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Creamy pork & apple stew s/w roasted new potatoes, crispy sage leaves & blasamic glazed cabbage.
Roasted duck breast s/w beetroot puy lentils, kale, crispy lemon & chive goats cheese.
Slow braised ox cheek w/an olive & Rosemary polenta, lemon & sage pangrattato & tenderstem broccoli.
Sous vide lamb rump s/w Parmesan risotto, tomato & basil, rocket & pinenuts.
Supreme of chicken, blanquette sauce, wild mushrooms, kale pesto, serrano crisp & roast potatoes
Edge and son’s rare breed sirloin steak with chunky chips, sautéed mushrooms and tomato and peppercorn sauce.
Sausage & Mash – Cumberland sausages, colcannon mash & onion gravy, made with Liverpool Organic Beer
Cauliflower & leek risotto w/kale pesto, brown sugar & sage pangrattato & roasted cauliflower.
Sweet potato & black bean fritter s/w moroccan spiced chickpeas, maple & harissa glazed aubergine, beetroot tahini dressing & fresh herbs.
Fillet of salmon a la francais s/w butter beans, wild garlic pesto, beetroot crisp & sea vegetables.
Cod fillet s/w squash purée, oyster mushrooms, roasted new potatoes, squash seeds & red wine sauce.
Beer battered fish & chunky chips s/w mushy peas & 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.
Martin Cooper 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.
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, Mandie & Fran 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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