The term “Silk Road” refers to an ancient network of trading routes throughout the regions of Eurasia, which in effect connected the East to the West. Such routes brought trade, social and cultural interaction and integration. And, I would like to add, culinary. And that is precisely what drives the philosophy of Silk Rd, it aims to bring you the very best from across a continent. So does it deliver?
Well, yes. Opening in January this year, this restaurant has very, very quickly established a strong reputation for value for money, gastronomy excellence, and top-notch customer service. And on my visit, I have to whole-heartedly concur with this sentiment.
The service is top-notch. All the sta we encountered were highly professional, informed, very well trained, and totally committed to The Silk Road culinary cause. This is a plus point for how the management value their staff, as the front of house are your customer service hub, the constant public relations department – the lubricant to the well oiled machine of service.
The interior is contemporary, informal and relaxed. But hits the mark completely. And the glass fronting adds to the ambience, rather than feeling in a gold fish bowl, you actually feel a connection to the outside, which is strangely relaxing. My fellow “Gastronaut” contemplating our symbolic Silk Rd journey is a mover and shaker in the local music scene, so I would find it really informative to get his view. Let’s call him Seymour Stein, to save his blushes…
We started with an aperitif of a bottle each of Estrella 1906. This is a beer made from carefully selected malts and hops of the Perle Hallertau and Nugget varieties, providing a good balance of aroma and bitterness. Its dark amber colour and outstanding flavour come from the use of toasted malts. And its fantastic, the sensation of alcohol in the mouth is mild and warm, without the roughness usually found in beers of the same alcohol content.
Moving onto the food, we started sharing the Silk Rd Platter, which did not disappoint. This consisted of pitta bread with humus, tsatsiki, taramasalata with an Asian avocado dip. Superb. The buttered black prawns, stir-fried in a South Indian style kept up the high standard. The Chinese pork was cooked to perfection (as was all the dishes), but the Persian lamb was the zenith of the experience. Utterly delightful. All our dishes were cooked with mouthwatering artistry and precision, tapas style, but with generous proportions. We concluded – food wise – with the recommended Panacotta and Eton Mess, and no copy book was blotted.
All our dishes were recommended by the staff, and it just highlights their passion for the Silk Road. We washed everything down with a Portillo Malbec, a ruby red wine displaying a fresh and fruity nose, enhanced by hints of plum, black berries and a touch of vanilla. The night cap of choice – again personally selected by the astute Adam, was the Macallan gold single whiskey, with its sweet notes of toffee and crisp, clean finish on the palette.
The restaurant space is one of a generous 4000 square ft plus, with a capacity of 140. There is also a mezzanine level for private dining, with outdoor terrace with tremendous views of Liverpool. The Silk Rd experience has already been a success in Heswall, and its unique selling point is that its menu combines traditional street food with the acknowledged Meze and tapas styles. And I predict that the Liverpool enterprise will be equally successful. Because the combined efforts, wisdom and passion of Chris, Javier, Diego, Dayna and the rest of the team will ensure it. I have no doubt.