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!
Pan roasted supreme of Goosnargh chicken w/ a fondant potato, butternut squash puree & baby vegetables
Pan seared Herdwick lamb rump with a herb crumb and served with fondant potato, beetroot puree, spring vegetables & a minted lamb jus
Chargrilled 10oz gammon steak served with baby vegetables, sautéed new potatoes, fried hens egg & sauce grebiche
Pan seared rose veal escalope served w/ creamy mash, spring vegetables & a peppercorn sauce
Our deluxe sharing 40oz tomahawk steak with triple cooked chips, confit tomatoes, Portobello mushrooms and peppercorn sauce
Chargrilled halloumi burger with carrot “bacon”, guacamole & spicy mayo on a brioche bun with triple cooked chips and dressed leaves
Leek & Lancashire cheese cottage pie with confit tomatoes, baby herbs & dressed leaves
Sweet potato & butternut squash gang gari curry with fluffy basmati & toasted almonds
Beer battered haddock with triple cooked chips, mushy peas & tartare sauce
Pan seared stonebass fillet served w/ Mediterranean cous cous, buttered greens & toasted corn salsa
Baked Monkfish tail served with Asparagus wrapped in parma ham, noisette potatoes & a chive cream sauce
"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.