Sous vide lamb rump w/roasted cauliflower & chickpea, zaatar, rocket, tahini & pomegranate.
Confit duck leg s/w carrots pure, lentils stew & porcini mushroom, roast celeriac & potato w/a teriyaki sauce.
Grilled pork chop w/hassle back potatoes, green beans, hard boiled egg & a sauce grebiche
Pan roasted chicken suprême w/mushroom orzo risotto, Savoy cabbage & red wine jus.
Braised leg of mutton w/a mushroom & wild garlic stuffing, apple & onion compote, caper gravy & roasted vegetables.
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
Pearl barley & asparagus risotto w/Somerset Brie, toasted pumpkin seeds & basil oil.
Parpadelle in a wild garlic pesto w/cherry tomatoes, courgettes & dressed leaves.
Fillet of hake w/chorizo crumb crust, keralan pepper curry sauce & basmati rice.
Pan roasted salmon fillet w/saffron potatoes, beetroot puree, pickled shallots & parsley emultion.
Beer battered haddock 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!
Slow braised pork with ginger & spring onion, served with fluffy basmati
Fonseca’s Sausage & Mash – Three Lincolnshire sausages with creamy mash, petit pois, crispy parsnips & onion gravy
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
Vegetable chilli with tortillas, fluffy basmati & sour cream
Geng Gari – Thai style sweet potato curry with fluffy basmati
Fonseca’s halloumi burger with carrot “bacon”, guacamole, chipotle mayo, mixed leaves and triple cooked chips
Falafel wrap – Spiced chickpea fritters, red onion & tahini wrapped in a khoubz flat bread and served with chunky chips
Deluxe Fish Pie with parsley mash & confit tomatoes
Pan seared stone bass fillet with crushed potatoes & leeks, sautéed wild mushrooms & chive cream 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.