Aqua was opened in 1998 by proprietor Richard Smithson, and that was the first Aqua restaurant in Bristol, which remains a proud independent family business. All three of the three locations are home to a skilled team of chefs, managers, and charismatic staff. Each possessing its distinct charm, yet they all upholding Aqua’s main ethos – offering modern twists on food crafted with the finest ingredients and served to the highest standards.
About their business, Smithson’s son said “I am extremely proud to work alongside my father, maintaining the Aqua standards for 25 years. What matters most to me is building strong relationships – with our loyal guests, fostering partnerships with local suppliers, and, most importantly, with our dedicated teams who wholeheartedly contribute to the success of the restaurants. My passion lies in delivering fantastic service and providing impeccable food to everyone. These are very exciting times.”
Small plates include the Cornish scallops with chorizo, chard cauliflower, cauliflower purée, pistachio and chilli oil, along with arancini made with fried risotto, porcini mushroom, thyme and mozzarella, and the beef brisket croquette with tomato curry purée and pickled red onion. For your main, enjoy the smoked haddock risotto made with mascarpone, peas, leeks and parmesan, or the wild mushroom, Bath blue cheese and caramelised onion tagliatelle with truffle oil. If you like pizzas, try Aqua's fire roasted specials. The carne is topped with tomato sauce, mozzarella, chorizo sausage, N’duja, sweet picanté peppers and wild mushrooms. One of the more indulgent desserts is the Beech Ridge Farm duck breast with salt baked beetroot, celeriac purée, crispy duck leg croquette and a port and orange jus. Wash everything down with a mocktail of Elderflower Fizz.