Aqua Restaurant

A Chris Aycock Production

Chris Aycock

Executive Chef
About Chris

Opening Hours

Monday – Sunday: 5:30 pm – 10:00 pm

Tuna tartar

$18

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

$16

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

$14

grilled scallions, pickled
cucumbers and peanut hoisin sauce.

CREAMY MEXICAN STREET CORN SOUP

$10

Topped with cotija cheese, cumin crema, sliced jalapenos, cilantro and smoked bacon (can be vegetarian if served without the bacon)

OCTOPUS

$16

Local octopus charred on the grill served with crispy capers, butter lettuce, cherry tomatoes, Hawaiian kiawe smoked sea salt dukka and a charmoula vinaigrette (gf)

BRUSSELS SPROUTS

$13

Fried Brussels sprouts with granny smith apples, kimchee spices, cotija cheese and grated Oaxaca mole cured egg yolk (gf)

RIBS

$16

Indonesian adobo marinated baby back ribs dusted with a Chinese spiced sugar salt crust, pineapple citrus teriyaki and a petite hearts of palm salad

CHICKEN SATAY

$14

Tamarind garlic soy marinated chicken satay, grilled scallions, pickled cucumbers and peanut hoisin sauce

KALE SALAD

$14

Yogurt tahini massaged kale salad with grapefruit brulee, pickled cucumber, herbs, feta and crispy chickpeas (gf)

SHRIMP SALAD

$17

Togarashi spiced blackened shrimp salad with mixed greens, shaved red onion, spicy candied pistachios and a port wine dried blueberry balsamic vinaigrette

SHRIMP DUMPLINGS

$15

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

PORK BELLY

$25

Five spiced roasted pork belly served with toasted garlic whipped potatoes, lightly smoked Chinese barbecued slaw and a roasted plum ginger hoisin sauce

RACK OF LAMB

$56

Pomegranate rosemary marinated rack of lamb with a feta cheese soufflé, glazed carrots and a ligurian black olive demi glaze

GROUPER

$26

Wasabi pea crusted grouper filet on pickled ginger black sesame cilantro rice, wok veg and a wasabi mirin beurre fondue (gf)

ROASTED SALMON

$28

Lemon garlic parmesan crusted filet of salmon on herb roasted potatoes, market veggies and a honey Dijon beurre blanc

CAJUN PASTA

$24

Local shrimp and Italian sausage tossed with linguini pasta, smoky tomatoes, mushrooms and a Cajun spiced cream sauce topped with shaved parmesan

RIB EYE

$55

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

FILET MIGNON

$45

USDA beef tenderloin with a butternut squash blue cheese gratin, buttered brussels sprouts and a warm balsamic smoked bacon black pepper vinaigrette (gf)

TUNA

$34

Wasabi sesame seed crusted yellow fin tuna seared rare with gingered Chinese broccoli, crispy sushi rice cake and a citrus beurre blanc (gf)

CHICKEN BREAST

$24

Ginger cilantro sesame marinated chicken breast served with steamed rice, market sautéed vegetables and a chunky pineapple miso chutney

PORK LOIN

$27

Szechuan peppercorn crusted boneless pork loin on a shrimp fried rice, sesame seared bok choy and a Korean inspired gochujang bbq sauce

SNAPPER

$26

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