Our menu is inspired by the travels of Barnacle Bill, whose journeys around the world introduced him to new cuisines, flavours, and ingredients. Bringing those discoveries back to Liverpool, we recreate these dishes using exceptional seasonal produce, sourced fresh from our trusted local suppliers.
Gordal Olives Chef Askew’s marinade (VE) £5.50
Navarre Smoked Chorizo With Hawkstone apple cider and butter emulsion £8.00
Focaccia Baked daily and served with olive oil and balsamic reduction (VE, G) £7.00
Cheesy Artichoke ‘Chips’ Garlic & Parmesan-coated Jerusalem artichokes (V) £8.00
Scotch Egg Gochujang pork and miso mayo (G) £9.50
Chicken & Caviar Board of fried chicken, Avruga caviar and tarragon crème fraîche £24.00
Pickled Carlingford Oyster Yuzu-dashi gel, pickled apple and shiso £4.00 each
Oyster Roulette Six pickled Carlingford oysters. Yuzu-kosho hidden heat £24.00
Chicken Boudin Blanc Lemon beurre blanc, garden peas and courgette salad, pickled shallot petals and parsley oil £11.50
Tomato Festa Heritage tomato, bocconcini mozzarella, roasted pine nuts, balsamic reduction, plum tomato dust and tomato consommé with basil oil (V, N) £12.00
Smoked Salsify Salsify purée, pickled kumquats, smoked almonds, chervil and parsley salad (VE, N) £11.00
Cured Sea Trout Gravlax with ‘The Art School’ gin, summer roots salad, pickled Granny Smith, roasted garlic and lemon dressing £14.50
Grilled Octopus Whole tentacle with romesco sauce, parsley purée and smoked almond crumble (N) £18.00
Wild Liverpool Bay Sea Bass Laksa emulsion, Ratte potatoes, crispy chilli oil, sea herbs and crispy brown shrimp £28.00
Steak Frites Bowland 8oz flat iron steak, house-seasoned fries, béarnaise and spring leaf salad £26.00
Roasted Kohlrabi Sweetcorn purée, charred corn, salsa criolla, bitter leaf salad and parsley oil (VE) £22.00
Cape-Malay Duck Breast Duck croquette, almond cream, roasted apricot, apricot and sambal gel with curried burnt orange jus (N) £27.00
Herb-Crusted Rack of Lamb Sautéed parsley root, garden pea purée and minted lamb jus £29.00
Includes your choice of 2 sides and 1 sauce.
21 Day Dry-Aged Châteaubriand A traditional French cut of prime fillet, aged for depth and served to share. Approx. 600g £99.00
24 Day Salt-Aged Porterhouse A 19th century British classic, beef fillet and sirloin grilled on the bone. The T-bone’s big brother. Approx. 900g £125.00
House-seasoned fries (VE) £6.00
Ratte potatoes, smoked butter emulsion, crispy garlic and parsley (V) £8.50
Roasted rainbow carrots, caramelised onion yoghurt, crispy chilli oil (V) £8.00
Shaved fennel and cabbage salad, pickled apples and cured lemon (VE) £7.50
Invisible chips — 100% will be donated to the Owen McVeigh Foundation £5.00
Béarnaise (V)
83% chocolate peppercorn
Café de Paris butter (V)
Salsa criolla (VE)
Tart of the Moment Ask a member of the team for today’s tart (V, G) £8.50
Portokalopita Orange syrup and double Jersey ice cream (V, G) £8.50
Barnacle Brownie Dark chocolate sauce with vanilla ice cream (V) £9.50
Chocolate Mousse White chocolate soil, raspberry gel and fresh berries (VE) £10.50
Trio of Celtic Cheeses With a selection of crackers, farmhouse chutney and quince (V, GFA) £14.00
Selection of Ice Creams and Sorbets (V, VE available) £6.50
• Three sheets to the wind • Three sheets to the wind • Three sheets to the wind • Three sheets to the wind •
Inspired by “Captain Barnacle Bill”
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