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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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Lunch a la carte menu

Available 12-2pm

Tuesdays to Fridays from 1 - 17 December

Antipasti

Sformato di Fontina - Baked Fontina cheese soufflé with Italian spinach, cream and Parmesan 13
Insalata mista - Mixed Italian leaves with datterini tomatoes, cucumber, fresh basil and caprino fresco 11
Carne salata - Thinly sliced black Angus beef with wild rocket, mammole artichokes,
pine nuts and Parmesan 18
Burrata - Fresh Burrata with Swiss chard, grilled red peppers, farinata, Taggiasche olives and basil 16
Minestrone - Soup of fresh cannellini beans, carrots, celery, marjoram, San Marzano tomato and Swiss chard 14


Primi

Risotto Castagnewith pancetta, radicchio, amarone wine butter and Parmesan 15/21
Pappardelle con ragù di manzo - Fresh pasta with slow-cooked beef fillet in Chianti and San Marzano 16/24
Cappelletti di vitello- Fresh pasta stuffed with veal with pancetta, porcini and Parmesan 16/24
Taglierini al pescatore - Fresh pasta with sea bream, salmon, cuttlefish, mussels, clams, king prawns, tomato and parsley 16/24
Ravioli di Zucca - Fresh pasta stuffed with roasted delica squash, ricotta and Parmesan with sage butter 15/21


Secondi

Orata - Roasted sea bream fillet with roseval potatoes, datterini tomatoes, capers, Taggiasche olives, parsley and white wine 24
Filetto di manzo - Aberdeen Angus beef fillet (med rare) with sweet celeriac, Italian spinach,
Amarone and salsa verde 38
Arrosto di faraona - Wood-roasted guinea fowl stuffed with prosciutto di Parma, thyme, lemon zest and mascarpone, on pagnotta bruschetta with swiss chard and Portobello mushrooms 24

Dolci

Amalfi lemon tart - with crème fraiche 7
Soft chocolate cake - with crema di mascarpone 8
Ricotta cheesecake - with pears, sultanas marinated in Marsala and vanilla 8
Affogato - Vanilla ice cream and chilled espresso 7
Raspberry sorbet 5

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.

FESTIVE REGIONAL TASTING MENU

Four-course tasting menu: £75 per person

Including wine pairing

1st to 23rd December

Available from 12 noon to 10pm

ANTIPASTO
Carpaccio di manzo – thinly sliced beef fillet with aged balsamic vinegar, pine nuts and Parmesan shavings

Pieropan Soave Classico 2018 (fresh with aromas of white flowers and touch of citrus)
PRIMO
Pappardelle con anatra – wide ribbon pasta with slow-cooked duck ragu and shaved black winter truffles

Selvapiana Chianti Rufina 2019 (aromas of blackberry and red cherry with floral finish)
SECONDO
Faraona ripiena – boned and roasted guineafowl stuffed with chestnut, pancetta and rosemary
with braised winter greens, roasted delica squash and amarone sauce

Borgo Selen, Nero d’Avola/ Nerello Mascalese 2017( ruby red with notes of fresh berries, round and smooth)
DOLCE
Panettone – baked panettone bread pudding with vin santo ice cream

 

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.

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