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

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 Now

or call 206.956.9171

Revel and Celebrate Life at Home

Iconic AQUA Celebration Menu: 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

Farm Green Salad
carrot, radish, cucumber, meyer lemon vinaigrette

Sharable Sides

Yukon Gold Mashed Potatoes
sweet butter, cream

Crispy Brussels Sprouts
honey pepper vinaigrette, roasted marcona almonds, fines herbs

Entrées

Choice of:

Filet Mignon
8oz.

Alaskan King Salmon
green pea hummus, foraged spring mushrooms

Dessert

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

Wine Add-Ons

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

Dinner

Starters

Farm Roasted Beets
roasted marcona almonds, crumbled chevre, watercress, verjus, extra virgin olive oil ~16

Beef Tenderloin Carpaccio*
miso marinated sablefish, toasted baguette,
pickled mustard seeds, cipollini, bone marrow aioli, truffled olive tapenade, garlic crostini ~23

Crispy Fried Calamari
chipotle aioli, yuzu mignonette ~17

Yellowfin Tuna Poke
seaweed salad, sesame, shoyu glaze, wonton crisps ~24

Wicked Shrimp
spicy hot, grilled bread ~19

Local Fresh Oysters*
available by the half dozen,
wicked cocktail sauce, orange mignonette ~24

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

Soup & Salad

Hearts of Romaine Caesar Salad
creamy anchovy and lemon dressing ~14

Farm Greens
carrot, radish, cucumber, meyer lemon vinaigrette ~12

Lobster and Spot Prawn Bisque
buttermilk biscuit crouton, creme fraiche ~19

Entrées

Plancha Seared Scallops*
watermelon radish, charred cucumber, beurre blanc, chile oil ~46

Bronzed Yellowfin Tuna*
watercress, beurre blanc, honey soy glaze~55

Bone In Rib Chop
18 oz. ~78

Chilean Sea Bass*
roasted cippolini, charred maitake mushroom, balsamic demi-glace ~56

Alaskan King Salmon*
green pea hummus, foraged spring mushrooms~49

New York Steak
14 oz. ~74

Hazelnut Cappelletti
goat cheese, toasted shallots and garlic, madeira cream ~32

Fried Chicken
bacon green beans, dill caper crema ~39

Filet Mignon*
8oz. ~64

Extras

Bearnaise* ~6
Veal Demi-Glace ~6

Horseradish Chimichurri ~4
Beurre Blanc ~4

Maine Lobster Tail*
8-10 oz., drawn butter ~50

Shareable Sides

Yukon Gold Mashed Potatoes
sweet butter, cream ~12

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

Crisp Brussels Sprouts
honey pepper vinaigrette, roasted marcona almonds, fines herbs ~13

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

Crème Brûlée
classic vanilla bean custard, caramelized sugar, fresh berries ~13

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

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

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

Ken PalmerThe intersection of spirituality with the act of preparing and sharing food is part of our human history. As both a spiritual scholar and an accomplished chef, Ken Palmer brings that to life in the kitchen at AQUA. Ken was born in Manila, Philippines and because of his father’s career, he grew up in Venezuela, Australia, and Chile. He went on to earn degrees in music theory from the Atlanta Institute of Music and Media, and in sound engineering from the Recording Workshop. Recently, he earned a degree in religion from the Rawlings School of Divinity and is working toward a master’s degree in theology. His culinary career took flight while living in New Orleans and working in restaurants including Commander’s Palace and Arnaud’s.

Ken joined Fire & Vine Hospitality in November 2020 after many years with JaK’s Grill and 509 Management and looks forward to the ability to coalesce his experience as a lifelong culinarian in a long career with the company. Known for his positive and easygoing nature, Ken’s leadership style is that of an open-minded and empathetic listener.

He achieves balance in his life as a dedicated father to his daughter, Jean, and as a talented lifelong musician who has recorded several albums. He enjoys surfing, skateboarding, reading, and spending time near the Puget Sound with his daughter.

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

Note: Please read here about our safe dining protocols.