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!
"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 shares Candice’s philosophy 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.