Aqua Restaurant

A Chris Aycock Production

Chris Aycock

Executive Chef
About Chris

Opening Hours

Monday – Sunday: 5:30 pm – 10:00 pm

Tuna tartar


chopped sashimi grade yellow fin tuna touched with sesame oil,
flying fish caviar, poached quail egg, painted wasabi crema, wontons and a dashi
black truffle soy syrup.

Fire torched Indonesian adobo marinated grilled baby back ribs


dusted with a Chinese spiced sugar salt crust, pineapple citrus teriyaki and a petite hearts of palm salad.

Tamarind garlic soy marinated chicken thigh satay


grilled scallions, pickled
cucumbers and peanut hoisin sauce.

Fried Brussels sprouts


with granny smith apples, kimchee spices, cotija cheese and grated Oaxaca mole cured egg yolk.

Hawaiian style poke


flash seared mahi mahi, keiawe sprouts, sesame soy dressing, marinated sugi seaweed, sliced sweet onion, red radish, wasabi mirin drizzle and crispy sesame chips.

Yogurt tahini massaged kale salad


with grapefruit brulee, pickled cucumber, herbs, feta and crispy chickpeas.

Togarashi spiced blackened shrimp salad


with mixed greens, shaved red onion, sriracha sesame seeds, spicy candied pistachios and a port wine dried blueberry balsamic vinaigrette.

Local octopus charred


on the grill served with crispy capers, butter lettuce, cherry tomatoes, Hawaiian kiawe smoked sea salt dukka and a charmoula vinaigrette.

Housemade shrimp shumai


dim sum style shrimp dumplings, masago caviar, chili oil, needle ginger green onion mint radish salad and smoked jalapeno soy.

Five spiced slow cooked pork belly


served with toasted garlic whipped potatoes, lightly smoked Chinese barbecued slaw and a roasted black plum ginger hoisin sauce.

Coffee rubbed USDA Black Angus rib eye steak


with caramelized onion potato puree, crispy fried thin cut onions, grilled zucchini and a Kahlua cream demi glaze.

Chinese mustard braised Southside short ribs


served on grilled corn green onion pancakes with a pickled mustard green salad and kimchi beurre blanc.

Pomegranate rosemary marinated frenched rack of lamb


with a feta cheese soufflé, glazed carrots and a ligurian black olive demi glaze.

USDA filet mignon


with a butternut squash blue cheese gratin, buttered brussels sprouts and a warm balsamic smoked bacon black pepper vinaigrette. gf
Lighter Dishes

Wasabi pea crusted grouper filet


on pickled ginger black sesame cilantro rice, wok veg and a wasabi mirin beurre fondue. gf

Sriracha and wasabi sesame seed crusted yellow fin tuna seared rare


with gingered Chinese broccoli, crispy sushi rice cake and a citrus beurre blanc .

Ginger cilantro sesame marinated chicken breast


served with steamed rice, market sautéed vegetables and a chuncky pineapple miso chutney.

Hibachi style teriyaki salmon filet


on steamed rice with a shaved market veggie salad, daiko oroshi ponzu, red ginger and togarashi spice. gf

Szechuan peppercorn crusted boneless pork loin


on a shrimp and lobster fried rice, sesame seared bok choy and a Korean inspired gochujang bbq sauce.

Mango habanero lacquered spiny lobster tail


paired with an Ahi tuna, sugi seaweed sushi rice poke salad and a spicy sesame butter sauce. gf

Furikake crusted local snapper


on coconut rice with sesame sautéed red pepper bok choy and a lemongrass kaffir lime jungle curry . gf

Come in and eat with us

2 Miles North @ Grand Caribe Belize
Ambergris Caye, Belize
+501 226-4001