Barnacle Restaurant and Bar unveils festive set menus

Barnacle team have unveiled their festive season plans, including set menus and their Christmas Eve and New Year’s Eve specials

With their brand-new restaurant and bar thriving in the heart of the Georgian Quarter, Barnacle is already making its mark, continuing the story of field to fork and celebrating the very best regional produce in each course served. It’s also a loving paean to the city’s port past; Barnacle tells the story about how the region’s gastronomy has been shaped by the huge boats which brought flavours and inspirations from all over the world to Liverpool. The father and son duo are always inspired by Paul’s father, Captain Barnacle Bill Askew, who sailed to many of the world’s ports.

At its heart, Barnacle is about discreet, friendly service and exquisite food and drink served in the main restaurant space, bar, snug and lobby area. The intimate modern brasserie has rapidly established itself in a unique culinary sweet-spot, whose ethos is embedded in sustainability, provenance and seasonality, from a full Sunday roast service to carefully curated cocktails, and from the inspired main dining menu to bar snacks and craft beers.

Entering the start of the festive season, the restaurant will be open every Wednesday for lunch and evening services from December 3^rd onwards, meaning dining is available five days per week at the beautiful Hardman Street location. This Christmas at Barnacle, two and three course festive set menus for groups of seven guests and above are complimented by special Christmas Eve and New Year’s dining experiences; Wednesday 24^th December is served from midday to 4pm and Wednesday December 31^st is an early evening 5-course set menu with service between 4.30 – 5.30pm.

Dishes across the range of festive menus include an array of Barnacle classics featuring New Liverpool chowder, natural smoked haddock, sweetcorn, clams, dill, potato and sea herbs; Peter Jones’ Hooton beetroot, miso, bitter leaves and citrus curds; slow-braised Cumbrian ox cheek, Kirkham’s polenta, lemon thyme and focaccia; Ward’s North Sea Cod, scraps, salt and vinegar fondant, pea and mint, curry beurre blanc; roasted Butternut Squash, vegan feta, cavolo nero and sauce vierge; Guinness and chocolate cake with Cashel blue cheese, mascarpone and orange; and Amalfi Lemon Meringue Tart, fresh raspberries, milk sorbet and Toxteth limoncello and with many more choices.

As the team prepares for the busiest season of the year, Barnacle’s Restaurant Director Harry Askew says:

“We’re absolutely thrilled with the response so far for our Barnacle Restaurant and Bar. From the launch weekend through to fully opening our doors to the public, we’ve been humbled by all of the lovely feedback and bookings, as well as curious guests walking in to experience what we’re all about. Now with the festive season getting closer, it’s another major moment for us as we reveal our Christmas plans and special menus, all featuring our signature Barnacle flourishes and fastidious attention to detail. We can’t welcome everyone for our first Christmas season on Hardman Street.”