THE TAPAS KITCHEN IS BACK by Si Hall & Arthur Gold
We we ’ re privileged to have a one-off exclusive preview of the new post lockdown ‘ indoor ’ menu with Colin , Peter , Phil and the chef ’ s while they were finalising the last touches .
It ’ s not everyday you ’ re allowed into a restaurant where they are still playing and refining the final elements - ‘ what do you think of this , or that ’, do you prefer this ? It was quite an experience to witness their unique kind of Tapas idea alchemy .
Our favourite kind of chef ’ s are restless and those who ‘ can ’ t leave it alone ’, constantly looking for the highest quality inspiration from afar , then add their own unique twist on something relatively and regionally unknown . So glad this place has survived the small business apocalypse and delighted to be back here finally at Wirral Life ’ s ‘ Wirral Gold Restaurant Of The Year ’ Winner .
This was a special pre-opening menu tasting ( all of your favourites are still available , this review is purely the new creations ).
From it ’ s creative inception 4 years ago , the chefs have been feverishly working on their own ‘ point of difference ’. During that time , across all of our magazines , we could not find anywhere that comes remotely close . You must try the new selection , it clearly wasn ’ t put together overnight ...
These are the new dishes we dived into ... Iberian style pate - pork and raisins in Pedro Ximenez
The TTK version of the famous Cadiz bay shrimp fritters served with a chilli and lemon aioli Garlic and smoked pimento rubbed shank of lamb - slow roasted , mint infused salsa fresca .
Crispy coated buttermilk chicken - classic hazelnut infused romesco sauce .
Basque pork belly pintxos , sherry vinegar , sticky orange and quince glaze Fresh Cornish crab croquetas in panko crumbs chilli spiked bell pepper and mayonnaise .
Pan roasted sea bass fillets , fennel and cherry tomato salad citrus dressing ‘ Galician ’ style cod loin , roasted with vegetable pisto and flavourings of chorizo .
Aubergine rebozado ( cumin spiced batter ) coriander and sweetened chilli jam .
Sweet potato frites dusted with pimenton – salsa rossa . WHAT ’ S FOR AFTERS ?
Valencian Orange and Chocolate Mousse velvety chocolate mousse , orange caramel glaze – with a crushed bitter orange crumb ( vg )
Tarta de Manzana Pastry tart with apricot jam caramelised baked apples vanilla bean ice cream
Santiago Cake The classic Spanish almond cake , Cinnamon and spiked Catalan custard ( v ) Postre Helado Andalusian parfait with raspberries crushed frozen meringue , fresh berry coulis , ginger biscuit crumb
Toasted Churros Sugar coated toasted churros , dulce de leche dipping sauce whipped cream
CREATIVE COCKTAILS Fresh Berry Sparkling Sangria Rose vermouth , bilberry gin , fresh berries , chilled cava
Orange & elderflower Sparkling Sangria Orange liqueur , elderflower gin , citrus fruits , chilled cava
Welcome back guys ! Absolutely Fantastic ! Well done - Full marks !
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