● OP E N E VE RYDAY, B REAKFAST, LUNCH & D INNER ●

GLUTEN INTOLERANCE & GLUTEN ALLERGY

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I was born and raised in Italy and my homeland has always shaped the

way I cook and eat, so it’s exciting to have the opportunity to create a

menu that expresses my passion for these Italian dishes. The dishes reflect

the soul and character of Italy’s many different regions and I’ve included

lots of favourites from my books and TV programmes. This is Italian food

as it should be: no compromises. I’m using the best, well-sourced, seasonal

ingredients to make sure that every dish brings you the real taste of Italy.

I’m dedicating this menu to my late father,

Ciro D’Acampo, who always said to me:

“Stop dreaming and get on with it”.

● SHAR ING & ANT IPAST I ●

CERIGNOLA OL IVES (Ve) £4.25 In Italy we have hundreds of varieties of olives and for you I have chosen one from the Tavoliere, in Puglia. It’s juicy, sweet and full of flavour.

CARPACCIO £11THINLY SLICED BEEF FILLET, HORSERADISH & PECORINO CREAM SAUCE Carpaccio of beef is a dish that is served every Sunday morning in many Italian homes. The horseradish and Pecorino cream sauce in this recipe perfectly complements the raw beef.

GARLIC BRE AD

FRESH GARLIC & PARSLEY (Ve) £5

TOMATO & BASIL (Ve) £5.50

SMOKED PROVOLA CHEESE £6 & MOZZARELLA (v)

C A P E SA N T E £11.75ISLE OF MAN SCALLOPS, CASTELLUCCIO LENTILS, CAVOLO NERO & SAGE I wanted to bring together the traditional flavours of land and sea with this recipe; the lentils and cavolo nero provide an earthy, nutritious and filling base for the sweet scallops.

RIBOLL ITA SOUP £6.50CHUNKY VEGETABLE, CAVOLO NERO & BEAN SOUP (Ve) This humble soup was first enjoyed by Italian peasants, who reheated minestrone or left over vegetables from the previous day and made it into a hearty meal (hence its Italian name, which translates as ‘reboiled’).

STEAMED MUSSELS GENOVESE STYLE £8.75TOMATO, OLIVES & BASIL PESTO The sweet pesto works perfectly with the mussels and the adding of the olives is the “cherry on the cake”.

Please always inform your server of any allergies before placing your order as not all ingredients can be listed and we cannot guarantee the total absence of allergens in our dishes. Detailed allergen information is available on request.

An optional service charge will be added to your bill.

I’m sure my mother must have weaned us on pizza - I don’t ever remember life without it!

● P IZZA ●

CLASS IC MARGHERITA £10 MOZZARELLA, TOMATO & FRESH BASIL (v) This classic Neapolitan pizza was created for Margherita, the Queen of Italy. Along with the Marinara, it’s the pizza of choice for any native Neapolitan. Italian Home Baking p.170

ZUCCA £11BUTTERNUT SQUASH, RED ONION, CAVOLO NERO, DOLCELATTE CHEESE & WALNUTS (v) I wanted to try something different from a traditional pizza topping and I’m glad I did, as this pizza is delicious. The sweetness of the butternut squash works perfectly with the earthy cavolo nero, and the walnuts give added texture.

SUPE R-SP ICY £13.75 SPICY SALAMI, ‘NDUJA, PEPPER, MOZZARELLA, PARSLEY & CHILLI This is the pizza for when the boys come round to watch football. I like to use a spicy salami that has a real kick (no pun intended), but you can go as hot as you can handle!

PUTTANESCA £11MOZZARELLA, TOMATO, CHILLI, ANCHOVY, OLIVES & SAGE After a days filming I enjoy nothing more than relaxing with a slice of pizza in one hand and a beer in the other. The pizza always has anchovies like the Puttanesca and the beer is always Italian.

FUNGHI £11.25TALEGGIO CHEESE, CHESTNUT, PORTOBELLO& OYSTER MUSHROOMS, TOMATO & BASIL However much I adore a traditional pizza I sometimes crave the richness of something more than mozzarella. Taleggio, with its fruity tang and creamy qualities, turns an ordinary pizza into something quite decadent.

CAPRICCIOSA £12.50HAM, MOZZARELLA, MUSHROOMS & OLIVES Capricciosa means ‘the naughty one’, and this pizza is so called because it was created to please everybody. Perfect for a starter, great in a packed lunch, delicious if you are watching a movie… I’ve even been known to eat it cold for breakfast after a heavy night. Yum yum!

- Fantastico -

PARMA HAM, COPPA DI PARMA, BRESAOLA, SALAME NAPOLI, BUFFALO MOZZARELLA, PECORINO, BUFFALO RICOTTA, OLIVES, CHARGRILLED BABY ARTICHOKES & SUN-DRIED TOMATOES

A selection of the best Italian ingredients on one board.

£23.50

● PASTA & R I S OTTO ●

I can talk about pasta all day long. It’s definitely the one thing I’d be happy to eat every day for the rest of my life. And that’s why I’m so pleased to be able to offer you gluten free penne,

topped with some of my favourite ever sauces. How could anyone ever tire of a perfect plate of pasta?

● SALADS ●

We always strive to use the freshest seasonal ingredients wherever possible.

PENNE BOLOGNESE £12.75 SLOW COOKED BEEF RAGÙ & PECORINO CHEESE I have used my grandfather’s recipe since I was 16 years old and I still think it’s the best Bolognese sauce ever. My nonno Giovanni would be so proud to have this dish on My Restaurant’s menu. Gino’s Pasta p.27

PENNE WITH LOBSTER £23.75 CHERRY TOMATOES, WHITE WINE, GARLIC, CHILLI & PARSLEY People often ask me what I would choose for my last supper. Well, this is it! Lobster can be a bit expensive, but the flavour is superb and, for a special occasion - or even if you just fancy a treat - it’s worth splurging for such an amazing pasta dish. Gino’s Pasta p.60

PENNE WITH WILD BOAR R AGÙ £14.50PANCETTA, RED WINE, TOMATO & PECORINO CHEESE In autumn and winter you’ll find wild boar on the menu in most good Tuscan restaurants - like this delicious dish that I ordered when I last visited the region.Hidden Italy p.65

PENNE CARBONARA £12.50 FREE RANGE EGGS, PANCETTA & PECORINO CHEESE We make it like it should be made - no cream, just free range eggs, Pecorino cheese from Sardinia and diced crispy pancetta from Emilia Romagna. Gino’s Pasta p.146

BUTTERNUT SQUASH R ISOTTO £10.50SAGE BUTTER & PECORINO CHEESE (v) Italians often eat a small plate of risotto after their antipasti, and this in turn is followed by a meat or fish main course, but risotto also makes an excellent meat-free dish in its own right.Italian Escape p.165

PENNE ARRABBIATA £9.75CHILLI, GARLIC & TOMATO (Ve) Arrabbiata means ‘angry’ in Italian, and I guess they used it to name this dish because of the heat of the chilli peppers in the sauce. This dish is fiery, fun and always fantastic!Gino’s Pasta p.122

PENNE WITH SE AFOOD £16.50WILD RED PRAWN, MUSSELS, CLAMS, CALAMARI, TOMATO & CHILLI This has to be one of my mother’s best creations – she prepared it for me every time I visited her. Please do not ask for grated cheese on top; it’s not how seafood is eaten in Italy and you would never have wanted to upset my mother! The Italian Diet p.103

PENNE WITH CL AMS £15.25 GARLIC, CHILLI & PARSLEY This is the first meal I order whenever I go home to Naples. I absolutely love the flavour of fresh clams. Italian Escape p.99

CALAMARI , SP ICY SALAM I £7.50/£11.50& THREE BEANROCKET, CHERRY TOMATOES, BASIL, OLIVES, LEMON, GARLIC & PARSLEY I created this dish on the picture postcard Aeolian island of Panarea, where squid is abundant in the surrounding waters. The salad is full of punchy flavours and robust textures and makes a great main course.Italian Coastal Escape p.68

CAPRE SE £7.50/£11.50CLASSIC TOMATO, GARLIC & FRESH BASIL SALAD WITH BUFFALO MOZZARELLA No matter where you are in Italy, the Caprese salad is always a main feature on any menu and for any occasion. The combination of tomatoes, garlic and mozzarella is perfect for the palate as well as pleasing to the eyes.

MARSALA PEAR , CR ISP £7.75/£11.75PARMA HAM & BLUE CHEESEDOLCELATTE CHEESE, ROCKET, HONEY, LEMON & ROSEMARY DRESSING This is a brilliant-tasting and simple salad, one that we often serve at Christmas before the main event. Pears can sometimes be hard but served warm and sticky they are divine with the salty Parma ham and creamy rich cheese.Pronto p.67

GRILLED CHICKEN CAESAR £8/£12GEM LETTUCE, PANCETTA, PECORINO CHEESE & CAESAR DRESSING The popularity of this salad around the world is most likely due to a man that bears the salad’s name, Caesar Cardini. Here at My Restaurant I have made it my own. Enjoy!

● STEAKS ●

CHICKEN SKEWERS £15BEAN & CHICKPEA SALAD This is a great way to cook chicken – the sweetness of the marmalade combines with the smokiness and spice of the paprika to give a delicious glaze.

YEL LOWFIN TUNA £20LENTIL, TOMATO & CAPER SALSA Fish is incredibly good for you and tuna is a really top superfood. The flavour is great and, in my opinion, tuna shouldn’t be smothered with thick sauce - which is why I love this recipe. It’s light, full of freshflavour and the fish takes centre stage.

L AMB CUTLETS £19HONEY & ROSEMARY SAUCE Inspired by the authentic Roman cooking of Anna Dente, this dish reflects the Romans’ love of meat and all things sweet.

SWORDFISH £18ROASTED POTATOES & GREMOLATA I cooked this dish overlooking the beach at Pescoluse, on the Puglian coast. It’s known as the Maldives of Salento and is a hidden paradise. Gremolata is a dressing of raw chopped garlic, parsley and lemon zest, perfect with the simply grilled swordfish.Italian Adriatic Escape p.52

VEAL CHOP £26.50TOMATOES, FENNEL, RED PEPPER, RAISINS & CAPERS This is my idea of a rustic, healthy recipe and is. Inspired by my journey through Marche, the veal chop works perfectly with the piquancy of the capers and sweetness of the raisins and honey.Italian Adriatic Escape p.86

● MY SPECIAL ITY GR I L L ●

Translated from “Grigliata”, this is a traditional Italian style of cooking, focusing on simple ingredients, that use the fire to enhance their flavour. Here at My Restaurants, you can choose from

high quality cuts of meat, fish and chicken, steeped in marinade, seared on our grill and served with home made sauces or salsas, each chosen to complement the natural flavours of each dish.

ABERDEEN ANGUS & HEREFORD

RUMP (225g) £19.75 F ILLET (225g) £27.75

Aged 28 days. Grass fed, leaner than grain fed with a fuller, beefier flavour, high in essential omega 3 & 6.

RIBE YE (300g/500g) £34/£56.50 S IRLOIN (300g/500g) £34/£56.50

SPRING CREEK RANCH

Finished on a natural barley diet for 150 days. Pasture raised in Alberta, Canada. Hand selected from artisan Angus beef farmers.

Served with roasted new potatoes and your choice from one of our freshly prepared sauces;peppercorn, porcini mushroom (v), salsa verde (v)

Native British breeds dry aged up to 35 days with Himalayan salt.

TAG LIATA D I M ANZO (800g) £59.50 Bone in prime rib, one of the finest steak cuts, tender with a wonderful rich flavour

BISTECCA F IORENTINA (800g) £59.50 Sirloin on one side of the bone & fillet on the other. Best of both worlds

SHARING CUTS

Specialising in the best steak cuts provided by my very own butchers in Cheshire. Working closely with specialist Angus and Hereford farmers, my cuts are hand selected,

some of which are then dry aged on the bone for a minimum of 35 days.

● MAINS ●

As well as loving all kinds of meat, I can’t remember a time when I didn’t enjoy fish at least once a week. As you know, I’m from the south of Italy, where seafood is so fresh and abundant

that many people eat it daily.

ROASTED NEW POTATOES £4.25GARLIC & ROSEMARY (Ve) These are the Italian version of British roast potatoes. They soak up all the flavours of the rosemary and garlic and get really crispy. These are so good they are not just for Sundays!Italian Escape p.212

FRIARIELL I £4.25NEAPOLITAN BROCCOLI (Ve) Friarielli is a unique vegetable that grows in my home region of Campania. I chose this particular vegetable because I want everyone to experience a real Neapolitan delicacy... enjoy!

BRAISE D LENT ILS £4PORCINI MUSHROOMS & PARSLEY (Ve) Lentils are often eaten at New Year in Italy; they arebelieved to bring good fortune because of theircoin-like shape. Lucky or not, you will always findthem on the menu at My Restaurant becausethey’re delicious all year round.Italian Adriatic Escape p.50

ROCKET & PECORINO SALAD £4 BALSAMIC DRESSING A simple, classic Italian salad… the best rocket leaves, a mature Pecorino Sardo and fantastic balsamic vinegar.

CAVOLO NERO £4TUSCAN CABBAGE, GARLIC, OLIVE OIL & CHILLI (Ve) Cavolo nero, a type of curly kale, is typical Tuscan produce.

SP ICY SP INACH £4.25GARLIC & CHILLI (Ve) There is nothing tastier than a good plate of spinach. The combination of the garlic and the chilli works beautifully with the earthiness of the spinach.

MIXED SALAD £4ROCKET, SPINACH, TOMATOES, CUCUMBER & FENNEL (Ve) A simple salad to complement any of my dishes.

● S IDES ●

I find that carefully chosen side dishes really enhance the meal & can be every bit as good as the dish taking centre stage.

SLOW ROASTED PORK BELLY £17.75RADICCHIO, BALSAMIC, THYME & TOASTED HAZELNUTS Pork belly is a great cut of meat, slow cooking is the way to go as it renders out most of the fat, leaving tender, succulent meat. Radicchio is a classic accompaniment to pork in Italy. It’s bitter flavour cuts through the fat, and its helped along here by the balsamic vinegar.Italian Escape p.156

CO D N A P O L E TA N A £19SALAMI, CHERRY TOMATOES, POTATOES & ROSEMARY Our Wild Atlantic cod fillet is excellent - it’s firm, meaty and works wonderfully with the saltiness of the Napoli salami, the fresh cherry tomatoes and rosemary.Pronto p.147

C H I C K E N C ACC I ATO R E £16CHICKEN BREAST IN A SPICY TOMATO SAUCE WITH PANCETTA & ROSEMARY Cooked in a one pot stew the chicken remains tender and juicy. This makes for a warm and tasty supper; perfect for those colder evenings.Pronto p.47

SEA BASS £18.75BRAISED CASTELLUCCIO LENTILS, PORCINI MUSHROOMS & PARSLEY Lentils make a great alternative to rice or potatoes with a fish main course. In this dish they’re packed full of flavour from the porcini mushrooms, so I’ve paired them with sea bass - a delicate fish.Italian Adriatic Escape p.50

S LOW CO O K E D B E E F £18.50BRAISED BEEF IN RED WINE My beef is aged for 28 days before cooking in red wine for over 12 hours; it will melt in your mouth. And if you haven’t chosen your wine yet, get a bottle of Cannonau to go with this stew…trust me on this one!Islands in the Sun p.88

C R I S PY D U C K £17.75CHERRY & RED WINE SAUCE Cherries are very popular in Italy - particularly in Emilia Romagna and Veneto, where there is a famous local cherry festival (Sagra delle Ciliegie) in the old town of Marostica from May to June each year. The sweet cherry sauce and crispy duck are a match made in heaven! Hidden Italy p.121

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OUR COLLECTION OF RESTAURANTS

BAILEYS PANNA COTTA £6.50CARAMEL SAUCE

Like most great concoctions, this dessert was created by chance when my wife bought a bottle of Baileys liqueurfor one of our dinner guests. I thought I’d try it in the panna cotta I was making... All I can say is ‘Wow’!

Italian Escape p.274

AFFOGATO £5ESPRESSO & VANILLA ICE CREAM (v)

Simplicity at its best…home-made vanilla ice-cream drowned in espresso coffee and served with amaretti biscuits. Buonissimo! p.40

CHEESE BOARD £8.50DOLCELATTE, BUFFALO RICOTTA & PECORINO

A selection of my favourite classic Italian cheeses - served with truffle honey, walnuts and our delicious mustard fruits to really bring out the flavour of each cheese.

● DESSERTS ●

My family love desserts, so I have chosen some of our current & long standing favourites…enjoy!

VANILLA (v) | CHOCOLATE (v) | NUTELLA (v) | BLACKBERRY RIPPLE (v)

MANGO & VANILLA ICED YOGHURT (v) | L IMONCELLO (v)

APEROL & BLOOD ORANGE SORBET (Ve)

La Dolce Diet p.72, Italian Escape p.266, Italian Adriatic Escape p.195, 196

- ADD NUTELLA SAUCE FOR £1.25 -£5.50

I know I am biased, but for me, Italian ice-cream is the best in the world. Here at My Restaurant, we make all our own ice-creams to my special recipes.

● ICE CREAM & SORBET ●

SUNDAE BAR | £6.50

Build your own sundae from our selection of homemade ice creams, sauces and sweet treats!

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