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The daily changing menu is inspired by Theo’s regular trips to Italy and dictated by the best seasonal ingredients available from the market each day. Theo has personally overseen the extensive wine list that features 90% Italian varietals.

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breakfast menu

Available from

Monday - Friday 6:30 - 10:30am

Saturday to Sunday 6:30 - 11:00am

Breakfast classics

Traditional English Breakfast £18
Roasted organic pork sausage with field mushrooms, crispy bacon and eggs prepared to your liking

Traditional Continental Breakfast £15
A selection of pastries, sliced fruit, charcuterie and cheeses

Smashed Avocado £17
Sourdough toast, poached eggs and coriander

Smoked Salmon & Scrambled Eggs £15

Porridge with Brûléed Banana £12

Buttermilk Pancakes £13
Raspberries, vanilla sugar and maple syrup

Fruit, Grains & Granola

Cereals £5

Granola with Yoghurt and Berries £9

Seasonal Sliced Fruit Plate £12

Homemade Bircher Muesli £12
With berries and apple

Mixed Toast £5
Your choice of bloomer, brown, white or granary bread with preserves and butter

EGGs

Two Free Range Eggs £10
Prepared to your liking

Eggs Benedict £14
Poached eggs, honey roasted ham and hollandaise sauce on an English muffin

Eggs Royale £14
Poached eggs, smoked salmon and hollandaise sauce on an English muffin

Omelette £14
St. Ewe Cornish egg omelette with your choice of filling

Sides

Bacon
Hash Brown
Organic Pork Sausage
Chicken or Beef Sausage
Black Pudding
Baked Beans
Roast Tomato
Sautéed Field Mushrooms

All for £5

seasonal juices

Enjoy a selection of seasonal fresh fruit juices. 
Please speak to your server for more information on the juices currently available.

hot beverages

Espresso
Double Espresso
Americano
Macchiato
Cappuccino
Café Latte
Flat White
Mocha
Filter Coffee
English Breakfast Tea
Earl Grey Tea
Green Tea
Fresh Mint Tea
Hot Chocolate

All available for £6

 


Please speak to a member of the team if you have any dietary allergies or intolerances.

All prices include VAT at the current prevailing rate.
A 12.5% service charge will be added to the final bill.

a la carte menu

To view the bar list, click here

To view the wine list, click here

ANTI PASTI

Burrata (V) - Fresh Burrata with Swiss chard, grilled red peppers, farinata, Taggiasche olives and basil - 16

Sformato di Zucca e Fontina (V) - Baked delica squash and fontina cheese soufflé with Italian spinach, cream and Parmesan - 13

Carne Salata - Thinly sliced marinated black Angus beef with yellow zucchini, pine nuts and Parmesan - 18

Seppia in Padella - Pan-fried cuttlefish with red chilli, parsley, anchovies with fresh Borlotti beans and chopped rocket - 16

Salumi misti - Schiena, felino, fennel salami, capocollo with marinated vegetable agrodolce - 16

Anguilla affumicata - Smoked eel with red and golden beetroots, Italian leaves and fresh horseradish - 15


PRIMI

Minestrone (VE) - Soup of Borlotti beans, carrots, celery, marjoram, San Marzano tomato and Swiss card - 14

Cappelletti di Vitello - Homemade pasta stuffed with slow cooked veal and pancetta with porcini mushrooms and Parmesan - 16/24

Pappardelle con Ragú di Manzo - Fresh pasta with slow cooked beef in Chianti and San Marzano tomatoes - 16/24

Ravioli di Erbette (V) - Mixed green ravioli with Swiss chard, rocket, cime di rapa, ricotta, butter and sage - 15/21

Risotto di Mare - Risotto with clams, seabass, mussels, tomatoes, chilli and parsley - 15/21


SECONDI

Pesce

Orata- Roasted sea bream fillet with Roseval potatoes, Datterini tomatoes,
Capers, Taggiasche olives and white wine - 24

Branzino in Cartoccio - Sea bass baked with porcini mushrooms, fennel, thyme, vermouth, Catelluccio lentils and Italian spinach - 32

Carne

Arrosto di Faraona - Roasted guineafowl stuffed wtih Proscuitto di Parma, lemon zest, thyme and Mascarpone on pagnotta bruschetta with Swiss chard and portobello mushrooms - 28

Filetto di manzo - Beef fillet (medium rare) wrapped in coppa di Parma with sweet celeriac, Amarone sauce and salsa verde - 38

 

Contorni

Zucchine Fritte - 6
Bruschetta and focaccia - 6
Italian Spinach (V) - 7
Rocket, tomato salad and Parmesan (VE) - 5
Roasted potato with rosemary (VE) - 7

 

V - Suitable for vegetarians
VE - Suitable or adaptable for vegans

Please note that our menus are subject to change depending on the availability and seasonality of the freshest ingredients.

FESTA IN FAMIGLIA

Saturday brunch at Theo Randall
with unlimited Prosecco, Negroni or Aperol Spritz*
59 per person

Available from 12.30 - 2pm


THEO’S ANTIPASTI PLATTER

Burrata
Fresh burrata with grilled red peppers, chard, taggiasche olives and farrinata
Verdura mista
Grilled marinated aubergines, courgettes, yellow peppers, basil
Insalata mista
Mixed leaf salad with fresh goat’s cheese, datterini tomatoes, cucumber,
mint, basil and aged balsamic vinegar
Anguilla affumicata
Smoked eel with red, golden beetroots and fresh horseradish
Carne salata
Thinly sliced Black Angus beef with shaved courgettes, rocket, pine nuts and Parmesan


SEASONAL PASTA

Ravioli di erbette
Mixed green ravioli with swiss chard, rocket, cime di rapa, ricotta, butter and sage


SECONDI

Porchetta
Slow-cooked crispy pork with potato and fennel al forno, salsa verde and jus
Trota di mare
Roasted sea trout with zucchini trifolati, datterini tomatoes, spinach, capers and taggiasche olives
Sformato di fontina
Baked fontina cheese soufflé with spinach cream and Parmesan


THEO’S DOLCI PLATTER

Amalfi lemon tart
Soft chocolate cake
Crema di mascarpone
Panna cotta
Raspberries and almond croquante
Ricotta cheesecake
Poached pears and cream di mascapone

 

*Unlimited Prosecco, Negroni or Aperol Spritz are available for 1 hour and a half from time of arrival.

Regional Tasting Menu

 

Veneto

29 June - 31 July

 

Carpaccio di manzo - thinly sliced beef fillet with rocket and Asiago cheese

Risotto di radicchio e salsiccia - risotto with radicchio, Italian sausage and Valpolicella wine

Burrida di Pesce alla Veneziana - fish stew with clams, mussels, monkfish, red mullet, prawns  with shellfish, tomato and fennel broth

Tiramisu

 

£50 per person
Including wine pairing

Subject to availability.

 


Emilia Romagna

3 August - 5 September

Prosciutto di Parma- Sliced of Prosciutto di Parma with gnocci Fritto with Parmesan and aged Balsamic vinegar

Tortelloni - handmade pasta stuffed with herbs, sheep’s ricotta and Parmesan

Arrosto di Farona - roasted Guineafowl stuffed with mascarpone and thyme with braised mixed greens

Torta Barozzi - chocolate, rum, coffee and nut cake

 

£50 per person
Including wine pairing

Subject to availability.

Set menu

Available from 27 July

5.30-10pm Tuesday to Thursday

35 per person

Includes a Negroni, Aperol Spritz or glass of Prosecco


ANTIPASTI
Finocchiona salami - Thinly sliced fennel salami with wild rocket and Parmesan shavings
Insalata mista - Mixed Italian leaves, basil, mint, cucumber and datterini tomatoes with fresh goat’s cheese and aged balsamic vinegar
Burrata - Mixed tomatoes, basil, toasted Pagnotta bread and shaved ricotta salata


PRIMI
Tagliatelle alla Genovese - Fresh tagliatelle pasta with pesto and green beans
Risotto di pepperoni - Risotto with grilled Sicilian peppers, San Marzano tomatoes, basil and Parmesan
Scamone di Agnello - Chargrilled lamb rump with caponata and salsa verde


DOLCI
Torta di mandorle - Almond tart with strawberries and crema di mascarpone
Affogato - Vanilla ice cream with espresso

 

Available for tables of up to six people.Please speak to a member of the team if you have any dietary allergies or intolerances. All prices include VATat the current prevailing rate. A discretionary 12.5% service charge will be added to the final bill.

Book now

To avail this offer, please quote "Set Menu" at the time of booking.
For reservations, please call +44 (0) 20 7318 8747 or email us.

 

Please note that our menus are subject to change depending on the availability and seasonality of the freshest ingredients.

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