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Spiced lamb & apricot tagineSpiced w/preserved lemon, coriander, mint cous-cous.
Welsh black beef meatballs in a rich tomato ragu s/w rocket and Parmesan & lemon & herb tagliatelle.
Roast pork belly s/w lentejas – A Spanish stew of lentils, chorizo & morcilla.
Harissa spiced spatchcocked poussin s/w jewelled cracked wheat, blackened courgette, cucumber & mint.
Cumberland sausages & colcannon mash s/w local ale & onion gravy.
Roasted root vegetable & coconut curry s/w basmati rice & pomegranate.
Spinakopita – Feta & spinach filo pastry s/w mushrooms, aubergine & courgette ragout & lemon & Rosemary potatoes.
Delifonseca signature lentil & vegetable moussaka.
Beer battered fish s/w chunky chips, mushy peas & tartare sauce.
Salmon fillet s/w chilli & garlic mussels, Israeli cous-cous, samphire & salmon cream sauce.
Cod fillet s/w salt cod croquettes, spinach and romesco sauce.
Thai fish curry – Salmon, haddock, prawn, butternut squash & coconut s/w basmati rice & lime.
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.”
We finally finished our new dining room in Sept 2019!!! A labour of love we’re really pleased with it and we hope you like it too.
Our informal dining room morphs through the day from bright breakfast room, busy buzzy lunch service to relaxed candlelight dinner evening venue.
What you won’t see is the massive fancy kitchen we’ve built which means the chefs can get even more creative. Our blackboard can’t fit all our new dishes on but our approach remains the same. New dishes pop up regularly depending on what’s in season or been piquing the chefs imaginations.
Martin Cooper has been head chef for Delifonseca since we opened way back in 2006. Whilst now part-time, he is still responsible for many of our signature dishes featured in our Deli classic section of the menu along with our hand-raised pies, mutton curries and kicking hummous! Even before his tenure 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.
The rest of the dishes are created by Carl Pritt our sous chef and our new head chef Gareth Penn who has come to us from the south east via London and Suffolk where he’s honed his skills.
The ample parking at Dockside and its position only a mile from the centre of the city going south on the riverside commuter route (Sefton St A5036) attract a diverse crowd. Regulars range from foodies to families, local workers & residents to lunching business suits.
Our restaurant has a great reputation for good friendly service. Manager Tom Ford and his trusty lieutenants Ceri-anne & Mandie have a reputation for going the extra mile. As a family friendly venue, we have put together a children’s menu containing our classic dishes; smaller portions of blackboard dishes may be also available.
Liverpool L3 4BN
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