Barnacle is celebrating spring’s bounty with many new dishes including Saltmarsh lamb, raspberry, Smithy’s mushroom, aubergine; Claremont Farm asparagus, Growing Fields’ radish, blood orange and barley; Crossley Farm pork Kyiv, lemon thyme, pink fir potatoes, broad beans and Wirral watercress; and Whipped bay pannacotta, lemon thyme, Aintree honey and Earl Grey.
They join the established Barnacle classics including New Liverpool chowder, smoked haddock, cockles, samphire and dill and Celtic cheeses to finish.
The intimate Scouse brasserie continues to tell the story of Liverpool’s food and drink provenance. 2 and 3 course services are available plus Express Menu and Sunday lunch to book at: https://barnacleliverpool.co.uk