Theo Randall Cucina Italiana Menu

Thinly sliced cured beefwithwild rocket, courgette, parmesan, aged balsamic vinegar

Fresh buffalo mozzarella with grilled marinated violet aubergine, zucchini, red peppers and basil

Mixed leaf salad with fresh goat’s cheese, Datterini tomatoes, cucumber, mint, basil and aged balsamic vinegar

Fresh pasta with slow-cooked beef in Chianti and San Marzano tomatoes

Acquerello risotto with fresh tomatoes, basil, courgettes and roast peppers

Roasted guinea fowl stuffed with prosciutto di Parma, lemon zest, thyme and mascarpone on pagnotta bruschetta, with Swiss chard and portobello mushrooms

With crème fraîche

With pears, sultanas marinated in Marsala and vanilla

Vanilla ice cream with espresso

Fresh burrata with Merinda and Camone tomatoes, grilled red peppers, and pesto Genovese

Thinly sliced cured beef with red and golden beets, wild rocket and fresh horseradish

Salad with fresh goat’s cheese, Datterini tomatoes, cucumber, mint, basil, aged balsamic vinegar

Baked cheese soufflé with spinach, cream and Parmesan

Yellowfin tuna tartare with pangrattato, grilled red peppers, capers and Amalfi lemon

Swiss chard with Cannellini beans, tomato, courgette and fresh basil

Fresh pasta with slow-cooked beef in Chianti and San Marzano tomatoes

Mixed green ravioli with Swiss chard, rocket and cime di rapa, ricotta, butter and sage

Fresh pasta stuffed Dorset blue lobster with tomato and shellfish broth

Risotto with asparagus, peas, courgettes, basil and parmesan

Pan-roasted sea bream on Rosveal potatoes, fennel, Datterini tomatoes, parsley and caper sauce

Organic salmon fillet roasted with Datterini tomatoes, capers, Taggiasche olives, courgette and spinach

Hereford beef sirloin with wild rocket, aged balsamic vinegar and parmesan shavings

Roasted guinea fowl filled with prosciutto di Parma, lemon zest, thyme and mascarpone, on pagnotta bruschetta with mixed greens and portobello mushrooms

Fresh burrata with Camone and Merinda tomatoes, grilled red peppers and walnut pesto

Baked fontina cheese soufflé with spinach, cream and parmesan

Yellowfin tuna tartare with grilled yellow peppers, pangrattato, capers and Amalfi lemon

Thinly sliced cured beef with wild rocket, zucchini, parmesan, aged balsamic vinegar

Salad with fresh goat’s cheese, Datterini tomatoes, cucumber, mint, basil and aged balsamic vinegar

Pan fried squid with cannellini beans, chilli, anchovies, parsley and chopped rocket

Pan fried scallops with English asparagus, , Swiss chard, fresh borlotti beans and crispy guanciale

Fresh tomatoes, courgette, fresh Borlotti beans, courgette flowers and basil

Risotto with English asparagus, peas, courgette and basil

Mixed green ravioli with Swiss chard, rocket, cime di rapa, ricotta, butter and sage

Fresh pasta filled with slow-cooked veal, porcini mushrooms and parmesan

Fresh pasta filled with Dorset blue lobster, tomato and shellfish broth

Fresh pasta with slow-cooked beef with Chianti and San Marzano tomatoes

Pan-roasted sea bream on Roseval potatoes, fennel, Datterini tomatoes, parsley and caper sauce

Pan-roasted sea bass fillet with asparagus, Italian spinach, white wine sauce, porcini mushrooms and thyme

Hereford beef sirloin with roasted Datterini tomatoes, wild rocket, aged balsamic vinegar, wild rocket and parmesan shavings

Lamb rump with caponata of aubergines, red peppers, zucchini and basil, with spinach, salsa verde and lamb jus

Pan-roasted veal loin with wild mushrooms, Amarone sauce, potato purée and spinach

Aberdeen Angus beef fillet wrapped in Coppa di Parma with carrots, fennel, turnip, spinach, Amarone sauce and salsa verde

Mixed leaf salad with fresh goat’s cheese, Datterini tomatoes, cucumber, mint, basil and aged balsamic vinegar

Fresh burrata with marinated red peppers, farinata, Swiss chard and Taggiasche olives

Baked fontina cheese soufflé with Italian spinach, cream and parmesan

Fresh pasta stuffed with roasted delica squash, ricotta and parmesan with sage and butter

Soup of Swiss chard, cannellini beans, San Marzano tomatoes and basil

Acquerello risotto with fresh tomatoes, basil and courgettes

Grilled polenta bramata with porcini and portobello mushrooms, fresh chilli, parsley and roasted Datterini tomatoes

With crème fraîche

With crème fraîche

With pears marinated in Marsala, sultanas and vanilla

Selection of Italian artisanal cheeses served with mostarda and homemade crackers

Vanilla ice cream and chilled espresso

Grilled marinated red peppers, farinata, Swiss chard, fresh borlotti beans on bruschetta with basil

Mixed leaf salad with Datterini tomatoes, cucumber, mint, basil and aged balsamic vinegar

Soup of Swiss chard, cannellini beans, San Marzano tomatoes and basil

Penne with slow-cooked San Marzano tomatoes, violet aubergines, garlic and fresh basil

Risotto with slow-cooked tomato sauce, courgettes, and basil

Selection of portobello mushrooms, borlotti beans, grilled red pepper, aubergine and zucchini with Italian spinach and roasted vegetables

Grilled polenta bramata with porcini and portobello mushrooms, fresh chilli, parsley and roasted Datterini tomatoes

Fresh buffalo mozzarella with cuore del Vesuvio, raf and Camone tomato, basil, olie oil

Prosciutto di Parma, fennel salami and coppa

Shaved fennel, rocket and parmesan salad

Fine green bean salad with mixed Italian leaves, basil and parmesan

Mixed leaf salad with fresh goat’s cheese, Datterini tomatoes, cucumber, mint, basil and aged balsamic vinegar

Toasted bread salad with Datterini tomatoes, cucumber, red peppers, basil, capers and anchovies

Swiss chard, red onion, thyme

Crispy tiger prawn, red chilli and parsley

Saffron, mozzarella and spinach arancini

Slow-cooked crispy pork with potato and fennel al forno, salsa erde and jus

Organic salmon fillet, capers, parsley, Datterini tomatoes, spinach and zucchine trifolate

Baked fontina cheese soufflé with spinach cream and parmesan

Mezze maniche with aubergines, tomato, basil and ricotta salata

Mixed leaf salad with fresh goat’s cheese, Datterini tomatoes, cucumber, mint, basil and aged balsamic vinegar

Fresh buffalo mozzarella with grilled marinated violet aubergine, courgette, red peppers and basil

Thinly sliced cured beef with wild rocket, shaved courgette, parmesan, aged balsamic vinegar

Fresh pasta with slow-cooked beef in Chianti and San Marzano tomatoes

Mixed green ravioli with Swiss chard, rocket and cime di rapa, ricotta, butter and sage

Roasted guinea fowl stuffed with prosciutto di Parma, lemon zest, thyme and mascarpone on pagnotta bruschetta, with Swiss chard and portobello mushrooms

With crème fraîche

Vanilla ice cream with espresso

With crème fraîche

Vanilla panna cotta with rhubarb, orange and Moscato

With espresso gelato

With pears and sultanas, marinated in Marsala and vanilla

Selection of Italian artisanal cheeses served with mostarda and homemade crackers

Vanilla ice cream and chilled espresso

Raw thinly sliced seabream with chopped datterini tomatoes, capers, fresh chilli, marjoram and shaved fennel salad

Fresh pasta with slow-cooked duck ragù

Roasted veal loin with porcini mushroom sauce, soft polenta and roasted radicchio