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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

To view the bar list, click here.

To view the wine list, click here.
 

Available from 5.30 -10 pm Tuesday to Thursday

60 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 2,000 kcal.

Lunch

To view the bar list, click here.

To view the wine list, click here.
 

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.

To view the wine list, click here.
 

ANTIPASTI

Burrata  318 kcal £19
Fresh burrata with marinated red peppers, farinata, Swiss chard and Taggiasche olives

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

Capesante in padella 284 kcal £30
Pan-fried Scottish scallops with white asparagus, agretti, Castelluccio lentils,
capers and parsley

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

Anguilla affumicata 266 kcal £19
Thinly-sliced smoked eel with red and golden beetroots,
mixed leaves and fresh horseradish 

Carne salata 216 kcal £21
Cured Aberdeen Angus beef with shaved fennel and celery
with chestnut honey, toasted pine nuts and pecorino 

Insalata mista 110 kcal £15
Mixed leaf salad with fresh goat’s cheese, datterini tomatoes,
cucumber, mint, basil and aged balsamic vinegar 


PRIMI

Minestrone primavera 244 kcal £14
Minestrone with asparagus, green beans, courgettes and broccoli with Genovese pesto 

Gnudi  674 kcal £19/27
Spinach, ricotta and parmesan gnudi with chopped burrata, brown butter, crispy sage and marjoram 

Taglierini gamberetti e carciofi  486 kcal £24
Fresh pasta with brown shrimps, artichokes, parsley, butter and Amalfi lemon 

Fettuccine ai calamari 418 kcal £20/30
Fresh pasta with squid, courgettes, datterini tomatoes and Sardinian bottarga 

Risotto agli asparagi 315 kcal £20/30
Risotto with white and green asparagus, with basil, butter and parmesan 

Pappardelle con ragù di manzo 299 kcal £18/28
Fresh pasta with slow-cooked beef, with Chianti and San Marzano tomatoes 

Cappelletti all’anatra  330 kcal £18/28
Handmade pasta stuffed with slow-cooked duck, with porcini and parmesan 

SECONDI

CARNE

Fegato di vitello 380 kcal £36
Pan-fried calves’ liver with pancetta and sage,
cannellini beans and Italian spinach 

Controfiletto di vitello 434 kcal £38
Pan-roasted veal loin with chanterelle mushrooms,
Amarone sauce, potato purée and spinach 

Bistecca di manzo 466 kcal £42
Grilled beef sirloin with fritto misto of violet and Jerusalem artichokes,
delica squash with fresh red chilli, parsley and balsamic vinegar 

Arrosto di faraona 660 kcal £34
Roasted guinea fowl stuffed with prosciutto di Parma, lemon zest, thyme
and mascarpone, on pagnotta bruschetta with mixed greens and portobello mushrooms 

Scamone di agnello 489 kcal £38
Marinated Lake District lamb rump with slow-cooked aubergine,
courgettes, tomato and red pepper caponata, with spinach and jus 

 
Pesce

Salmone in padella 517 kcal £28
Roasted organic salmon fillet with Taggiasche olives,
basil, zucchine trifolate and Italian spinach 

Branzino al cartoccio 439 kcal £40
Steamed sea bass fillet with porcini, thyme and white wine sauce,
with roasted asparagus and rainbow chard 

Orata al forno 380 kcal £31
Pan-roasted sea bream on Roseval potatoes, fennel, datterini tomatoes,
parsley and caper sauce 

Rombo arrosto 451 kcal £48
Turbot tranche with marjoram, capers, roasted golden beets 
with heritage carrots and aged balsamic vinegar  

CONTORNI

Zucchine fritte £7
Italian spinach £8
Bruschetta and focaccia £7
Rocket, tomato salad and parmesan £6
Roasted potato with rosemary £8

 

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

To view the bar list, click here.

To view the wine list, click here.
 

Saturday brunch at Theo Randall

Unlimited* wine and prosecco 69 per person
Unlimited* Negroni, Aperol or signature Mimosa 65 per person

 

Available from 12.30 - 4 pm, Saturday only
(Last sitting 2 pm)
 


THEO’S ANTIPASTI BUFFET

Mozzarella di bufala
Fresh buffalo mozzarella with cuore del Vesuvio, raf and camone tomato, basil, olive oil 160 kcal
Salumi misti
Prosciutto di Parma, fennel salami and coppa 275 kcal
Verdura mista

Shaved fennel, rocket and parmesan salad 103 kcal
Insalata di fagiolini
Fine green bean salad with mixed Italian leaves, basil and parmesan 96 kcal
Insalata mista
Mixed leaf salad with fresh goat’s cheese, datterini tomatoes, cucumber, mint,
basil and aged balsamic vinegar 98 kcal
Bresaola
Thinly sliced bresaola with shaved courgettes, rocket and parmesan 98 kcal
Panzanella
Toasted bread salad with datterini tomatoes, cucumber, red peppers,
basil, capers and anchovies 234 kcal
Smoked salmon crostini
125 kcal
Torta di bietola
Swiss chard, red onion, thyme 156 kcal
Gamberoni fritti
Crispy tiger prawn, red chilli and parsley 74 kcal
Wild mushrooms arancini
Porcini and portobello mushrooms, parmesan 64 kcal
 

SECONDI

Porchetta
Slow-cooked crispy pork with potato and fennel al forno, salsa verde and jus 410 kcal
Salmone
Organic salmon fillet, capers, parsley, datterini tomatoes, spinach and zucchine trifolate 310 kcal
Sformato di fontina
Baked fontina cheese soufflé with spinach cream and parmesan 590 kcal

Pasta alla Norma
Mezze maniche with aubergines, tomato, basil and ricotta salata 438 kcal
 

DOLCI

Amalfi lemon tart188 kcal
Soft chocolate cake571 kcal
Panna cotta 420 kcal
Ricotta cheesecake 352 kcal

 

*Unlimited beverage packages are available for 90 minutes 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

To view the bar list, click here.

To view the wine list, click here.
 

LIGURIA

April

85 per person
Including wine pairing for the first three courses
 

ANTIPASTO

Pesto alla Genovese con mozzarella – Fresh pesto with buffalo
mozzarella, roasted new season asparagus, farinata and pecorino
Pairing with: Poderi dal Nespoli Trebbiano Biologico, Rubicone IGT 2022

PRIMO

Pansotti con salsa ai funghi – Fresh half moon shaped pasta stuffed
with mixed greens, Italian sausage, ricotta with porcini
and portobello mushroom sauce
Pairing with: Laura Aschero Pigato Riviera Ligure di Ponente 2022

SECONDO

Scamone di agnello con patate e carciofi – Roasted lamb rump
with artichokes, potatoes and leeks with jus and salsa verde
Pairing with: Enrico Serafino Barbera d’Asti 2020

DOLCE

Torta Sacripantina – Genovese sponge with maraschino,
crema di zabaglione and fresh raspberries

***

PUGLIA

May

85 per person
Including wine pairing for the first three courses


ANTIPASTO

Burrata Pugliese – With merinda, datterini
tomatoes and shaved caciocavallo cheese
Pairing with: Zensa Fiano Organic 2022

PRIMO

Pasta con frutti di mare alla Tarantina – Fresh pasta with
clams, mussels, prawns, tomato, parsley and garlic
Pairing with: A Mano Primitivo Rosato 2022

SECONDO

Scamone di agnello – Roasted lamb rump with slow-cooked
red peppers, onions and potatoes, with basil and wine jus
Pairing with: Feudi Salentini 125 Negroamaro del Salento 2021

DOLCE

Fruttone – Almond, cherry and chocolate tart with vanilla gelato

 

EVENING Set menu

To view the bar list, click here.

To view the wine list, click here.
 

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
 

Please quote"Set menu" at the time of booking.
For reservations, please call +44 (0) 20 7409 3131 or email us.

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 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 2,000 kcal a day. Please speak to a member of the team if you have any dietary allergies or intolerances. 

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Cookery Masterclasses

Join award-winning Chef Theo Randall for a seasonal masterclass in his Park Lane restaurant. Using the finest ingredients, Theo will pass on the expert tips he has compiled from 20 years of experience in the best kitchens around the world. As Theo divulges his culinary secrets, guests will enjoy a glass of prosecco and taste his creations, before sitting down to a four-course dinner with wine pairings, guided by the sommelier. Upon departure, guests will be treated with a gift from Theo.

£185 per person (inclusive of VAT & service)

Friday, 10 May

Friday, 14 June

Friday, 19 July

Negroni Masterclasses

The perfect experience for connoisseurs and those interested in becoming a master of the iconic Italian drink.

During the 90-minute masterclass, you'll learn the art of perfecting three different Negroni—the Classico, Sbagliato and a personalised Negronificio experience—while enjoying a selection of classic cicchetti, including zucchine fritte, bruschetta mozzarella, focaccia and a seasonal ravioli or risotto.

£110 per person (inclusive of VAT and service)

Friday, 17 May

Saturday, 13 July

Friday, 20 September


Please contact us to reserve your place via telephone on +44 (0) 207 409 3131
or via email at: reservations@theorandall.com.

“Smooth service, polished surrounds, a terrific wine list (supported by spot-on suggestions from a clued-up sommelier) and, of course, Theo Randall’s knockout cooking combine to deliver one of the best Italian dining experiences in London”


Ben McCormack,
Editor, Square Meal