Christmas A La Carte Menu
Enjoy our A La Carte Christmas menu this festive season at Barnacle Liverpool.
Indulge in Barnacle’s delicious Excellence Menu, including amuse bouche and seasonal fresh bread. Choose from Starter, Main and Dessert course options, available Wednesday-Saturday.
The Menu
OPTIONAL EXTRAS
“Chips and cheese” artichokes, garlic, Connage Gouda £5 (GF, V)
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 (V)
FESTIVE AMUSE BOUCHE
STARTER
Game terrine of venison, pheasant, smoked pork, picked walnut puree, endive
Slow cooked spiced lamb belly “shwarma”, mint yoghurt, cucumber, miso, sweet chilli (GF)
New Liverpool chowder, smoked haddock, cockles, dill, kohlrabi, sea herbs (GFA)
Roasted Growing fields squash, seed granola, Gorwyyd Caerphilly, tarragon oil (V, GFA)
MAIN COURSE
Edges sirloin of beef, slow cooked ox cheek, mash, roasted Roscoff onion, kale, “Oyster Catcher stout” jus (+£5 supp) (GF)
Old spot pork, celeriac, leek, spiced pear, butchers wife black pudding, clementine stuffing
Pan fried Wards Peterhead Hake, turnip fondant, rainbow chard, dashi beurre blanc (GF)
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
Seasonal Barnacle custard tart with nutmeg
Spiced poached plum, stem ginger bisscuit, earl grey granita (GF)
Celtic cheese board, 5 cheeses, served with grapes, figs and caramelised onion chutney (+£15 supp)
3 course £52
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.
