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Menus
- Lunch Set Menu
- Lunch A La Carte
- Dinner A La Carte
- Festa in Famiglia
- Regional Tasting Menu
- Evening Set Menu
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.
Show all menus
LUNCH SET MENU
To view the bar list, click here.
To view the wine list, click here.
Two courses £28 | Three courses £33
Maximum of six people
ANTIPASTI
Finocchiona salami - Thinly sliced fennel salami with wild rocket and parmesan shavings 165kcal
Bufala mozzarella - Fresh bufala mozzarella with grilled marinated violet aubergine, zucchini, red peppers and basil 318kcal
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 erbette - Mixed green ravioli with Swiss chard, rocket and cime di rapa, ricotta, butter and sage 350kcal
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. It is not available during festive periods, including Easter Day, Valentine’s Day and 24th, 25th & 31st December.
Lunch - a la carte
To view the bar list, click here.
To view the wine list, click here.
Available 12 pm - 2 pm
Tuesday to Friday
ANTIPASTI
Burrata- fresh burrata with merinda, camone tomatoes, marinated grilled butternut squash and pesto £19
Carne salata - thinly sliced cured beef with wild rocket, zucchini, parmesan, aged balsamic vinegar £21
Insalata mista - salad with fresh goat’s cheese, datterini tomatoes, cucumber, mint, basil,
aged balsamic vinegar £15
Sformato di fontina - baked fontina cheese soufflé with Italian spinach, cream and parmesan £15
Smoked trout - red chilli, capers, pine nuts, Amalfi lemon, shaved fennel and orange salad £21
Vitello tonnato - loin of veal with mayonnaise, pickled tuna, capers, green beans and wild rocket £20
PRIMI
Minestrone- Swiss chard, fresh borlotti beans, San Marzano tomatoes and basil £14
Pappardelle con ragù di manzo - fresh pasta with slow-cooked beef in Chianti and
San Marzano tomatoes £18/28
Ravioli di erbette - mixed green ravioli with Swiss chard, rocket and spinach, ricotta,
butter and sage £18/28
Risotto di funghi - risotto with new-season girolle mushrooms, leeks, thyme, butter and parmesan £20/30
Tagliatelle zucchini e gamberetti - fresh pasta with prawns, courgette, datterini tomatoes,
parsley and fresh chili £24
SECONDI
PESCE
Orata al forno - pan-roasted sea bream on Roseval potatoes, fennel, datterini
tomatoes, parsley and caper sauce £31
Salmone- organic salmon fillet roasted with datterini tomatoes, capers,
Taggiasche olives, zucchini and spinach £28
CARNE
Scamone di agnello - Lake District lamb rump with borlotti beans, rainbow chard,
red wine jus and salsa verde £38
Arrosto di faraona - roasted guinea fowl filled with prosciutto di Parma, lemon zest, thyme and
mascarpone, on pagnotta bruschetta with mixed greens and portobello mushrooms £34
CONTORNI
Zucchine fritte £7
Italian spinach £8
Bruschetta and focaccia £7
Rocket, tomato salad and Parmesan £6
Roasted potato with rosemary £8
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.
dinner - a la carte
To view the bar list, click here.
To view the wine list, click here.
Start your experience with our Piccolo Aperitivo!
Amalfi Spritz or Negroni Piccolo - £10
ANTIPASTI
Burrata- with merinda, camone and cuore del Vesuvio tomatoes, grilled marinated butternut squash and walnut pesto £19
Sformato di fontina - baked fontina cheese soufflé with spinach, cream and parmesan £15
Vitello tonnato - thinly sliced loin of veal with mayonnaise, pickled tuna, capers, green beans and wild rocket £20
Smoked trout - with red chilli, capers, pine nuts, Amalfi lemon, shaved fennel and orange salad £21
Carne salata - thinly sliced cured beef with wild rocket, shaved zucchini, parmesan, aged balsamic vinegar £21
Insalata mista - mixed leaf salad with fresh goat’s cheese, datterini tomatoes, cucumber, mint, basil and aged balsamic vinegar £15
Calamari in padella - pan fried squid with borlotti beans, chilli, anchovies, parsley and chopped rocket £20
PRIMI
Minestrone- Swiss chard, fresh borlotti beans, San Marzano tomatoes and basil £14
Risotto di funghi - risotto with girolle mushrooms, leeks, thyme, butter and parmesan £20/30
Ravioli- fresh pasta filled with sheep’s ricotta and pecorino with girolle mushrooms, brown butter and crispy sage £19/29
Cappelletti di anatra - fresh pasta filled with slow cooked duck with porcini and Parmesan £18/28
Tagliatelle allo scoglio - fresh pasta with tiger prawns, zucchini, datterini tomatoes, garlic, lobster broth and parsley £24
Pappardelle con ragù di manzo - fresh pasta with slow cooked beef with Chianti and San Marzano tomatoes £18/28
SECONDI
PESCE
Orata al forno - pan-roasted sea bream on Roseval potatoes, fennel, Datterini tomatoes, parsley and caper sauce £31
Branzino al forno - roasted wild sea bass fillet with red Sicilian peppers, rainbow chard herb and white wine sauce £40
Salmone- organic salmon fillet roasted with datterini tomatoes, capers, Taggiasche olives, zucchini and spinach £28
CARNE
Fegato di vitello - pan-fried calves’ liver with pancetta and sage, wild mushrooms and Italian spinach £36
Arrosto di faraona - roasted guinea fowl filled with prosciutto di Parma, lemon zest, thyme and mascarpone, on pagnotta bruschetta with mixed greens and portobello mushrooms £34
Scamone di agnello - Lake District lamb rump with fresh borlotti beans, Rainbow chard, red wine jus and salsa verde £38
GREAT FOR SHARING
Rombo al forno - roasted turbot tranche, marjoram and capers with roasted fennel, carrots and rainbow chard with aged balsamic vinegar £70
Chargrilled sirloin - with salsa pizzaiola, grilled violet aubergines, zucchini, red and yellow peppers and basil £65
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
Saffran arancini
Saffran, mozzarella and spinach arancini 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
THEO'S DOLCI PLATTER
(to share)
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.
75 per person
Including wine pairing for the first three courses
****
PIEMONTE
1st November - 30th November
ANTIPASTO
Carne salata – Finely sliced rump of cured beef with olive oil, lemon,
mâche salad and parmesan shavings
Pairing with: Roero Arneis DOCG ‘Poggio di Caro’ Enrico Serafino
PRIMO
Agnolotti del Plin – Fresh pasta stuffed with slow-cooked veal and parmesan
Pairing with: Gavi di Gavi DOCG Monte di Sarocco
SECONDO
Arrosto di vitello – Slow-roasted shin of veal with Nebbiolo wine, roasted carrots,
turnips, salsify, leeks, thyme, tomato and potato purée
Pairing with: Ca' Bianca Barbera d'Asti DOCG Superiore
DOLCE
Torta di nocciole – Chocolate and hazelnut torta with crema di mascapone
***
FESTIVE TASTING MENU
3rd December - 1st January
ANTIPASTO
Prosciutto di Parma – With warm gnocco fritto, roasted delica squash, aged balsamic vinegar, parmesan and wet walnuts
Pairing with: Fantinel, Sant’Helena Pinot Grigio ‘Rocciaponca’ 2022
PRIMO
Ravioli all’anatra – Fresh pasta filled with slow-cooked duck, chestnuts and parmesan, with wild mushroom sauce
Pairing with: Allegrini Corte Giara Bardolino DOC 2023
SECONDO
Scamone – Roasted Lake District lamb rump with cavolo nero, roasted carrots, fennel, turnips and salsify with Amarone wine sauce
Pairing with: Frescobaldi ‘Terre More’ Maremma Toscana 2022
DOLCE
Panettone – Panettone bread pudding with vin santo gelato
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. 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.
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 not available during festive periods, including Easter Day, Valentine’s Day and 24th, 25th & 31st December.
EVENING Set menu
To view the bar list, click here.
To view the wine list, click here.
6 pm – 7 pm & 9pm - 10pm, Tuesday to Friday
35 per person
With a carafe of wine for £14 375ml
ANTIPASTI
Insalata mista
Mixed Italian leaves, basil, mint, cucumber and datterini tomatoes
with fresh goat’s cheese and aged balsamic vinegar 110kcal
Bufala mozzarella
Fresh bufala mozzarella with grilled marinated violet aubergine,
zucchini, red peppers and basil 318kcal
Carne salata
Thinly sliced cured beef with wild rocket, shaved zucchini, parmesan,
aged balsamic vinegar 216kcal
PRIMI
Pappardelle con ragù di manzo
Fresh pasta with slow cooked beef in Chianti and San Marzano tomatoes 373kcal
Ravioli di erbette
Mixed green ravioli with swiss chard, rocket and cime di rapa, ricotta, butter and sage 350kcal
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 fraîche 274kcal
Affogato
Vanilla ice cream with espresso 129kcal
Please quote SET MENU at the time of booking.
For reservations, please call +44 (0)20 7318 8747 or email us.
Available for tables of up to six people. It is not available during festive periods, including Easter Day, Valentine’s Day and 24th, 25th & 31st December.
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.
Contact Us
Focaccia
45 minutes plus rising, proving and cooling
INGREDIENTS
900g strong white bread flour
100g semolina, plus extra for the tray
35g fresh yeast
Pinch of caster sugar
15g salt
30ml extra virgin olive oil, plus extra to finish
500–550ml lukewarm water
Flaked sea salt
Chopped rosemary
Method
1. Mix together the flour and semolina in a large bowl.
2. In another bowl mix the yeast with the sugar. Add the salt, olive oil and 500ml of the water and mix together.
3. Tip the yeast mixture into the flour and mix – by hand or in a food mixer fitted with the dough hook – to a soft but not sticky dough (you may need to add more water or flour).
4. Shape into a ball. Cover the bowl with clingfilm and leave the dough to rise in a warm place until doubled in size. During this time, oil a baking tray and sprinkle it with semolina.
5. Spread out the dough on the prepared tray to a rough rectangular or square shape about 2cm thick. Make indentations all over the dough with your fingertips. Sprinkle olive oil and sea salt over the top and then some chopped rosemary. Leave to prove in a warm place for 10–15 minutes. Meanwhile, preheat the oven to 220°C.
6. Bake the focaccia for about 10 minutes until golden brown; it should sound hollow when tapped on the base. Drizzle more olive oil all over the top, then leave to cool on a wire rack before slicing.
BUON APPETITO!
"We use this recipe in the restaurant, baking it in a convection oven with a little steam. The steam helps the focaccia rise. To get a similar effect at home, when you turn on your oven to preheat it, put a tray of hot water on the bottom. Be sure to use a good sea salt to sprinkle on top as this will make the focaccia really tasty."
- Theo Randall
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Theo Randall at the InterContinental
Phone: +44 (0) 20 7318 8747
Email: TheoRandall.Reception@ihg.com
InterContinental London Park Lane - One Hamilton Place, Park Lane, W1J 7QY London