Member Article

Delifonseca prepares to raise a wee dram and dons its kilt for upcoming Burns Night celebrations

Delifonseca Stanley Street is set to host a duo of Scottish themed events this week to celebrate Burns Night on Saturday, January 25.

The award-winning venue will have a choice of two food and drink offerings on the one night including a Burns inspired feast in its upstairs restaurant and a unique whisky tasting experience in its downstairs bar.

Devised by Head Chef Marc Paley, the Fonseca’s Burns Night three-course menu will feature dishes inspired by the best of Scottish produce and cooking traditions.

Proprietor Candice Fonseca said: “Burns Night is a massive date in the Scottish calendar and since we’ve always been lucky enough to have Scottish staff we thought it was an excellent way to cheer up what is usually a humdrum time of the month. It’s always been great fun. This year our customers will be treated to not one but two events that will celebrate authentic Scottish food and drink.

“Our menu will consist of great produce that will deliver a true taste of Scotland and we will put every effort into making our customers’ overall dining experience fun and highly memorable.”

Diners can enjoy a glass of Oak Cross Scotch whisky on arrival, prior to the special Burns Night sharing platter of Haggis Scotch Eggs, Arbroath Smokie Pate with Warm Walnut Bread, Inverawe Smoked Salmon Blinis with Beetroot Chutney and Individual Scotch Broth.

Following the selection of appetisers, main courses include “William Wallace” Venison Burger with Triple Cooked Chips, Scottish Featherblade of Beef with Neeps & Tatties and a Peppered Whisky Cream, Wild Heather Honey & Wholegrain Mustard Scottish Salmon with Rosti Potato and Buttered Curly Kale and Vegetarian “Haggis” with Neeps and Tatties.

To complete their meal, diners can choose from an assortment of indulgent desserts, which include Raspberry & Toasted Oat Cranachan, Deep Fried Mars Bar and Drambuie & Frangipane Tart.

To add to the authenticity of the evening, a resident kilted Scotsman will be on hand to pass on his knowledge of malt whisky, poetry and Burns Night traditions.

‘Downstairs’ at Fonseca, The Burns Night Whisky Flight will be ideal for those who enjoy a tipple Scotch or three.. The Fonseca’s bar team will teach visitors the art of selecting quality whisky and introduce some of the new wave of artisan blended Scotch whisky makers. Spearheading this trend is the Compass Box Whisky Company whose Oak Cross & Peat Monster are part of the whisky flight along with Tallisker 10. To accompany the whisky flight, guests will be served the special Burns Night sharing platter.

Candice added: “We look forward to our Fonseca’s fling and we hope to create an evening filled will great food, drink and fun, making it an overall ‘guid nicht’!”

Both events will take place on Saturday, January 25 from 6pm. Fonseca’s Burn Night set menu is priced at £33.95 and the ‘Downstairs’ Burns Night Whisky Flight & platter is priced at £18.95.

Demand will be high so booking is essential. A non-refundable £10 deposit per person is required and a discretionary 10% service charge will be added to parties of 6 or more.

For more information visit www.delifonseca.co.uk/events Reservations can be made by calling 01512550808 or contact stanleystreet@delifonseca.co.uk

This was posted in Bdaily's Members' News section by Stephanie Wynne .