Looking for something extra special this spring look no further than the beautiful mezzanine at duke street market, the home of Barnacle
Duke Street Market’s mezzanine, helmed by The Art School’s Paul Askew and Bone and Block’s Harry Marquart as part of a collective of leading chefs who will celebrate the region’s food and drink provenance have joined our IL card to give you a little extra when you visit.
OFFER – A bottle of wine between two when you book a 3 course Excellence Menu with valid IL card.
Based in Duke Street Market’s mezzanine, Barnacle features contemporary cooking in an beautiful Scouse brasserie, with an amazing stocked bar with over 30 different gins with a focus on rums, ports and cognacs, a wondrous wine list and brilliant locally brewed beers. The culinary hideaway will focus on fresh, organic and free-range dishes; locally matched food and drink inspired by the port and its global history will be brought to life in dynamic meat, fish and vegan menus inspired by the markets and seasons. Inspired by the North West’s producers, farmers and artisans as well as ingredients linked to Liverpool’s trading port history, the likes of New Liverpool seafood chowder sits alongside new takes on traditional chicken terrine, made with free-range meat from Whitchurch in Cheshire.
NEW – Spring Excellence Menu at Barnacle
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. Barnacle is 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
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
A bottle of wine between two when you book a 3 course Excellence Menu with valid IL card.
1 free bottle of wine per card present when dining.
Not valid after 6pm on a Saturday.
Card(s) must be shown and valid at time of dining for the offer to be redeemed.
Max 2 people.
Opening Hours
WED, THU: 5-8:30pm
FRI, SAT: 12-8:30pm
SUN: 12-4pm
Contact
eat@barnacleliverpool.co.uk
0151 245 5113
The Mezzanine, Duke Street Market, L1 5AS