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 – £5.5 Chef Askew’s marinade (VE)
Navarre Smoked Chorizo – £8 With Hawkstone apple cider and butter emulsion
Focaccia – £6 Baked daily, served with olive oil and balsamic reduction (VE, G)
Cheesy Artichoke ‘Chips’ – £8 Garlic & Parmesan-coated Jerusalem artichokes (V)
Scotch Egg – £9.5 Miso pork and gochujang mayo
Chicken & Caviar – £15 Fried chicken breast in a house seasoning, topped with tarragon crème fraîche and Avruga caviar
Carlingford Oyster – £4.5 each Pickled ‘Manhattan’ style, cherry and vermouth mignonette, whiskey and Angostura gel, orange oil
Oyster Roulette – £24 Six Carlingford oysters, one with hidden heat
Potato Skin Crisps – £3.5 Lightly salted skins of the Albert Bartlett Rooster potato (V, VEA)
Roasted Butternut Squash – £11 Madeira pumpkin purée, hen of the woods, smoked paprika and sumac pumpkin seeds, nasturtiums (VE)
Lisboa Plaice Fillet – £13.5 White bean, garlic and lemon purée, roasted red peppers, Bulhão Pato dressing, migas crumb
Burgundy Ox Cheek – £14.5 Smoked celeriac purée, wild mushroom duxelles, pickled mustard seeds and red wine jus
Asado Pork Belly – £12.5 Burnt onion purée, quince glaze, red wine pickled grapes, chimichurri oil and asado jus
New Liverpool Chowder – £13 Ward’s smoked haddock, pickled clams, potato and dill salad, crispy capers and dill oil
Charred Celeriac Pavé – £22 Whipped tofu and cashew cream, burnt lime gel, peanut and cashew crumb, crispy tapioca pearls, smoked coconut velouté and herb oil (VE, N)
Wild Cheshire Venison Haunch – £28.5 Parsnip purée, cranberry gel, Jerusalem artichoke crisps, red sorrel, juniper herb oil and red wine venison jus
End of the World Duck Breast – £27 Wild mushroom and duck farce, fondant potato, charred Roscoff onion with balsamic glaze, crispy cavolo nero and wild berry duck jus
Grilled Swordfish – £29 Smoked mussel nage, Old Bay crispy mussels, charred baby corn, pickled Granny Smith and dill, Koppert oyster leaves and coastal herb oil
Salt-Cured Cod Loin – £26 Rooster pomme purée, charred confit leek, carambola salsa, crispy lotus root, lime and ginger fish jus
Steak Frites – £26 Bowland 8oz flat iron steak, house-seasoned fries, béarnaise and autumn leaf salad
Includes your choice of 2 sides and 1 sauce.
21 Day Dry-Aged Chateaubriand – £99 A traditional French cut of prime fillet, aged for depth and served to share. Approx. 600g
24 Day Salt-Aged Porterhouse – £125 A 19th century British classic, beef fillet and sirloin grilled on the bone. Approx. 900g
Based on the best market availability, whilst stocks last.
House-Seasoned Fries – £6 (VE)
Grilled Hispi Cabbage – £7.5 Cumin and roasted garlic yoghurt, harissa maple oil, herbs (V, VEA)
Pan-Fried Wild Mushrooms – £8.5 Garlic, thyme and Madeira, roasted nuts, parsley (V, VEA, N)
Charred Broccoli – £8 Lemon and caper dressing, crispy capers (VE)
Invisible Chips – £5 100% will be donated to the Owen McVeigh Foundation
Béarnaise (V) 83% chocolate peppercorn Café de Paris butter (V)
Tart of the Moment – £8.5 Ask a member of the team for today’s tart (V, G)
Dark Chocolate Mousse – £10.5 Roasted Conference pear, pear gel, hazelnut and thyme crumb (VE, N)
Barnacle Brownie – £9.5 Dark chocolate sauce and vanilla ice cream (V)
Lemon & Olive Oil Gâteau – £9 Lemon curd, Italian meringue, lemon and olive oil syrup (V, N, G)
Trio of Celtic Cheeses – £14 With a selection of crackers, farmhouse chutney and quince (V, G, GFA)
Selection of Ice Creams and Sorbets – £6.5 (V, VE available)
• 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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