Menu

PENNE CON PORCINI E POMODORO
Penne pasta with tomato, porcini mushrooms, thyme
and parmesan

CAPE SANTE
Panfried scallops served in the shell with pancetta, chilli, parsley, lentils di Castelluccio and rocket

SOFT CHOCOLATE CAKE
Soft chocolate cake with crema di mascarpone

Prices to follow soon

Restaurant Profile

Theo Randall at The InterContinental opened in November 2006

The restaurant is located at possibly the best address in town – The InterContinental Park Lane, which has recently gone through a major £76 million refurbishment programme.  

Theo Randall offers Italian cuisine using very seasonal produce and only the freshest and finest ingredients.

The one hundred and twenty four cover ground floor restaurant and twenty seater bar area are aimed at drinkers and diners alike. Theo Randall is suitable for guests to visit for a light spontaneous meal, as well as a celebratory dinner or just to drop in for a drink with friends.

The décor is chic, however the ambience comfortable and relaxed which makes it also suitable for a more formal business lunch or dinner. 

The restaurant also offers a private dining room which accommodates up to a maximum of 24 guests and a U shape table for up to a maximum of 8 guests called Theo’s table. This has been specially designed to allow the guests to experience the ambience of the restaurant whilst enjoying the secluded space around the table.

Theo Randall profile

Theo is one of the most respected chefs in the country. Having worked at The River Café for over 10 years, he now has his own hugely successful restaurant, Theo Randall at The Intercontinental. 
Having left the River Café in March 2006, Theo has spent the summer travelling the gastronomic footpaths of Italy and France sourcing each country's best suppliers in preparation for the opening of Theo Randall.

Theo Randall first visited Italy when he was six. Each year his parents would drive to Italy: one year going to Venice and Verona; the next travelling along the Ligurian coast or visiting the Cinque Terre, stopping off at restaurants, visiting small markets and filling up the car with artisanal delicacies to take home.

Such trips continue to inspire him today. A true Italiophile, Theo frequently returns to Italy seeking fresh inspiration, as well as reviving relationships with his existing suppliers. His extensive travels around Italy are evident in Theo’s menus.

He has also appeared on Saturday Kitchen several times and is working on his first eagerly anticipated book.