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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.
 

SICILIA

 

March

85 per person
Including wine pairing for the first three courses

ANTIPASTO

Insalata di polpo – Octopus salad with potatoes, celery,
parsley, capers and wild rocket with Sicilian lemon
Pairing with: Alastro Menfi DOC, Planeta 2022

PRIMO

Pasta con broccoli, salsiccia e bietole – Mezze maniche pasta with Italian sausage, broccoli, Swiss chard and pecorino
Pairing with: Perricone 'Naturalmente Bio' Caruso & Minini 2020

SECONDO

Coniglio alla stimpirata – Slow-cooked rabbit with red and yellow peppers,
olives and white wine with braised greens and potato purée
Pairing with: Etna Rosso DOC, Torre Mora 2021

DOLCE

Torta Savoia – Layered chocolate, hazelnut and rum cake with pistacchio gelato

*****

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 alla Genovese 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

 

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.

Adults need around 2,000 kcal a day.

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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Roast duck with honey, orange, lemon and port

INGREDIENTS

For the duck
A 2kg duck
1 orange, cut in to 2cm pieces
1 lemon, cut into 2cm pieces
75g honey
75ml port
3 sprigs of fresh thyme
Sea salt

For the Savoy cabbage
1 Savoy cabbage, cored and shredded
1 garlic clove, sliced
1 tbsp carrot, finely chopped
1 tbsp onion, finely chopped
1 tbsp celery, finely chopped
150g vacuum-packed peeled cooked chestnuts, roughly chopped
500ml chicken stock

METHOD

Preheat the oven to 160C (180C non-fan). Take out the giblets from the duck and place in a separate tray with the chopped leek, carrot, celery and parsley stalks. Place in the bottom of the oven and cook for 30 minutes. Once cooked, pour into a saucepan add 1 litre of water and reduce on the stove so you only have half the liquid. Keep to one side.

In a medium size bowl, mix together the chopped lemon and orange and thyme branches, filling up the duck cavity with them. Take a roasting tray and put a wire rack that fits inside. Place the duck in the middle of the roasting rack. Take some tin foil and rub olive oil on the inside of the tin foil – this is to stop the duck skin sticking to the tin foil. Cover the duck so there are no gaps, then place in a pre-heated oven and cook for 45 minutes. Remove the tin foil and pour out all the excess juice and keep to one side (there will be a lot of duck fat in this juice).

Take a serrated knife and run the knife all over the duck, to release the fat deposits that are on the surface. Dab the duck with some kitchen towel so the surface dries, then using a pastry brush, brush the honey on all sides, place back in the oven and cook for a further hour.

While the duck is cooking, make the sauce by skimming off the fat from the duck cooking liquid. Finely chop two shallots and soften with 50g butter and cook gently for 5 minutes. Add the port and reduce by half, then add 25g honey, the skimmed duck juice and the roasted giblet stock. Cook on a medium heat until the liquid has reduced to about 150ml, skimming off any excess fat and keep to one side.

Blanch the Savoy cabbage in a saucepan of boiling salted water for about 7 minutes until tender; drain well. Heat the remaining oil in the empty pan and briefly fry the garlic. Add the chopped vegetables and chestnuts and cook for 4–5 minutes until softened. Add the cabbage and stock. Bring to a simmer, then cook over a low heat, stirring frequently, for 10–15 minutes until the stock has reduced and the cabbage becomes slightly caramelised. Season with salt and pepper.

Remove the duck from the oven and carve off the legs and breasts. Cut into 2cm pieces and place on a nice serving dish, pour over half of the sauce and serve the rest on the side.