Excellence Menu
Indulge in Barnacle’s delicious Excellence Menu, including amuse bouche and seasonal fresh bread. Choose from Starter, Main and Dessert course options, available Wednesday-Saturday.
Ticketed winemakers dinner on Thursday 14th September, including vegetarian tasting menu and paired wine.
The Menu
At Barnacle, we’re delighted to unveil a vegetarian tasting soirée on the 14th September. Embark on a journey as we pair the freshest, locally-sourced vegetarian ingredients with an expertly curated wine flight.
This evening promises an experience that celebrates the harmony of fine wines and organic delicacies. Join us for a night of culinary discovery and indulgence, set against the backdrop of Barnacle’s own dining room.
ON ARRIVAL
A selection of chef snacks
Henners Brut N.V, Sussex, England
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Buttermilk fried Jerusalem artitchoke, baby gem, Barnacle brown sauce
Quincy by Dimitri Mesnard, Loire Valley, France 2020
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Hispi cabbage ‘lasagna’, rainbow chard, shallot, Connage Gouda
Kloster Eberbach, Riesling, Rheingau, Germany, 2020
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Bbq cauliflower, ponzu, grains, sambal, Hen of the woods
Domaines des Tourelles, Bekka Valley, Lebanon, 2020
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Neptunes stout rarebit, syrup and chives
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Late summer spiced squash, walnut, mascarpone
Ginestet Sauternes, Bordeaux, France 2018
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£75 per person
£65 per person overlooking the mezzanine
Please speak with our team regarding 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.
