Barnacle leans into the sustainable and local.
Something we love to hear!
BARNACLE//SPRING MENU
Barn opened December 2021 on the beautiful mezzanine level inside Duke Street Market. Since then they have been on the forefront of fresh, local and imaginative food paired with an intimate, and refreshingly casual experience.
Helmed by a collective of leading local chefs – The Art School’s Paul Askew, Bone and Block’s Harry Marquart and local kitchen stars Kieran Gill and Jake Lewis – their ethos is embedded within sustainability and working with the abundance of incredible produce on the doorstep.
Barnacle leans into the sustainable and local. Something we love to hear! With suppliers such as Zest, for there signature cocktails, local butchers, fish mongers and even brewers! You will see this threaded throughout their whole menu and drinks list. Its quite impressive!
BUT, we know you are here for the food rundown!! This is what we had –
CHEF SNACKS
Gordal olives
Oyster, buttermilk, dill
Rose harissa corn croquette
TO START
Smoked lamb’s tongue, lamb neck, king oyster, raspberry
New Liverpool chowder, mussels, smoked haddock, samphire, oyster leaf, crispy potato
MAIN
Spiced roasted cod, toasted cauliflower pilau, pickled shallots, crispy wild rice, Barnacle masala
Pork tenderloin, pork shoulder, romaine lettuce, ratte potato, coriander, coconut, kaffir lime, dashi
PUDDING
PB&J – Peanut butter parfait, strawberries, brown butter
70% Guanja chocolate fondant, 92 degrees coffee
So, if you are looking to indulge, take out someone special or just want to treat yourself add this to your to do!