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A celebratory play on our usual Sunday Lunch menu, especially for Mothering Sunday.
Mothers Day Menu
On Arrival
Chef’s snacks and a glass of Henners Rose
Starters
Whitchurch chicken, leek, yuzu miso and chilli
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Asparagus, Growing Fields’ radish, blood orange and barley
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New Liverpool chowder, smoked haddock, cockles, samphire, dill (GFA)
Mains
Barnacle roast, choice of:
Edge’s beef sirloin or Creedy Carver duck breast
All served with roast potatoes, tenderstem broccoli, kale, tarragon carrot, Yorkshire pudding and gravy
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Gnocchi, pea, Growing Fields’ kale, rainbow chard, shallot and sage
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Wards’ cod, cauliflower, Tokyo turnip, muscles, sauternes and golden raisins
Dessert
Guanaja 70% fondant, 92 Degrees coffee
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Rhubarb and almond tart with stem ginger
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Selection of Celtic cheeses (£15 supplement)
Please talk to our team about any allergies or dietary requirements.
TWO COURSE £37
THREE COURSE £45
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.
