Forget full English... a full scouse breakfast is what you want.
What I loved about it:
The fact that all the produce they use is locally sourced. Not only is it of the best quality but its supporting small businesses and farms from all across the Liverpool city region.
Value for money (out of 10):
Liverpool brunch cooked to perfection.
I was recently invited along to the stunning Barnacle to try out their new brunch menu that’s recently launched. They have everything from Smithy’s farm mushrooms on sourdough toast with confit egg yolk to Buttermilk pancakes with some amazing topping options.
Me and my partner both really liked the sound of the Liverpool breakfast so that’s what we ordered. I was very tempted by the pancakes though so I’m 100% going to get them next time.
If you’re going for brunch, it’s absolutely essential to get a Bloody Mary or Mimosa and that’s exactly what we did. Who doesn’t love a mimosa before 12pm.
The mezzanine at Duke Street Market is stunning. from its rustic décor and its bright open plan layout its ideal for any size party or occasion. If you are planning a large group, I would recommend booking ahead. See the details for the website below.
This breakfast takes “fry up” to a whole new level. I mean just look at it! It was cooked to perfection and the potato cake was unreal. The sourdough with wild garlic was a real little show stopper. It was a meal that I thoroughly enjoyed because every element was cooked just how I like it. Nice crispy bacon, golden-brown sausages and even the scrambled egg’s where just how I would have them not too runny!
The restaurant is product of The Art School’s Paul Askew and Bone and Block’s Harry Marquart who have come together to bring you this amazing venue. The food cooked by local kitchen stars Kieran Gill and Jake Lewis never misses. You will not be disappointed after a visit to Barnacle.
I’ve ate here a few times now and can never fault it. The Sunday roasts are out of this world. So, if you are looking for some amazing food by some of the most talented up and coming chefs in Liverpool this is the place to go.