Slow Roasted Belly Pork w/a Tomato & Fennel Pearl Barly ‘Risotto’ & Rainbow Carrots.
Grilled Lamb Leg Steak w/ Roasted New Potatos Rainbow Carrots, Pine nuts & Gremolata.
Slow Braised Ox Cheek w/a Beurre Noisette Swede Mash,Pickled Beetroot, Spinach & Pearl Onions.
Edge & Son’s rare breed Steak w/chunky chips, tomato, mushroom & peppercorn sauce.
Pan roasted chicken suprême w/ Noisette Potatos, Serrano Crisp, Sweet Potato Puree, Kale & a Red Wine Jus.
Sausage & Mash – Cumberland sausages, colcannon mash & onion gravy
Vegetable Tagine w/a Herby Cous-Cous & Toasted Almonds.
Fried polenta cake w/tomato & olive dressing, courgette noodles, poached egg , rocket & a basil emultion.
Herby Salmon w/ Potato Salad, Dressed Leaves, Anchovies, Beetroot & Horseradish.
Beer battered cod 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!
Moroccan lamb burger on a toasted brioche bun with sumac wedges, lime yoghurt & with melted goats cheese
Seared haunch of venison with butternut squash puree, sauteed wild mushrooms, buttered kale, fondant potato & red wine jus
Pollo Valencia – Chicken & chorizo stew with toasted almonds, orange segments & crusty bread
8oz ribeye steak with confit plum tomato, portobello mushroom, triple cooked chips & peppercorn sauce
Roasted cherry tomato & basil risotto with soft baby herbs
Fonseca’s halloumi burger with carrot “bacon”, guacamole, chipotle mayo, mixed leaves and triple cooked chips
Sweet potato, courgette & wild mushroom wellington with roasted root vegetables & a port jus
Pan seared seared fillet of seabass with noisette potatoes, celeriac puree, baby vegetables & a chive cream sauce
Baked supreme of wild hallibut with roasted new potatoes, tenderstem broccoli and tomato & basil 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.