Kitchen #7 Menu
HOI SON DUCK BAO BUN – £12 x2 Hoi sin sauce, spring onion, pickled cucumber,
The Menu
CHEF’S SNACKS
“Chips and cheese” artichokes, garlic, Connage Gouda £5 (GF)
Oyster Rockafella £4 (GF)
Gordal olives £3.90 (GF, V)
Merguez sausage, Edges black pudding £5.50
Homemade rosemary, cherry tomato and seasalt focaccia with siracha butter £5
STARTER
Slow cooked spiced Lamb belly, mint, yoghurt, cucumber, miso, sweet chilli £11 (GF)
New Liverpool chowder, Natural smoked haddock, cockles, dill, kohlrabi, sea herbs (GFA) £10
Growing fields squash, granola, Gorwyyd Caerphilly, tarragon (V, GFA) £10
MAIN COURSE
Edges slow braised ox cheek, mash, charred Roscoff onion, kale, “Oyster Catcher stout” jus (GFA) £23.50
Wards Peterhead hake, turnip, rainbow chard, dashi (GF) £20
Growing Fields’ beetroot, Smithy’s mushrooms, barley, ponzu (V, GFA) £16
DESSERT
White chocolate brioche bread and butter terrine, Liverpool Lost Dock rum & raisin ice cream £9.50
Seasonal Barnacle custard tart with nutmeg £9.50
Spiced poached plum, stem ginger bisscuit, earl grey granita (GF) £8
Celtic cheese board, 3 cheeses, served with grapes, figs and caramelised onion chutney £12
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Please speak with our team regarding any allergies or dietary requirements.
V=vegeterian VV=vegan GF=gluten free GFA= gluten free available
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 – continue the story of Liverpool’s gastronomic provenance in the Duke Street Market Mezzanine.
