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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

Available from 5.30 -10 pm Tuesday to Thursday

60 per person

Including half bottle of wine 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 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 12nn-2pm

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 12.5% 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

Insalata mista  110 kcal £13
Mixed leaf salad with fresh goat’s cheese, datterini tomatoes, cucumber, mint,
basil and aged balsamic vinegar

Burrata  318 kcal £18
Fresh burrata with winter tomatoes, marinated artichokes, sourdough breadcrumbs and ricotta salata

Sformato di fontina  590 kcal £15
Baked fontina cheese soufflé with Italian spinach, cream and Parmesan

Carne salata  98 kcal £20
Thinly sliced black Angus beef with zucchini, pine nuts and Parmesan oil

Tartare di tonno  145 kcal £20
Yellowfin tuna tartare with pangrattato, rocket, capers and Amalfi lemons

Calamari in padella  98 kcal £19
Pan-fried squid with borlotti beans, chilli, anchovies, parsley and chopped rocket


PRIMI

Minestrone  155 kcal £16
Soup with Swiss chard, borlotti beans, San Marzano tomatoes and basil

Ravioli di aragosta  350 kcal £24/35
Fresh pasta stuffed with Dorset blue lobster, with tomato and shellfish broth

Ravioli di erbette  350/460 kcal £21/31
Mixed green ravioli with Swiss chard, rocket, cime di rapa, ricotta, butter and sage

Cappelletti di vitello  330/429 kcal £18/28
Handmade pasta stuffed with slow-cooked veal and pancetta, with porcini mushrooms and Parmesan

Pappardelle con ragù di manzo  287/373 kcal £18/28
Fresh pasta with slow-cooked beef in Chianti and San Marzano tomatoes

Risotto ai funghi  320 kcal £17/24
Risotto with porcini mushrooms, creamed spinach, mascarpone and Parmesan

SECONDI

Pesce

Coda di rospo  410 kcal £37
Roasted Cornish monkfish with charlotte potatoes, fennel, thyme, garlic and crispy prosciutto with white wine, capers and parsley

Filetto di branzino  380 kcal £39
Pan-roasted seabass fillet with datterini tomatoes, capers and Taggiasche olives, with Swiss chard and slow-roasted Sicilian red peppers

Carne

Scamone di agnello con ciammotta  489 kcal £35
Marinated Lake District lamb rump with slow-cooked potato, green beans, aubergine, tomatoes, grilled red peppers and lamb jus

Fegato di vitello  380 kcal £34
Pan-fried calves’ liver with pancetta, sage, wild mushrooms and spinach

Arrosto di faraona  660 kcal £32
Roasted guinea fowl stuffed with prosciutto di Parma, lemon zest, thyme and Mascarpone on pagnotta bruschetta,
with Swiss chard and portobello mushrooms

 

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. The above menu is a sample. Menu item changes according to season and availability.

FESTA IN FAMIGLIA

Saturday brunch at Theo Randall
with unlimited Prosecco, Negroni or Aperol Spritz* for 90 minutes
65 per person

Available from 12.30-2pm on Saturdays


THEO’S ANTIPASTI BUFFET

Mozzarella di bufala

Fresh buffalo mozzarella with merinda tomato, raf tomato, camone tomato, basil, olive oil  160kcal
Salumi misti

Prosciutto di Parma, fennel salami and coppa 275kcal

Verdura mista
Shaved fennel, rocket and Parmesan salad  103kcal

Insalata di fagiolini

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

Bresaola

Thinly sliced Bresaola with shaved courgettes, rocket and Parmesan  98kcal
Insalata di polpo e gamberoni

Poached octopus and prawn with potatoes, celery and garlic  150kcal

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 214kcal

SECONDI

Porchetta
Slow-cooked crispy pork with potato and fennel al forno, salsa verde and jus 410kcal
Orata
Pan roasted Sea bream fillet with Datterini tomatoes, capers, Taggiasche olives with Swiss chard and slow roasted Sicilian red peppers  380kcal
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

 

 

*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


LAZIO

September
 

£75 per person
Including wine pairing for the first three courses
 

ANTIPASTO

Insalata di fichi – Black and green fig salad with buffalo mozzarella,
mint, basil, wild rocket and shaved pecorino romano
Pairing with: Frascati Principe Pallavicini 2022

PRIMO

Fettuccine all'amatriciana – Homemade fresh pasta
with slow-cooked tomato and guanciale
Pairing with: Orvieto Classico ‘Campogrande’ Antinori - Santa Cristina 2022

SECONDO

Abbacchio alla romana – Roasted Lake District lamb rump with olives,
rosemary, garlic, delica squash, potatoes, fennel and jus
Pairing with: ‘Rubillo’ Cesanese Principe Pallavicini 2021

DOLCE

Crostata di ricotta – Ricotta and chocolate tart with zabaglione ice cream

*****

MARCHE

October

£75 per person
Including wine pairing for the first three courses

ANTIPASTO

Insalata di polpo – Poached octopus with potatoes, olives,
capers, shaved fennel, wild rocket and parsley
Pairing with: Fazi Battaglia ‘Passerina’ IGT 2020

PRIMO

Calcioni – Handmade ravioli filled with sheep ricotta and parmesan
served with slow-cooked beef, red wine and tomato ragù
Pairing with: Cantine Belisario ‘Terre di Valbona’ Verdicchio di Matelica 2022

SECONDO

Coniglio stufato – Slow-cooked rabbit with porcini mushrooms, fennel, thyme
with delica squash purée, braised winter greens and shaved autumn black truffle
Pairing with: Ciu Ciu 'Bacchus' Rosso Piceno 2022

DOLCE

Frustingo – Traditional fig, almond, orange and walnut cake with dark chocolate 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 2,000 kcal a day.

EVENING Set menu

5.30-6.30pm, 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

 

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 7409 3131 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.

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TAGLIERINI WITH BROWN SHRIMPS AND ARTICHOKES

40 minutes | Serves 2 

4 violet artichoke
1 tablespoon olive oil
1 garlic clove, finely sliced
75g unsalted butter
1 dried chilli
100g peeled brown shrimp
2 teaspoons chopped flat-leaf parsely
½ lemon
250g fresh taglierini (or dried egg taglierini)
sea salt and freshly ground black pepper

METHOD

1. Peel the artichoke stems, remove the outer leaves, then slice off the top 2cm and remove the choke. Cut the artichokes in half and slice thinly.

2. Heat olive oil in a pan, add the garlic and artichokes and fry gently for 8 minutes until softened. Put to one side.

3. Melt the butter in a large heavy-based saucepan and add the chilli, brown shrimps and chopped parsley, plus a squeeze of lemon. Cook on low heat for 2 minutes and add the artichoke.

4. Cook taglierini in large pan of boiling salted water for about 3 minutes until al dente (if dried pasta cook according to packet instructions). Drain, reserve a few tablespoons of cooking water and add to the sauce.

5. Toss together adding a little more of the reserved water to loosen if necessary. Cook gently for a couple of minutes, adjust seasoning and serve.

BUON APPETITO!