Christmas Eve

Kieran Gill
Kieran Gill

Le Chef

Join us on Saturday 24th December for a ticketed Christmas Eve lunch at Barnacle.

Christmas Eve Lunch Menu

Amuse Bouche


Venison, sloe, endive, preserved lemon

New Liverpool chowder, smoked haddock, cockles, dill, kohlrabi, oyster leaf

Carrots, 92 Degrees Coffee, goat’s curd, hazelnut (V)

Main Course
Rhug Estate organic turkey, Southport smoked pork, cranberry, savoy, chestnut

Spiced Peterhead hake, salsify, Jerusalem artichokes, Growing Fields’ rainbow chard, dashi

Celeriac, Ormskirk leeks, Connage Smithy’s Mushrooms (V)

Pre Dessert
‘Xmas Down Under’ Pavlova, winter berries, Morton’s Double Cream

78% Guanaja, Cherry, Kirsch
‘Xmas down under’ Pavlova, winter berries, morton double cream
Treacle tart, creme fraiche

Celtic cheese board 5 cheeses (+£13.50)

Petit Fours
Burnt butter fudge (+£2.50)


Christmas Eve Menu
12:00 – 14:45

Menus include amuse bouche with Abyss stout soda bread & raw milk butter.
Please talk to our team about any allergies or dietary requirements.
V=vegeterian VV=vegan GF=gluten free GFA= gluten free available

£65.00 per person

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.


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