This month, Liverpool’s LGBT Community is rolling out the red carpet for three of the world’s most famous Queens… the three Cunard cruise liners.
For one night only Exchange Station will be transformed into a very special on-board experience to mark the highlight of this Summer’s events.
Local drag legend The Vivienne will host a night of spectacular entertainment including two specially choreographed performances from House Of Suarez, the winners of this year’s Out On Stage competition and with support from members of the Royal Liverpool Philharmonic Orchestra.
The event will raise money for projects in the area, as well as for local charity The Michael Causer Foundation – which works to ‘educate, motivate and accommodate’ young people of LGBT issues and ensure they have somewhere to turn.
One of the highlights of the evening will be a three-course, specially created menu from award-winning restaurant & deli Delifonseca. Guests are guaranteed a culinary masterpiece featuring a ‘Rosewater and Pistachio Queen Of Puddings’ and ‘Trio of Starters’ inspired by the luxury cruise liners which will be arriving that weekend. The main will be a celebration of world cuisine serving Roasted Goosnargh Chicken Thighs with Clementine and Arak accompanied by Seeded Cous Cous and Caramelised Fennel. (Full Menu Below).
Friday 22nd May
7.30pm – Late
Exchange Station, Tithebarn Street
Tickets are expected to sell out.
Standard tickets £45, VIP £60. Table packages are available.
VIP Tickets include a welcome drink, table wine & service, priority tables and after party tickets.
Trio of Salads – Lemon and Mint Tabbouleh, Herby Quinoa Salad, Spring Slaw.
with Trio of Dips – Smoky Chipotle Chilli Hummous, Baba Ganoush, Tahini Dip
and Trio of Artisan Breads & Crostini
Roasted Goosnargh Chicken Thighs with Clementine and Arak served with Seeded Cous Cous and Caramelised Fennel
(Vegetarian Option) Gormeh Sabzi- Persian Herb Stew with Roasted Aubergine, Mushroom, Black-Eyed Peas and Lime served with Seeded Cous Cous
Fonseca’s “Queen of Puddings” with Rosewater and Pistachio