A new tapas bar and restaurant is coming to Queen Square
2 years ago
Spanish Restaurant Group, the team behind Tapas Revolution, has acquired the Queen Square La Tasca site and will be relaunching the New Tapas Bar & Restaurant to the public at the beginning of November 2021.
While the menu stays true to traditional, authentic tapas, the new look and concept is reminiscent of airy, modern day Barcelona or Ibiza.
Offering an all-day dining experience, the 132-seater venue will also feature an improved “Spanish Terraza” for over 100 people to drink and dine al-fresco.
Alongside the traditional Tapas favorites, Paella’s that are packed full of flavour take centre stage, with a range of larger sharing plates and main courses, including 12-hour slow-roasted Iberian pork shank served with piquillo peppers and green beans, marinated chicken in a lemon and garlic glaze, skewered with onion and mix peppers and served with garlic crushed potatoes.
And for vegans, there’s the Calabaza Asada; roasted butternut squash served with chickpeas, oyster mushrooms, piquillo peppers, and baby spinach.
Think Spanish breads with alioli, extra virgin olive oil and sherry balsamic for dipping, as well as dry-aged Serrano ham, and Spanish Manchego cheese to nibble on, before tucking into tapas dishes including ham and béchamel croquettes, chorizo roasted with cider, Spanish-style meatballs, crispy slow-cooked pork belly with a sweet and spicy sauce, patatas bravas, tiger prawns with garlic and parsley oil cooked in the traditional terracotta pot, calamari with alioli and lemon and sliced Galician octopus layered on baby new potatoes, dressed with sweet smoked paprika and extra virgin olive oil, all of which are classics on the New Tapas Revolution Menu.
Guests can finish their meal by indulging in one of the tempting desserts.
Try the crispy Spanish churros tossed in cinnamon sugar, served with hot dipping chocolate, or the traditional Basque cheesecake served with a red berry compote. Or why not opt for the delicious traditional almond cake served warm with vanilla ice cream and toffee sauce, or the silky-smooth chocolate fondant with a hint of orange, served with clotted cream.
Tapas Revolutions prides itself on offering a wide range of Spanish drinks, so you’ll find a whole range of Sangria served both by the class and carafe; choose from traditional, lemonade and saffron spritz, white berry sangria, sparkling sangria, blood orange rose sangria and skinny sangria that’s made with 30% less sugar & red wine.
There’s also a selection of Gin & Tonics, cocktails, wines (including sparkling wines from the Cava region of Spain), beers, spirits, soft drinks, and coffees.
Executive Chef Omar Allibhoy, who led the menu development and has appeared on Sunday Brunch, This Morning and Saturday Kitchen to name a few, has created a mouth-watering menu with something for everyone.
Omar Allibhoy commented:
“Since opening the first Tapas Revolution restaurant back in 2010, we continue to grow from strength to strength and we’re delighted to now open our new restaurant here in Liverpool. The opening of the new restaurant provides a welcome boost to the local hospitality sector and we’re truly excited to see what the future holds for Tapas Revolution.”
James Picton, Managing Director of Spanish Restaurant Group, said:
“We are incredibly proud and excited to continue to grow our Tapas Revolution with the launch of our Liverpool Bar and Restaurant following the success and overwhelmingly positive feedback we have received since reopening our current locations and our newly opened Brighton & Lakeside restaurants.
He continued: “Providing opportunities for those local to the restaurant is high on our agenda. It’s important to be able to contribute to the local community in so many ways, and recognise aspiring talent in recruiting team members, by providing a setting which can support local people and also by using ingredients sourced from local suppliers. We’re now looking forward to planning several events and getting to know the local people and supporting the rest of the business community.”