Sunday Menu
Our Sunday Menu, featuring Liverpool’s best Sunday Roast. With a vegan cauliflower option also available. Enjoy delicious, reasonably priced dishes without compromising on the taste or quality you expect from Barnacle.
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.
