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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


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

Ful medames and Khobez bread £12

Grilled tomato and spinach on sourdough £12

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

Mixed seasonal berries £9

Homemade Bircher Muesli £12
With berries and apple

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


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

Smashed Avocado £17
Sourdough toast, poached eggs and coriander

Grilled kippers £15
Free-range poached eggs

Breakfast bap £14
Fried egg, bacon, sausage, grilled cheddar cheese

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


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

Double Espresso
Café Latte
Flat White
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.


50 per person

Available from 5.30 - 10pm Tuesday to Saturday


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


Ravioli di Zucca - fresh pasta stuffed with roasted delica squash, ricotta and Parmesan with sage butter


Roasted Guineafowl stuffed with prosciutto di Parma - mascarpone thyme and lemon with slow cooked portobello mushrooms and mixed greens.


Amalfi lemon tart

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.

a la carte menu

To view the bar list, click here

To view the wine list, click here


Salumi misti - Schiena, felino, fennel salami, capocollo with marinated vegetable “agro dolce” - 16

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

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

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

Carne salata - Thinly sliced black Angus beef with 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


Minestrone - Soup of fresh borlotti beans, carrots, celery, marjoram,
San Marzano tomato and Swiss chard - 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

Linguine Aragosta - linguine pasta with Dorset blue lobster, San Marzano tomatoes,
parsley garlic and red chilli - 25



Rombo al Forno - Roasted Cornish Turbot with Sicilian red peppers, Swiss chard, Capers and parsley - 38

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


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 wrapped in coppa di Parma with sweet celeriac, Amarone sauce and salsa verde - 38



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.


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

Available from 12.30 - 2pm Saturday only


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


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


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


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

Available from 5.30 - 10pm Tuesday to Saturday


5th October – 30th October

Carne cruda - raw beef fillet finely chopped with olive oil lemon, mache salad and Parmesan shavings

Agnolotti del Plin - fresh pasta stuffed with slow cooked veal and Parmesan with autumn black truffle

Tajarin - classic fine Taglierini with butter and white truffles (£25 supplement)

Stinco di Vitello - slow cooked shin of veal with Nebbiolo wine root vegetables, thyme tomato and purée of potato

Torta di Nocciole - chocolate and hazelnut torte with crema di mascapone

£65 per person

Including wine pairing

Subject to availability


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.

Set menu

5.30-10pm Tuesday to Thursday

35 per person

Includes a Negroni, Aperol Spritz or glass of Prosecco

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

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

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 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.

Contact Us

October is one of my favourite months for produce. The delica squash has just come in to season, which is a very special squash that has a bright orange flesh. There's a red wax on the stem so after they are picked, the squash doesn’t lose its moisture - this allows it to mature for at least 30 days, ripening and drying out to give maximum flavour.

With the arrival of the delica, it means we'll have our classic ravioli di zucca on the menu. We roast the squash slowly with olive oil, salt, pepper and marjoram - it doesn’t need anything else as the flavour is so good. We then mix the cooked squash with ricotta and Parmesan, fill our ravioli and serve with sage butter.

October is also when you start to see the first of the new seasons white truffles… This is very exciting as the scent of them fills the restaurant. We shave the white truffles at the table which makes the experience even more enjoyable - especially if the person shaving the truffles gets carried away!

These delicious tubers will be featuring on this month’s Piemonte regional tasting menu too. You'll find them in my favourite fresh pasta dish Tajarin, which is a very thinly rolled rich egg yolk pasta, tossed in butter and finished off with wafer thin slices of white truffle… So simple but very delicious.

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