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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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SIGNATURE MENU

Available from 5.30-10pm Tuesday to Thursday

50 per person

Including half bottle of wine per person

ANTI PASTI

Carne salata - cured beef carpaccio with wild rocket, shaved zucchini, pine nuts, Parmesan and aged balsamic vinegar 98kcal

PRIMI

Ravioli di Erbette - Mixed green ravioli with swiss chard, rocket and cime di rapa, ricotta, butter 273kcal

SECONDI

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 390kcal

DOLCI

Amalfi lemon tart 274kcal

 

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 12.5% 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 12.30-2pm

Tuesday to Friday

A LA CARTE MENU

Antipasti

Burrata - Fresh Burrata with Swiss chard, grilled red peppers, farinata, Taggiasche olives and basil 16 318kcal
Tartare di tonno - Yellowfin tuna tartare with pangrattato, chopped rocket, capers and Amalfi lemons 18 145kcal
Sformato di Fontina - Baked Fontina cheese soufflé with Italian spinach, cream and Parmesan 13 590kcal
Carne salata - Thinly sliced black Angus beef with wild rocket, mammole artichokes, pine nuts and Parmesan 18 98kcal


Primi

Pappardelle con ragù di manzo - Fresh pasta with slow-cooked beef fillet in Chianti and San Marzano 16/24 287/373kcal
Ravioli di erbette- Mixed green ravioli with swiss chard, rocket and cime di rapa, ricotta, butter and sage 15-21 341/443kcal
Risotto di mare- Risotto with clams, seabass, mussels, prawns, tomatoes, chilli and parsley 15/21 315/409kcal


Secondi

Orata - Roasted sea bream fillet with roseval potatoes, datterini tomatoes, capers, Taggiasche olives and white wine 24 305kcal
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 28 660kcal
Filetto di manzo - Beef fillet wrapped in coppa in Parma with sweet celeriac, Amarone sauce and salsa verde 38 515kcal

 

set menu

Two courses £25 | Three courses £30
Maximum of six people

ANTIPASTI

Finocchiona salami - Thinly sliced fennel salami with wild rocket and Parmesan shavings 165kcal
Burrata- Mixed tomatoes, basil, toasted Pagnotta breadand shaved ricotta salata 219kcal

primi

Pappardelle con ragù di manzo - Fresh pasta with slow cooked beef in Chianti and Marzano tomatoes 373kcal
Risotto di pepperoni- Risotto with grilled Sicilian peppers, San Marzano tomatoes, basil and Parmesan 318kcal
Bistecca di agnello - Chargrilled rump of lamb with caponata and salsa verde 325kcal

DOLCI

Amalfi lemon tart - With crème fraiche 274kcal
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 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

Puntarelle - Thinly sliced chicory shoots with Ortiz anchovies, Volpaia vinegar and capers 12 69kcal

Salumi misti - Schiena, lardo di colonnata, prosciutto, fennel salami, capocollo with marinated vegetable “agro dolce” 16 275kcal

Burrata - Fresh burrata with swiss chard, grilled red peppers, farinata, Taggiasche olives and basil 16 318kcal

Tartare di tonno - Yellowfin tuna tartare with pangrattato, chopped rocket, capers and Amalfi lemons £18 145kcal

Sformato di fontina - Baked fontina cheese soufflé with Italian spinach, cream and Parmesan 13 590kcal

Carne salata - Thinly sliced black Angus beef with zucchini, pine nuts and Parmesan 18 98kcal


PRIMI

Minestrone - Soup of Swiss chard, cannellini beans, San Marzano tomatoes and marjoram 14 155kcal

Cappelletti di vitello - Handmade pasta stuffed with slow cooked veal and pancetta with porcini mushrooms and parmesan 16/24 330/429kcal

Pappardelle con ragù di manzo - Fresh pasta with slow cooked beef in Chianti and San Marzano tomatoes 16/24 287/373kcal  

Ravioli di erbette - Mixed green ravioli with swiss chard, rocket and cime di rapa, ricotta, butter and sage 15/21 341/443kcal

Risotto di mare - Risotto with clams, seabass, mussels, prawns, tomatoes, chilli and parsley 15/21 315/409kcal

SECONDI

Pesce

Orata - Roasted sea bream fillet with roseval potatoes, datterini tomatoes, capers, Taggiasche olives and white wine 24 305kcal

Branzino al cartoccio - Sea bass baked with porcini mushrooms, fennel, thyme, Vermouth, Castelluccio lentils and Italian spinach 32 358kcal

Carne

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 28 660kcal

Filetto di manzo - Beef fillet wrapped in coppa in Parma with sweet celeriac, Amarone sauce and salsa verde 38 515kcal

 

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.

FESTA IN FAMIGLIA

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

Available from 12.30-2pm on Saturdays


THEO’S ANTIPASTI BUFFET

Mozzarella
Fresh mozzarella with grilled red peppers, chard and taggiasche olives 160kcal
Verdura mista
Grilled marinated aubergines, courgettes, red peppers, basil 103kcal
Insalata mista
Mixed leaf salad with fresh goat’s cheese, datterini tomatoes, cucumber, mint, basil and aged balsamic vinegar 98kcal
Salmone affumicato
Smoked salmon with red, beetroots and fresh horseradish 145kcal
Carne salata
Thinly sliced Black Angus beef with shaved courgettes, rocket and Parmesan 97kcal


SEASONAL RISOTTO

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
Roasted sea bream fillet with roseval potatoes, datterini tomatoes, capers, Taggiasche olives
and white wine 199kcal
Sformato di fontina
Baked fontina cheese soufflé with spinach cream and Parmesan 590kcal


THEO’S DOLCI PLATTER

Amalfi lemon tart188kcal
Soft chocolate cake
Crema di mascarpone 457kcal
Panna cotta
Raspberries and almond croquante 420kcal
Ricotta cheesecake
Poached pears and cream di mascapone 352kcal

 

Sunday brunch at Theo Randall with live music
with unlimited Prosecco, Negroni or Aperol Spritz*

69 per person

Available from 12.30-4pm on Sundays


THEO’S ANTIPASTI BUFFET

Mozzarella di buffalo
Fresh buffalo mozzarella with grilled red peppers, chard, Taggiasche olives and farrinata 160kcal
Salumi misti
Prosciutto di Parma, schiena, fennel salami, capocollo with marinated vegetables “agro dolce” 275kcal
Verdura mista
Grilled marinated aubergines, courgettes, yellow peppers and basil 103kcal
Insalata di fagioli
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
Carne salata
Thinly sliced Black Angus beef with shaved courgettes, rocket and Parmesan 98kcal
Panzanella
Toasted bread salad with datterini tomatoes, cucumber, red peppers, basil, capers and anchovies 234kcal


PRIMI

Ravioli di erbette
Handmade pasta filled with Swiss chard, rocket and cima di rapa with ricotta, Parmesan and sage butter 100kcal

SECONDI

Served with:
Tuscan style roasted potatoes with rosemary and garlic 115kcal
Italian spinach with olive oil and lemon 50kcal

Arrosto di Farona
Roasted Guinea fowl stuffed with prosciutto di Parma, mascarpone and lemon roasted pagnotta bruschetta with portobello mushrooms and Swiss chard 345kcal
Agnello con Caponata
Roasted Rump of Lake District Lamb with Caponata and salsa verde 480kcal
Sformato di fontina
Baked fontina cheese soufflé with spinach cream and Parmesan 590kcal
Trota di mare
Roasted sea trout fillet with zucchini trifolati, basil, datterini tomatoes, capers and Taggiasca olives 327kcal


THEO’S DOLCI PLATTER

Amalfi lemon tart188kcal
Soft chocolate cake
Crema di mascarpone 457kcal
Panna cotta
Raspberries and almond croquante 420kcal
Ricotta cheesecake
Poached pears and cream di mascapone 352kcal
 

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

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 12.5% service charge will be added to the final bill.

REGIONAL TASTING MENU

Campania

3 May - 28 May

£65 per person
Including wine pairing for the first three courses


ANTIPASTO

Insalata Caprese - La Perla buffalo mozzarella with Merinda and datterini tomatoes, basil and pangrattato
Vesevo Beneventano Falanghina 2021

PRIMO

Paccheri fritti di mare - Paccheri pasta with vongole, mussels, prawns, white wine, garlic and parsley
Vesevo Greco di Tufo 2020

SECONDO

Contrafilleto di manzo con salsa fresca alla pizzaiola - grilled Hereford beef sirloin with fresh salsa of tomatoes, oregano, red chilli and taggiasche olives, and grilled marinaded vegetables
Vesevo Beneventano Aglianico 2019

DOLCE

Torta Caprese - chocolate and almond torte with coffee gelato

 

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 2,000kcal a day.

EVENING Set menu

5.30-6.30pm, 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 165kcal

Insalata mista - Mixed Italian leaves, basil, mint, cucumber and datterini tomatoes with fresh goat’s cheese and aged balsamic vinegar 110kcal

Burrata - Mixed tomatoes, basil, toasted Pagnotta bread and shaved ricotta salata 219kcal


PRIMI
Pappardelle con ragù di manzo - Fresh pasta with slow cooked beef in Chianti and Marzano tomatoes 373kcal

Risotto di pepperoni - Risotto with grilled Sicilian peppers, San Marzano tomatoes, basil and Parmesan 318kcal

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 7318 8747 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 12.5% service charge will be added to the final bill.

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Careers

Join Theo Randall at the InterContinental and work with an amazing team of professionals revered amongst the best in London.

We are currently recruiting:

Kitchen

  • Commis Chef
  • Demi Chef De Partie

Restaurant

  • Senior Food & Beverage Associates
  • Junior Bartender
  • Breakfast Food & Beverage Associates
  • Breakfast Host/Hostess

Job Enquiries

Email: lonhb.hr@ihg.com