Book a table
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.
Show all menus
SIGNATURE MENU
Available from 5.30-10pm Tuesday to Thursday
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 98kcal
PRIMI
Ravioli di Erbette - Mixed green ravioli with swiss chard, rocket and cime di rapa, ricotta, butter 273kcal
SECONDI
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 390kcal
DOLCI
Amalfi lemon tart 274kcal
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. Adults need around 2,000kcal.
Lunch
Available 12.30-2pm
Tuesday to Friday
A LA CARTE MENU
Antipasti
Burrata - Fresh Burrata with Swiss chard, grilled red peppers, farinata, Taggiasche olives and basil 16 318kcal
Tartare di tonno - Yellowfin tuna tartare with pangrattato, chopped rocket, capers and Amalfi lemons 18 145kcal
Sformato di Fontina - Baked Fontina cheese soufflé with Italian spinach, cream and Parmesan 13 590kcal
Carne salata - Thinly sliced black Angus beef with wild rocket, mammole artichokes, pine nuts and Parmesan 18 98kcal
Primi
Pappardelle con ragù di manzo - Fresh pasta with slow-cooked beef fillet in Chianti and San Marzano 16/24 287/373kcal
Ravioli di erbette- Mixed green ravioli with swiss chard, rocket and cime di rapa, ricotta, butter and sage 15-21 341/443kcal
Risotto di mare- Risotto with clams, seabass, mussels, prawns, tomatoes, chilli and parsley 15/21 315/409kcal
Secondi
Orata - Roasted sea bream fillet with roseval potatoes, datterini tomatoes, capers, Taggiasche olives and white wine 24 305kcal
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 28 660kcal
Filetto di manzo - Beef fillet wrapped in coppa in Parma with sweet celeriac, Amarone sauce and salsa verde 38 515kcal
set menu
Two courses £25 | Three courses £30
Maximum of six people
ANTIPASTI
Finocchiona salami - Thinly sliced fennel salami with wild rocket and Parmesan shavings 165kcal
Burrata- Mixed tomatoes, basil, toasted Pagnotta breadand shaved ricotta salata 219kcal
primi
Pappardelle con ragù di manzo - Fresh pasta with slow cooked beef in Chianti and Marzano tomatoes 373kcal
Risotto di pepperoni- Risotto with grilled Sicilian peppers, San Marzano tomatoes, basil and Parmesan 318kcal
Bistecca di agnello - Chargrilled rump of lamb with caponata and salsa verde 325kcal
DOLCI
Amalfi lemon tart - With crème fraiche 274kcal
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 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.
ANTI PASTI
Puntarelle - Thinly sliced chicory shoots with Ortiz anchovies, Volpaia vinegar and capers 12 69kcal
Salumi misti - Schiena, lardo di colonnata, prosciutto, fennel salami, capocollo with marinated vegetable “agro dolce” 16 275kcal
Burrata - Fresh burrata with swiss chard, grilled red peppers, farinata, Taggiasche olives and basil 16 318kcal
Tartare di tonno - Yellowfin tuna tartare with pangrattato, chopped rocket, capers and Amalfi lemons £18 145kcal
Sformato di fontina - Baked fontina cheese soufflé with Italian spinach, cream and Parmesan 13 590kcal
Carne salata - Thinly sliced black Angus beef with zucchini, pine nuts and Parmesan 18 98kcal
PRIMI
Minestrone - Soup of Swiss chard, cannellini beans, San Marzano tomatoes and marjoram 14 155kcal
Cappelletti di vitello - Handmade pasta stuffed with slow cooked veal and pancetta with porcini mushrooms and parmesan 16/24 330/429kcal
Pappardelle con ragù di manzo - Fresh pasta with slow cooked beef in Chianti and San Marzano tomatoes 16/24 287/373kcal
Ravioli di erbette - Mixed green ravioli with swiss chard, rocket and cime di rapa, ricotta, butter and sage 15/21 341/443kcal
Risotto di mare - Risotto with clams, seabass, mussels, prawns, tomatoes, chilli and parsley 15/21 315/409kcal
SECONDI
Pesce
Orata - Roasted sea bream fillet with roseval potatoes, datterini tomatoes, capers, Taggiasche olives and white wine 24 305kcal
Branzino al cartoccio - Sea bass baked with porcini mushrooms, fennel, thyme, Vermouth, Castelluccio lentils and Italian spinach 32 358kcal
Carne
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 28 660kcal
Filetto di manzo - Beef fillet wrapped in coppa in Parma with sweet celeriac, Amarone sauce and salsa verde 38 515kcal
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.
FESTA IN FAMIGLIA
Saturday brunch at Theo Randall
with unlimited Prosecco, Negroni or Aperol Spritz*
59 per person
Available from 12.30-2pm on Saturdays
THEO’S ANTIPASTI BUFFET
Mozzarella
Fresh mozzarella with grilled red peppers, chard and taggiasche olives 160kcal
Verdura mista
Grilled marinated aubergines, courgettes, red peppers, basil 103kcal
Insalata mista
Mixed leaf salad with fresh goat’s cheese, datterini tomatoes, cucumber, mint, basil and aged balsamic vinegar 98kcal
Salmone affumicato
Smoked salmon with red, beetroots and fresh horseradish 145kcal
Carne salata
Thinly sliced Black Angus beef with shaved courgettes, rocket and Parmesan 97kcal
SEASONAL RISOTTO
Risotto con funghi
Porcini and Portobello mushroom risotto, with parsley and parmesan 214kcal
SECONDI
Porchetta
Slow-cooked crispy pork with potato and fennel al forno, salsa verde and jus 410kcal
Orata
Roasted sea bream fillet with roseval potatoes, datterini tomatoes, capers, Taggiasche olives
and white wine 199kcal
Sformato di fontina
Baked fontina cheese soufflé with spinach cream and Parmesan 590kcal
THEO’S DOLCI PLATTER
Amalfi lemon tart188kcal
Soft chocolate cake
Crema di mascarpone 457kcal
Panna cotta
Raspberries and almond croquante 420kcal
Ricotta cheesecake
Poached pears and cream di mascapone 352kcal
Sunday brunch at Theo Randall with live music
with unlimited Prosecco, Negroni or Aperol Spritz*
69 per person
Available from 12.30-4pm on Sundays
THEO’S ANTIPASTI BUFFET
Mozzarella di buffalo
Fresh buffalo mozzarella with grilled red peppers, chard, Taggiasche olives and farrinata 160kcal
Salumi misti
Prosciutto di Parma, schiena, fennel salami, capocollo with marinated vegetables “agro dolce” 275kcal
Verdura mista
Grilled marinated aubergines, courgettes, yellow peppers and basil 103kcal
Insalata di fagioli
Fine green bean salad with mixed Italian leaves, basil and Parmesan 96kcal
Insalata mista
Mixed leaf salad with fresh goat’s cheese, datterini tomatoes, cucumber, mint, basil and aged balsamic vinegar 98kcal
Carne salata
Thinly sliced Black Angus beef with shaved courgettes, rocket and Parmesan 98kcal
Panzanella
Toasted bread salad with datterini tomatoes, cucumber, red peppers, basil, capers and anchovies 234kcal
PRIMI
Ravioli di erbette
Handmade pasta filled with Swiss chard, rocket and cima di rapa with ricotta, Parmesan and sage butter 100kcal
SECONDI
Served with:
Tuscan style roasted potatoes with rosemary and garlic 115kcal
Italian spinach with olive oil and lemon 50kcal
Arrosto di Farona
Roasted Guinea fowl stuffed with prosciutto di Parma, mascarpone and lemon roasted pagnotta bruschetta with portobello mushrooms and Swiss chard 345kcal
Agnello con Caponata
Roasted Rump of Lake District Lamb with Caponata and salsa verde 480kcal
Sformato di fontina
Baked fontina cheese soufflé with spinach cream and Parmesan 590kcal
Trota di mare
Roasted sea trout fillet with zucchini trifolati, basil, datterini tomatoes, capers and Taggiasca olives 327kcal
THEO’S DOLCI PLATTER
Amalfi lemon tart188kcal
Soft chocolate cake
Crema di mascarpone 457kcal
Panna cotta
Raspberries and almond croquante 420kcal
Ricotta cheesecake
Poached pears and cream di mascapone 352kcal
*Unlimited Prosecco, Negroni or Aperol Spritz are available for 1 hour and a half from time of arrival.
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 12.5% service charge will be added to the final bill.
REGIONAL TASTING MENU
Campania
3 May - 28 May
£65 per person
Including wine pairing for the first three courses
ANTIPASTO
Insalata Caprese - La Perla buffalo mozzarella with Merinda and datterini tomatoes, basil and pangrattato
Vesevo Beneventano Falanghina 2021
PRIMO
Paccheri fritti di mare - Paccheri pasta with vongole, mussels, prawns, white wine, garlic and parsley
Vesevo Greco di Tufo 2020
SECONDO
Contrafilleto di manzo con salsa fresca alla pizzaiola - grilled Hereford beef sirloin with fresh salsa of tomatoes, oregano, red chilli and taggiasche olives, and grilled marinaded vegetables
Vesevo Beneventano Aglianico 2019
DOLCE
Torta Caprese - chocolate and almond torte with coffee 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 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 2,000kcal a day.
EVENING Set menu
5.30-6.30pm, Tuesday to Thursday
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 165kcal
Insalata mista - Mixed Italian leaves, basil, mint, cucumber and datterini tomatoes with fresh goat’s cheese and aged balsamic vinegar 110kcal
Burrata - Mixed tomatoes, basil, toasted Pagnotta bread and shaved ricotta salata 219kcal
PRIMI
Pappardelle con ragù di manzo - Fresh pasta with slow cooked beef in Chianti and Marzano tomatoes 373kcal
Risotto di pepperoni - Risotto with grilled Sicilian peppers, San Marzano tomatoes, basil and Parmesan 318kcal
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
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.
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 12.5% service charge will be added to the final bill.
Contact Us
ROAST BREAM WITH TOMATOES WITH CAPER BERRIES
Serves 2
INDGREDIENTS
2 stems herb fennel
2 gilthead bream
Extra virgin olive oil
150g Datterini tomatoes, cut in half
12 large green olives, such as Nocellara del Belice
1 tbsp caper berries
Small bunch of parsley, chopped
1 garlic clove, sliced
Sea salt and freshly ground black pepper
METHOD
1. Preheat the oven to 180°C. Put a fennel stem in the stomach cavity of each bream, then season the fish inside and out with salt and pepper. Score a few slashes along both sides of the fish. Pour some oil into a roasting tin, then lay the fish in the tin.
2. Mix together the tomatoes, olives, capers, parsley and garlic with a drizzle of olive oil. Scatter over the fish. Roast the fish for 12–15 minutes until a skewer inserted into the thickest part meets with no resistance.
3. Remove the tin from the oven and leave the fish to rest in a warm place for a few minutes before serving with blanched chard or another leafy green vegetable.
BUON APPETITO!
Subscribe to our newsletter
Do you want to receive our news and events?


Theo Randall at the InterContinental
Phone: +44 (0) 207 409 3131
Email: TheoRandall.Reception@ihg.com
InterContinental London Park Lane - One Hamilton Place, Park Lane, W1J 7QY London