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Roast sirloin of beef w/butternut squash pureé, fondant potato, calvanero cabbage & jus.
Roast duck breast w/baked chicory wrapped in Serrano ham, buttered cabbage & morello cherry sauce.
Braised rosé veal w/tomatoes, risotto ala Milanese & vegetable crisps.
Goosnargh leg of chicken with a thyme stuffing with spätzle, bacon, cavolo nero and a tarragon cream sauce
Beef bourguignon with pearl onion, mushrooms and lardons served with creamy smash and a red wine jus
Edge & Son’s rare breed ribeye steak served w/chunky chips, Portabello mushroom & sauteéd tomatoes in a rich peppercorn sauce
Roast haunch of venison served w/a confit onion & braised vension shoulder tart, parsnip pureé, butternut & red cabbage
Spanish style stew of butter beans, chickpeas and red pepper served with rice and tortilla
Baked butternut squash, spinach, blue cheese lasagne with Parmesan salad
Pan roasted cod suprême w/squid ink rice, braised leeks, broccoli, piquillo peppers & herb oil.
Fillet of salmon stuffed w/ leek, basil and lemon with roasted tomatoes, kale, sautéed potatoes and a beurre blanc
Beer battered haddock w/chunky chips & mushy peas.
Our chefs are adding new dishes throughout the day. There are likely to be extra dishes when you arrive and sometimes some of these may even be already sold out!
“Regulars range from foodies to families, local workers & residents to lunching business suits.”
Our informal dining room morphs through the day from bright breakfast room, busy buzzy lunch service to relaxed candlelight dinner evening venue. Our USP is our ever changing large blackboard menu where new dishes come and go through the week depending on what’s in season or been piquing the chefs imaginations. Check out today’s blackboard specials as there usually at least 12 dishes up there.
Head Chef Marc Lara has been in position since Nov 2015 but is still ably assisted by Martin Cooper who has been head chef for Delifonseca since we opened way back in 2006 and is responsible for many of our signature products such as our hand-raised pies, mutton curries and kicking hummous! Even before his decade with us, Martin was already a bit of a local culinary legend for those of a certain generation having been the chef proprietor of the Armadillo restaurant in the Cavern Quarter through the 80’s and 90’s.
As a family business it was also great to welcome Marc’s wife Claire Lara to the team. As the 2010 winner of Masterchefs the Professionals, Claire is with us three days a week creating delicious desserts for the restaurant and scrumptious cakes for the patisserie counter. Dessert addicts have never had it so good!
The ample parking and its position only a mile from the centre of the city going south on the riverside commuter route (Sefton St A5036) attract a different crowd from its city centre sister restaurant, the regulars range from foodies to families, local workers & residents to lunching business suits.
The restaurant also has a great reputation for good friendly service. Manager Tom Ford and his trusty lieutenants Michael and Joel have a reputation for going the extra mile. A family friendly venue 95% of our dishes are available in children’s half portion sizes!
Liverpool L3 4BN
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