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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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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 zucchini, pine nuts and Parmesan 18 98kcal
Primi
Pappardelle con ragù di manzo - Fresh pasta with slow-cooked beef 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, sea bass, 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 28 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 29 660kcal
Filetto di manzo - Beef fillet wrapped in coppa in Parma with carrots, fennel, turnip, spinach, Amarone sauce and salsa verde 39 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
Insalata mista - Mixed leaf salad with fresh goat’s cheese, datterini tomatoes, cucumber, mint, basil and aged balsamic vinegar 11 110kcal
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
Calamari in padella - Pan-fried squid with cannellini beans, chilli, anchovies, parsley and chopped rocket 17 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, sea bass, 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 28 305kcal
Branzino al cartoccio - Sea bass baked with porcini mushrooms, thyme, vermouth, English asparagus and spinach 35 380kcal
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 29 660kcal
Filetto di manzo - Beef fillet wrapped in coppa in Parma with carrots, fennel, turnip, spinach, Amarone sauce and salsa verde 39 515kcal
Tagliata di manzo - Controfilleto di manzo with fresh borlotti beans, roasted datterini tomatoes, salsa verde and wild rocket 35 361kcal
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 12.5% service charge will be added to the final bill.
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
DOLCI
Amalfi lemon tart188kcal
Soft chocolate cake
Crema di mascarpone 457kcal
Panna cotta
Raspberries and almond croquante 420kcal
Ricotta cheesecake
Poached pears and cream di mascarpone 352kcal
Sunday brunch at Theo Randall
with unlimited Prosecco, Negroni or Aperol Spritz* for 90 minutes
69 per person
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
Risotto con funghi
Porcini and Portobello mushroom risotto, with parsley and Parmesan 241kcal
SECONDI
Agnello con Caponata
Roasted Rump of Lake District Lamb with Caponata and salsa verde 480kcal
Arrosto di Farona
Roasted Guinea fowl stuffed with prosciutto di Parma, lemon zest, thyme and Masarpone on pagnotta bruschetta with swiss chard and portobello mushrooms 660kcal
Orata
Roasted sea bream fillet with potatoes, fennel, datterini tomatoes, capers, Taggiasche olives and white wine 305kcal
Sformato di fontina
Baked fontina cheese soufflé with spinach cream and Parmesan 590kcal
DOLCI
Amalfi lemon tart274kcal
Panna cotta
Rhubarb poached in orange syrup and almond croccante 646kcal
Soft chocolate cake
Crema di mascarpone 571kcal
Ricotta cheesecake
Pears, sultanas marinated in Marsala and vanilla 440kcal
Affogato
Vanilla ice cream and chilled espresso 129kcal
Seasonal sorbet110kcal
Torta caprese
Chocolate and almond torte with coffee gelato 350kcal
*Unlimited Prosecco, Negroni or Aperol Spritz are available for 1 hour and a half 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 12.5% service charge will be added to the final bill.
REGIONAL TASTING MENU
Liguria
31 May - 25 June
£65 per person
Including wine pairing for the first three courses
ANTIPASTO
Insalata di polpo - Poached and marinated octopus with Ratte potatoes, Taggiasche olives, capers, shaved fennel and parsley salad
2020 Poggiotondo, Organic Vermentino
PRIMO
Pansotti alla genovese con salsa di noci- Half moon shape fresh pasta stuffed with sheep's ricotta, green herbs with walnut pesto
2020 Luigi Baudana `Dragon` Langhe Bianco
SECONDO
Scamone di agnello con patate e funghi - Roasted lamb rump with wild mushrooms and potatoes with jus and salsa verde
2021 Fantini Farnese Sangiovese Terre di Chieti
DOLCE
Torta Sacripantina - Genovese sponge with maraschino, crema di zabaglione and fresh raspberries
Sicily
28 June - 30 July
£65 per person
Including wine pairing for the first three courses
ANTIPASTO
Burrata con pesto alla Trapanese – Fresh Burrata with Sicilian pesto, chick pea Panelle and marinated Sicilian Datterini tomatoes
PRIMO
Pasta allo scoglio – Pasta with clams, mussels, prawns and squid with fresh tomatoes, chilli, white wine, garlic and parsle
SECONDO
Scamone di agnello con ‘Caponata’– Grilled and roasted rump of lamb with slow cooked aubergines, red peppers, courgettes, sweet onions, basil and capers with salsa verdey
DOLCE
Cassata – Traditional Sicilian cassata with ricotta, chocolate and candied orange and lemon with pistachio 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 chicken legs
Roast Chicken Legs with potatoes, fennel, tomatoes, thyme and garlic. Image Credit: Sainsbury's Magazine.
Serves 2
Ingredients
2 fennel bulbs
300g Charlotte potatoes, peeled and cut into 5mm slices
5 garlic cloves (in their skin)
3 tbsp extra virgin olive oil
2 large chicken legs
1 tbsp picked thyme leaves
100g Datterini or cherry tomatoes, cut in half
Sea salt and freshly ground black pepper
METHOD
1. Preheat the oven to 180°C. Trim the fennel bulbs. Cut each vertically in half and then into 8 wedges. Cook the fennel in a pan of boiling salted water for about 5 minutes until tender. Use a slotted spoon to take the fennel out of the pan and put to one side in a bowl. Keep the water in the pan boiling.
2. Add the sliced potatoes and unpeeled garlic cloves to the boiling water and cook for about 8 minutes until tender. Drain and add to the bowl.
3. Heat a shallow flameproof casserole or ovenprooffrying pan and add 1 tablespoon of the olive oil. Seasonthe chicken legs with salt and pepper, then place themskin side down in the pan. Cook for about 2 minutes until there is a little colour on the skin. Turn the chicken legs over and cook for another 2 minutes. Remove from the heat and take the chicken legs out of the pan.
4. Add the garlic, thyme and tomatoes to the fennel and potatoes with the remaining olive oil and salt and pepperto taste. Tip the mixture into the hot casserole or frying pan and spread out evenly, then leave on a low heat for about 5 minutes so the potatoes start to go slightly crispy.
5. Place the chicken legs on top of the potato mixture. Add 2 tablespoons water to the pan, then transfer to the oven and cook for about 20 minutes until the chicken is thoroughly cooked. Serve hot, in the cooking pan.
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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