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
Wearing a face mask in the restaurant is now optional for our team and guests.
Due to extremely large parties, reservations are very limited on the following dates. Please call the restaurant to ask for availability:
December 3 & 17.
Menus
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.
To Go Menu
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
Or you may call 206.956.9171 to place your order for pickup.
Dinner
Starters
SALMON RILLETTE 23
smoked roe, cucumber salad, grilled bread, pickled mustard
LOCAL FRESH OYSTERS* 27
half dozen, rose mignonette, cocktail sauce
TENDERLOIN DIABLO 19
sautéed tenderloin tips, cajun cream sauce
WICKED SHRIMP 24
spicy hot, grilled bread
TABLESIDE YELLOWFIN POKE* 26
tamari, sesame, avocado, scallions, cucumber, crispy wontons
WARM ASPARAGUS 18
shaved prosciutto, pistachio, arugula, mint béarnaise
GRILLED SPANISH OCTOPUS* 28
marinated and candied olives, peppers, squid ink and black garlic hummus
CRISPY CALAMARI 18
spicy soy glaze, ginger, cilantro, pepper aioli
THAI SPICED MUSSELS AND CLAMS 20
basil, fresno chiles, thai coconut cream broth
DUNGENESS CRAB LETTUCE WRAPS* 39
crispy shallots, fresno peppers, cilantro, thai red curry vinaigrette
PRAWN COCKTAIL 24
gem lettuce, fresh lemon
Soup & Salad
TABLESIDE CAESAR SALAD 17
classically made from scratch, minimum of two
FARM GREENS 14
cucumber, radish, carrot, verjus vinaigrette
HEIRLOOM TOMATO AND BURRATA 19
fresh melons, basil, candied sunflower seeds, melon emulsion, extra virgin olive oil
CORN SOUP 17
smoked black cod, fresno chiles, basil
Entrées
GRILLED WILD HALIBUT 59
charred peaches, pineapple stone fruit salsa, green beans, toasted hazelnuts, beurre blanc
PLANCHA SEARED JUMBO SCALLOPS* 62
sugar snap peas, spring pea fagottini pasta, preserved lemon cream
GRILLED CHILEAN SEA BASS 72
summer squash, foraged mushrooms, sweet corn butter
SEARED YELLOWFIN TUNA 57
horseradish edamame puree, heirloom tomato and cucumber salad, radish, yuzu vinaigrette
MISO BUTTERED BLACK COD* 54
baby bok choy, maitake mushrooms, tamari-ginger vinaigrette
FILET MIGNON* 72
8 oz, buerre monté
NEW YORK STEAK* 74
14 oz, buerre monté
FRENCHED RIB CHOP* 79
18 oz, buerre monté
GRILLED KING SALMON* 53
charred artichokes, toasted fregola, piperade
BUTTERMILK FRIED CHICKEN* 39
pickled sweet peppers, bacon, green beans, herb buttermilk crème fraiche
VEGETARIAN ANCIENT GRAINS RISOTTO 32
mushrooms, sugar snap peas, preserved lemon whipped ricotta
Add Ons
BÉARNAISE 6
CABERNET DEMI-GLACE 6
8 OZ. MAINE LOBSTER TAIL 55
OSCAR STYLE 25 crab, asparagus, béarnaise
Shareable Sides
YUKON GOLD MASHED POTATOES 13
sweet butter, cream
FRIED SHISHITO PEPPERS 16
feta, cucumber mint yogurt dip
SWEET ROASTED YELLOW CORN 14
mesquite and chipotle lime butter, local honey
CRAB MAC ‘N CHEESE 29
dungeness au gratin, strozzapreti, white cheddar and parmigiano reggiano, garlic cream
SAUTEED FORAGED
AND CULTIVATED MUSHROOMS 17
fines herbes and brandy
Wine & Spirits
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 $35 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
Desserts
BAILEYS CHOCOLATE CARAMEL BREAD PUDDING 14
vanilla bean ice cream, salted caramel, créme anglaise
DARK CHOCOLATE SEA SALT POT DE CRÈME 14
strawberry caramel macaron, marcona almonds, salted caramel ice cream
CHEESECAKE 14
coffee flour pistachio granola, blackberry lemon sorbet, strawberry gel
CHOCOLATE CHIP COOKIE SUNDAE 14
candied pecans, hot fudge
CRÈME BRÛLÉE 13
mint, fresh berries
Signature Cocktails
LIFE’S A PEACH 17
grey goose essences white peach & rosemary vodka, lemon, peach schnapps, soda
FRENCH CANNONS 15
house infused strawberry gin, pallini limoncello, yellowhawk bubbles, simple syrup, lemon juice, soda
PURPLE HAZE 21
grey goose vodka, Martini & Rossi bitters, blue curacao, lemon juice, and grenadine, grapefruit aroma
Flavour Blasted Tableside
AQUA MULE 16
choice of liquor:
wheatley vodka, bombay dry gin, azuñia blanco tequila, cane rum, or maker’s mark bourbon; ginger beer, lime juice
PINEAPPLE MARTINI 15
vodka, pineapple gomme, frothy, delicious
AQUA MANHATTAN 18
bourbon, luxardo cherry liqueur, sweet vermouth, angostura & peychaud’s bitters, barrel aged to perfection
YELLOW CADILLAC 20
fire roasted pineapple & jalapeño infused patron silver tequila, triple sec, lime juice, grand marnier
HAVANA 16
lemongrass and kaffir lime leaf infused white rum, lime juice, white simple syrup, mint, splash of soda
ENVY 24
angel’s envy bourbon, solerno blood orange liqueur, blood orange bitters, old fashioned bitters
Happy Hour
Happy Hour
Tuesday—Friday 5–6:30pm | Available in lounge only
Not valid on Holidays
RUSBELL BURGER 18
white cheddar, jalapeño onion bacon jam, heirloom tomato, gem lettuce, roasted garlic aioli, bread and butter pickles, brioche bun
GAUCHO FRIES 8
harissa-apple aioli, ketchup
JOE’S CRISPY CALAMARI 14
spicy soy glaze, ginger, cilantro, pepper aoili
FARM GREENS 10
cucumber, radish, carrot, verjus vinaigrette
MUSSELS AND CLAMS 16
thai coconut cream broth, basil, winter squash, fresno chiles
TENDERLOIN DIABLO* 18
sautéed tenderloin tips, cajun cream sauce
Happy Hour Drinks
$10 SPECIALTY COCKTAILS
CLASSIC GAUCHO MARTINI
Wheatley vodka, in-house blue cheese stuffed olives
BOMBAY LONDON DRY MARTINI
twist or olives
ZACHARIAH HARRIS MANHATTAN
cocchi torino sweet vermouth, angostura bitters
$12 SPECIALTY COCKTAILS
FRENCH CANNONS
house infused strawberry gin, pallini limoncello, Yellowhawk bubbles, lemon juice, soda
AQUA COSMO
house infused raspberry & strawberry vodka, cranberry juice, triple sec, lime juice
BLUEBERRY LEMONDROP
vodka, triple sec, lemon juice, house-made blueberry simple syrup
CAPTAIN’S WINE SELECTIONS
HOUSE WHITE or RED WINE
10 glass / 40 bottle
CAPTAIN’S CHOICE WHITE or RED WINE
12 glass / 48 bottle
SPARKLING
10 glass / 40 bottle
$6 DRAFT BEER
Crossbuck NoPac IPA
pFriem Pilsner
Mac & Jack’s African Amber
Manny’s Palladium Pale Ale
Seasonal Rotating Tap
*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 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 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
CIGNA
This link leads to the machine-readable files that are made available in response to the federal Transparency in Coverage Rule and includes negotiated service rates and out-of-network allowed amounts between health plans and healthcare providers. The machine readable files are formatted to allow researchers, regulators, and application developers to more easily access and analyze data.