Celebrate Father’s Day with Sunday Lunch

Kieran Gill
Kieran Gill

Le Chef

Ticketed winemakers dinner including tasting menu and wine pairings.

Click here to book.

Fathers Day Menu

Henners English sparkling wine or choice of local beers or soft drink

With seasonal bread (V)

Saltmarsh lamb, raspberry, smithy’s mushrooms, aubergine puree (GF)

Asparagus, goats curd, growing fields radish, blood orange, barley (GF)( V)

New Liverpool chowder, smoked haddock, cockles, dill, kohlrabi, oyster leaf (GFA)

Edges dry aged beef sirloin or Dukkah spiced cauliflower(V) (VV)
all served with roast potatoes, tenderstem broccoli, kale, tarragon carrot, yorkshire pudding and gravy (GFA) (V) (VV)

900g Cote de boeuf, hasselback potatoes, roscoff onion, hispi cabbage, sauce poivrade (GFA) for 2 (£9.50pp supplement)

Wards Tandoori spiced monkish, red lentil dahl, roasted Ormskirk cauliflower (GFA)
Gnocchi, peas, growing fields kale, rainbow chard, shallot, crispy sage (V) (VV)

Guanaja 70% fondant, 92 degrees coffee cream, coffee oil (V)
Barnacle seasonal tart (V)
Whipped bay panna cotta, lemon thyme, aintree honey, earl grey (GFA)
Selection of heritage Celtic cheeses and port (£18 supplement)

£55 per person: includes arrival drink, amuse bouche and 3 courses

*Kids menu available.

Event Information

On June 18th, Barnacle invites you to celebrate Father’s Day with a special Sunday lunch menu curated to express love and gratitude to all amazing fathers out there. Our culinary team, led by our renowned chefs Kieran Gill, Harry Marquart, Paul Askew, and Jake Lewis, have thoughtfully designed a menu that unites seasonal flavours, global inspirations and the best of Liverpool’s local produce.

Upon arrival, enjoy a glass of Henners English sparkling wine, choose from a selection of local beers, or opt for a refreshing soft drink. Embark on your gastronomic journey with an Amuse Bouche served with seasonal bread, setting the tone for a delightful culinary experience.

The starters offer an array of tasteful options. From Saltmarsh lamb paired with raspberry, smithy’s mushrooms, and aubergine puree, to the vegetarian-friendly asparagus with goat’s curd, Growing Fields radish, blood orange, and barley, and the maritime-inspired New Liverpool chowder, your first course is sure to captivate your taste buds.

The main courses showcase Barnacle’s innovative and inclusive approach to gastronomy, with options that cater to a variety of preferences and dietary requirements. Enjoy our Edges dry aged beef sirloin or Dukkah spiced cauliflower, both served with a selection of seasonal vegetables, roast potatoes, Yorkshire pudding, and gravy. For a shared indulgence, opt for the 900g Cote de boeuf, paired with Hasselback potatoes, Roscoff onion, Hispi cabbage, and sauce poivrade. Our Tandoori spiced monkfish and the vegetarian Gnocchi round off the main course options, providing diverse flavours for an unforgettable Father’s Day meal.

End your meal with a sweet note. Choose from our Guanaja 70% fondant with 92 degrees coffee cream, a seasonal tart, or our whipped bay panna cotta with lemon thyme, Aintree honey, and Earl Grey. For cheese lovers, we offer a selection of heritage Celtic cheeses paired with port.

Celebrate Father’s Day with Barnacle and make it an occasion to remember. The price is £55 per person, including an arrival drink, amuse bouche, and three courses. Please talk to our team about any allergies or dietary requirements.

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...

Private Hire at Barnacle

Private Hire at Barnacle, Liverpool. Perfect for Christmas bookings and events, weddings and occasions.

Christmas Excellence Menu

Dine at Barnacle Liverpool this festive season to enjoy Barnacle’s Christmas Excellence menu.

New Years Eve

Join us at Barnacle Liverpool for a fine-dining culinary experience this New Years Eve.

inside Duke Street Market



Sign up to our newsletter: