"An authentic quality Italian restaurant in Irby"







A la carte menu

Antipasti - Starters


Cipolline Catanesi



Puff pastry filled with onions, cheese and Italian cooked ham. Served with salad.




Famous Sicilian rice cone filled with ragu, peas and caciocavallo cheese, coated with breadcrumbs and fried.


Pomodoro alla Siciliana


Baked tomatoes filled with breadcrumbs, anchovies, capers and cheese.


Peperoni ripieni di riso


Baked pepper filled with rice, peas, ham and cheese.


Tuna Tartare


Prepared with the highest quality Sashimi Grade Tuna (Thunnus albacares). The raw tuna is marinated in extra virgin olive oil, lemon, garlic, salt and black pepper. Served with rocket, tomato, a slice of lemon and a small jug of balsamic vinegar

Carpaccio di filetto di bue - Beef fillet carpaccio


Thin slices of raw fillet of beef dressed with lemon, extra virgin olive oil, rocket and 24 month matures parmesan shavings

Carpaccio di spigola selvatica - Wild sea bass carpaccio


Thin slices of raw wild sea bass (Dicentrarcus Labrax) marinated in lemon juice and Sicilian extra virgin olive oil. Dressed with dill and pink pepper grains

Nido di gamberi di fiume - Crayfish Nest


Crayfish tails (Astacoidea) dressed in extra virgin olive oil, garlic, lemon and a touch of chilli served under rocket leaves.

Zuppa di Pomodoro Val Tidone - Home made tomato soup


This recipe is typical of the Tidone Valley in Northern Italy. It is a dense soup made with Italian tomatoes, fresh herbs and spices.

Melanzane alla Parmigiana- Aubergine bake


A complex dish which originated in Sicily and has been copied all over the world, this has no pasta but layers of aubergines, mozzarella, parmesan cheese and home made tomato sauce.


First courses


Spaghetti al pomodoro - Spaghetti with tomato sauce


The organic spaghetti are made in Sicily using a very old variety of wheat and the tomato sauce is made with San Marzano DOP, one of the best in Italy

 Paccheri alla Gricia


These are short, wide pasta tubes, dressed with extra virgin olive oil, pieces of pork cheek, pecorino cheese, black pepper and optional chili.

Records show that this pasta was used in central Italy in 1200 before tomatoes were available in Europe. This dish is the precursor of Amatriciana. 

 Tagliatelle con sugo Catanese - Tagliatelle with a typical sauce from Catania


The tagliatelle are home made with red wine and are served with a slow cooked sauce made with pork, San Marzano DOP tomatoes,  “astrattu” (an organic tomato puree)   and herbs.

 Bucatini all’amatriciana - Bucatini with amatriciana sauce


This dish is particular to the village of Amatrice near Rome. The robust and rustic sauce that accompanies the pasta contains, amongst other things, San Marzano DOP tomatoes, Italian cured cheek pork, chilli, pecorino cheese and herbs. This is a “must” for the intrepid gourmet.

 Spaghetti alla Carbonara


This is the authentic, original carbonara recipe, made with top quality Italian pancetta and free-range organic eggs but no cream! We have had so many requests for this dish that we are happy to have returned it to our menu!

 Spaghetti ai funghi esotici - Spaghetti with exotic mushrooms


A mixture of different exotic mushrooms such as Shiitake, Eryngii, Oyster mushroom and Beech mushrooms (Lentinula edodes, Pleurotus eryngii, Pleurotus ostreatus, Hypsizycus tessellatus) give an interesting, delicate flavour to this pasta dish.

 Gnocchi ai funghi porcini con panna - Gnocchi with porcini mushrooms and cream


Home made gnocchi served with sauteed porcini mushrooms (Boletus edulis) and cream

Gnocchi con pomodoro e basilico - Gnocchi with tomato sauce and basil


Home made gnocchi served with sauce made with San Marzano DOP, parmesan and basil.

 Penne al Ragù - Penne with Beef Ragu


The ragu is made with top quality beef which is minced in our premises. It is a recipe perfected by Piero and combines many ingredients to bring an exciting balance of flavours

 Linguine al Limone - Linguine with lemon sauce


The delicate sauce is made with lemons and cream. A popular dish, it is often found in the modern Sicilian cuisine.

 Spaghetti alle vongole - Spaghetti with Clams


A classic pasta dish which is a favourite for shell fish lovers. The clams (Venerupis decussata/Philippinarum)are tossed in extra virgin olive oil, garlic, chilli, black pepper and dressed with parsley

 Linguine aglio, olio, peperoncino - Linguine with garlic, oil and chilli


One of the favourite classic pasta dishes from Italy. The extra virgin olive oil combined with the garlic and chilli gives a real “bite” to the dressing.


Meat dishes


Ossobuco con spinaci all’aglio - Ossobuco with garlic spinach.


A classic Italian dish which is known worldwide. The meat is from a cross breed of limousin/hereford, aged between 16 and 18 months which, in Piero’s opinion is most flavoursome. The dish is served with gremolata and wilted spinach sautéed in garlic.

Involtini Siciliani con peperoni  - Sicilian meat wraps with peppers


The tender cuts of beef are filled with a mix of onions, cheese, organic whole meal breadcrumbs, pine nuts and raisins. Served with fried peppers.

Controfiletto di bue con salsa siciliana - Sirloin steak served with a sicilian sauce


A limousin beef sirloin steak served with sicilian sauce made with capers, anchovies, garlic and parsley. Please note that the sirloin steak cannot be served well done.

Salsiccia Siciliana con lenticchie -  Sicilian style sausage with lentils


These home made spicy Sicilian sausages are made from 100% top quality pork, minced in our premises, with added spices and chilli. The lentils are of the highest quality and are stewed with carrots, celery and pancetta until tender. The combination of the delicate lentils with the spicy sausages is particularly interesting.

Pollo alla Piero - Piero's chicken dish


A tasty chicken dish. The skinless thighs are cooked with finely chopped onions, carrots and celery, white wine and cream. They are served in the sauce with creamed potatoes. 

Carne condita alla Siciliana (canni cunzata) - Marinated  beef in the Sicilian style


A Sicilian dish dating probably from the 17th century which is still very popular today. The thin slice of rump (4 weeks matured) is marinated and then chargrilled. Served with grilled tomatoes.

Cotolette della Nonna Emma


This recipe has been handed down by Nonna Emma (Piero’s Mum) and is very tasty! The slice of Hereford Beef is coated in organic, free range egg and bread crumbs with garlic, parsley and other ingredients. These are then lightly fried in extra virgin olive oil.

Costolette d’Agnello alla griglia - Grilled Lamb cutlets


The beautifully succulent Welsh lamb cutlets are grilled to your preference and served with wilted spinach sautéed in garlic and butter

Maiale con cavolo a punta - Pork shin with pointed cabbage


The pork shin is slowly roasted with herbs and red wine and served with braised pointed cabbage with pancetta





Merluzzo nordico alla Siciliana con pomodorini ed origano - Sicilian style cod with cherry vine tomatoes and oregano


The cod (Gadus morhua) is cooked with cherry vine tomatoes, garlic and Sicilian wild oregano

Tonno dell’Ammiraglio -Admiral’s Tuna


This fresh Sashimi Grade tuna steak (Thunnus albacares) is coated with a fresh herb mixture and seared with  balsamic reduction. Served with rocket salad and braised fennel, the combination of flavours is very interesting.

Pesce Spada al Salmoriglio - Swordfish with salmoriglio


A slice of chargrilled swordfish (Xyphias gladius) with traditional Sicilian salmoriglio dressing (extra virgin olive oil, lemon, garlic and parsley) and slices of oranges with balsamic vinegar. The quality of the swordfish and cooking in this method ensures the fish remains very tender.

Supreme di Salmone con zucchini, porri e dragoncello - Salmon supreme with courgettes, leeks and tarragon


The high quality salmon supreme (Salmo salar) is grilled and served with courgettes, leek and tarragon sauté. Served with a small jug of salmoriglio dressing.

Ipoglosso con vinaigrette al pomodoro- Halibut with tomato vinaigrette 


 Fillet of halibut grilled then dressed with a homemade tomato vinaigrette served with green salad with balsamic vinegar. 

Spigola alla Griglia - Grilled sea bass


The seabass is served with traditional salmoriglio dressing (extra virgin olive oil, lemon, garlic and parsley0. Please note that the fish can olny be served whole so do let us know if you would like the head removing!



Side dishes




The famous Caponata is a Sicilian vegetable dish made from chopped fried aubergines, celery, pine nuts, olives, capers etc. This dish is served lukewarm in order to achieve the maximum flavours.

 Broccoli al vino rosso - Broccoli in red wine


This broccoli dish is known as "affogati" which literally means drowned. In fact the broccoli are gently stewed in extra virgin olive oil and onions then "drowned" in quality red wine until soft. It ismthem cooled and has to be served lukewarm in order to maintain the full flavours. 

 Fagiolini con aglio e pomodoro - Runner beans with tomato and garlic.


Stewed runner beans with tomato, garlic and optional chilli.

 Cannellini  - Cannellini beans


These cannellini beans are dressed with Sicilian extra virgin olive oil, black pepper, fennel seeds and parsley.

 Lenticchie in umido - Stewed Lentils


 These lentils are amongst the best available in Italy. They are gently stewed until tender, together with pancetta, carrots, celery and herbs.

 Funghi esotici trifolati - Exotic Mushrooms


This is an interesting assortment of exotic mushrooms thinly sliced and cooked in olive oil and garlic which accompany a variety of main dishes

 Piselli alla contadina - Country style peas


A very popular side dish, the peas are prepared with top quality Italian pancetta, onions and herbs.

 Insalata verde - Mixed “Leaf” salad


A mixture of leaf salad including lettuce, radicchio and other greens in season. These are then dressed in extra virgin olive oil and salt with a touch of either balsamic vinegar or home made red wine vinegar. The choice is yours!

 Patate pure’ al Parmigiano - Creamed potatoes with Parmesan


These creamed potatoes are made with the addition of butter and milk, then topped with matured, freshly grated, parmesan cheese



Gelato all’Amaretto -  Ice Cream with Amaretto


Homemade using only natural ingredients. Free range organic eggs and original Amaretto Disaronno are combined with fresh cream and other ingredients. Served sprinkled with crushed Amaretto biscuits it is a dessert not to be missed!

Gelato al caffè espresso - Espresso coffee ice cream


An original artisan recipe creates this intense, creamy, espresso coffee ice cream. Home made with super milk, fresh cream and Italian espresso. An excellent strong tasting ice cream.

Gelato di nocciole - Hazlenut ice cream


Made with exceptionally high quality ingredients to an original Italian recipe, this green ice cream is full of flavour.

Gelato alla vaniglia - Vanilla ice cream


Home made creamy, smooth vanilla ice cream made with Bourbon vanilla pods from Madagascar. A delicate taste to savour at the end of your meal.

Gelato alla banana -Banana ice cream


Home made banana ice cream, made with fresh bananas, cream and best quality milk. A firm favourite in Italy.

Cannolo Siciliano - Sicilian dessert


Home made dessert from Sicily which is a pastry shell filled with ricotta cheese, sugar and other ingredients.



One of the most famous Italian desserts



Espresso, Espresso doppio, Caffè corretto, Caffè macchiato, Cappuccino, Cappuccino Forte, Latte, Americano - all available.



All dishes and prices subject to change without notice

Please note that some dishes may contain nuts, please advise staff if you have an allergy







Arancino 2 


Carpaccio di bue

Beef carpaccio

Caciocavallo allargentiera
Caciocavallo all'Argentiera
Tuna Tartare
Tuna tartare

Pane Tumminia

Bread made with ancient Sicilian wheat, Tumminia

Spaghetti ai funghi esotici

Spaghetti with exotic mushrooms

Involtini CU

Sicilian meat wrap

Halibut with tomato vinaigrette

Halibut with tomato vinaigrette


Tiger prawns


Aubergine bake 

Peperone ripieno
Baked pepper filled with rice

 Nido di gamberi di fiume

Crayfish nest

Antipasto misto

Mixed starter

 Carpaccio di pesce spada

Swordfish carpaccio

Pomodori ripieni

Baked tomatoes

Paccheri alla gricia

Paccheri alla gricia
Linguine with lemon sauce
Linguine with lemon sauce





Pesce spada


 Sicilian cannolo



Introducing the Owners…

Italians, with a love for the Uk, bring an exciting Italian restaurant to the Wirral. After living and working in Italy, the owners, each with their own areas of speciality, decided to open Da Piero as a new exciting venue in the heart of Irby serving the authentic essence of Italian cuisine. All the food is created with the top quality products, some imported directly from Italy, some chosen from local suppliers.

Open: Tuesday to Saturday from 6pm

** Early doors menu also available from Tuesday to Friday from 6 to 7pm **



THE GOOD FOOD GUIDE 2011, 2012, 2013, 2014, 2015, 2016 and 2017

MICHELIN GUIDE 2010, 2011, 2012, 2013, 2014, 2015, 2016 and 2017

HARDENS GUIDE 2013, 2014, 2015 and 2016

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