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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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Valentine’s Day 2023

La Festa Degli Innamorati

£110 per person
Including a glass of Prosecco and canapés

14 February from 5.30-10pm

Antipasti


Burrata - Fresh burrata with winter tomatoes, grilled delica squash, sourdough breadcrumbs and ricotta
salata
Carne salata- Thinly sliced black Angus beef with zucchini, rocket, pine nuts and Parmesan
Tartare di tonno- Yellowfin tuna tartare with pangrattato, chopped rocket, capers and Amalfi lemons

Primi

To share

Ravioli ai funghi- Ravioli with portobello and porcini mushrooms, spinach and Parmesan cream

Secondi

Filetto di branzino - Pan-roasted seabass fillet with datterini tomatoes, capers, Taggiasche olives, with Swiss chard and slow-roasted Sicilian red peppers
Scamone di agnello con ciammotta - Marinated Lake District lamb rump with slow-cooked potato, green beans, aubergine, tomatoes, grilled red peppers and lamb jus
Stinco di vitello alla milanese - Slow-cooked veal shin in white wine, tomato, celery, carrots, thyme, with saffron risotto

Dolci

Choose one dish to share

Amalfi lemon tart- With crème fraîche 
Panna cotta- Vanilla panna cotta with hot chocolate sauce, honey and hazelnut croquante
Ricotta cheesecake- With pears, sultanas marinated in Marsala and vanilla
Soft chocolate cake- With crema di mascarpone

SIGNATURE MENU

Available from 5.30-10pm Tuesday to Thursday

60 per person

Including half bottle of wine per person

ANTIPASTO

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

PRIMO

Cappelletti di vitello 330kcal
Handmade pasta stuffed with slow-cooked veal and pancetta, with porcini mushrooms
and Parmesan

SECONDO

Arrosto di faraona 660kcal
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 274kcal
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 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

Burrata318kcal £18
Fresh burrata with winter tomatoes, grilled delica squash, sourdough breadcrumbs
and ricotta salata

Puntarelle150kcal £14
Thinly sliced chicory shoots with Ortiz anchovies, Volpaia vinegar and capers

Tartare di tonno145kcal £18
Yellowfin tuna tartare with pangrattato, chopped rocket, capers and Amalfi lemons

Sformato di fontina590kcal £13
Baked fontina cheese soufflé with Italian spinach, cream and Parmesan

Carne salata98kcal £18
Thinly sliced black Angus beef with zucchini, pine nuts and Parmesan


Primi

Pappardelle con ragù di manzo287/373kcal £16/24
Fresh pasta with slow-cooked beef in Chianti and San Marzano tomatoes

Ravioli di aragosta350kcal £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


Secondi

Filetto di branzino380kcal £39
Pan-roasted seabass 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

Fegato di vitello380kcal £34
Pan-fried calves’ liver with pancetta, sage, fresh porcini mushrooms and spinach


Contorni

Zucchine fritte 150kcal £6
Italian spinach 50kcal £7
Bruschetta and focaccia 97kcal £6
Rocket, tomato salad and Parmesan 59kcal £5
Roasted potato with rosemary 115kcal £7

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 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

ANTIPASTI

Insalata mista  110kcal £13
Mixed leaf salad with fresh goat’s cheese, datterini tomatoes, cucumber, mint,
basil and aged balsamic vinegar

Burrata  318kcal £18
Fresh burrata with winter tomatoes, grilled delica squash, sourdough breadcrumbs
and ricotta salata

Sformato di fontina  590kcal £15
Baked fontina cheese soufflé with Italian spinach, cream and Parmesan

Carne salata  98kcal £20
Thinly sliced black Angus beef with zucchini, pine nuts and Parmesan oil

Capesante in padella  285kcal £24
Pan-fried scallops with sage, capers, chilli, cannellini beans and braised greens

Tartare di tonno  145kcal £20
Yellowfin tuna tartare with pangrattato, rocket, capers and Amalfi lemons

Calamari in padella  98kcal £19
Pan-fried squid with borlotti beans, chilli, anchovies, parsley and chopped rocket


PRIMI

Ravioli di aragosta350kcal £35
Fresh pasta stuffed with Dorset blue lobster, with tomato and shellfish broth

Cappelletti di vitello  330/429kcal £18/28
Handmade pasta stuffed with slow-cooked veal and pancetta, with porcini mushrooms
and Parmesan

Pappardelle con ragù di manzo  287/373kcal £18/28
Fresh pasta with slow-cooked beef in Chianti and San Marzano tomatoes

Stringozzi con salsiccia e tartufo  450kcal £28
Stringozzi pasta with Italian sausage cream and black truffle

Tagliarini di mare  355kcal £23
Tagliarini pasta with clams, mussels, prawns and squid, with tomato, chilli, white wine,
garlic and parsley

Linguine al granchio  310kcal £23/31
Linguine pasta with Cornish crab, fennel, chilli and parsley

Risotto ai funghi  320kcal £17/24
Risotto with porcini mushrooms, creamed spinach, mascarpone and Parmesan

SECONDI

Pesce

Coda di rospo  410kcal £37
Wood-roasted Cornish monkfish with charlotte potatoes, violet artichokes, thyme,
garlic and crispy prosciutto with white wine, capers and parsley

Burrida di pesce320kcal £35
Fish stew with sea bass, red mullet, clams and prawns, with saffron, potatoes, fennel,
tomato and lobster broth, crostini and aioli

Filetto di branzino380kcal £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  489kcal £35
Marinated Lake District lamb rump with slow-cooked potato, green beans, aubergine,
tomatoes, grilled red peppers and lamb jus

Lombata di vitello  475kcal £40
Pan-roasted veal loin with wild mushrooms, potato purée, mixed greens, jus and
roasted heritage carrots
Petto e cosce d’anatra  430kcal £36
Roasted duck breast and slow-cooked leg with honey orange, lemon and thyme, with
sweet wine, braised cavolo nero, pancetta and celeriac

 

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

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

 

Sunday brunch at Theo Randall 
with unlimited Prosecco, Negroni or Aperol Spritz* for 90 minutes
75 per person

 

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
Bresaola
Thinly sliced bresaola with shaved courgettes, rocket and Parmesan 98kcal
Insalata di polpo
Octopus with potatoes, capers, celery and Sardinian bottarga 150kcal
Panzanella
Toasted bread salad with datterini tomatoes, cucumber, red peppers, basil,
capers and anchovies 234kcal


SEASONAL PASTA

Risotto con funghi
Porcini and Portobello mushroom risotto, with parsley and Parmesan 214kcal
 

SECONDI

Scamone di agnello con ciammotta
Marinated Lake District lamb rump with slow-cooked potato, green beans, aubergine, tomatoes, grilled red peppers and lamb jus 489kcal
Orata
Pan-roasted sea bream fillet with datterini tomatoes, capers and 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 tart274kcal
Panna cotta
Rhubarb poached in orange syrup and almond croccante 646kcal
Soft chocolate cake
Crema di mascarpone 571kcal
Ricotta cheesecake
Pears, sultanas marinated in Marsala and vanilla 440kcal
Affogato
Vanilla ice cream and chilled espresso 129kcal
Seasonal sorbet110kcal
Torta caprese
Chocolate and almond torte with coffee gelato 350kcal
 

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

REGIONAL TASTING MENU

 

Toscana regional menu

31 January to 25 February (except 14 February)

£70 per person
Including wine pairing for the first three courses


ANTIPASTO

Salumi misti – Fennel salami, lardo di Colonnata with chicken liver and Vin Santo crostini
and pickled vegetables

Vernaccia di San Gimignano, Castellani 2021


PRIMO

Tortelli con tartufo nero, pecorino e patate – Fresh pasta filled with potatoes,
black truffles and pecorino

Chianti Classico Riserva DOCG Castellani 2016


SECONDO

Scamone di agnello – Tuscan-style marinated lamb rump with potatoes, Florence fennel,
garlic and rosemary with jus and salsa verde

Maremma Toscana, Casa Brancaia 2017


DOLCE

Torta della nonna – Traditional Tuscan tart with sweet custard, lemon, pine nuts and vanilla
with crema di mascarpone
 

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

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

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Carne salata

Cured beef with shaved green and yellow courgettes, Parmesan slivers, olive oil and aged balsamic vinegar
Serves 4

Ingredients

16 thin slices of black Angus carne salata
70g of Parmesan shavings
2 small courgettes
2 tbsp of European pine nuts
1 tbsp of aged balsamic vinegar
1/2 lemon 3 tbsp of olive oil

METHOD

Carefully place the 4 slices of carne salata on a plate so they slightly overlap. Squeeze the lemon juice, olive oil and aged balsamic on top, using the back of a spoon carefully spread this over the meat. In a bowl mix the remaining olive oil and juice of lemon, add salt and pepper then add the rocket. Using a potato peeler, peel large slices of courgette into the bowl. Mix well and season. Place on top of the carne salata in a mound in the middle, add the Parmesan shavings and sprinkle over the pine nuts.