Barnacle introduces new dishes with its Mother’s Day menu

Barnacle are getting set to celebrate one of the biggest dates in the culinary calendar – Mother’s Day.

Barnacle, the intimate Duke Street Market escape up in the mezzanine, has already transformed the city’s casual fine-dining scene, achieving a Michelin Guide inclusion whilst feted by many as one of the region’s most innovative restaurants. 

Since launching in December, the intimate Scouse brasserie’s ethos is to work with as many farms, cultivators and artisans within a 35-mile radius of the restaurant as possible. With them, Barnacle celebrates Liverpool’s vibrant gastronomic present whilst also looking back to the inspirations which have found their way here over the decades as part of the city’s storied past. 

Now the team are very proud to reveal their Mother Day’s service for Sunday March 19^th in a celebration of Barnacle’s founding principles. The restaurant’s three and two course menus are available, including chef’s snacks and a special treat with a glass of Henners Rosé per diner to toast the special day.

Harry Askew, one of Barnacle’s directors, says:

“Mother’s Day in Liverpool is always a wonderful occasion for families and loved ones and the city really knows how to celebrate all its mothers in the best way possible. We’re offering our Sunday roast service with some special new dishes including our asparagus, Growing Fields’ radish, blood orange and barley starter and Wards’ cod, cauliflower, Tokyo turnip, muscles, sauternes and golden raisins main – both are absolutely wonderful.

“I’ve been inspired by my own incredible mum all through my life and I have chosen this new addition to Barnacle’s wine list in her honour – the Cava TuTumBa Brut Nature. It’s a champagne-style dry and elegant fizz with a delicious mix of citrus fruit and brioche with a moreish finish.”

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 – work with artisans, farmers and cultivators from across the region whose wonderful produce is elegantly crafted upon on each plate. Their collective vision embodies the gastronomic heart and soul of Liverpool.

Mother’s Day at Barnacle – Sunday 19^th March 

On Arrival

Chef’s snacks and a glass of Henners Rosé 

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

Mains

Barnacle roast with choice of:

Edge’s beef sirloin or Creedy Carver duck breast

All served with roast potatoes, tender stem 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)

TWO COURSES £37

THREE COURSES £45

Book a table now on the Barnacle website here.