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Confit duck legs w/butternut squash pureé, rosemary potato croquettes, roast beetroot & a quince and orange jus.
Lemon & thyme roasted chicken suprême w/chorizo, sauteed potatoes, charred courgettes &a red wine jus.
Slow roasted pork belly with lentejas- a classic Spanish stew of lentils, chorizo and morcilla. Served with tomato garlic bread.
Pork, Apple and spinach pithivier with a celeriac purée, radish, roasted shallots and a cider jus.
Roasted lamb rump w/apricot & pumpkin seed cous-cous, butternut squash & a red wine jus.
Cumberland sausages w/colcannon mash & onion gravy.
Pan roasted pork T-bone w/sautéed potatoes, morcilla, asparagus, roasted cherry tomatoes & a red wine jus.
Asparagus, cheese & potato pie w/spinach, cherry tomatoes & poached duck egg.
Roasted vegetables curry served w/spicy Dahl & basmati rice.
Layered vegetables lasagne w/Feta cheese & butternut squash served w/herb salad & roasted cherry tomatoes.
Salmon salad Niçoise – Dressed leaves w/potatoes, olives & anchovies, topped w/salmon fillet & boiled egg.
Spiced Redfish fillet in a rose petal masala with kitchirri and a fennel, aubergine and tomato bhaji.
Hake with wild garlic pesto. Served with sautéed potatoes, chorizo and wilted cherry tomatoes.
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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