Barnacle reveals Valentine’s Day at Duke Street Market
4 days ago
Barnacle has revealed a quite simply delicious 4-course menu for Valentine’s Day at their Duke Street Market mezzanine hideaway.
Continuing their exploration and celebration of Liverpool’s food and drink history to the present day, the team at the intimate Scouse brasserie have cultivated a new space in the city region, feted for its casual fine-dining experience.
It’s this ethos which has seen the team’s hard work proudly enter the Michelin Guide and Harden’s Restaurants Guide 2023, to being regarded as one of the key innovators in gastronomic provenance and working with local producers including Growing Fields.
For Valentine’s Day, the celebration of all the goodness and wonder which grows around the city region continues with 4 courses of lovingly cultivated joy. The special menu features classic dishes including New Liverpool chowder and Spiced Peterhead hake to the new additions of Whitchurch chicken and Rhubarb and almond tart.
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, charting its historic maritime origins right to the present-day.
Valentine’s Day Celebration at Barnacle
Chef’s snacks and a glass of Henners Rose
Whitchurch chicken, leek, yuzu miso and chilli
Growing Fields’ beetroot, endive, shiso, goat’s curd and celery
New Liverpool chowder, smoked haddock, cockles, samphire and dill
Cote de boeuf, mash, Roscoff onion and cavolo nero
Spiced Peterhead hake, Jerusalem artichoke, Growing Fields’ rainbow chard and dashi
Celeriac, Ormskirk leeks, Connage gouda and Smithy’s mushrooms
Pavlova with winter berries
Guanaja 70% fondant, 92 Degrees Coffee
Rhubarb and almond tart with stem ginger
Selection of Celtic cheeses and LBV port (£10 supplement)
£60 per person.