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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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Lunch a la carte menu

Available 12-2pm

Tuesdays to Fridays from 1 - 17 December


Sformato di Fontina - Baked 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
Carne salata - Thinly sliced black Angus beef with wild rocket, mammole artichokes,
pine nuts and Parmesan 18
Burrata - Fresh Burrata with Swiss chard, grilled red peppers, farinata, Taggiasche olives and basil 16
Minestrone - Soup of fresh cannellini beans, carrots, celery, marjoram, San Marzano tomato and Swiss chard 14


Risotto Castagnewith pancetta, radicchio, amarone wine butter and Parmesan 15/21
Pappardelle con ragù di manzo - Fresh pasta with slow-cooked beef fillet in Chianti and San Marzano 16/24
Cappelletti di vitello- Fresh pasta stuffed with veal with pancetta, porcini and Parmesan 16/24
Taglierini al pescatore - Fresh pasta with sea bream, salmon, cuttlefish, mussels, clams, king prawns, tomato and parsley 16/24
Ravioli di Zucca - Fresh pasta stuffed with roasted delica squash, ricotta and Parmesan with sage butter 15/21


Orata - Roasted sea bream fillet with roseval potatoes, datterini tomatoes, capers, Taggiasche olives, parsley and white wine 24
Filetto di manzo - Aberdeen Angus beef fillet (med rare) with sweet celeriac, Italian spinach,
Amarone and salsa verde 38
Arrosto di faraona - Wood-roasted guinea fowl stuffed with prosciutto di Parma, thyme, lemon zest and mascarpone, on pagnotta bruschetta with swiss chard and Portobello mushrooms 24


Amalfi lemon tart - with crème fraiche 7
Soft chocolate cake - with crema di mascarpone 8
Ricotta cheesecake - with pears, sultanas marinated in Marsala and vanilla 8
Affogato - Vanilla ice cream and chilled espresso 7
Raspberry sorbet 5

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

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

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 Zucca - fresh pasta stuffed with roasted delica squash, ricotta and Parmesan with sage butter - 15/21

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

Linguine Aragosta - linguine pasta with Dorset blue lobster, San Marzano tomatoes, parsley garlic and red chilli - 25/39



Orata- roasted sea bream fillet with Roseval potatoes, Datterini tomatoes, capers, Taggiasche olives and white wine - 24

Branzino al 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


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.


Four-course tasting menu: £75 per person

Including wine pairing

1st to 23rd December

Available from 12 noon to 10pm

Carpaccio di manzo – thinly sliced beef fillet with aged balsamic vinegar, pine nuts and Parmesan shavings

Pieropan Soave Classico 2018 (fresh with aromas of white flowers and touch of citrus)
Pappardelle con anatra – wide ribbon pasta with slow-cooked duck ragu and shaved black winter truffles

Selvapiana Chianti Rufina 2019 (aromas of blackberry and red cherry with floral finish)
Faraona ripiena – boned and roasted guineafowl stuffed with chestnut, pancetta and rosemary
with braised winter greens, roasted delica squash and amarone sauce

Borgo Selen, Nero d’Avola/ Nerello Mascalese 2017( ruby red with notes of fresh berries, round and smooth)
Panettone – baked panettone bread pudding with vin santo ice cream


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.

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250g of Carnoroli risotto rice
1 tblsp of chopped onion
1 tblsp of chopped celery
500g chopped chestnut or Portobello mushrooms
2 tblsp of olive oil
1 litre of vegetable stock
1 tblsp of chopped flat leaf parsley
10g of dried Porcini mushrooms (soaked and drained)
1 clove of garlic finely chopped
1/2 tsp of chopped thyme
2 red peppers
2 yellow peppers
4 ripe plum tomatoes
2 tbsp extra virgin olive oil
1 white onion, finely chopped
3 celery sticks, finely chopped
200g Carnaroli risotto rice
1/2 glass of white wine
1 litre hot, fresh chicken stock (for home-made, see recipe page xx)
200g Parmesan cheese, freshly grated
handful of basil leaves, roughly torn
75g unsalted butter
Sea salt and freshly ground black pepper


1. In a hot large frying add 1 tblsp of olive oil and the mushrooms. A lot of water will come out of the mushrooms so empty the mushrooms of the liquid into a colander and add 1 tblsp of olive oil sliced garlic and the chopped thyme to the frying pan you cooked the mushrooms in. Return the cooked mushrooms to the pan immediately and add the soaked chopped porcini mushrooms and their liquid and cook until the mushrooms have become syrupy and look juicy but not dry. Season and keep to one side.

2. In a straight sided saucepan add 1 tblsp of olive oil and cook the onions and celery until they are soft. Add the rice and cook so the rice has absorbed the olive oil and is frying but not getting any colour.

3. Start adding the stock one ladle at a time leaving enough of a gap so the stock get absorbed by the rice. Make sure you use a wooden spoon and stir all the time as this will release the starch in the rice that will make the risotto really creamy.

4. After 12 mins add the cooked mushrooms and cook for another 3 minutes so the mushrooms get absorbed into the rice.

5. Add another ladle of stock. Then add the parsley and another tbsp of olive oil. Take 1/2 a clove of garlic and crush it with some salt to a paste and add to the risotto to give the risotto a lovely richer flavour. Stir continuously so the liquid is reduced but is wet enough so that when you shake the pan you get waves. Check the seasoning. And serve in hot bowls.