Delifonseca Dockside is set to host its annual Burns Night celebration next week in honour of the famous Scotch poet.
On Monday January 25th, the Brunswick Quay eatery will be serving up a three-course menu featuring traditional Scottish delicacies alongside an impressive trio of Scotch whiskys.
Proprietor of Delifonseca Candice Fonseca said:
“To celebrate Burns Night we will once again be raising a toast to one of Scotland’s most famous bards with great whisky and our take on classic Scottish cuisine using great quality Scottish produce. Haggis, like black pudding, is becoming increasingly popular so we’ve built the menu to allow people to have it as a starter or as a main.
“For one night only, it’s the perfect excuse for our chefs to don their tartan and get creative in the kitchen, while offering foodies the chance to raise a wee dram.”
To start, guests can choose from five options including rabbit rillettes ‘cock-a-leekie’ with whisky jelly, Scottish crab millefeuille with pickled mussels and cullen skink.
For mains, diners can select from dishes such as sautee of venison haunch with kailkenny and roasted root vegetables, beef and oyster stew braised in Scottish ale or ‘The Cheiftain’, which comprises haggis, neeps and tatties. The traditional haggis is a fantastic one by A J Hornig from West Calder, Scotland, and the vegetarian won’t be disappointed by Martin Coopers’ fabulous home-made one.
Those will a sweet tooth can opt for desserts such as bitter chocolate tart with whisky jellies and raspberries, cranachan made with whipped cream, whisky, honey, raspberries and toasted oatmeal or the infamous Scottish delicacy deep fried Mars Bar and Cheshire vanilla ice cream.
Candice added:
“Burns Night wouldn’t be the same without a celebratory tipple or three so our guests will have the chance to sample a flight of whisky featuring Malt of the Earth Single Malt, award-winning blend Sheep Dip and classic ten year old Laphroiag. The trio will offer both whisky enthusiasts and amateurs alike the chance to taste some great Scotch whiskies and we have another 12 bottles open if they get a taste for it. In recent years American, Irish and Japanese whiskys have been very popular, but for us and many, good Scotch is very hard to beat.
“The whisky drams feature flavours ranging from the peaty to the smooth and everything in between, and each whisky has been lovingly produced in distilleries from Islay to Speyside. The evening will certainly showcase the best of what Scotland has to offer.”
The Burns Night menu is priced at £25 per head and the trio of whisky drams is priced at £12.50.
Booking is recommended.
For more information call 0151 255 0808 or visit www.delifonseca.co.uk