Christmas A La Carte Menu
Enjoy our A La Carte Christmas menu this festive season at Barnacle Liverpool.
Grand National Brunch
On Saturday 15th April, Barnacle are celebrating all the runners and riders getting set for the world’s biggest horse-racing event – The Grand National at Aintree.
Liverpool knows how to celebrate in the finest of styles and this epic weekend will bring all of the city’s glamour, finery and passion to the fore.
The World Is Watching
To help get the biggest day of the racing started, Barnacle in Duke Street Market’s mezzanine have got a special Grand National Brunch on offer. It starts from 9.30am and includes coach transport from outside Duke Street Market to Aintree, departing 11.30am.
The intimate Scouse brasserie is already feted for its seasonal and sustainable menus inspired by what grows around the city region and brunch will be no different, featuring Callum Edge, Claremont Farm, Mr Wards’ and Raby eggs all on the morning menu.
Barnacle has an extensive range of wines, cocktails, fizz and more to help get The Grand National day started.
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MENU
ON ARRIVAL
Glass of Henners Brut
Edge’s merguez sausage, Butcher’s Wife black pudding, Hen of the Woods
BRUNCH
Southport bacon chop, Jerusalem artichoke hash brown, Raby eggs, choices of Barnacle ketchup or brown sauce
Kedgeree, Mr Wards’ natural smoked haddock, wild rice, curried hollandaise, spring onion, coriander
Claremont Farm asparagus, Raby egg, Smithy’s mushrooms, vine tomatoes, Abyss soda bread toast
Includes transport to Aintree racecourse, tea, coffee or juice of choice
£45 per person
Includes one-way transport to Aintree Racecourse on a Barnacle coach departing at 11:30am.
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.
