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.

Fried Brussels sprouts

$13

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

Hawaiian style poke

$17

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

$11

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

Togarashi spiced blackened shrimp salad

$18

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

Local octopus charred

$16

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

Housemade shrimp shumai

$15

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

$23

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

$55

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

Chinese mustard braised Southside short ribs

$24

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

Pomegranate rosemary marinated frenched rack of lamb

$60

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

USDA filet mignon

$58

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

$26

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

$34

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

Ginger cilantro sesame marinated chicken breast

$22

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

Hibachi style teriyaki salmon filet

$28

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

Szechuan peppercorn crusted boneless pork loin

$27

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

Mango habanero lacquered spiny lobster tail

$40

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

Furikake crusted local snapper

$25

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