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Theo Randall at Intercontinental: A celebration of simple Italian food

Theo Randall at Intercontinental: A celebration of simple Italian food

Located in one of London’s most prestigious addresses, Theo Randall at Intercontinental Park Lane certainly lives up to its reputation of serving up some simple but exceptional Italian cuisine.

2019/07/15

Located in one of London’s most prestigious addresses, Theo Randall at Intercontinental Park Lane certainly lives up to its reputation of serving up some simple but exceptional Italian cuisine.

Theo Randall at the InterContinental features all of the class and elegance of its Mayfair address, yet minus all the fluff, which is something that I think chef Theo Randall himself would appreciate. Known for delivering simple but exquisite Italian food, the menu here definitely does not disappoint.

The sleek and muted colour palette of the restaurant is deftly balanced out by the stunning flavours of the food on offer, and Theo Randall does best to let the flavours really speak for themselves. After being warmly greeted by the staff, and enjoying a few cocktails by the stylish bar by the entrance — we began our culinary journey across Italy.

Italian food is best served generously, and indeed the servings were generous. We almost fell into the trap of ordering a dish for each course, but our waiter suggested otherwise (and rightly so)! We began with some classic Mozzarella di Buffala, an Italian classic that is best consumed with a glass of wine in hand. (In this case it was a very crisp Italian chardonnay) Our sommelier Mike gave us some of his magical wine pairings — and we highly recommend you do the same.

Theo Randall at Intercontinental: A celebration of simple Italian food

After the antipasti, we enjoyed in two pasta courses; because no meal at Theo Randall would be complete withoutpasta.We had the Ravioli di Erbette, a mixed green ravioli with swiss chard and ricotta creme sauce, and the Pappardelle Con Ragu di Manzo, a slow cooked beef pasta, perfected by a flavourful Chianti and San Marzano tomato sauce.

For our main course, we recommend the ‘Orata al Forno’ which in English translates to roasted sea bream with potatoes. The fish was perfectly cooked, and worked surprisingly well with the Italian red wine that our sommelier had recommended. Don’t leave without indulging in some dessert, because here, Theo Randall truly excels. Try the chef’s special Amalfi Lemon Tart paired with the 2018 Saracco Moscato d’Asti, it is truly the sweetest way to end your meal.

www.theorandall.com