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.

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.


We will be closed Christmas Day and New Year’s Day.

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

Order Online

or call 206.956.9171



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

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

Steak Tartare*
capers, herbs, egg yolk, fresh horseradish, toast, pickled vegetable butter ~22

Soup & Salad

Thai Winter Squash Soup
with mussels, clams, prawns, basil, coconut cream broth ~19

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

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

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


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 ~51

Grilled Sea Bass*
braised radishes, turnips, kale, curried carrot butter ~59

Seafood Cassoulet*
chorizo, mussels, clams, jumbo scallop, cannellini and gigante beans, pepper-fennel broth, herb pistou ~46

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

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

Filet Mignon*
8 oz, buerre monté ~72

New York Steak*
14 oz, buerre monté ~74

Frenched Rib Chop*
18 oz, buerre monté ~79

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, kimchi apple aioli ~16

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

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

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

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

Dark Chocolate Sea Salt Pot De Creme
strawberry caramel macaron, marcona almonds, salted caramel ice cream ~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 ~13

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

*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

David KimHailing from Minneapolis, Tony has been in the hospitality industry since 1988. Starting his career as a bellman at the Phoenician Resort in Scottsdale, he quickly discovered a love for the business. A year later, Tony moved back to Minneapolis and started a seven-year stint with the Whitney Hotel, a premier boutique hotel in the city, while completing his degree at the University of Minnesota.

In the fall of 1995, Tony packed up his golf clubs and trekked to Seattle, and also made the switch from hotels to restaurants. Starting as the maître d’ at West Seattle’s iconic Salty’s on Alki, he stayed for nine years and worked his way up to General Manager. After a few years at Ivar’s Salmon House, the opportunity arose to work with friend and colleague Cooper Mills at El Gaucho Seattle. With a strong belief in the concept, atmosphere, character, and integrity that Paul Mackay has created with El Gaucho, Tony has enjoyed his time in fine dining. After all these years he still has the passion to please that he did as a new bellman at the Phoenician resort many years ago.

Executive Chef, 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