AQUA by El Gaucho

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

RESERVATIONS

Hours: Open Tuesday-Friday at 5pm; Saturday at 4pm. Last seating is 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.

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

Dinner

Starters

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

Grill Spanish Octopus*
over night tomatoes, basil, marinated and candied olives, marcona almond romesco ~28

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

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

Local Fresh Oysters*
half dozen, lemon grass ginger mignonette, cocktail sauce ~24

Dungeness Crab Lettuce Wraps*
crispy shallots, fresno chiles, cilantro, thai red curry vinaigrette ~30

Prawn Cocktail*
gem lettuce, fresh lemon ~19

Wicked Shrimp*
spicy hot, grilled bread ~19

Soup & Salad

Caesar Salad
gem and romaine lettuce, shaved parmesan, croutons ~14

Farm Greens
cucumber, radish, tomato, lemon basil vinaigrette ~12

Sweet Corn Soup with Dungeness Crab*
fresno chiles, basil ~19

Entrées

Yellowfin Tuna Au Poivre*
creamed fennel and cauliflower, leeks, cherry demi-glace ~57

Plancha Seared Scallops*
summer squash, overnight tomato, sweet corn puree ~56

Hazelnut and Goat Cheese Cappelletti*
mushroom conserva, kale, brown butter, mint bearnaise ~32

Miso Buttered Chilean Seabass*
maitake mushroom, bok choy, soy ginger vinaigrette ~55

King Salmon*
nettle and ramp gnocchi, bacon, mushrooms, charred artichoke sherry cream ~market price

Halibut*
radish and mint caper salsa verde, spinach, warm vadouvan carrot butter ~54

Buttermilk Fried Chicken*
pickled sweet peppers, bacon, green beans, blue cheese crème fraiche ~39

Filet Mignon*
8 oz, ~64

New York Steak*
14 oz, ~ 74

Frenched Rib Chop*
18 oz, ~78

Shareable Sides

Yukon Gold Mashed Potatoes
sweet butter, cream ~12

Fried Shishito Peppers
fresh herbs, lime, whipped feta ~18

Crab Mac ‘n Cheese
dungeness au gratin, strozzapreti, white cheddar and parmigiano reggiano, garlic butter, cream  ~24

Sweet Roasted Yellow Corn
mesquite and 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

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

Cheesecake
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

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
vodka, pineapple gomme, frothy, delicious ~13

Life’s A Peach
grey goose essences, white peach & rosemary vodka, lemon, peach schnapps, soda ~15

Spicy Mango Daiquiri
rum, mango puree, lime, firewater bitters, tajin rim ~13

Lawn Dart
wheatley vodka, lime, matcha simple syrup, st-germain, cucumber ~14

Zanky Panky
bombay sapphire, cocchi torino vermouth, zucca rabarbaro, orange twist ~16

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

Mad Hatter
buffalo trace bourbon, luxardo maraschino, dubonnet, fernet branca, orange twist ~18

The Benet
shot of mezcal & pilsner schooner ~13

Sazeraqua
aalborg aquavit, simple syrup, peychaud & cardamom bitters, absinthe rinse, lemon twist ~15

The Old Sage
aalborg aquavit, dimmi, grapefruit juice, lime, cardamom bitters, salt rim ~16

Becca Jane’s Lament
azunia reposado, lemon, white creme de cacao, raspberry framboise lambic ~15

Hot Charlotte
bombay sapphire, lime, st-germain, tabasco, cucumber ~15

*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

EVENT REQUEST FORM
EVENT PORTFOLIO
VIEW ROOMS

General Manager, AQUA by El Gaucho

David KimAs a seasoned hospitality professional, David Kim says that he approaches each day as an opportunity to meet a new friend. David joined Fire & Vine Hospitality in 2019 as a captain at El Gaucho Bellevue and became general manager at AQUA by El Gaucho in 2021. He is known for following the golden rule to treat others as you wish to be treated and says that he joined the company because he wanted to be part of a local business committed to treating its employees well and hopes to lead a hospitality driven team and create memorable guest experiences.

Prior to joining Fire & Vine Hospitality, David served as the general manager for the Goldfinch Tavern at the Seattle Four Seasons Hotel and as service director at Canlis. During his time at Canlis, the restaurant earned the Relais & Châteaux award and was nominated three times for the James Beard Award for Outstanding Service. Attending the awards ceremonies allowed him to see behind the scenes and dine at some great New York restaurants including Eleven Madison Park, Per Se, Daniel, Gramercy Tavern, Blue Hill at Stone Barns and others.

David grew up in Kent and graduated from the University of Washington. He is part of a tight-knit Korean-American family with four generations living in Seattle and says that his mother’s kitchen is the best Korean restaurant in town. He also enjoys dining out, playing golf and spending time in the Hawaiian sunshine.

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