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Roasted herdwick lamb rump with a herb crumb served with beetroot purée, glazed chantenay carrots, fondant potato, minted greens & blackberry jus
oven baked chicken supreme stuffed with goats cheese & sunblushed tomato, wrapped in Serrano ham with butternut squash purée, a bubble & squeak potato cake & red wine jus
chargrilled maple glazed 10oz pork chop with caramelised peaches, leek & bacon mash, cider jus & tenderstem broccoli
8oz sirloin steak with confit plum tomato, portobello mushroom, triple cooked chips & peppercorn sauce
Fonseca’s three bean burger with guacamole, sweet chilli mayo, carrot “bacon” & tempura baby corn on a brioche bun
butternut squash, broad bean & red pepper risotto with soft baby herbs and crispy leeks
pan seared cod supreme with celeriac & vanilla purée, noisette potatoes, samphire & a lemon & chive beurre blanc
seared fillet of wild seabass with garlic & lemon roast Mediterranean vegetables, herby new potatoes, crispy leeks & Provençal sauce
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!
“These customers create a unique atmosphere all whom seem to have a genuine affection for the place."
Re-named ‘Fonseca’s’ after its big brother down at Dockside opened in 2010 just to avoid confusion. Stanley St is the original and affectionately known amongst the staff as the ‘mothership’. The restaurant is now complemented by the ‘Downstairs’ wine bar which opens from 11am onwards for more informal coffee, cocktails or wine.
Fonseca’s is positioned between the edge of the central shopping zone and the business district in an area now recognised as the Stanley St Quarter. This makes for an eclectic mix of regulars from business suits and barristers, local residents, foodies, shoppers and even recording artists from neighbouring studios. These customers create a unique atmosphere all whom seem to have a genuine affection for the place. We like to think they share an appreciation for what we strive to do; provide excellent food which is good value with equally good service and to be very much a part of the community in which we sit.
Its five comfy booths are regularly sought after for brisk lunches and private afternoon business meetings but in the evening it transforms into one of the Liverpool’s most cosy candlelight restaurants. This makes it popular as a destination evening restaurant and a favourite pre-theatre venue for Playhouse and Empire regulars.
Fonseca’s is run by GM Danielle Youds and she regularly organises specialist events in the ‘Downstairs Bar’. These include monthly wine evenings, cookbook club, cocktail masterclasses and even ‘Murder Mystery’ evenings.
The food has won many awards over the last ten years being listed consistently in both the Good Food Guide and Hardens since 2011. Martin Cooper the original head chef is now at Delifonseca Dockside but we’ve been lucky enough to have the likes of Saul O’Riley and Marc Paley at the creative helm since. Currently Alban Parnell is head chef having served his time at Delifonseca Dockside he is now got his hand firmly on the helm at Fonseca’s.
Downstairs with vintage cinema seats and copper fronted bar
Liverpool L1 6AF
Heres the offer