Delifonseca is set to serve a taste of Scotland with traditional dishes as part of its Burns Night menu, available Saturday, January 25.
Serving all of the classics, including Scottish Salmon & Orkney Crab, Haggis, Neeps & Tatties and Curried Smoked Haddock ‘Scotch Egg’, the award-winning restaurant is pulling out all of the stops in tribute to the famous bard.
Proprietor at Delifonseca Candice Fonseca said: “Burns Night is one of our favourite events of the year, giving us the opportunity to use the finest in Scottish produce to create a great menu full of quality and flavour. We want to invite foodie fans to don their tartan and join us for an evening of celebrations, with the best food and drink.”
Main courses include Beef & Oyster Stew braised in Scottish Ale, Sautée of Venison Haunch, Chargrilled Darne of Loch Duart Salmon with a ‘Cullen Skink’ Haddock Sauce and ‘The Chieftain’ – Haggis, Neeps and Tatties, with a vegetarian option available.
On the pudding menu, there’s whiskey infused flavours such as a Chocolate & Whiskey Torte, whilst not forgetting the most infamous of Scottish puddings, the Deep-Fried Mars Bar.
Delifonseca’s Burns Night menu is £35 a head and includes a three-course menu.
Early diners booking between 5pm and 6.30pm will enjoy a complimentary Scotch Whiskey.
For more information or to book visit www.delifonseca.co.uk