Christmas A La Carte Menu

Kieran Gill
Kieran Gill

Le Chef

The Menu


“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 


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 



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 



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 

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.


In Other News...

Savour Liverpool’s Best Sunday Roast at Barnacle Restaurant

Experience Liverpool’s best Sunday roast at Barnacle Restaurant! Our succulent roast sirloin of beef, flavoursome free-range chicken, or vegan-friendly Dukka spiced cauliflower, all served with classic trimmings, promise a culinary delight. Read our full menu and book your table today for an unforgettable British dining tradition.

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inside Duke Street Market



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