Partner Article

Silk Rd Welcomes Wine Connoisseur To Co-Host Tasting Evening Ahead Of Bordeaux Wine Festival

Silk Rd is set to welcome a wine expert to its Tasting Evening roster as part of the restaurant’s collaboration with the popular Bordeaux Wine Festival.

Taking place at the Beetham Plaza venue on Wednesday, May 23, the tasting evening will see diners enjoy five courses inspired by the Silk Road trail itself, each accompanied by a glass of hand-picked fine wine.

For an immersive experience, the evening will be hosted by Owner of Silk Rd Javier Mellado who will talk diners through each dish, joined by Andrew Falk from wine supplier Matthew Clark to provide an in-depth understanding of the accompanying tipples.

Javier said: “We are thrilled to be bringing flavours of the Silk Road to Liverpool and this tasting evening is the perfect way to really immerse guests into the concept behind the restaurant and our newly launched Tasting Menus and what better way to enjoy food than with our favourite wines? With the Bordeaux Wine Festival coming up, we wanted to celebrate wine as well as delicious food by combining both elements to create a memorable and informative evening.

“To coincide with the festival, set to take place on May 25 – 28 in Liverpool, we will be serving a glass of our very best wines with each dish and our good friend and supplier Andrew Falk be on hand to talk diners through each wine, its notes, origins and why it pairs so perfectly with each dish.”

On the evening, guests will be treated to delicacies including a Meze Starter accompanied by Aromatic Strofilla White Dot Peloponnese White Wine followed by three rounds of Fish, Vegetarian and Meat dishes all aptly paired with a suitable wine. The menu comprises the likes of Seabass, Montado De Gambas, Chana Masala Curry, Malaysian Steak, Cauliflower Steak, and Yaour Tlou before finishing with a selection of delectable desserts including Feta Cheesecake with Honey and Chocolate Torte with Chilli.

This was posted in Bdaily's Members' News section by Craig Guy .