AQUA by El Gaucho

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

RESERVATIONS

Hours: Tuesday-Saturday bar opens at 4pm, dinner service begins at 5pm. We are open until 9pm. Valet parking available.

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 & In Home Celebrations

Revel and Celebrate Life at Home

Celebration Packages: Enjoying a birthday or anniversary with us is a treasured tradition and until each of our guests feels comfortable joining us in our restaurants, we are providing a special Celebration package for elevated in-home dining for two. Our Celebration package below is available for $160 for two with the option to add select bottles of wine. Revelers Club members are invited to redeem their annual birthday and anniversary rewards.

Starters

Baby Greens Salad
tarragon vinaigrette

Sharable Sides

Yukon Gold Mashed Potatoes
sweet butter, cream

Asparagus
herbs, lemon

Entrées

Choice of:

Filet Mignon
herb beurre monté

Alaskan King Salmon
creamed leeks, forest mushrooms,
grilled onion butter

Dessert

Key Lime Cheesecake
brown butter graham cracker

Wine Add-Ons

AQUA 20th Sparkman Chardonnay $30
Fire & Vine Rosé $25
Fire & Vine Cabernet Sauvignon $40
Nicolas Feuillatte $50

To Go Menu

Starters

French Onion Dip*
miso marinated sablefish, toasted baguette,
beer battered onion rings ~21

Hawaiian Ahi Poke*
sesame marinated cucumbers,
sushi rice, smoked soy ~24

Wicked Shrimp Scampi
grilled baby lettuce, garlic toast,
sundried tomato, roasted corn ~19

Kennebec Potato Fries
himalayan pink salt, fines herbes ~9

Dungeness Crab Cakes*
roasted garlic aioli, pickled cauliflower,
golden raisins ~27

Spanish Octopus*
sweet potato hash, grilled avocado,
olive vinaigrette ~26

Soup & Salad

Lobster Bisque
crispy strozzapreti,
white truffle crème fraiche ~19

*Hearts of Romaine Caesar Salad
garden radish, white anchovy, garlic toast ~14
add: 3oz dungeness crab* +19 | three grilled prawns* +14 | 4oz diablo steak tips* +14

Baby Greens
tarragon vinaigrette ~12
add: 3oz dungeness crab* +19 | three grilled prawns* +14 | 4oz diablo steak tips* +14

Entrées

Striped Bass Almondine*
foraged mushrooms, haricots verts,
grilled lemon ~43

Spot Prawn Thermidor*
butternut squash gratin,
brandy mustard jus ~49

Whole Maine Lobster
sage roasted delicata,
charred leek chimichurri ~69

Scallops*
turnips, sunchoke dashi broth,
grilled scallion ~46

Yellowfin Tuna Au Poivre*
green peppercorn demi, braised winter greens,
roasted fingerling potatoes ~54

Chilean Seabass*
brown butter parsnips, yuzu honey carrots,
black garlic creme ~56

D’s Fried Chicken
marinated bean salad, gumbo rice,
crispy okra ~38

Bone-In Rib Eye*
18oz, herb beurre monté ~78

New York Steak*
14oz, herb beurre monté ~74

Filet Mignon*
8oz, herb beurre monté ~64

Extras

Bearnaise* ~5
Veal Demi ~5

Wicked Sauce ~4
Diablo Sauce ~4

Maine Lobster Tail*
herbs, lemon butter ~49

Barents Sea Red King Crab Leg*
lemon butter ~49

Shareable Sides

Yukon Gold Mashed Potatoes
sweet butter, cream ~12

Macaroni and Cheese
parmigiano reggiano, white truffle ~16

Brussels Sprouts
olive oil, fines herbs ~13

Sweet Roasted Yellow Corn
chipotle lime butter, local honey ~13

Dinner

Starters

Penn Cove Mussels*
coconut pumpkin curry, sweet peppers,
cilantro ~21

French Onion Dip*
miso marinated sablefish, toasted baguette,
beer battered onion rings ~21

Hawaiian Ahi Poke*
sesame marinated cucumbers,
sushi rice, smoked soy ~24

Wicked Shrimp Scampi
grilled baby lettuce, garlic toast,
sundried tomato, roasted corn ~19

Kennebec Potato Fries
himalayan pink salt, fines herbes ~9

Local Fresh Oysters*
available by the half dozen,
served with kiwi mignonette ~24

Dungeness Crab Cakes*
roasted garlic aioli, pickled cauliflower,
golden raisins ~27

Spanish Octopus*
sweet potato hash, grilled avocado,
olive vinaigrette ~26

Soup & Salad

Lobster Bisque
crispy strozzapreti,
white truffle crème fraiche ~19

*Hearts of Romaine Caesar Salad
garden radish, white anchovy, garlic toast ~14
add: 3oz dungeness crab* +19 | three grilled prawns* +14 | 4oz diablo steak tips* +14

Baby Greens
tarragon vinaigrette ~12
add: 3oz dungeness crab* +19 | three grilled prawns* +14 | 4oz diablo steak tips* +14

Entrées

Striped Bass Almondine*
foraged mushrooms, haricots verts,
grilled lemon ~43

Spot Prawn Thermidor*
butternut squash gratin,
brandy mustard jus ~49

Whole Maine Lobster
sage roasted delicata,
charred leek chimichurri ~69

Scallops*
turnips, sunchoke dashi broth,
grilled scallion ~46

Yellowfin Tuna Au Poivre*
green peppercorn demi, braised winter greens,
roasted fingerling potatoes ~54

Chilean Seabass*
brown butter parsnips, yuzu honey carrots,
black garlic creme ~56

D’s Fried Chicken
marinated bean salad, gumbo rice,
crispy okra ~38

Bone-In Rib Eye*
18oz, herb beurre monté ~78

New York Steak*
14oz, herb beurre monté ~74

Filet Mignon*
8oz, herb beurre monté ~64

Extras

Bearnaise* ~5
Veal Demi ~5

Wicked Sauce ~4
Diablo Sauce ~4

Maine Lobster Tail*
herbs, lemon butter ~49

Barents Sea Red King Crab Leg*
lemon butter ~49

Shareable Sides

Yukon Gold Mashed Potatoes
sweet butter, cream ~12

Macaroni and Cheese
parmigiano reggiano, white truffle ~16

Brussels Sprouts
olive oil, fines herbs ~13

Sweet Roasted Yellow Corn
chipotle lime butter, local honey ~13

Wine & Spirits

View Wine List (pdf)
View 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

Desserts

Key Lime Cheesecake
brown butter graham cracker ~12

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

Baileys Chocolate Caramel Bread Pudding
vanilla bean ice cream, caramel sauce ~14

Featured Cocktails

El Gaucho Single Barrel Select
neat or rocks ~16

El Gaucho Single Barrel Select Manhattan
cocchi torino vermouth, scrappy’s bitters, luxardo cherry ~24

El Gaucho Single Barrel Select Mule
woodinville whiskey single barrel select, nolan’s creole ginger beer, lime juice ~18

Signature Cocktails

AQUA Mule
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 ~13

Pineapple Martini
platinum 10x vodka, pineapple gomme, frothy, delicious ~13

Lawn Dart
platinum 10x vodka, matcha simple syrup, st-germain, cucumber ~13

Morado Margarita
House-made blackberry basil purée, azuñia reposado, triple sec, lime sour ~15

Mitsubachi
toki whisky by suntory, honey simple syrup, fresh lemon, lavender bitters ~14

Rose Collins
hendrick’s gin, st.germain, house-made rose water, lemon sour, soda ~13

White Cosmo
platinum 10x vodka, lime, white cranberry juice ~13

*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:
Carly McGovern
206.956.8171 | Email

EVENT REQUEST FORM
EVENT PORTFOLIO
VIEW ROOMS

General Manager, AQUA by El Gaucho

“We are what we repeatedly do. Excellence, therefore, is not an act but a habit.” Aristotle’s poignant observation is Siv’s favorite quote. Known for her drive, as well as being a fair and honest person, anyone who knows Siv would not be surprised that this is how she approaches work and life every day.

Siv was a part of the AQUA opening team in 2000, and worked as a Private Dining Director for five years before becoming General Manager. Although born in New Haven, CT, she grew up in West Seattle, and now lives on Queen Anne, close to her entire family. In 2014, she was named a Tourism Ambassador by Visit Seattle, the city’s Convention and Visitors Bureau. Siv is also generous with her time and is involved in many local non-profits, most notably Seattle’s Union Gospel Mission and USO.

Executive Chef, AQUA by El Gaucho

Kevin Benner grew up in Bellingham, WA and began his culinary career at 18 while working in a local bakery. He graduated with an Arts and Sciences degree from Whatcom Community College and continued his culinary career working as a line cook and later creating a baking and pastry program for a country club in Bellingham where he ultimately became the executive chef. After eight years, Kevin moved to Manhattan where he worked at Danny Meyer’s restaurant in The Gramercy Park Hotel where he learned how a small kitchen can execute on a consistently high level using local produce and meat for a large amount of people. Kevin loved the experience but says he missed the beauty of the Pacific Northwest and returned home to begin a three year tenure working with Chef Mark Bodinet at Copperleaf Restaurant in Cedarbrook Lodge.

Beginning in March 2018, Kevin spent time working at several Fire & Vine properties including The Lakehouse, El Gaucho Portland and Eritage before finding his home at AQUA by El Gaucho. Kevin and his wife Lauren have a daughter named Avory and says his favorite meal was cooking gnocchi together at home.

Live Music: Tuesday – Victor Janusz; Wednesday-Saturday – Jerry Frank
Unfortunately, live music will be unavailable until Washington State guidelines allow solo musicians to perform.

Note: Please read here about our safe dining protocols.