Mothers Day Menu

Kieran Gill
Kieran Gill

Le Chef

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


Whitchurch chicken, leek, yuzu miso and chilli

Asparagus, Growing Fields’ radish, blood orange and barley

New Liverpool chowder, smoked haddock, cockles, samphire, dill (GFA)


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

Gnocchi, pea, Growing Fields’ kale, rainbow chard, shallot and sage

Wards’ cod, cauliflower, Tokyo turnip, muscles, sauternes and golden raisins


Guanaja 70% fondant, 92 Degrees coffee

Rhubarb and almond tart with stem ginger

Selection of Celtic cheeses (£15 supplement)

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...

Barnacle Liverpool Roast
Sunday Menu

Our Sunday Menu, featuring Liverpool’s best Sunday Roast. With a vegan cauliflower option also available. Enjoy delicious, reasonably priced dishes without compromising on the taste or quality you expect from Barnacle.

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inside Duke Street Market



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