One of our all-time favourite dining experiences happened when Gino D’Acampo launched his Castle Street restaurant, quite a few years ago. The hospitality was awesome, as was the food. When we heard about the spring/summer menu at Old Hall Street, we were immediately on dining out alert.
Feature by Jean Hill
Leading Italian chef Gino D’Acampo has unveiled a new menu at his Old Hall Street restaurant in Liverpool.
The list of new dishes sees a focus on the season’s key ingredients, each hand-picked from some of the best producers in the UK and Italy. This includes sustainably farmed salmon from Loch Duart in the Scottish Highlands, Palourde clams from Dorset Shellfish Company, and pasta from Pastificio Liguori, one of the oldest pasta producers in Italy.
Simplicity is the key, with Gino and his esteemed team of chefs letting the flavours of each seasonal ingredient lead every dish. All are inspired by Gino’s travels, as well as recipes from the acclaimed chef’s latest book. Everything is prepared fresh from scratch on site.
A carefully curated selection of sharing boards, bruschetta, and antipasti, including the Tre Cicchetti provides an inviting introduction to the new menu. There is a sharing board featuring Parma ham and ‘Nduja, king prawns and chilli mayonnaise, and tomato and basil (ve) on toasted ciabatta (£23.75). Also on the sharing board: asparagus with butter and pecorino cheese (v) (£9.95); and arancine, crispy rice croquettes stuffed with creamy taleggio cheese and peas, tomato and red pepper sauce (£9.50).
Following on and promising to serve as the perfect light but satisfying bite, is a range of beautiful crisp salads. These include: the Loch Duart salmon with broad bean, spinach, fennel and citrus dressing (£10/£15). Also the heirloom tomato and basil, avocado and bocconcini (£10/£15) – a twist on the classic Italian Caprese salad sounds delicious.
Pizza lovers will rejoice at the addition of two new seasonal variants – Marinara (£12.50), one of the oldest pizza recipes in existence. This was prepared by la marinara, the fisherman’s wife, and features anchovies, San Marzano tomato, olives and oregano; and the burrata and Parma ham, with San Marzano tomato and basil (£15.75).
There are four new plates in the restaurant’s selection of pasta and risotto dishes. These are: creamy risotto with asparagus, peas and dolcelatte cheese (v) (£14.95); spinach and ricotta tortelloni served with sage butter and toasted pine nuts (v) (£14.50). Also new to try: bucatini with king prawns, spinach, garlic, cherry tomato and lemon (£17); and spaghetti with seafood, including wild red prawn, mussels, clams, calamari, tomato and chilli (£19.95).
One of the highlights from Gino’s TV series and making its way onto the spring/summer menu is the lamb stew Pugliese. Comforting, delicious and simple to make, the dish combines red wine, Leccino olives, peas and toasted ciabatta (£19.50).
Further new classic Italian meat dishes include the pork belly, served with spinach, watercress, rocket and hazelnuts (£19.75); lamb cutlets with peas and smoked pancetta (£24.50); and chicken breast in a lemon and caper sauce (£18.25). New classic fish dishes include: sea bass with Italian salsa and lemon (£23); and grilled swordfish with salsa verde (£23);
Last but never least, is a selection of new desserts including panna cotta with Amaretto (£8); and chocolate cake with Ferrero Rocher (£8). Other possibilities include: crème Catalana, a Catalan style crème brulee (v) (£8); and Nutella calzone served with caramelised banana and toasted hazelnuts, (v) (£9.50).
The new dishes join the restaurant’s extensive bambino, vegetarian and vegan menus, catering for every guest’s taste.
Gino D’Acampo spoke on the launch of the new seasonal menu at Old Hall Street restaurant at INNSiDE Liverpool. “As a chef, the spring and summer months are often the most exciting as there are so many vibrant ingredients to work with in the kitchen. The simple and beautiful flavours of the season are at the very heart of the new menu… I’m looking forward to seeing guests enjoying the dishes I have created alongside my team of talented chefs.”
Located on the ground floor of INNSiDE Liverpool, Gino D’Acampo Old Hall Street is a stylish open-plan 200-cover restaurant. It boasts ceiling-to-floor windows overlooking the street of which the restaurant bears its name.
Running throughout the ground floor and flowing seamlessly into the dining space is an impressive lounge bar. This serves one of the largest selections of Prosecco, sparkling wine, and Franciacorta in the country; many of which you won’t find available elsewhere. A strong selection of iconic Italian cocktails and artisan Italian beers complement the list.
Guests with a head for heights and looking for a memorable drink in beautiful surroundings won’t be disappointed with Gino D’Acampo 360 Sky Bar. Located on the 18th floor of the hotel the acclaimed bar provides unrivalled panoramic views of the city and beyond and is the perfect spot to watch the sun set.
Here guests can enjoy an extensive selection of premium international wines, cocktails, and beers, accompanied by the restaurant’s cicchetti menu – Italian small plates with big flavour.
Visit between 5pm and 7pm, aperitivo time, and enjoy a wonderful selection of complimentary cicchetti to accompany the view. Local resident DJs add to the atmosphere and make it a destination in its own right.
Those attending the hotel for a celebratory or business function can also enjoy a taste of the Italian chef’s culinary expertise with a number of banquet and delegate menus created by Gino’s team.
Gino D’Acampo Old Hall Street restaurant and 360 Sky Bar set a new bar for Italian drinking and dining in Liverpool and is part of a hospitality empire creation between INNSiDE by Meliá and Gino D’Acampo Hotels & Leisure.
For further information or to make a reservation, guests are invited to get in touch at Liverpool@ginodacampohotelsandleisure.com, Tel. 0151 832 4517.
www.ginodcampohotelsandleisure.com
From the archives: Interview with Gino D’Acampo at the 360 Sky Bar Liverpool, Old Hall Street.
