Join us for an unforgettable private dining experience focused on fire, rice, and exceptional produce at Arros QD.

Founded by Michelin-starred chef Quique Dacosta and led by Executive Chef Eduardo Salazar, Arros QD brings the authentic spirit of Valencian cuisine to London, blending tradition with global influences.  At its core is open wood-fire cooking, where both the grill and paellas take centre stage. From perfectly crafted rice dishes to premium meats, seafood, and vegetables cooked over fire, every plate is defined by depth, smokiness, and precision.

Circle Square members will dine in a beautiful private dining room, where they will enjoy a carefully curated menu in an atmosphere that is both refined and inviting. Each course will be presented at the table by Eduardo Salazar. Thoughtful service and a well-curated wine programme complete an experience rooted in craftsmanship, yet effortlessly modern.

This will be an intimate dining experience, and places are limited – Please RSVP by 31st March to secure your place.

Price: £120 + VAT per head (incl. wine selected by the sommelier)

About Arros QD

“More than a restaurant, it is a cultural experience rooted in flavour, craftsmanship, and connection.”

Executive Chef Eduardo Salazar brings a distinctive, globally influenced perspective to Arros QD. Originally from Ecuador and shaped by his formative years in Spain, his cooking reflects a deep respect for Mediterranean tradition alongside a curiosity for broader culinary cultures, particularly those of Latin America and Asia.

At Arros QD, Eduardo works closely with Quique Dacosta to translate the essence of Valencian rice and fire-led cuisine into a contemporary London setting. His approach is grounded in precision and restraint, allowing the quality of ingredients and the intensity of the wood fire to define each dish.

Beyond technique, his leadership in the kitchen emphasises consistency, adaptability, and a clear sense of identity, ensuring that every plate reflects both the heritage of the cuisine and the evolving nature of the restaurant.