The intimate Scouse brasserie, Barnacle, set in Duke Street Market’s mezzanine, continues to tell the story of Liverpool’s food and drink provenance as spring now beckons with a brand-new menu.
Their founding ethos is to work sustainably and across the seasons.
With the new season breaking, fresh beginnings are dawning – the landscape alters with more vibrancy and colour and there’s a new range of ingredients to work with from an abundance of local suppliers.
The team are celebrating spring’s bounty with many new dishes including Saltmarsh lamb, raspberry, Smithy’s mushroom, aubergine; Claremont Farm asparagus, Growing Fields’ radish, blood orange and barley; Crossley Farm pork Kyiv, lemon thyme, pink fir potatoes, broad beans and Wirral watercress; and Whipped bay pannacotta, lemon thyme, Aintree honey and Earl Grey. They join the established Barnacle classics including New Liverpool chowder, smoked haddock, cockles, samphire and dill and Celtic cheeses to finish.
It is well known that what grows around the Liverpool city region is incredible – independent farmers, artisans and cultivators are using the land sustainably, creatively and effectively. And this abundance of riches is what inspires the team at Barnacle.
Chef and Barnacle co-founder Kieran Gill explains:
“Our three and two course spring Excellence Menu embodies our vision to use what grows around us as much as possible. We’re proud to work with so many incredible independent producers, from the Rhug Estate to Claremont Farm to Growing Fields to Wirral watercress, to new season lamb from Edge and Sons. We also use local delicacies at Barnacle like Aintree honey. We celebrate what they do with our Excellence Menus and Express Menus at Barnacle and our Sunday Roast service.”
You can find Barnacle’s spring Excellence Menu here and is available to book now.
The Express Menu during lunch is also running, with two courses and a glass of house wine available to book for £28. You can view the menu here and is available from opening until 18:15pm every Wednesday to Saturday.
The quartet of chefs who founded Barnacle – The Art School’s Paul Askew, Bone and Block’s Harry Marquart and local kitchen stars Kieran Gill and Jake Lewis – work with artisans, farmers and cultivators from across the region whose wonderful produce is elegantly crafted upon on each plate. Their collective vision embodies the gastronomic heart and soul of Liverpool.
Spring Excellence Menu at Barnacle
CHEF SNACKS
Gordal olives – £3.50 (GF, VV) Oyster, buttermilk, dill – £3.50
“Chips and cheese” artichokes, roasted garlic, Connage gouda – £4.00
STARTERS
Saltmarsh lamb, raspberry, Smithy’s mushroom, aubergine
Whitchurch free range chicken terrine, koi, lovage, preserved lemon, black garlic
Claremont Farm asparagus, Growing Fields’ radish, blood orange, barley
New Liverpool chowder, smoked haddock, cockles, samphire, dill
MAINS
Creedy Carver salt aged duck, steamed bun, hot sin, spring onion, cucumber, apple (+£5 supplement)
Crossley Farm pork Kyiv, lemon thyme, pink fir potatoes, broad beans, Wirral watercress
Peterhead hake, Odessa style beets, horseradish, sorrel, lettuce, creme fraiche
Gnocchi, pea, Growing Fields’ kale, rainbow chard, shallot, sage
PUDDINGS
Whipped bay pannacotta, lemon thyme, Aintree honey, Earl Grey
78% Guanja chocolate fondant, 92 Degrees Coffee
Forced rhubarb and almond tart, stem ginger
CHEESE OPTION
Celtic heritage 5 cheese selection served with crackers, fig chutney and grapes – £13.50pp
Menus include amuse bouche with Abyss Stout soda bread and raw milk Wirral butter.
2 courses £37 / 3 courses £45
Barnacle
Duke Street Market, 46 Duke St, Liverpool, L1 5AS
Open Weds and Thurs: 5-8:30pm / Fri and Sat: Midday-8:30pm / Sun: 12-6pm
Telephone: 0151 245 5113
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