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Menus
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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SIGNATURE MENU
Available from 5.30 -10 pm Tuesday to Thursday
60 per person
Including half bottle of wine per person
ANTIPASTO
Carne salata 98 kcal
Cured beef carpaccio with wild rocket, shaved zucchini, pine nuts, Parmesan and aged balsamic vinegar
PRIMO
Cappelletti di vitello 330 kcal
Handmade pasta stuffed with slow-cooked veal and pancetta,
with porcini mushrooms and Parmesan
SECONDO
Arrosto di faraona 660 kcal
Roasted guinea fowl stuffed with prosciutto di Parma, lemon zest, thyme and mascarpone
on pagnotta bruschetta, with Swiss chard and portobello mushrooms
DOLCI
Amalfi lemon tart 274 kcal
With crème fraîche
Subject to availability
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 discretionary 13.5% service charge will be added to the final bill. Please note that our menus are subject to change depending on the availability and seasonality of the freshest ingredients. Adults need around 2,000kcal.
Lunch
Available 12 pm - 2 pm
Tuesday to Friday
A LA CARTE MENU
Antipasti
Burrata318kcal £18
Fresh burrata with winter tomatoes, grilled delica squash, sourdough breadcrumbs
and ricotta salata
Tartare di tonno145kcal £20
Yellowfin tuna tartare with pangrattato, chopped rocket, capers and Amalfi lemons
Sformato di fontina590kcal £15
Baked fontina cheese soufflé with Italian spinach, cream and Parmesan
Carne salata98kcal £20
Thinly sliced black Angus beef with zucchini, pine nuts and Parmesan
Primi
Pappardelle con ragù di manzo287/373kcal £18/28
Fresh pasta with slow-cooked beef in Chianti and San Marzano tomatoes
Ravioli di aragosta350kcal £24/35
Fresh pasta stuffed with Dorset blue lobster, with tomato and shellfish broth
Risotto ai funghi320kcal £17/24
Risotto with porcini mushrooms, creamed spinach, mascarpone and Parmesan
Ravioli di erbette 341kcal £17/24
Mixed green ravioli with Swiss chard, rocket, cime di rapa, ricotta, butter and sage
Secondi
Filetto di branzino380kcal £31
Pan-roasted sea bream fillet with datterini tomatoes, capers and Taggiasche olives, with Swiss chard and slow-roasted Sicilian red peppers
Scamone di agnello con ciammotta489kcal £35
Marinated Lake District lamb rump with slow-cooked potato, green beans, aubergine, tomatoes, grilled red peppers and lamb jus
Arrosto di faraona660kcal £32
Roasted guinea fowl stuffed with prosciutto di Parma, lemon zest, thyme and mascarpone on pagnotta bruschetta, with Swiss chard and portobello mushrooms
Contorni
Zucchine fritte 150kcal £7
Italian spinach 50kcal £8
Bruschetta and focaccia 97kcal £7
Rocket, tomato salad and Parmesan 59kcal £6
Roasted potato with rosemary 115kcal £8
set menu
Two courses 28 | Three courses 33
Maximum of six people
Antipasti
Finocchiona salami- Thinly sliced fennel salami with wild rocket and Parmesan shavings 165kcal
Mozzarella- Mozzarella with mixed tomatoes, basil, toasted pagnotta bread and shaved ricotta salata 219kcal
Insalata mista - Mixed leaf salad with fresh goat’s cheese, datterini tomatoes, cucumber, mint, basil
and aged balsamic vinegar 110kcal
Primi
Pappardelle con ragù di manzo - Fresh pasta with slow-cooked beef in Chianti and San Marzano tomatoes 373kcal
Ravioli di zucca- Fresh pasta stuffed with roasted delica squash, ricotta and Parmesan, with sage and butter 341kcal
Arrosto di faraona- Roasted guinea fowl stuffed with prosciutto di Parma, lemon zest, thyme and
mascarpone on pagnotta bruschetta, with Swiss chard and portobello mushrooms 660kcal
Dolci
Amalfi lemon tart - With crème fraîche 274kcal
Ricotta cheesecake - With pears, sultanas marinated in Marsala and vanilla 440kcal
Affogato- Vanilla ice cream with espresso 129kcal
Adults need around 2,000kcal a day. 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 discretionary 13.5% service charge will be added to the final bill. The above menu is a sample. Menu item changes according to season and availability.
a la carte menu
To view the bar list, click here.
ANTIPASTI
Insalata mista 110 kcal £13
Mixed leaf salad with fresh goat’s cheese, datterini tomatoes, cucumber, mint,
basil and aged balsamic vinegar
Burrata 318 kcal £18
Fresh burrata with winter tomatoes, marinated artichokes, sourdough breadcrumbs and ricotta salata
Sformato di fontina 590 kcal £15
Baked fontina cheese soufflé with Italian spinach, cream and Parmesan
Carne salata 98 kcal £20
Thinly sliced black Angus beef with zucchini, pine nuts and Parmesan oil
Tartare di tonno 145 kcal £20
Yellowfin tuna tartare with pangrattato, rocket, capers and Amalfi lemons
Calamari in padella 98 kcal £19
Pan-fried squid with borlotti beans, chilli, anchovies, parsley and chopped rocket
PRIMI
Minestrone 155 kcal £16
Soup with Swiss chard, borlotti beans, San Marzano tomatoes and basil
Ravioli di aragosta 350 kcal £24/35
Fresh pasta stuffed with Dorset blue lobster, with tomato and shellfish broth
Ravioli di erbette 350/460 kcal £21/31
Mixed green ravioli with Swiss chard, rocket, cime di rapa, ricotta, butter and sage
Cappelletti di vitello 330/429 kcal £18/28
Handmade pasta stuffed with slow-cooked veal and pancetta, with porcini mushrooms and Parmesan
Pappardelle con ragù di manzo 287/373 kcal £18/28
Fresh pasta with slow-cooked beef in Chianti and San Marzano tomatoes
Risotto ai funghi 320 kcal £17/24
Risotto with porcini mushrooms, creamed spinach, mascarpone and Parmesan
SECONDI
Pesce
Coda di rospo 410 kcal £37
Roasted Cornish monkfish with charlotte potatoes, fennel, thyme, garlic and crispy prosciutto with white wine, capers and parsley
Filetto di branzino 380 kcal £39
Pan-roasted seabass fillet with datterini tomatoes, capers and Taggiasche olives, with Swiss chard and slow-roasted Sicilian red peppers
Carne
Scamone di agnello con ciammotta 489 kcal £35
Marinated Lake District lamb rump with slow-cooked potato, green beans, aubergine, tomatoes, grilled red peppers and lamb jus
Fegato di vitello 380 kcal £34
Pan-fried calves’ liver with pancetta, sage, wild mushrooms and spinach
Arrosto di faraona 660 kcal £32
Roasted guinea fowl stuffed with prosciutto di Parma, lemon zest, thyme and Mascarpone on pagnotta bruschetta,
with Swiss chard and portobello mushrooms
Please note that our menus are subject to change depending on the availability and seasonality of the freshest ingredients. Adults need around 2,000kcal a day. All prices include VAT at the current prevailing rate. A discretionary 13.5% service charge will be added to the final bill. The above menu is a sample. Menu item changes according to season and availability.
FESTA IN FAMIGLIA
Saturday brunch at Theo Randall
with unlimited Prosecco, Negroni or Aperol Spritz* for 90 minutes
65 per person
Available from 12.30-2pm on Saturdays
THEO’S ANTIPASTI BUFFET
Mozzarella di bufala
Fresh buffalo mozzarella with merinda tomato, raf tomato, camone tomato, basil, olive oil 160kcal
Salumi misti
Prosciutto di Parma, fennel salami and coppa 275kcal
Verdura mista
Shaved fennel, rocket and Parmesan salad 103kcal
Insalata di fagiolini
Fine green bean salad with mixed Italian leaves, basil and Parmesan 96kcal
Insalata mista
Mixed leaf salad with fresh goat’s cheese, datterini tomatoes, cucumber, mint, basil and aged balsamic vinegar 98kcal
Bresaola
Thinly sliced Bresaola with shaved courgettes, rocket and Parmesan 98kcal
Insalata di polpo e gamberoni
Poached octopus and prawn with potatoes, celery and garlic 150kcal
Panzanella
Toasted bread salad with datterini tomatoes, cucumber, red peppers, basil, capers and anchovies 234kcal
PRIMI
Risotto con funghi
Porcini and Portobello mushroom risotto, with parsley and parmesan 214kcal
SECONDI
Porchetta
Slow-cooked crispy pork with potato and fennel al forno, salsa verde and jus 410kcal
Orata
Pan roasted Sea bream fillet with Datterini tomatoes, capers, Taggiasche olives with Swiss chard and slow roasted Sicilian red peppers 380kcal
Sformato di fontina
Baked fontina cheese soufflé with spinach cream and Parmesan 590kcal
DOLCI
Amalfi lemon tart188kcal
Soft chocolate cake
Crema di mascarpone 457kcal
Panna cotta
Raspberries and almond croquante 420kcal
Ricotta cheesecake
Poached pears and cream di mascarpone 352kcal
*Unlimited Prosecco, Negroni or Aperol Spritz are available for 1 hour and a half from time of arrival.
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 discretionary 13.5% service charge will be added to the final bill.
REGIONAL TASTING MENU
FESTIVE TASTING MENU
28th November – 30th December
(Except 24th and 25th December)
85 per person
Including wine pairing for the first three courses
ANTIPASTO
Sformato di zucca – Twice-baked delica squash soufflé
with fontina cheese and Perigord black truffle
Pairing with: Arnaldo Caprai ‘Anima Umbra’ 2021
PRIMO
Ravioli all’anatra – Fresh pasta filled with slow-cooked duck,
chestnuts, parmesan and wild mushroom sauce
Pairing with: Antinori Tormaresca ‘Calafuria’ Rosato Salento IGP 2022
SECONDO
Scamone – Roasted Lake District lamb rump with cavolo nero,
roasted carrots, fennel, turnips, salsify and Amarone sauce
Pairing with: Bibi Graetz Casamatta Toscana IGT 2020
DOLCE
Panettone – Baked panettone bread pudding with Vin Santo ice cream
Please note that the Regional Tasting menu is created by Chef Theo to represent one particular Italian region with carefully selected unique products and wines. Due to this, we are not able to offer vegetarian and vegan alternatives and may not be able to accommodate other dietary needs.
Please ensure that you are aware of all party member's dietary requirements and contact us prior to making your reservation to confirm whether we are able to cater for you and your guests as the menu has to be served to the entire party to ensure a smooth and personalised experience.
Adults need around 2,000 kcal a day.
EVENING Set menu
5.30 - 6.30 pm, Tuesday to Thursday
40 per person
Includes a Negroni, Aperol Spritz or glass of Prosecco
ANTIPASTI
Finocchiona salami - Thinly sliced fennel salami with wild rocket and Parmesan shavings 165kcal
Insalata mista - Mixed Italian leaves, basil, mint, cucumber and datterini tomatoes with fresh goat’s cheese and aged balsamic vinegar 110kcal
Burrata - Fresh burrata with winter tomatoes, grilled delica squash, sourdough breadcrumbs and ricotta salata 318kcal
PRIMI
Pappardelle con ragù di manzo - Fresh pasta with slow cooked beef in Chianti and Marzano tomatoes 373kcal
Ravioli di Zucca - Fresh pasta stuffed with roasted delica squash, ricotta and Parmesan with sage and butter 341kcal
Arrosto di faraona - Roasted guinea fowl stuffed with prosciutto di Parma, lemon zest, thyme and Mascarpone on pagnotta bruschetta with swiss chard, portobello mushrooms 390kcal
DOLCI
Amalfi lemon tart - with crème fraiche 274kcal
Affogato - Vanilla ice cream with espresso 129kcal
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 VAT at the current prevailing rate. A discretionary 12.5% service charge will be added to the final bill.
Please quote"Set Menu" at the time of booking.
For reservations, please call +44 (0) 20 7409 3131 or email us.
Please note that our menus are subject to change depending on the availability and seasonality of the freshest ingredients.
Adults need around 2,000kcal a day. 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 discretionary 13.5% service charge will be added to the final bill.
Contact Us
Theo Randall
Theo Randall’s passion for food was born from regular family holidays across Europe and from a young age he was destined for a culinary future. His career began as a waiter at London’s acclaimed Chez Max and after only a few weeks, Max Magarian noted Theo’s talents and invited him to work in the kitchen where he spent the next four years following an apprenticeship in classic French cuisine.
In 1989, Theo joined the up-and-coming River Café and quickly found his culinary home with the legendary Ruth Rogers and Rose Gray MBE. After a year’s secondment cooking alongside Alice Waters at Chez Panisse in Berkeley, California, Theo returned to The River Café and brought inspiration from the bountiful Californian produce he had been working with.
Theo then remained at River Café for a further 15 years as head chef and it was under his patronage that the restaurant received its first Michelin star in 1997. He left to launch Theo Randall at the InterContinental, which opened in November 2006. His commitment to delivering rustic produce-driven Italian food from the prestigious address of No. 1 Park Lane has earned him loyal followers and rave reviews from critics and food-lovers.
While he is a regular on national television, including BBC One’s, Saturday Kitchen, Theo remains true to his culinary roots and can be found at the restaurant most services. He has published three successful recipe books: PASTA (2006), My Simple Italian (2015) and The Italian Deli Cookbook (2021), and his latest book, The Italian Pantry, released on 1 September 2022.
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Theo Randall at the InterContinental
Phone: +44 (0) 207 409 3131
Email: TheoRandall.Reception@ihg.com
InterContinental London Park Lane - One Hamilton Place, Park Lane, W1J 7QY London