0151 255 0808
Roasted pork belly w/caramelised apple purée, kale, olive & rosemary polenta & a red wine reduction.
Slow braised beef brisket w/a thyme & parmesan risotto, beef dripping gravy, wilted & pickled chard & beetroot crisps.
Coq au vin s/w parsnip purée, noisette potatoes, baby onions, mushrooms & lardons in a tarragon & red wine sauce.
Kasseler ‘kottage’ pie – smoked pork loin in a rich parsley sauce w/carrot & leek topped w/mustard mash.
Venison haunch w/sprout crisps, braised red cabbage, artichoke purée & red wine reduction.
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
Fesajun – Roasted aubergine & squash in a rich walnut & ponegranate sauce w/mildly spiced rice, lentils & onion. S/w tahini dressed cauliflower & beetroot.
Delifonseca signature lentil & vegetable moussaka.
Fillet of stonebass s/w basil & olive mash, griddle fennel, courgette &a tomato ragout.
Salmon fillet s/w black quinoa, tabbouleh, lemon aioli, sticky red cabbage & pistachio crumble.
Beer battered fish & chips 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
Sign Up for an Independent Liverpool Card and get 15% off weekday breakfasts at Dockside!