Italian sausages served on a cassoulet of braised chorizo and sprouts with crispy sage.
Edge & son rare breed ribeye steak w/ chunky chips, tomato, mushrooms & peppercorn sauce.
Beetroot puree risotto w/goats cheese & chives.
Vegan butternut, piquillo peppers, black olives &a black bean chilli w/yellow rice & coriander.
Pan seared rainbow trout w/tenderstem broccoli, sauteed new potatoes & sauce Veronique
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!
Roasted herdwick lamb rump with a herb crumb served with beetroot purée, glazed chantenay carrots, fondant potato, minted greens & blackberry jus
Pan seared Goosnargh duck breast with fondant potato, butternut squash puree, glazed beetroot & red wine jus
Beef bourguignon & ox cheek with horseradish mash, celeriac puree, baby vegetables & a red wine jus
10oz ribeye steak with confit plum tomato, portobello mushroom, triple cooked chips & peppercorn sauce
Spinach & feta spanakopita with Mediterranean vegetable cous cous, mushrooms a la grecque & beetroot yoghurt
Fonseca’s halloumi burger with carrot “bacon”, guacamole, chipotle mayo, mixed leaves and triple cooked chips
Roasted Vegetable curry with fluffy basmati & a spicy lentil dahl
Pan seared fillet of sea trout with noisette potatoes, asparagus & a creamy leek sauce
Baked fillet of hake with chilli & mint butterbean ragout, crispy leeks & tenderstem broccoli
"We specialise in doing modern versions of traditional dishes both British and from around the globe."
How to describe our restaurants?
Delifonesca and Fonseca’s are famed for their blackboard menu of ever-changing dishes making the most of fresh, seasonal ingredients.
Dining is a real celebration in seasonal eating. The blackboard consists of 12-14 main meals with new dishes appearing each day which means there’s something fresh to discover every time.
Martin Cooper, who has been head chef since the business opened 10 years ago and current head chef Marc Lara share Candice’s philosophy which is showcased on a menu reflecting what’s good to eat, right now. Diners will find a great choice of modern takes on traditional British favourites and global dishes. All made with the best of ingredients most of which can be purchased in the deli, whether they’re popping in for breakfast, lunch or a three-course evening meal.
Deli platters are popular as shared starters. The deli dip platter includes mouth-watering in-house hummus, tahini and roasted red pepper & roasted aubergine pate. Whilst the Great British Platter showcases hand-raised pork & apple pie, rare Welsh Black Beef, roast deli ham and Mrs Kirkham’s Tasty Lancashire. All elements are available for purchase from the food hall should the customers want to continue enjoying the taste at home.
Delifonseca Dockside is down at Brunswick Quay. Attached to our award-winning food hall it is a 70 seater restaurant with a glass covered south facing alfresco dining area.
It opens serving breakfast from 8am straight through until late. The ever-changing blackboard menu kicks in from midday along with our standard menu of hot sandwiches and deli platters.
Opened in 2006 this was the original Delifonseca. It still has it's signature blackboard but the deli has gone and has been replaced by an intimate 'Downstairs' bar with vintage cinema seats and cocktails on the menu.