THE FRONTAGE IS MODEST: IF YOU DIDN’T KNOW IT WAS THERE, YOU MIGHT MISS IT. DON’T! HIS & HERS WAS DELIGHTED TO BE INVITED TO ROJA (CLOSE TO LIVERPOOL’S CHINATOWN) TO EXPERIENCE A FRIDAY EVENING EATING TAPAS, BASQUE STYLE.
This venture is obviously a labour of love, and we were warmly welcomed by Clare Ridding, who in partnership with her husband Edward run both the restaurant and Ajabo: a gin and cava bar located, beneath, at basement level. The décor is simple: exposed brick, with warm red leather couches and comfortable chairs.
The choice is almost overwhelming, so Clare Ridding is there to gauge your taste, and nudge you towards dishes likely to please your palate. We began, as we often do, with the house red, which was delicious, and moderately priced. We took expert advice, and almost immediately the anchovies and roughly mashed olives arrived, the first bite is the deepest, definite texture and good depth of flavour, yet moist with a subtle kick, and then red pepper hummus, which was totally refreshing with a little welcome heat in the mix, and Manchego cheese with quince jelly, which was melt in the mouth with a sharp tart taste.
There is no printed menu.. The chef invents new dishes from local sourced and Spanish produce and the menu can change on a weekly basis. There are chalk boards on the walls with ‘specials’, and basically we wanted to try everything. We tried to pace ourselves: the steak was was rare, full of flavour, and luscious. The tortilla: (potato omelette) combined crispy tangy potatoes with herbs and beaten egg, beautifully browned in the pan. Mahon cheese comes from Minorca: the cheese is coated in egg wash and breadcrumbs, then deep fried, and tastes as good as it sounds. Pork cheek is cooked in a vino tinto and gravy sauce, that has a rich peppery taste and is a perfect complement to the pork. The prawn pincho consists of king prawn, chorizo Gallego and home-made aioli: the prawn is sharp on flavour, and totally tender. It’s all memorable: we managed churros and dark chocolate sauce, as a perfect ending to a very special evening. Abajo can be hired (with up to 40 guests) for private parties. The restaurant is open 5pm until midnight on week nights: it’s open 12pm until midnight Saturday and Sunday.
Contact: 0151 3789563, Roja Liverpool.
Written by: Jean Hill
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