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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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Theo’s a la carte breakfast menu

Available from 6:30am - 10:30am Monday - Friday
& Saturday & Sunday between 6:30am - 11am
 

Per iniziare

I succhi di frutta

Selection of fresh juices £6

Bevande calde

Cafetière of coffee or loose leaf tea £6

'PRESS' juice range

GARDEN 2

Beetroot, apple, lemon and ginger £11

ORCHARD 3

Orange, lemon, tangerine, grapefruit, tumeric, cayenne and black pepper £11

SUPER GREENS

A smoothie of banana, apple, cucumber, spinach, romaine, avocado, lemon, guarana, jalapeño and moringa £11

Pasticceria

Il cestino di pane

Baguette, brioche, croissant, pain au chocolat, pain aux raisins, bomboloni, preserves, butter £12

Pan tostato

Selection of toasted Bloomer brown, white or granary bread, preserves, butter £4.50

Piatti Freddi

Granola casareccia

with yoghurt and berries £9

Half grapefruit

with Moscovado sugar £9

Seasonal sliced fruit plate

£12

Fresh seasonal berries

£14

Homemade bircher muesli

with berries and apple £12

Piatti caldi

Colazione all’Inglese

Roasted organic pork sausage with field mushrooms, potato rösti, crispy bacon, your choice of poached, fried or scrambled eggs £18

Rösti di patate

Potato rösti with poached eggs, crispy pancetta and salsa pizzaiola £15

Bruschetta di avocado

Smashed avocado on sourdough toast with Ryfield goat’s curd, poached eggs and coriander £17

Salmone affumicato

Smoked salmon with toasted sourdough and scrambled eggs £15

Merluzzo affumicato

Kedgeree smoked haddock with rice, peas, spring onion, coriander and poached eggs £14

Eggs Benedict or Royale

Poached eggs, honey roasted ham or smoked salmon and hollandaise on an English Muffin £14

Eggs Florentine

Poached eggs, spinach and hollandaise on an English muffin £13

Omelette

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

two free range eggs cooked to your liking

Fried, poached, scrambled or boiled £10

Pan tostato

French toast with fresh raspberries or blackberry coulis £13

Frittelle or Cialde

Buttermilk pancakes or waffles with sweet ricotta, raspberries, vanilla sugar and authentic maple syrup £13

Fiocchi d’avena

Steel cut oatmeal with brûleéed banana £12

Contorni

Bacon, potato rösti, organic pork sausage, chicken or beef sausage, sautéed field mushrooms, black pudding, baked beans, roast tomato £4.50 each

Theo’s Breakfast Menu

Continental Breakfast TABLE £24

Enjoy a seasonal selection of fresh fruits, juices, cereals, yoghurts, nuts, seeds, dreid fruits, salad, fish, Italian cold meats and cheeses, toast, cakes and pastries.
Includes a choice of cafetière of coffee, Barista style specialty coffee or loose leaf tea

Theo’s Breakfast Table

Enjoy a seasonal selection of fresh fruits, Italian meats and cheeses

Theo’s Full Breakfast £32

Includes Theo’s Continental Breakfast Table and your choice of one of the following dishes

Colazione all’Inglese

Roasted organic pork sausage with field mushrooms, potato rösti, crispy bacon, your choice of poached, fried or scrambled eggs

Eggs Benedict or Royale

Poached eggs, honey roasted ham or smoked salmon with hollandaise on an English muffin

Eggs Florentine

Poached eggs, spinach and hollandaise on an English muffin

Rösti di patate

Potato rösti with poached eggs, crispy pancetta and salsa pizzaiola

Bruschetta di avocado

Smashed avocado on sourdough toast with Ryfield goat’s curd, poached eggs and coriander

Two free range eggs cooked to your liking

Fried, poached, scrambled or boiled

Omelette

St. Ewe Cornish egg omlette with your choice of filling

Frittelle or Cialde

Buttermilk pancakes or waffles with sweet ricotta, raspberries, vanilla sugar and authentic maple syrup

Fiocchi d’avena

Steel cut oatmeal with brûléed banana

Contorni (sides)

Bacon, potato rösti, organic pork sausage, chicken or beef sausage, sautéed field mushrooms, black pudding, baked beans, roast tomato

Please speak to a member of the team if you have any dietary allergies ar intolerances


Theo uses free range St. Ewe Cornish eggs for all his dishes.

All prices include VAT at the current prevailing rate.
A 12.5% service charge will be added to the final bill.

La Dolce Vita
Weekend Brunch 

£49 PER PERSON
Including 90 minutes of unlimited Prosecco & Bellini's

Available from 12:30pm - 3:30pm on Saturdays & Sundays

Antipasti Table

Enjoy a selection of Italian salads, cured meats, cheeses and ltalian breads

lnsalata mista - Mixed ltalian leaves with datterini tomatoes, cucumber, fresh basil and caprino fresco

Verdura Mista - Grilled red peppers, violet aubergines, zucchini with datterini tomatoes, capers and basil

lnsalata di Fagiolini verdi - Italian green beans, parmigiano reggiano and mixed leaves

lnsalata di pomodoro - Raw sliced camone, datterini, merinda and black pearl tomatoes with grumolo salad, aged balsamic, caprino fresco and pangrattato

Burrata - Fresh burrata with grilled marinated red peppers, farinata, cicorino, swiss chard and Taggiasche olives Panzanella - Tuscan bread salad with grilled red and yellow peppers, fresh plum tomatoes, capers, and anchovies lnsalata di Fave - new season's ltalian broad beans with wild rocket and caciotta cheese

lnsalata di Asparagi - English asparagus with spinach olive oil and Lemon

lnsalata di farro - Farro salad with datterini tomatoes, cucumber, mint and basil

Salumi misti - Prosciutto di Parma, schiena, felino, fennel salami, capocollo and lardo bruschetta with marinated vegetable "agro dolce"

Carne salata - Thinly sliced black Angus beef with zucchini, rocket, pine nuts and Parmesan

Polpo - Octopus with Roseval potatoes, Taggiasche olives, parsley and capers

Anguilla affumicata - Smoked eel with red and candy beetroots, ltalian leaves and fresh horseradish

A Taste from Theo

Ravioli di zucca - Ravioli of roasted delica squash, ricotta and marjoram with butter and sage

Secondi

Choose one of the following dishes

Frittata - Organic eggs with girolle mushrooms, caprino fresco, marjoram and mixed ltalian leaves

Sformato di Fontina e zucchine - Baked soufflé with zucchini, Fontina cheese, spinach, cream and Parmesan

Orata al forno - Roasted sea bream with fennel, Roseval potatoes, datterini tomatoes, capers and Taggiasche olives

Tagliata - Grilled Longhorn beef bavette (med rare) with castelluccio lentils, roasted datterini tomatoes, aged balsamic vinegar, radicchio and salsa verde

Arrosto di faraona - Wood roasted guinea fowl stuffed with prosciutto di Parma, thyme and mascarpone, with portobello mushrooms and braised swiss chard

Pesce al forno - Whole roasted sea bass or dover sale with parsley, capers, roasted Sicilian red peppers and rainbow chard for two (£6 supplement per person)

Dolci

At The Table

Selection of desserts to share

Theo's Dessert Shop

For those with a sweet tooth, enjoy additional desserts and freshly made crepes with al/ your favourite condiments

 

Please speak to a member of the team if you have any dietary allergies ar intolerances

*Unlimited Prosecco and Bellini's are available for 90 minutes from time of arrival. 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 Lunch Menu

Available from 12pm - 3pm Monday - Friday

 

Sformato di Fontina e zucchini - Baked zucchini and Fontina cheese soufflé with Italian spinach, cream and Parmesan £13

Mozzarella di Bufala - Buffalo mozzarella with red peppers, farinata, swiss chard and Taggiasche olives £14

Insalata mista - Mixed Italian leaves with datterini tomatoes, cucumber, fresh basil and caprino fresco £11

Carne salata - Thinly sliced black Angus beef with shaved zucchini and rocket, pine nuts and Parmesan £16

Tartare di tonno - Yellowfin tuna tartare with pangrattato, chopped rocket, capers and Amalfi lemon £16

Anguilla affumicata - Smoked eel with red and golden beetroots, Italian leaves and fresh horseradish £14

Minestrone - Soup of new season’s peas, broad beans, asparagus and zucchini with pesto £11

Ravioli di erbette - Mixed green ravioli with swiss chard, rocket and Italian spinach, ricotta, butter and sage £15/£22

Fettuccine con piselli e zucchini - Fresh pasta with new seasons peas, zucchini, fennel salami and parmesan £16/£22

Pappardelle con ragù di manzo - Fresh pasta with slow cooked beef in Chianti and San Marzano tomatoes £16/£22

Cappelletti di vitello - Fresh pasta stuffed with slow cooked veal with pancetta, porcini mushrooms and parmesan £16/£24

Agnolotti di Funghi - Fresh pasta stuffed with girolle mushrooms, thyme and ricotta £15/£21

Risotto di mare - Risotto with vongole, mussels, trout, prawns, sea bream, tomatoes, chilli and parsley £14/£21

Linguine con aragosta - Linguine with Dorset blue lobster, San Marzano tomatoes, parsley and fresh chilli £25/£36



Rombo al forno - Wood roasted turbot with parsley, capers, roasted Sicilian red peppers and rainbow chard £38

Trota di mare - Roasted sea trout fillet with grilled marinated violet aubergines, green and yellow zucchini, red peppers, basil, datterini tomatoes, capers and Taggiasche olives £24

Orata al forno - Roasted sea bream with roseval potatoes, fennel, tomatoes, olives, parsley and white wine £24

Costata di agnello - Roast rack of Somerset lamb (pink) with zucchini, Jerusalem artichokes, fennel, carrots, beetroots, asparagus, turnips and salsa d’erbe £35

Arrosto di faraona - Wood roasted guinea fowl stuffed with prosciutto di Parma, lemon zest, thyme and Mascarpone on pagnotta bruschetta with swiss chard and new seasons peas £28

Controfiletto di manzo - Beef sirloin (med rare) with fresh borlotti beans, roasted datterini tomatoes, salsa verde and wild rocket £38


Dolci

Amalfi lemon tart £7

Chocolate and Hazelnut ice cream £7

Pannacotta - with raspberries and croccante £8

Affogato - Vanilla ice cream and chilled espresso £7

Ricotta cheesecake with pears marinated in Marsala and vanilla £7


Contorni

£5 each

Zucchine fritte

Rocket, tomato salad and ricotta salata

Mashed Roseval potatoes with new season olive oil

Italian spinach


Please speak to a member of the team if you have any dietary allergies ar intolerances


All prices include VAT at the current prevailing rate.
A 12.5% service charge will be added to the final bill.

Dinner Menu

Available from 6pm daily
 

Click here to view the Wine list
 

Antipasti

Burrata - Fresh burrata with red peppers, farinata, swiss chard and Taggiasche olives £14

Sformato di Fontina e zucchini - Baked zucchini and Fontina cheese soufflé with Italian spinach, cream and Parmesan £13

Insalata mista - Mixed Italian leaves with datterini tomatoes, cucumber, fresh basil and caprino fresco £11

Salumi misti - Prosciutto di Parma, schiena, felino, capocollo, lardo bruschetta with marinated vegetable “agro dolce” £16

Carne salata - Thinly sliced black Angus beef with wild rocket, zucchini, aged balsamic vinegar, pine nuts and Parmesan £16

Tartare di tonno - Yellowfin tuna tartare with pangrattato, chopped rocket, capers and Amalfi lemon £16

Anguilla affumicata - Smoked eel with red and golden beetroots, Italian leaves and fresh horseradish £14

Primi

Minestrone - Soup of new season’s peas, broad beans, asparagus and zucchini with pesto £11

Risotto di peperoni rossi - Roasted Sicilian red pepper risotto with basil, butter and parmesan £15/£21

Ravioli di erbette - Mixed green ravioli with swiss chard, rocket, Italian spinach, ricotta, butter and sage £15/£22

Agnolotti di Funghi - Fresh pasta stuffed with girolle mushrooms, thyme and ricotta £15/£21

Cappelletti di vitello - Fresh pasta stuffed with slow cooked veal with pancetta, porcini mushrooms and parmesan £16/£24

Pappardelle con ragù di manzo - Fresh pasta with slow cooked beef in Chianti and San Marzano tomatoes £16/£22

Fettuccine con piselli e zucchini - Fresh pasta with new seasons peas, zucchini, fennel salami and parmesan £16/£22

Linguine con aragosta - Linguine with Dorset blue lobster, San Marzano tomatoes, parsley and fresh chilli £25/£36

Secondi

Pesce

Rombo al forno - Wood roasted turbot with parsley, capers, roasted Sicilian red peppers and rainbow chard £38

Orata al forno - Roasted sea bream fillet with roseval potatoes, fennel, tomatoes, olives, parsley and white wine £24

Trota di mare - Roasted sea trout fillet with grilled marinated violet aubergines, green and yellow zucchini, red peppers, basil, datterini tomatoes, capers and Taggiasche olives £24

Carne

Arrosto di faraona - Wood roasted guinea fowl stuffed with prosciutto di Parma, lemon zest, thyme and Mascarpone on pagnotta bruschetta with swiss chard and new seasons peas £28

Costata di agnello - Roast rack of Somerset lamb (pink) with zucchini, Jerusalem artichokes, fennel, carrots, beetroots, asparagus, turnips and salsa d’erbe £35

Taglio di vitello - Wood roasted veal chop with datterini tomatoes, spinach and salsa verde £40

Fegato di vitello - Pan fried calves liver with sage, pancetta, Girolle mushrooms and Italian spinach £28

Controfiletto di manzo - Beef sirloin (med rare) with fresh borlotti beans, roasted datterini tomatoes, salsa verde and wild rocket £38


Contorni

£5 each

Zucchine fritte

Rocket, tomato salad and ricotta salata

Mashed Roseval potatoes with new season olive oil

Italian spinach

DOLCI

Amalfi lemon tart £7

Soft chocolate cake with crema di mascarpone £8

Warm almond tart with Italian apricots and crème fraiche £8

Ricotta cheesecake with pears marinated in Marsala and vanilla £8

Affogato - vanilla ice cream and chilled espresso £7

Chocolate and hazelnut ice cream £7

Pannacotta with raspberries and grappa £8

Seasonal sorbet £5

Piatto di dolci - Selection of desserts to share £15
 

Dessert wine pairing £15
Vermouth pairing £15

IL FORMAGGIO
Served with mostarda and homemade crackers £11

Wine pairing £15
Vermouth pairing £15


Please speak to a member of the team if you have any dietary allergies ar intolerances

DESSERT WINES
75 ML
2015: Moscato d'Asti, Saracco, Piemonte £7

2012: Recioto della ValpolicellaTorre del Falasco, Veneto £10

2013: Visciolata del Cardinale, Marche £10

2010: Passito di Pantelleria, Solidea, Sicilia £13

2007: Vin Santo del Chianti Rufina, Selvapiana, Toscana £13

2016: Chaudelune, Vin de Glace, Morgex et de la Salle £16


FORTIFIED WINES
75 ML
N.V.: Marsala Superiore Riserva, Curatolo Arini, Sicilia £5.5

1980: Marsala Vergine Riserva, Pellegrino £11

10 y.o.: Quinta do Infantado, Tawny Port £6.5

12/98: Merlino, Pojer & Sandri, Trentino £13

50 ML
N.V.: Malvasia di Bosa Riserva, Giovanni Battista Columbu £14

1985: Dow's Vintage Port £16

N.V.: VORS 30 Y.O. Amontillado Sherry £12

20y.o.: Graham's, Tawny Port £9

20y.o.: Blandy's, Terrantez, Madeira £16

N.V.: Barbaresco Chinato, Mauro Vergano, Piemonte £14


Please note that more dessert wines are available on the wine list.


DIGESTIVI - GRAPPE
50 ML
Grappa di Nosiola (Pilzer), Trentino £11

Grappa di Amarone (Allegrini), Veneto £13

Grappa di Traminer (Pojer e Sandri), Trentino £14

Grappa di Brunello (Capovilla), Veneto £15

Grappa di Essenzia (Pojer e Sandri), Trentino £18

Grappa Stravecchia (Tenuta san Leonardo), Trentino £24

Grappa Tabacco ’08 (Capovilla), Veneto £28


DIGESTIVI - COGNAC & BRANDY
50 ML
Vecchia Romagna Riserva 10yr £10

Villa Zarri 21yr 1988 £21

Remy Martin VSOP, Cognac £12

Baron de Sigognac 10 Y.O., Armagnac £14

Hennessy XO, Cognac £26

Hennessy Paradis, Cognac £60

Remy Martin, Louis XIII, Cognac £250


DIGESTIVI - AMARI
50 ML
Averna £7

Cynar £7

Fernet Branca £7

Chinotto, Antica Distilleria Quaglia £8

Montenegro £9

Fernet Radicale Gagliardo £10

Rabarbaro Zucca £10

China Antico Elixir, Antico Opificio Clementi £10

Amaro Tosolini, Rimedio Simpatico £10


DIGESTIVI - LIQUORI
50 ML
Amaretto Saliza’ £7

Tosolini Expre’ Coffee Liquor £7

Frangelico £7

Italicus Rosolio di Bergamotto £8

Bergamotto, Antica Distilleria Quaglia £8

Strega Liqueur £8

Limoncello Di Sorrento, Cassano £9

Triple Sec Radicale Gagliardo £9

Solerno, Blood-orange liqueur £10

Sambuca Fina, Colazingari £10


DIGESTIVI - VERMOUTH & CO.
50 ML
Maley, Cristallier £7

Storico Vermouth di Torino, Cocchi £10

Vermouth del Professore alla Vaniglia, Jerry Thomas Project £11

Belle époque, Luigi Spertino £16


DIGESTIVI - RUM & CACHAÇA
50 ML
Pampero Blanco (Venezuela) £9

Sagatiba Cachaça Pura (Brazil) £9

Pampero Especial Anejo (Venezuela) £10

Bacardi 8 Y.O. Reserva (Cuba) £12

Ron Zacapa Centenario 23 (Guatemala) £22

Pyrat Cask 1623 (Carribean) £42


DIGESTIVI - TEQUILA
50 ML
Olmeca Altos plata £10

Mezcal Joven MG £16


All Spirits and Liquors are served in a standard 50ml or 25ml upon request.


POLIBIBITE DOPO CENA
AVANVERA £12
Vecchia Romagna Brandy Ris. 10y, Berto red vermouth, Bergamotto liqueur and Assenzio

IL DECISONE £8
Barbaresco Chinato Vergano, orange juice and Gosling’s rum

CAVOURINO £10
Cocchi Vermouth Storico di Torino, China liqueur and espresso

CHOCO CRUSHK £10
Pampero Blanco, Cocchi Vermouth Storico di Torino, Frangelico, Fernet Branca orange and ginger bitters

All prices include VAT at the current prevailing rate.
A 12.5% service charge will be added to the final bill.


Please speak to a member of the team if you have any dietary allergies ar intolerances


All prices include VAT at the current prevailing rate.
A 12.5% service charge will be added to the final bill.

Vegan a la Carte Menu

Not available during Saturday & Sunday Brunch

Antipasti

Antipasto di verdure - Marinated red peppers, farinata, swiss chard, fresh borlotti beans on bruschetta, Taggiasche olives and basil £13

Insalata mista - Mixed summer leaves with datterini tomatoes, cucumber, basil, mint and warm borlotti beans £11

Fritto misto di verdura - Jerusalem and violet artichoke, chard leaves, Portobello mushroom with chilli and mint sauce £14


Primi

Risotto di zucchini e pomodoro - Risotto with courgettes, San Marzano tomatoes and basil £12

Linguine con funghi - Linguine with portobello and porcini mushrooms, garlic and parsley £14

Minestrone - Soup of fresh borlotti beans, swiss chard, plum tomatoes, celery, carrots and basil £11


Secondi

Linguine con melanzane e pomodoro - Linguine pasta with violet aubergines, tomatoes and basil £21

Piatto di verdura - Selection of wood roasted carrots, violet aubergine and Jerusalem artichokes, fennel, beetroots, borlotti beans, spinach and grilled peppers, mushrooms and zucchini £19

Polenta grigliata - Grilled polenta with portobello and porcini mushrooms, Italian spinach and roasted datterini tomatoes £18


Contorni

£5 each

Rocket salad with datterini tomatoes

Italian spinach


Please speak to a member of the team if you have any dietary allergies ar intolerances


All prices include VAT at the current prevailing rate.
A 12.5% service charge will be added to the final bill.

Tasting Menu

5 COURSES - £70

Available 

Monday - Friday: 12pm - 3pm & from 6pm
Saturday & Sunday: From 6pm
 

Insalata di granchio - fresh Devon crab new season's agretti with bottarga and datterini tomatoes

Cappelletti di vitello - handmade pasta stuffed with slow cooked veal and pancetta with chanterelle and porcini mushrooms
 

Costata di agnello - roast rack of Somerset lamb (pink) with roasted globe and Jerusalem artichokes, fennel, baby leeks, carrots, beetroots, turnips and salsa d'erbe

or

Branzino al forno - wood roasted sea bass fillet with asparagus, Italian spinach, datterini tomatoes, olives, capers and parsley
 

Il Formaggio - served with mostarda and homemade crackers

Amalfi lemon tart
 

The main ingredients on this menu should stay the same; however some of the dishes may be changed on the day. This is due to Theo using very seasonal produce and only the freshest ingredients.

Please speak to a member of the team if you have any dietary allergies ar intolerances


All prices include VAT at the current prevailing rate.
A 12.5% service charge will be added to the final bill.

Set Menu

TWO-COURSE MENU - £29 PER PERSON
THREE-COURSE MENU - £35 PER PERSON

Three-course menu includes a glass or Prosecco

Available
Monday - Thursday: Lunch 12pm - 3pm
Friday: Lunch 12pm - 3pm, Dinner between 6pm - 7:15pm & 9pm - 10:30pm
Saturday: Dinner between 6pm - 7:15pm & 9pm - 10:30pm
Sunday: Dinner from 6pm

 

Antipasti

Mozzarella di Bufala - Buffalo mozzarella with red peppers, farinata, swiss chard and Taggiasche olives (£3 supplement)

Insalata mista - Mixed Italian leaves with datterini tomatoes, cucumber, fresh basil and caprino fresco

Minestrone - Soup of new season’s peas, broad beans, asparagus and zucchini with pesto

Salumi misti - Prosciutto, felino, capocollo and lardo with marinated vegetables “agro dolce”

Primi

Ravioli di erbette - Mixed green ravioli with swiss chard, rocket and Italian Spinach, ricotta, butter and sage

Risotto di mare - Risotto with clams, mussels, salmon, prawns, sea bream, tomatoes, chilli and parsley

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

Secondi

Trota di mare - Roasted sea trout fillet with grilled marinated violet aubergines, green and yellow zucchini, red peppers, basil, datterini tomatoes, capers and Taggiasche olives

Orata al forno - Roasted sea bream fillet with roseval potatoes, fennel, tomatoes, olives, parsley and white wine

Agnello in tegame - Slow cooked lamb shoulder with olives, anchovies, sweet celeriac, carrots and Italian spinach

Arrosto di faraona - Wood roasted guinea fowl stuffed with prosciutto di Parma, lemon zest, thyme and Mascarpone on pagnotta bruschetta with swiss chard and new seasons peas (£5 supplement)

Contorni

Zucchine fritte

Rocket, tomato salad and ricotta salata

Mashed Roseval potatoes with new season olive oil

Italian spinach

£5 each

Dolci

Amalfi lemon tart

Affogato - Vanilla ice cream and chilled espresso

Soft chocolate cake with crema di mascarpone

Warm almond tart with Italian apricots and crème fraiche

Seasonal sorbet


Please speak to a member of the team if you have any dietary allergies ar intolerances.

All prices include VAT at the current prevailing rate. A 12.5% service charge will be added to the final bill.

NEW YEAR'S eve

EARLY THREE-COURSE MENU - £75 PER PERSON
Available from 5:30pm - 7pm

Primi

Burrata -Fresh burrata with grilled marinated red peppers, farinata, swiss chard and Taggiasche olives

Insalata mista -Mixed Italian leaves with datterini tomatoes, cucumber, fresh basil and caprino fresco

Carne salata -Thinly sliced black Angus beef with zucchini, rocket, pine nuts and Parmesan

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

Secondi

*Ravioli di zucca -Ravioli of roasted delica squash, ricotta, marjoram, butter and sage

Risotto di mare -Risotto with sea bass, scallops, prawns, squid, tomatoes, parsley and fresh chili

*Cappelletti di vitello –Hand-made pasta stuffed with slow cooked veal and pancetta and Porcini mushrooms

Orata al forno -Wood roasted sea bream fillet with datterini tomatoes, capers, parsley, Italian spinach, slow cooked Sicilian red peppers and Taggiasche olives

Sformato di Fontina e zucca -Baked delica squash and Fontina cheese soufflé with spinach, cream and Parmesan

Tagliata di manzo -Grilled Hereford beef sirloin (med rare) with Portobello and Porcini mushrooms,
salsa verde and rocket

 

Dolci

Amalfi lemon tart

Torta Caprese -with roasted almond ice cream

Torta di mele -Sweet pastry, apples, sultanas and vanilla ice cream

Soft chocolate cake - with crema di mascarpone
 

* Perigord black truffles - £15 supplement

 

 

new year's eve

FOUR-COURSE MENU - £120 PER PERSON
Available from 8:30pm - 11pm
Jazz band, The Baker Boys performing from 8:30pm
 

ANTIPASTI

Burrata -Fresh burrata with grilled marinated red peppers, farinata, swiss chard and Taggiasche olives

Insalata mista -Mixed Italian leaves with datterini tomatoes, cucumber, fresh basil and caprino fresco

Carne salata -Thinly sliced black Angus beef with zucchini, rocket, pine nuts and Parmesan

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

PRIMI

*Ravioli di zucca -Ravioli of roasted delica squash, ricotta, marjoram, butter and sage

Risotto di mare -Risotto with sea bass, scallops, prawns, squid, tomatoes, parsley and fresh chili

*Cappelletti di vitello -Handmade pasta stuffed with slow cooked veal and pancetta and Porcini mushrooms

 

SECONDI

Orata al forno -Wood roasted sea bream fillet with datterini tomatoes, capers, parsley with Italian spinach and slow cooked Sicilian red peppers and Taggiasche olives

Sformato di Fontina e zucca - Baked delica squash and Fontina cheese soufflé with spinach, cream and Parmesan

Costata di agnello -Roast rack of Somerset lamb (pink) with roasted globe and Jerusalem artichokes, carrots, baby leeks, golden beetroots, turnip and salsa d’erbe

Tagliata di manzo -Grilled Hereford beef sirloin (med rare) with Portobello and porcini muschrooms, salsa verde and rocket
 


Il Formaggio - served with mostarda and home made crackers
 


DOLCI


Amalfi lemon tart

Torta Caprese - with roasted almond ice cream

Torta di mele -Sweet pastry, apples, sultanas and vanilla ice cream

Soft chocolate cake -with crema di mascarpone

*Perigord black truffles - £15 supplement

 

Please speak to a member of the team if you have any dietary allergies ar intolerances.

All prices include VAT at the current prevailing rate. A 12.5% service charge will be added to the final bill.

christmas eve

FOUR-COURSE MENU - £95 PER PERSON
Available from 6pm

Antipasti

Burrata -Fresh burrata with grilled marinated red peppers, farinata, swiss chard and Taggiasche olives

Insalata mista - Mixed Italian leaves with datterini tomatoes, cucumber, fresh basil and caprino fresco

Carne salata -Thinly sliced black Angus beef with zucchini, rocket, pine nuts and Parmesan

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

Primi

*Ravioli di zucca -Ravioli of roasted delica squash, ricotta, marjoram, butter and sage

Risotto di mare -Risotto with sea bass, scallops, prawns, squid, tomatoes, parsley and fresh chili

*Cappelletti di vitello –Hand-made pasta stuffed with slow cooked veal, pancetta and Porcini mushrooms

Secondi

Orata al forno –Wood roasted sea bream fillet with datterini tomatoes, capers, parsley, Italian spinach, slow cooked Sicilian red peppers and Taggiasche olives

Sformato di Fontina e zucca - Baked delica squash and Fontina cheese soufflé with spinach, cream and Parmesan

Costata di agnello -Roast rack of Somerset lamb (pink) with roasted globe and Jerusalem artichokes, carrots, baby leeks, golden beetroots, turnip and salsa d’erbe

Tagliata di manzo -Grilled Hereford beef sirloin (med rare) with Portobello and porcini mushrooms, salsa verde and rocket
 

Il Formaggio - served with mostarda and home made crackers
 

Dolci

Amalfi lemon tart

Torta Caprese -with roasted almond ice cream

Soft chocolate cake with crema di mascarpone
 

* Perigord black truffles - £15 supplement

 

CHRISTMAS DAY

FOUR-COURSE MENU - £95 PER PERSON
Includes a glass of Prosecco

Available from 12:30pm - 4pm
 

ANTIPASTI

Cape Sante - Pan fried scallops with rainbow chard, lentils of Castelluccio, tomatoes, sage,
chilli and capers

or

Tartare di Tonno - Tartare of yellowfin tuna with toasted pagnotta bread,  shaved fennel,
capers and Volpaia vinegar salad

or

Carne salata - Thinly sliced black Angus beef with rocket pine nuts and Parmesan
 

PRIMo

Ravioli di tartufi - Ravioli of ricotta, parmesan and black truffle

 

SECONDI


Branzino al forno - Roasted sea bass with tomatoes, olives, capers, roasted Sicilian red peppers and Italian spinach

or

Filetto di manzo - Hereford beef fillet (med rare) with amarone sauce, sweet celeriac and spinach

 


Il Formaggio - served with mostarda and home made crackers
 


DOLCI


Amalfi lemon tart

or

Torta caprese - Chocolate and almond cake with roasted almond ice cream

 

Please speak to a member of the team if you have any dietary allergies ar intolerances.

All prices include VAT at the current prevailing rate. A 12.5% service charge will be added to the final bill.

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Masterclasses

Join award-winning Chef Theo Randall for a seasonal masterclass using the finest ingredients available which match the seasons. Held on selected dates, Theo passes on tips he has compiled from 20 years' experience in top kitchens around the world.

Masterclasses include:

  • Glass of Prosecco on arrival
  • One hour masterclass demonstration with Theo Randall
  • Four-course dinner with matching wine
  • Coffee / Water
  • A special gift from Theo

£155 per person (inclusive of VAT & service)

Please contact us to reserve your place via telephone on 0207 318 8747 or by via email at: reservations@theorandall.com.

Next Masterclass dates:

  • Thursday 25th October - 6:00pm
  • Tuesday 13th November - 6:00pm
  • Tuesday 11th December - 6:00pm

“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