martin Ross; Thursday-Saturday – Jerry Frank
starting at 5:30pm nightly