Delifonseca Dockside, Brunswick Quay, Liverpool, L3 4BN
24th Nov 2017 - 07.30 pm
CALLUM AND TEAM WILL DEMONSTRATE THE WONDERFUL SKILL AND CRAFT OF BUTCHERY WHILE PREPARING A THREE BIRD ROAST. IN ADDITION HE, MARTIN COOPER AND HEAD CHEF CHRIS LA PLACA WILL ALSO BE DISCUSSING OTHER CHRISTMAS CENTRE PIECE OPTIONS.
The menu will feature home reared Wirral Black turkey from Willaston in Cheshire. The Wirral black is a rare breed enjoying a resurgence in popularity. Distinctive by its black pens on pearly skin the bird loves to range and forage naturally. The turkey is hung for at least two weeks producing a speciality game flavour alternative to the white turkey.
Grab your opportunity to talk with our Head Chefs Martin and Chris about cooking techniques.
Arrival drink to start
SELECTION OF STARTER CANAPÉS
Mulled Wine Shot
Duck Liver Parfait with Orange Jelly
Game Bird Terrine
Beetroot Quails Egg
Pheasant Bon Bon
Adjourn to the restaurant
SEATED MAIN COURSE
Turkey Ballotine stuffed with a Cranberry & Nut Duxelle, Glazed Sweet Potato, Maple & Bacon Sprouts, Apple & Turkey Stuffing, Cranberry Sauce & Gravy
Pecan and Chocolate Tart with Salted Caramel Ice Cream
£45:00 / head
£10 Deposit Required! Email Tom@delifonseca.co.uk or ring on 0151 255 0808 on this occasion but by the power of technology you’ll be able to do this all online soon!!
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Delifonseca Dockside, Brunswick Quay, Liverpool, L3 4BN 24th Nov 2017 07:30 PM
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