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Edge and son’s rare breed rump steak with chunky chips, sautéed mushrooms and tomato and peppercorn sauce.
Old spot pork chop with chickpeas and peppers, Savoy cabbage, grilled spring onion and pesto with parsnip crisps.
Slow braised brisket beef with a Guinness gravy, hassle back potatoes, genders team broccoli and roasted shallots.
Ras el hanout spiced lamb rump w/ celeriac purée, pickled cauliflower, charred spring onion & pomegranate.
Pan roasted chicken suprême w/ wild rice, green beans, roasted carrots, balsamic glaze & sesame.
Pan fried Ox liver w/ honey roast parsnips & pancetta, a carrot purée, potato tuille & jus.
Mac ‘n cheese w/ cheese sauce, spicy sausage & pinenut ragu w/rocket.
Sausage & Mash – Cumberland sausages, colcannon mash & onion gravy, made with Liverpool Organic Beer
Confit duck legs, w/ sweet potato fondant, braised cabbage, roasted beetroot & cherry jus.
“Buddah bowl”- Roasted vegetable and green beans with quinoa and coconut sauce and topped with a poached egg.
Delifonseca’s signature lentil & vegetable moussaka.
Fillet of hake with braised lentils and chorizo, sweet potato purée and sauce vierge
Fillet of salmon with a sesame crust, celeriac and beetroot remoulade, herby black quinoa and a chermoula sauce
Beer battered haddock with chunky chips, mushy peas and tartare 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!
“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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