Theo Randall at the InterContinental

Theo Randall's passion for simple, rustic Italian fare took him from Chez Panisse in California to Head Chef and Partner at The River Café. In 2006, Theo brought this experience to the prestigious address of No 1, Park Lane when he opened Theo Randall at the InterContinental. His unwavering dedication has earned him the respect of his peers, many industry accolades and awards, and a loyal following of diners. The restaurant continues to exemplify Theo's signature style of showcasing the best of Italian cuisine in a buzzing restaurant setting. The daily changing menu is inspired by his regular trips to Italy and dictated by the best seasonal ingredients available from the market every day. Theo has personally overseen the extensive wine list that features 90% Italian varietals, including a selection of Grappas. The spacious dining room offers views onto the theatre of the chefs in action and the stylish lounge bar presents informal counter-top dining for lunch or dinner, as well as an extensive drinks menu. Since its launch in 2006, Theo Randall at the InterContinental has won numerous awards, including Best Italian Restaurant of The Year from the London Restaurant Awards. The restaurant was a key contributing factor behind the accolade of Best Hotel in the UK for Food, from Condé Nast Traveller and it continues to be recognised by the Sunday Times Food List, the National Restaurant Awards and The London Lifestyle Awards.

Book a Table at Theo Randall at the InterContinental


1 Hamilton Place
Park Lane
Restaurant Style(s)
Modern Restaurant
Restaurant Cuisine(s)
Open Hours
Monday to Friday: 17.30 - 23:30
Saturday: 12:00 - 15:00 & 18:00 - 23:30
Sunday: 11:30 - 18:00.
Average Price for Meal
Average Price for Main Course

Special Offers

Subject to availability. Price excludes service and includes VAT. 90 minutes of unlimited Prosecco or Aperol Spritz. Maximum of 6 diners per booking. Book this offer




Calamari in padella - pan fried squid with borlotti beans from Lamon, chilli,
parsley and chopped rocket £12
Prosciutto di Parma - prosciutto di parma with trevisse, pinenuts, aged balsamic and parmesan £11
Carpaccio di manzo - seared Aberdeen Angus beef fillet with marinated violet artichokes,
rocket and parmesan £12
Insalata di granchio - fresh Devon crab with mixed leaves, fennel, aioli and bruschetta £12
Mozzarella di Bufala - Buffalo mozzarella with taggiasche olives and pecorino £11
Bagna cauda - hot anchovy garlic sauce with violet and Jerusalem artichokes,
romanesco, red peppers, erbette and carrots £9
Cape Sante - Scottish scallops with chilli, parsley, cima di rape and lentils di Castelluccio £14
Puntarelle alla Romana - thinly sliced cicoria shoots with dried chilli,
anchovy and red wine vinegar £9


Minestrone verde - winter soup of borlotti beans with Swiss chard, tomatoes,
marjoram and new season's olive oil £8
Risotto di porcini - porcini, celery, parsley, butter and parmesan £10
Taglierini con gamberetti e carciofi - handmade pasta with brown shrimps,
artichoke, parsley, chilli and butter £11
Cappeletti di vitello - handmade pasta stuffed with slow cooked veal and pancetta £10
Ravioli di erbette - mixed winter green ravioli with Swiss chard, rocket, cima di rape,
sheep's ricotta, butter and sage £9
Tagliatelle con ragù di vitello a pancetta - handmade pasta with veal, tomato,
rosemary and pancetta £10


Costata di agnello - roast rack of lamb (pink) with wood roasted carrots, onion squash, salsify, beetroots, Jerusalem artichokes, thyme and salsa d'erbe £26
Branzino al forno - roasted sea bass fillet with capers, parsley, violet artichokes, taggiasche olives and Roseval potatoes with thyme £26
Taglio di vitello - chargrilled Limousin veal chop (400g) with slow cooked fennel, spinach and salsa verde £30
Burrida di pesce - fish stew of Dorset blue lobster, langoustine, monkfish, sea bass, vongole with fennel, tomato, saffron potatoes and parsley £27
Piccione al forno - Anjou pigeon marinated and wood roasted on pagnotta bruschetta with lentils di Castelluccio, pancetta and braised cavolo nero £25
Rombo al forno - wood roasted turbot on the bone with capers, parsley, roasted red and yellow peppers and Swiss chard £28


Roseval potatoes with rosemary, Italian spinach with new season's olive oil, Zucchini fritti £4 each


Quince and almond tart £7

Soft chocolate cake with crema di mascarpone £7

Pannacotta with prunes marinated in Vecchia Romagna and hazelnut croquante £7

Amalfi lemon tart £7

Vanilla ice cream with chilled espresso £6

Chocolate and roasted hazelnut ice cream £6

Ricotta cheesecake with Williams pears, marinated with vanilla and marsala £7

Clementine sorbet £6

Chocolate tart with chestnut ice cream £7

Il Formaggio - served with pear, wet walnuts and homemade crackers £9