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Menus
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 daily 6:30am - 11:00am
Breakfast classics
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
Smashed Avocado £17
Sourdough toast, poached eggs and coriander
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
Homemade Bircher Muesli £12
With berries and apple
Mixed Toast £5
Your choice of bloomer, brown, white or granary bread with preserves and butter
EGGs
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
Omelette £14
St. Ewe Cornish egg omelette with your choice of filling
Sides
Bacon
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
Espresso
Double Espresso
Americano
Macchiato
Cappuccino
Café Latte
Flat White
Mocha
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.
a la carte menu
To view the bar list, click here.
To view the wine list, click here.
*Available with fresh white truffles from Alba
Supplement of £35 for 3 grams
Small Bites
Bruschetta (VE) - Fresh bruschetta with grilled marinated red peppers, chopped Burrata and basil - 9
Salumi Misti - Schiena, felino, fennel salami, capocollo with marinated vegetable "agro dolce" - 9
Anguilla Affumicata - Smoked eel with red and golden beetrot, Italian leaves and fresh horseradish - 10
Focaccia- Warm focaccia with Prosciutto di Parma and Nocellara green olives - 10
ANTI PASTI
Burrata (V) - Fresh Burrata with Swiss chard, grilled red peppers, farinata, Taggiasche olives and basil - 16
Sformato di Zucca e Fontina (V)* - Baked delica squash and fontina cheese soufflé with Italian spinach, cream and Parmesan - 13
Carne Salata* - Thinly sliced marinated black Angus beef with yellow 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
Insalata Mista (VE) - Mixed Italian leaves with datterini tomatoes, cucumber, fresh basil, caprino fresco and aged balsamico - 11
PRIMI
Minestrone (VE) - Soup of Borlotti beans, carrots, celery, marjoram, San Marzano tomato and Swiss card - 14
Taglierini al Burro* - Fresh Taglierini pasta with butter - 10
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
Risotto di Mare - Risotto with clams, seabass, mussels, tomatoes, chilli and parsley - 15/21
Risotto al Pomodoro e Zucchine (VE) - Acquarello risotto with fresh tomatoes, basil and yello courgettes - 14/21
SECONDI
Pesce
Trota di Mare - Roasted sea trout fillet with zucchini trifolati, datterini tomatoes, Italian spinach, capers and Taggiasche olives - 24
Branzino in Cartoccio - Sea bass baked with porcini mushrooms, fennel, thyme, vermouth, Catelluccio lentils and Italian spinach - 32
Carne
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 (medium rare) wrapped in coppa di Parma with sweet celeriac, Amarone sauce and salsa verde - 38
verdure
Polenta con funghi Porcini (VE) - Grilled Bramata polenta with Porcini mushrooms and Girolles, garlic and parsley - 21
Fritto Misto di Verdura (VE) - Deep fried Jerusalem and violet aubergines, chard leaves, Portobello mushroom with chilli and mint sauce - 21
Contorni
Zucchine Fritte - 7
Bruschetta and Focaccia (VE) - 4
Italian Spinach (V) - 7
Rocket, tomato salad and Parmesan (VE) - 5
Roasted potato with rosmary (VE) - 7
DOLCI
Amalfi Lemon Tart (V) - with crème fraiche - 7
Pannacotta - with raspberries and almond croccante - 8
Soft Chocolate Cake (V) - with crema di mascarpone - 8
Ricotta Cheesecake (V) - with pears, sultanas marinated in Marsala and vanilla - 8
Ill Formaggio - Selection of Italian artisanal cheeses served with mostarda and homemade crackers - 11
Affogato (V) - Vanilla Ice cream with chilled espresso -7
Seasonal Sorbet (VE) - 5
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.
Regional Tasting Menu
Sicily
3 - 12 December
Polpo– Octopus with Roseval potatoes, Taggiasche olives, parsley and capers
Linguine con le Sarde – Pasta with sardines, pine nuts, saffron, sultanas and pangrattato
Bistecca d'agnello - Chargrilled rump of lamb with caponata and salsa verde
Cannoli Siciliani - Crisp cannoli filled with sheep’s ricotta candied orange and pistachios
£50 per person
Including wine pairing
Tuscany
15 - 30 December
Sformato Di Zucca- Delica squash double baked soufflé with pecorino, spinach and black winter truffle
Pappardelle all’ anatra- Handmade wide ribbon pasta with slow cooked Gressingham duck sauce with sweet wine and rosemary
‘Tagliata’- Grilled Hereford beef Sirloin, thinly sliced with borlotti beans, roasted datterini tomatoes, salsa verde and wild rocket
Torta Di Castagne e Cioccolato - Chocolate and chestnut cake with vin santo gelato
£65 per person
Including wine pairing
Menu is not available 24 - 25 December
Set menu
Sample Menu
£39 per person
Inclusive of half bottle of wine
ANTI PASTI
Insalata mista - Mixed italian leaves, datterini tomatoes, cucumber, fresh basil and caprino fresco
Burrata - Fresh Burrata with Swiss chard, grilled red peppers, farinata, Taggiasche olives and basil
Salumi misti - Schiena, felino, capocollo and lardo with marinated vegetables "agro dolce"
PRIMI
Ravioli di erbette - Mixed green ravioli with Swiss chard, rocket, cime di rapa, ricotta, butter and sage
Risotto di mare - Risotto with clams, seabass, mussels, tomatoes, chilli and parsley
Pappardelle con ragú di manzo - Fresh pasta with slow cooked beef in Chianti and San Marzano tomatoes
SECONDI
Frittata- Organic eggs with zucchini, caprino fresco, marjoram and mixed Italian leaves
Trota di mare - Roasted sea trout fillet with zucchini trifolati, datterini tomatoes, Italian spinach, capers and Taggiasche olives
Arrosto di faraona - Wood roasted guinea fowl stuffed with prosciutto di Parma, lemon zest, thyme and Mascarpone on pagnotta bruschetta with Swiss chard, Portobello mushrooms
Contorni
Bruschetta and Focaccia - 4
Italian Spinach - 7
Zucchine fritte - 6
Rocket, tomato salad and ricotta salata - 5
Mashed Roseval potato with new season olive oil - 6
DOLCI
Amalfi lemon tart - with crème fraiche
Soft chocolate cake - with crema di mascarpone - 8
Seasonal sorbet
Available:
Tuesday - Saturday 5:30pm - 6:30pm
Book now
To avail this offer, 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
TAGLIATELLE WITH PESTO AND COURGETTES
35 minutes | Serves 2 as a starter
250g fresh tagliatelle
2 courgettes, cut into long strips
FOR THE PESTO
1 garlic clove, peeled
150g basil leaves
75g pine nuts, preferrably Mediterranean
100g Parmesan cheese, freshly grated
5 tbsp extra virgin olive oil
Sea salt and freshly ground black pepper
METHOD
1. First make the pesto. Using a pestle and mortar, crush the garlic with 1/2 teaspoon of sea salt to a smooth paste. Add the basil leaves and pound so the leaves turn to a pulp. Add the pine nuts and crush until smooth. Add 3 tablespoons of water and emulsify, then add the Parmesan cheese. Finally, slowly work in the olive oil.
2. Cook the pasta with the courgettes in a large pot of boiling salted water for about 3 minutes - the pasta should still have a bite.
3. Meanwhile, warm half the pesto in a frying pan.
4. Using tongs, lift the pasta and courgettes from the water and add to the frying pan. Toss with the pesto and add 2-3 tablespoons of the pasta water to loosen the sauce so it coats the pasta strands.
5. Check and adjust the seasoning and serve with the remaining pesto on top.
BUON APPETITO!
To store homemade pesto it put it in small sealed bags or containers and freeze it, as this ensures all the colour and the flavour intact.
Just add enough for one meal's worth per bag.
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Theo Randall at the InterContinental
Phone: +44 (0) 20 7318 8747
Email: reservations@theorandall.com
InterContinental London Park Lane - One Hamilton Place, Park Lane, W1J 7QY London