Chef’s selection of five small eats
Aqua Eight
(Now Closed)Asian Restaurant, Thai Restaurant, and Japanese Restaurant££££
Ipswich
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MenuWint 9Winter wine flights 4Set lunch 3Early bird 8Vegetarian 4Menu 13Valentine's Day Menu 4Desserts 14
Wint
27.95 per person
Starters
Intermediate Course
Crispy duck with pancakes
Main Course
A complimentary dish of Stir Fried Fillet Beef with Ginger and Spring Onion will be added for four persons or more
27.95 per person
(Minimum of two)
Please note that these dishes cannot be altered
Mandarin Venison with Wasabi red Onion
Monkfish Tossed with Black Pepper & Honey
Massaman Chicken Curry
Thai Steamed Fragrant Rice
Aqua
32.95 per person
Aqua: Starters
Chilli and pepper squid, crayfish and vermicelli california rice rolls, scallop truffle, tempura prawn, crab & prawn katsu
Seafood Mixed Hors D’Oeuvres
Aqua: Intermediate Course
Fried Soft Shelled Crab with Red Chilli and Curry Leaf
Aqua: Main Course
Chilli Beef with Scallions
Pan Grilled Fillet of Sea Bass with Teriyaki Sauce
Thai Fragrant Steamed Rice
Pan Fried Prawns with Garlic and Spring Onion
Stir Fry Monks Vegetables
Aqua: Desserts
A selection of various desserts made by our chefs
Winter wine flights
Aqua Wine Flights
Our wine merchant has studied the menu and has chosen a different glass of wine to complement each course of your meal. These are served in 125ml measures and encourage
Easy Exploration of Our List
Flight for the Spring 2013
4 glasses 16.95
With the Duck,
A glass of merlot rosé aromo from chile
With the Mixed Hors D’Oeuvres,
A glass of grüner veltliner fruchtig frisch josef grillmaier from austria
With the Main Dishes,
A glass each of pinot gris bernhard & reibel from alsace and chianti riserva scopetani from tuscany
Flight for the Aqua
5 glasses 21.95
With the Soft-Shelled Crab a Glass
Chardonnay colombard diversity from south africa
With the Dessert, a Glass
Artemisa late harvest muscat of alexandria aromo from maule, chile
With the Mixed Seafood Hors D’Oeuvres,
A glass of sauvignon blanc matilda plains bremerton from langhorne creek, australia
With the Main Dishes, a Glass Each
Gruner veltliner fruchtig frisch from austria rosso di torgiano antigniano from italy
Set lunch
Any two courses for 12.50 per person
Three courses for 14.50 per person
Please choose one starter from the small eats below:
Please choose one dish from the menu below
Yasai Gyoza
Thai Satay Chicken Skewers
Crispy Duck Roll with Hoi Sin Sauce
Chicken Gyoza
Kung Pao Tempura Prawn with Daikon and Takuan Salad
Chicken with Vegetables and Macadamia Nut
Stir Fry Three Style Mushrooms with Pak Choi
Aubergine, Potato and Physalis Green Curry
Tea Smoked Smoked Honey Ribs
Chilli & Pepper Squid
Tom Yum Kung Soup
Prawn & shiitake mushroom
Chilli & Pepper Tofu
Stir Fry Fillet of Beef with Ginger and Spring Onion
Sweet and Sour Organic Pork
Thai Red Chicken Curry with Menma and Red Onion
Chargrilled Chicken with Soya and Lemongrass
Desserts
Green Tea Ice Cream with Azuki Bean Mango Pudding
Banana Filo Pastry with Coconut Ice Cream
Early bird
Set Dinner
4 courses
Minimum of two
38.50 per person
Early Bird
£22.50 per person
Minimum of two
(Available daily between 18.00 – 20.00)
Early Bird: Starters
Mixed Hors D’Oeuvres
A selection of five small eats
Early Bird: Main Course
A complimentary dish of char grilled chicken with soya and lemongrass will be added for four persons or more
Stir Fry Fillet Beef with Black Pepper
Sweet and Sour Organic Pork
Fried Tiger Prawns with Red Chilli and Curry Leaf
Thai Fragrant Steamed Rice
Vegetarian
18.95 per person
Vegetarian: Starters
Mixed Hors D’Oeuvres
Tempura Vegetables with Red Chilli and Curry Leaf
Intermediate Course
Vegetarian: Main Course
A complimentary dish of three style mushroom with sugar snap will be added for four persons or more)
Aubergine, Potato and Physalis Green Curry
Stir Fry Teriyaki Vegetables
Stir Fry Tofu with Macadamia Nut in Yellow Bean Sauce
Thai Fragrant Steamed Rice
Vegetarian
18.95 per person
Starters
Mixed Hors D'Oeuvres
Tempura Vegetables with Red Chilli and Curry Leaf
Intermediate Course
Main Course
A complimentary dish of three style mushroom with sugar snap will be added for four persons or more)
Aubergine, Potato and Physalis Green Curry
Stir Fry Teriyaki Vegetables
Stir Fry Tofu with Macadamia Nut in Yellow Bean Sauce
Thai Fragrant Steamed Rice
Menu
Hors D’Oeuvres (Min 2 Persons)
Mixed Hors D’Oeuvres with 5 Appetisers (Per Person)
9.95
Prawn toast, capital pork chunks, thai satay chicken skewers, chilli and pepper squid, chicken gyoza
Seafood Mixed Hors D’Oeuvres with 5 Appetisers (Per Person)
11.50
Chilli and pepper squid, crayfish and vermicelli california rice rolls, scallop truffle, tempura prawns,
Vegetarian Mixed Hors D’Oeuvres with 5 Appetisers (Per Person)
8.95
Edamame (v) vegetable rice rolls (v) yasai yakitori (v) chilli and pepper japanese tofu (v) yasai gyoza (v)
Small Eat
Edamame (V)
4.25
Steamed or Fried Shanghai Dumpling with Shichimi
5.50
Beef and Asparagus Rolls in Teriyaki
7.50
Crab and Prawn Katsu with Wasabi Mayonnaise
5.50
Vegetable Rice Rolls with a Peanut Dip
4.25
Scallop Truffle
7.95
Thai Chicken Lemongrass Skewers
5.50
Yasai Gyoza with Sweet Chilli Sauce
4.75
Capital Pork Chunks with Shiro Miso
7.50
Spicy Pork Chunks with Thai Chilli Dressing
7.50
Tempura Prawns with Spicy Lemon Dressing
7.95
Dim Sum Basket
5.95
Crispy Duck Roll with Hoi Sin Sauce
5.50
Tea Smoked Honey Ribs
7.50
Chilli and Pepper Squid
7.50
Crayfish and Vermicelli California Rice Rolls
4.95
Yasai Yakitori
4.50
Chilli and Pepper Japanese Tofu
4.75
Sesame Prawn on Toast with Seaweed and Takuan
5.95
Thai Satay Chicken Skewers
6.95
Honey Glazed Salt and Pepper Quail with Salad
11.50
Chicken Gyoza with Sweet Chilli Sauce
5.50
Seafood Rolls
5.95
Small Eat - Intermediate
Please note that these dishes may be chosen as a starter or intermediate course
Char Grilled Tiger King Prawns (Shell on) (2)
8.25
With choice of: sweet soy and red chilli, thai chilli dressing, chilli and pepper with shichimi
Baked Scallop with Wasabi Mayonnaise
4.75
Tempura Vegetables with Spicy Lemon Dressing
7.95
Tempura Prawns with Spicy Lemon Dressing
7.95
Aromatic Crispy Duck (with Cucumber, Spring Onion and Hoi Sin Sauce)
12.50 - 20.50
Fried Soft Shelled Crab with Red Chilli and Curry Leaf
15.95
Steamed Scallop with Sweet Soy, Chilli and Scallions
4.75
Honey Glazed Salt and Pepper Quail with Salad
11.50
Minced Vegetables in Lettuce Wraps
7.50
Tempura Vegetables with Red Chilli and Curry Leaf
7.95
Soups
Tom Yum Kung Soup (Prawn and Shiitake Mushroom)
4.50
Shiro Miso Soup with Enoki Mushroom and Morinaga Tofu
4.50
Salads
Chargrilled Sirloin Beef Salad with Thai Chilli Dressing
12.50
Crispy Duck Salad with Balsamic Hoi Sin Dressing
12.50
Green Leaf Avocado Salad with Miso Dressing
6.50
Mains: Poultry
Chicken Katsu in Lemon Yuzu Sauce
9.95
Thai Red Chicken Curry with Menma and Red Onion
9.95
Chicken in Yellow Bean Sauce and Pine Nuts
9.95
Massaman Duck Curry with Potato, Peanut and Onion
10.50
Chicken with Vegetables and Macadamia Nut in Rice Nest
9.95
Chicken Katsu with Thai Chilli Dressing
9.95
Roasted Duck with Mango and Passion Fruit Sauce
12.50
Char Grilled Chicken with Soya and Lemongrass
11.95
Mains: Meat
Honey Glazed Roast Pork with Asparagus (30 Minutes Notice)
13.95
Sweet and Sour Organic Pork
9.95
Stir Fry Fillet of Beef with Ginger and Spring Onion
12.50
Mandarin Venison with Wasabi Red Onion
10.95
Chilli Beef with Scallions
9.50
Green Sirloin Steak Curry
11.95
Stir Fry Black Pepper Fillet Beef
12.50
Stir Fry Veal with XO Sauce
10.95
Stir Fry Fillet Beef in Black Bean Sauce with Chilli
12.50
Stir Fry Venison with Ginger and Spring Onion
10.95
Char Grilled Wasabi Sirloin Steak with Soya and Lemongrass
14.95
Mandarin Veal with Wasabi Red Onion
10.50
Mains: Fish
Massaman Monkfish Curry with Potato, Peanut and Onion
11.95
Thai Monkfish with Mango and Passion Fruit in Sweet Chilli Sauce
12.95
Pan Grilled Fillet of Seabass with Teriyaki Sauce
17.50
Steamed Silver Cod with Ginger and Scallions in Soya Sauce
18.50
Monkfish Tossed with Black Pepper and Honey
12.95
Alaskan Black Cod with Miso
21.50
Pan Grilled Fillet of Seabass with Thai Chilli Dressing
17.50
Seafood
Stir Fried Scallop with Asparagus and Cloud Ear
11.95
Aqua Eight Prawns
13.50
Pan Fried Tiger Prawns (Shell on) with Sweet Soy and Red Chilli
11.95
Kung Pao Tempura Prawns with Daikon and Takuan Salad
11.95
Stir Fried Seafood with XO Sauce
11.95
Pan Fried Prawns with Garlic and Spring Onion
11.95
Fried Tiger King Prawns (Shell on) with Red Chilli and Curry Leaf
12.50
Tofu
Stir Fry Tofu, Asparagus and Lotus Root with Black Pepper
7.95
Stir Fry Shiitake and Fine Beans with Morinaga Tofu in Oyster Sauce
7.95
Braised Aubergine and Morinaga Tofu in Black Bean Sauce with Chilli
7.95
Vegetables
Aubergine and Fine Beans in Miso
7.50
Stir Fry Three Style Mushroom with Pak Choi
7.95
Stir Fried Fine Beans in Thai Chilli Dressing
7.50
Braised Shiitake Mushroom with Cloud Ear and Lily Bulb
7.50
Stir Fry Pak Choi in Oyster Sauce
7.50
Stir Fry Monks Vegetables
7.95
Stir Fry Pak Choi, with Lily Bulb, Cloud Ear and Macadamia Nut
7.95
Aubergine, Potato and Physalis Green Curry
8.50
Rice and Noodles
Glutinous Rice in Lotus Leaf
5.80
With minced pork and chicken
Thai Fragrant Steamed Rice
3.80
Aqua Eight Vegetable Rice
5.85
Phad Thai Noodles (with Prawns)
8.50
Egg Fried Rice
4.25
Stir Fried Noodle and Beansprout
4.95
Aqua Eight Vegetable Noodles
5.85
Valentine's Day Menu
Starter
Satay Chicken
Capital Pork Chunks
Vegetable Spring Rolls
Fois Grais with Berry Compote
Intermediate
Crispy Duck with Pancakes & Hoi Sin Sauce
Main Course
£45.00 per guest
(Minimum of two)
Venison with Black Pepper
Diver Scallop in Shell Baked with Wasabi Mayo
Thai Steamed Rice
bulgogi marinaded Poussin seared with plum sauce
Seasonal Vegetables
Desserts
Chef's Selection of Desserts (Per Person)
5.95
Banana Filo Pastry with Coconut Ice Cream
5.50
Green Tea Ice Cream with Azuki Bean
4.25
Chocolate Chilli Bake with Vanilla Cream (Gluten free)
4.85
Mango Pudding
4.95
Strawberry Ice Cream Cheesecake
4.25
Mango Compote with Sago
3.95
Green Tea Creme Brûlée
4.95
Haagen Dazs Ice Cream
Vanilla
3.75
Strawberry Cheesecake
3.75
Belgian Chocolate
3.75
Cookies and Cream
3.75
Teas
Ti Kuan Yin
1.80
Digestive with a complex flavour and floral aroma
Jasmine
1.60
Full bodied green tea, scented many times with fresh jasmine
Dragon Well
2.20
Lasting aroma gentle and sweet delicate taste
Coffees and Liqueur Coffees
Cappuccino
2.65
Decaff
2.35
Double Espresso
2.50
Cafe Latte
2.65
Espresso
2.10
Liqueur Coffees Available on Request
4.50
Dessert Wine
Artemsia Late Harvest Muscat Aromo 2004 / 05
19.50
500ml
Noble Taminga Trentham 2002
20.00
Sweet and rich dessert wine with good acidity balance there are no rules, but we recommend these drinks as ”digestifs” for after your meal. 375ml
Although Sweet and Rich, This Wine Proves That This Style Can Be Very Drinkable
4.50 - 15.75
Cognac
35ml
Planat VSOP Petite Champagne
4.30
Ragnaud Sabourin XO
12.50
Beautiful presentation - beautiful cognac
Maxime Trijol Vs
3.30
Fantastic entry level cognac from the award winning maxime trijol.
Chateau Du Plessis Borderies XO
5.50
Over 30 years old (”XO” requires about half this) . Rich and wonderful from the borderies area
Armagnac
From baron de sigognac (35ml)
20 Ans Bas Armagnac
7.00
Rich and mature at 20 years old
VSOP Bas Armagnac
3.50
Older Single Vintage Cognacs and Armagnacs Are Available to Special Order
700.00
For sale by the bottle. E.G. 1937 vintage sigognac
Port
70ml
Churchill's Lbv
4.50
Churchill's 10 Year Old Tawny
5.50
Churchill's 1991 Vintage
12.00
Churchill's is a relatively new house producing multi-award winning ports
Liqueurs
35ml
Amaretto Bartilli
2.80
Made on the banks of lake garda
Illy Espresso Liqueur 28 %
2.80
A real hit of coffee luxury
Grappa
35ml
Grappa Di Chardonnay 38%
3.50
Made by bepitosolino
Spanish Brandy
35ml
Sanchez Romate Solera Reserva 36%
3.00
Calvados
35ml
Berneroy Fine Calvados Number 5
3.50
Scotch Whisky
35ml
Compass Box Asyla
4.00
Stunning blend of carefully selected grains and malts.Truly brilliant
Compass Box Eleuthera
6.00
Smooth as silk
Glinne Parras Blend 5YO
3.00
Award winning blend with a lovely smoky flavour
Compass Box Peat Monster
4.50
Packed full of smoky peatiness
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