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‘Tis the season to gather, celebrate, and create cherished memories, and we invite you to join us for a very special Christmas Eve event at Barnacle. It’s the most wonderful time of the year, and we’re eager to make it magical for you and your loved ones.
The Menu
TO START
Oyster Rockafella with a glass of Castorani Ainera Sparkling Italian Wine
OR
(V) “Chips and cheese” Jerusalem artichoke, roasted garlic,
Connage gouda
AMUSE BOUCHE
STARTER
New Liverpool chowder, smoked haddock, cockles, dill, kohlrabi, sea herbs (GFA)
OR
Growing fields squash, granola, Gorwyyd Caerphilly, tarragon (GFA)
INTERMIDIATE
Wards Peterhead hake, turnip, rainbow chard, dashi (GF)
OR
Charred Spiced Cauliflower with mint, yoghurt, cucumber, miso, sweet chilli
MAIN COURSE
Edges sirloin of beef, slow cooked ox cheek, mash, roasted Roscoff onion, kale, “Oyster Catcher stout” jus (GF)
OR
Growing Fields’ salt baked beetroot, Smithy’s wild mushrooms, barley, ponzu (V, GFA)
DESSERT
White chocolate brioche bread and butter terrine, Liverpool Lost Dock rum & raisin ice cream
£68.50 per person / Mezzanine seats £58.50
Ticketed Event
Please speak with our team regarding any allergies or dietary requirements.
The directors and staff of Barnacle would like to wish a very happy and peaceful Christmas and a healthy, wealthy 2024.
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.
