Slow braised brisket beef in a rich stout gravy w/colcannon mash, caramelised shallot &a roast carrots.
Coq au vin w/truffled celeriac pureé, kale, sauteéd mushrooms, matchsticks chips & a red wine jus.
Cumberland sausages w/colcannon mash & onion gravy.
Edge & son rare breed ribeye steak w/ chunky chips, tomato, mushrooms & peppercorn sauce.
Butternut ravioli in brown garlic &a herb butter w/rocket &a twineham grange shavings.
Pan fried salmon fillet w/herby quinoa, grilled courgette, sauce vierge & a crispy poached egg.
Fillet of hake w/parma ham wrapped green beans, Baba Ganoush, dill potato salad & crispy fried parsley.
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
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
"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.