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THE TAPAS KITCHEN by Si Hall & Arthur Gold
On a bustling stretch of Banks Road in West Kirby sits The Tapas Kitchen, the triple Wirral Life award-winning small plates restaurant that has quietly built a strong reputation for bringing the spirit of Spanish dining to the Wirral. Promising bold flavours, relaxed sharing, and a drinks list designed to complement every bite, the restaurant centres its menu around Spanish-inspired tapas that blend traditional influence with modern touches. The philosophy is simple: dishes that are“ simple but sublime,” confidently seasoned and bursting with flavour, served in an atmosphere designed to stimulate all the senses.
With over 25 different dishes to choose from, it’ s difficult to sample every dish, but Colin, Jess, and the kitchen chose a selection of dishes that we hadn’ t had from the new menu, proving there ' s always something new and exciting to discover.
Charcuterie: The jamón serrano was delicately sliced, showcasing its rich, savoury depth and silky texture. Each bite melted, offering a classic and refined introduction to the menu.
The artisan chorizo, glazed in a sticky sweetness, delivered a perfect balance of smoky spice and caramelised richness. The glaze added a subtle contrast that enhanced the natural boldness of the sausage.
The Picos blue cheese with honey and walnuts was a stand out combination of strong, creamy cheese and natural sweetness. The crunch of the walnuts added texture, making each bite layered and indulgent.
The Basque-style belly pork pinchos were incredibly tender, with a melt-in-the-mouth texture. The quince and sticky orange caramel added a rich sweetness that complemented the pork’ s depth.
Inspired: The confit of duck leg was soft, succulent, and packed with flavour from slow cooking. The sticky sweet chilli jam added just the right amount of heat and sweetness to balance the richness.
The pulled BBQ pork taco was vibrant and satisfying, with juicy, spiced pork wrapped in a soft flour tortilla. The mango salsa brought freshness and a touch of sweetness that tied everything together.
In summary: At its heart, The Tapas Kitchen is a rare find, it ' s about the feel good social side of sharing food, conversation flowing alongside cocktails, Spanish and house gins, Cava, and house Sangria. With Chief Colin and the creative chefs drawing inspiration from classic Spanish cuisine while adding their contemporary flair, the result is a menu that encourages diners to step out of their comfort zone, explore and share. This place is excellent, highly recommended.
The Tapas Kitchen 95 Banks Rd, West Kirby, Wirral CH48 0RB T: 0151 625 8111 W: thetapaskitchen. co. uk E: info @ thetapaskitchen. co. uk
Seafood: The pan-seared sea bass fillets were beautifully cooked, with crisp skin and tender, flaky flesh. The fennel, grapefruit, and tomato salsa brought a fresh, citrus brightness that lifted the entire dish.
Meats: The pan-roasted handmade meatballs were hearty and full of flavour, sitting in a rich tomato ragu. The addition of manchego and chorizo crumb gave a savoury depth and a satisfying finish.
The roast medallions of Morcilla de Burgos offered a deep, earthy richness with a soft, almost velvety texture. Paired with apple chutney, the sweetness cut through the intensity perfectly.
The flame-grilled Iberian chorizo had a bold, smoky flavour with a slight char that added depth. The honey and balsamic glaze brought a tangy sweetness that rounded out the dish beautifully.
The Moorish-style chicken was fragrant and tender, with subtle spice running through each bite. The coconut and peanut dipping sauce added a creamy, nutty richness.
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