Theo Randall
Menu with Prices in the UK

Midweek Mayfair express lunch (12:00 PM – 2:30 PM) featuring a choice of seasonal antipasto or primi and main course.

Three-course seasonal Italian lunch including antipasto, fresh pasta or fish/meat main, and classic dessert.

Curated seasonal evening set menu tailored for pre-theatre and early Park Lane dining (optional wine carafes available).

Saturday four-course sharing Italian feast (12:30 PM – 4:00 PM) with unlimited Prosecco or Wine (£65.00 with unlimited Negroni, Aperol, or Mimosa).

Warm twice-baked Val d'Aosta Fontina cheese soufflé served on wilted Italian spinach with aged Parmesan cream.

Whole creamy Pugliese burrata paired with sweet slow-roasted winter tomatoes, grilled squash, sourdough crumbs, and ricotta salata.

Hand-chopped sashimi-grade yellowfin tuna seasoned with Amalfi lemon zest, Pantelleria capers, wild rocket, and crispy pangrattato.

Paper-thin cured Black Angus beef sliced to order with peppery wild rocket, marinated courgettes, shaved Parmesan, and aged balsamic.

Tender pan-seared squid tossed with creamy Tuscan cannellini beans, red chilli, anchovies, flat-leaf parsley, and wild rocket.

Crisp seasonal bitter leaves, sweet datterini tomatoes, and fresh artisanal goat's cheese dressed in aged Modena balsamic.

House-baked rosemary sea salt focaccia and grilled wood-fired pagnotta bread served with first-press Sicilian olive oil.

Starter portion of Theo Randall's iconic handmade pasta hats filled with braised veal, wild porcini mushrooms, and Parmesan.

Main-course serving of handmade fresh egg cappelletti stuffed with slow-cooked veal, porcini, and Parmigiano-Reggiano.

Starter portion of delicate fresh pasta parcels stuffed with Swiss chard, spinach, and ricotta in browned sage butter.

Generous main portion of Swiss chard and sheep's ricotta ravioli glossed with salted butter, crispy sage, and aged Parmesan.

Wide handmade egg ribbons tossed with beef chuck slow-braised in Chianti Classico and San Marzano tomatoes.

Full main-course pappardelle coated in rich Chianti beef ragù and finished with freshly grated Parmigiano-Reggiano.

Aged Acquerello Carnaroli rice simmered with wild porcini and girolle mushrooms, fresh thyme, butter, and Parmesan.

Creamy main-course wild mushroom risotto finished with extra virgin olive oil and aged Parmigiano.

Short ridged Roman pasta tubes tossed in golden organic egg yolks, crispy cured guanciale pork cheek, and Pecorino Romano.

Handmade pasta parcels brimming with sweet Dorset blue lobster meat in fragrant tomato and shellfish bisque (Starter £24.00).

Crisp-skinned wild sea bream fillet roasted with sweet datterini tomatoes, capers, Ligurian Taggiasche olives, and Swiss chard.

Wood-roasted guinea fowl breast stuffed with Prosciutto di Parma, lemon zest, thyme, and mascarpone on grilled pagnotta bruschetta.

Herb-marinated Lake District lamb rump roasted pink and served with rosemary potatoes, seasonal greens, and thyme jus.

Meaty tail of roast monkfish wrapped in crisp Prosciutto di Parma with sweet slow-braised pepperonata and spinach.

Prime roasted veal loin plated with sautéed wild woodland mushrooms, buttered Italian spinach, and rich pan jus.

Silky egg tagliatelle tossed with sweet sautéed prawns, julienned courgettes, datterini tomatoes, garlic, and red chilli.

Peppery wild rocket and sweet cherry tomatoes dressed in cold-pressed olive oil and shaved aged Parmigiano-Reggiano.

Paper-thin shoestring courgettes lightly dusted in flour and fried golden crisp with sea salt.

Tender baby spinach sautéed briefly with confit garlic, chilli flakes, and Sicilian extra virgin olive oil.

Crisp golden roasted British potatoes tossed in crushed garlic cloves, fresh rosemary needles, and flaky sea salt.

Crisp bitter chicory, radicchio, and baby leaf salad dressed with aged balsamic vinegar and olive oil.

Iconic crisp butter pastry filled with silky, intensely zesty Amalfi lemon curd custard and served with cool crème fraîche.

Wobbly Madagascar vanilla bean cream pudding topped with macerated raspberries in grappa, almond cantuccini, and crisp hazelnut croquant.

Warm flourless-style dark Valrhona chocolate cake served with whipped sweet crema di mascarpone.

Fragrant baked frangipane almond tart topped with sweet plums roasted in Tuscan Vin Santo dessert wine and crème fraîche.

House-churned aromatic fig leaf ice cream paired with caramelised roasted figs, toasted almonds, and wildflower honey.

Artisanal vanilla bean gelato served with a shot of freshly pulled chilled or hot Italian espresso.

Refreshing dairy-free sorbet churned daily from ripe seasonal citrus or orchard fruits.

Curated selection of aged Italian farmhouse cheeses served with spiced Cremona fruit mostarda and crisp homemade crackers.

Pre-dinner Italian aperitif—choose a bright citrus Amalfi Spritz or bitter-sweet Negroni Piccolo over block ice.

Classic Italian zero-proof bittersweet citrus and herbal aperitif poured over ice with a twist of fresh orange.

Large sharing table bottle of Tuscan Acqua Panna still mineral water or San Pellegrino sparkling spring water.

Individual glass bottle of still or sparkling Italian mineral water.

Chilled Italian sparkling lemon or blood orange soda served over ice with citrus peel.

Classic 200ml glass-bottled Coca-Cola or Diet Coke served chilled with ice and lemon.

Premium glass-bottled European pressed orange, cloudy apple, or peach juice.

Freshly extracted dark-roast Italian espresso served with dark chocolate petit four (Double Espresso £7.00).

Double shot of aromatic Italian espresso topped with velvety steamed dairy or oat milk.

Pot of fine loose-leaf tea including English Breakfast, Earl Grey, Peppermint, or Green Sencha.