Summer has arrived at Individual Restaurants…

Posted by fallback user
1 July, 2016
Category In Season:, In the Diary, Our Favourites, What's new at Bank, What's new at RBG

Hello juicy strawberries, fresh fish dishes and colourful salads! Summer is in full swing and our new menu is ready to showcase the best of the season.

Say farewell to rhubarb and hello to summery sundaes and tasty barbecued meats. Here are a few dishes to whet your appetite…

The Restaurant Bar & Grill and Bank Restaurant & Bar…

3 types of oyster | Maldon, Blackwater, Merseaoysters new

Our popular oyster sharing board is now even bigger and better! Choose from Kumomoto, Maldon Rock or Blackwater Wild oysters, accompanied by Tabasco and lemon.

North African spiced lamb stew north african spiced

Bursting with bright, fresh ingredients our new North African inspired lamb dish comes served with a mountain of fluffy cous cous.

Hand picked crab & avocado crab salad new

A classic pairing of crab and avocado with a squeeze of lemon and sourdough toast. Brown crab mayonnaise adds that touch of richness to round out the flavours. Simple, elegant and perfect for summer.

Strawberry sundae strawberry sundae new

Our strawberry Sundae is a heavenly combination of strawberries, vanilla ice cream, Chantilly cream and crystallized pistachio nuts.

Click HERE to see the full menu

Gino D’Acampo My Restaurant, Manchester…

Avocado bruschetta – (Smoked paprika and lime juice) avocado bruschetta

“Before I came to this country, I really wasn’t familiar with the avocado – in the south of Italy it is not part of our diet. Well, let me tell you, I am now completely converted and just had to create a recipe using this fantastico fruit.”

Chicken in balsamic vinegar – (Asparagus and tomato salad) balsamic chicken

“Balsamic vinegar is a true flavour of northern Italy and the real thing is made in Modena, in Emilia Romagna. This is the best and I only use the best.”

Tricolore – (Buffalo mozzarella, avocado, cherry tomotaoes & rocket) tricolore gino

“The inspiration for the topping came from my son, who would eat avocado and tomoato salad everyday if he could! I love the fact that there are so many fresh, raw vegetables on it, and the combination of hot and cold – the balance is perfect.”

Raspberry and orange baked cheesecake – (Raspberry compote) cheesecake gino

“This is quite an old fashioned recipe from my home patch. I really appreciate all the flavours and how well they work together. My grandfather, Giovanni used to make this at Easter and now I carry on the tradition.”

Click here to see the full menu


Here’s a little taste of what you can expect from the new summer menu at Piccolino…

Calzone polpette calzone polpette

Traditionally made as an individual serving, to be eaten with your hands like a pizza, calzone’s can be filled with various meats, seafood, vegetables and cheeses. This summer our hand stretched pizza dough is stuffed with mounds of Italian meatballs, and baked until golden.

Risotto con asparagi e prosciutto risotto asparagus

After a tasty lighter option? Why not treat your taste buds to our new, deliciously creamy risotto dish, served with lashings of asparagus, Parma ham and Parmesan.

Anatra anatra pic

This season we’re serving our crispy duck main in a decadent peach and valpolicella sauce.

Panna Cotta panna cotta pic new

Sweet tooth? You’re in luck. We’ve given our panna cotta a seasonal makeover. The Piccolino favourite is all set for summer, accompanied by a generous helping of bright, juicy berries.

Let us know which new dish has got your mouth watering at @clubindividual