A new Liverpool restaurant has launched a Sunday menu offering diners a selection of roast dinners.
Barnacle opened in Duke Street Market in December 2021 and was founded by a group of chefs including The Art School ’s Paul Askew and Bone and Block ’s Harry Marquart.
From this weekend, the Scouse brasserie will be adding a Sunday roast option to its two-course and three-course menus.
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The new Sunday roasts are available from 16 January and include two options. The first is Whitchurch roasted chicken breast and leg, glazed piccolo parsnips and carrot, kale, roast potatoes, Yorkshire pudding and gravy.
The second choice is Cumbrian sirloin of beef, slow cooked cheek, glazed piccolo parsnips and carrot, kale, roast potatoes, Yorkshire pudding and gravy.
Harry Marquart said: “Liverpool absolutely loves a Sunday roast so we are immensely proud to be making our own contribution to what is most certainly a way of life for many here each weekend. As with our wider menus, our roasts feature ingredients which are as local as possible.
“We are all about championing these people doing amazing things in the fields and farms around us and we are bringing this into the kitchen to be served. We are really excited for what 2022 is going to bring - we have really only just begun here.”
Barnacle is offering a complimentary glass of Aienera Methode de Champenoise to each guest booking a three-course meal from the prix fixe menu. This offer is valid on Wednesdays and Thursdays throughout January.
The restaurant’s two-course prix fixe is £28.50 and the three-course prix fixe is £37.50.
Barnacle can be found at Duke Street Market, 46 Duke St, Liverpool, L1 5AS. You can book a table here.
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