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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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Valentine’s Day 2022

La Festa Degli Innamorati

£95 pp
Including a glass of Salter Prosecco, Ruggeri

12th to 14th of February from 5.30 to 10.00pm

Antipasti


Burrata - Fresh burrata with grilled marinated red peppers, farinata,
swiss chard and Taggiasche olives
Insalata di granchio - Fresh Devon crab with Florence fennel, dandelion and Sardinian bottarga
Carne salata - Thinly sliced black Angus beef with zucchini, rocket, 
pine nuts and Parmesan and aged balsamic vinegar

Primi

Choose one dish to share

Risotto di mare - Risotto with clams, mussels, sea bass, salmon, prawns, squid, tomatoes, chilli and parsley
Ravioli di erbette - Mixed green ravioli with swiss chard, rocket and cime di rapa,
ricotta, butter and sage
Pappardelle con ragù di manzo - Fresh pasta with slow cooked beef in Chianti and San Marzano tomatoes

Secondi

Orata al forno - Roasted sea bream with roseval potatoes, fennel, tomatoes, olives,
parsley and white wine
Arrosto di faraona - Boned and roasted guinea fowl stuffed with chestnut, pancetta and rosemary with braised winter greens, roasted delica squash
Filetto di manzo - Beef fillet wrapped in coppa di Parma with sweet celeriac,
Amarone sauce and salsa verde

Dolci

Theo’s Tiramisu finished at the table with hot espresso and sweet Marsala.
Or
Torta di Miele – puff pastry almond frangipan, apples, sultanas and Vin Santo ice cream.

Please speak to a member of the team if you have any dietary allergies or intolerance

SIGNATURE MENU

Available from 5.30 - 10pm Tuesday to Saturday till 31 March. Excluding 12th,13th,14th of February and 26th, 27th of March 2022.

50 per person
Including half bottle of wine per person

ANTI PASTI

Carne salata - cured beef carpaccio with wild rocket, shaved zucchini, pine nuts, Parmesan and aged balsamic vinegar

PRIMI

Ravioli di Zucca - fresh pasta stuffed with roasted delica squash, ricotta and Parmesan with sage butter

SECONDI

Roasted Guineafowl stuffed with prosciutto di Parma - mascarpone thyme and lemon with slow cooked portobello mushrooms and mixed greens.

DOLCI

Amalfi lemon tart

 

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 12.5% 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.

a la carte menu

To view the bar list, click here

To view the wine list, click here

ANTI PASTI

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


PRIMI

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

SECONDI

Pesce

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

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 wrapped in coppa di Parma with sweet celeriac, Amarone sauce and salsa verde - 38

 

Contorni

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.

FESTA IN FAMIGLIA

Saturday brunch at Theo Randall
with unlimited Prosecco, Negroni or Aperol Spritz*
59 per person

Available from 12.30 - 2pm Saturday only


THEO’S ANTIPASTI BUFFET

Burrata
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


SEASONAL PASTA

Ravioli di erbette
Mixed green ravioli with swiss chard, rocket, cime di rapa, ricotta, butter and sage


SECONDI

Porchetta
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


THEO’S DOLCI PLATTER

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.

REGIONAL TASTING MENU

Abruzzo

4-29 January

Available from 5.30-10pm

£65 per person
Including wine pairing

ANTIPASTO
Ventricina – salami with marinaded baby artichokes and frittella

Francesco Cirelli Pecorino IGT Colline Pescaresi Organic 2019  a crisp, refreshing Pecorino; floral and zippy with a lemon and tropical fruit palate

PRIMO
Spaghetti alla chitarra with sugo di pallottine – slow cooked veal, pork and beef ragu and Montepulciano d’Abruzzo

Il Faggio Montepulciano d'Abruzzo 2019  lifted perfumes of dark fruits, plums and cherries and a hint of mocha

SECONDO
Agnello all’abruzzese – slow-cooked lamb shoulder with olives, rosemary, white wine with puréed potato, roasted carrots, salsify and turnips

Farnese Fantini Sangiovese d'Abruzzo 2020 – bright fruity notes of red fruits and morello cherry, with subtle vanilla characters from the oak

DOLCE
Parrozzo abruzzese – chocolate and almond cake with roasted almond gelato

Sardinia
1– 28 February

£65 per person
Including wine pairing


ANTIPASTO

Polpo con patate, caperi, sedano e bottarga - Octopus with potatoes capers celery and Sardinian bottarga

PRIMO

Spaghettoni alla Campidanese - Fresh pasta with sausage ragù red wine tomato and fennel

SECONDO

Agnello con carciofi e patate - Rump of lamb with violet artichokes potatoes and salsa verde

DOLCE

Torta Pardula - Ricotta lemon orange honey torta with caramelised oranges

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.

Set menu

5.30-6.30pm Tuesday to Thursday until 31 March. Excluding 12th, 13th,14th of February and 26th, 27th of March 2022.

35 per person

Includes a Negroni, Aperol Spritz or glass of Prosecco


ANTIPASTI
Finocchiona salami - Thinly sliced fennel salami with wild rocket and Parmesan shavings
Insalata mista - Mixed Italian leaves, basil, mint, cucumber and datterini tomatoes with fresh goat’s cheese and aged balsamic vinegar
Burrata - Mixed tomatoes, basil, toasted Pagnotta bread and shaved ricotta salata


PRIMI
Tagliatelle alla Genovese - Fresh tagliatelle pasta with pesto and green beans
Risotto di pepperoni - Risotto with grilled Sicilian peppers, San Marzano tomatoes, basil and Parmesan
Scamone di Agnello - Chargrilled lamb rump with caponata and salsa verde


DOLCI
Torta di mandorle - Almond tart with strawberries and crema di mascarpone
Affogato - Vanilla ice cream with espresso

 

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 12.5% service charge will be added to the final bill.

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.

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November sees our tasting menu stop in the central region of Umbria, which is borded by Tuscany, Lazio and Le Marche. Italy's 'green heart' is covered in dense forest and hilly terrain is the perfect place to find truffles (you'll find more there than any other part of Italy), along with some incredible pork and cured meats.

ON THE MENU

Manzo di pozzo—cured beef shoulder—kicks off our tasting menu. We slice it wafer thin and serve it with marinaded radicchio from Verona, topped with Parmesan shavings and toasted pine nuts.

Our pasta dish is fresh tagliatelle with Italian sausage and black truffle, so nothing not to like there! An Umbrian feast could not be complete without their famous lentils de castelluccio, so we're cooking them with some delicious aged beef, a rich wine sauce and sautéed winter greens.

For dessert it has to be a classic, Crescionda di Spoleto – a traditional Umbrian cake with lemon, amaretti biscuits, dark chocolate, amaretto and crema di mascarpone.

Experience a taste of Umbria with us – just click here to book your table.