Theo Randall at the InterContinental is set to reopen for dinner from Thursday 3rd September, showcasing Chef Patron Theo Randall’s favourite regions of Italy on select evenings. From Puglia and Tuscany to Liguria, Lombardia, Campania and Sicily, each menu will highlight special producers and regional ingredients that have inspired Theo on his travels throughout Italy over the last 20 years.

Guests can enjoy the regional menus comprising of anti pasti, primi, secondi and dolci alongside a wine pairing developed in partnership with Liberty Wines. Guests who wish to dine from the à la carte menu can also choose to enjoy a special dish from the select regional menus.

Speaking of the menus, Chef Patron Theo Randall says, “This has been a time for reflection and reinvigoration. Not being able to physically visit my favourite areas of Italy has inspired me to retrace my steps through the wonderful dishes that I created from memories of each region. I can’t wait to share these stories with our guests when they return.”

Crafted from the finest Natoora produce, Theo Randall will return with a refined à la carte menu and offer each special regional menu on Friday and Saturday evenings for two consecutive weeks only. Restaurant favourites including Cappelletti di Vitello and Ravioli di erbette will feature on the à la carte menu amongst a popular selection of risottos, pastas, fresh fish including wild sea trout or seabass and meat dishes of roasted lamb rump or veal. Desserts will also include the highly acclaimed Amalfi lemon tart alongside other Italian classics.

The first region showcased will be Tuscany (4th -5th September & 11th -12th September) featuring a menu inspired by world-renowned Italian butcher Dario Cecchini who became known for his summer terrace restaurant barbeques and love of Italian beef. Highlighted simply with sea salt, sage, rosemary and Tuscan olive oil, the ‘bistecca’ was the unforgettable centrepiece of this menu, elevated with a special glass of Tuscan Chianti.

The Tuscan menu will feature: Mixed salami with chicken liver crostini and pickled vegetables; wide ribbon pasta with fresh Porcini mushrooms, parsley and thyme; grilled T-Bone steak with potatoes, rosemary and garlic with salsa verde; vanilla pastry torte with pine nuts.

In contrast Campania is known for its spectacular views of the Tirrenian coast, abundant soils and an incredible array of seafood and shellfish. A local delicacy is ‘Acqua Pazza’ or crazy water, a broth flavoured with tomatoes and herbs serving as delicate poaching liquid for the fresh fish caught nearby. Carefully balanced and using the finest produce, Theo recreates this dish reminiscing of Campania.

Available from 18th – 19th September and 25th – 26th September, the Campanian menu will feature: Buffalo mozzarella with swiss chard and smashed broad beans on crostini and olives; Spaghetti tossed with zucchini romane, sautéed Italian sweet onions and basil; red mullet, monkfish, vongole and tiger prawns cooked in crazy water with Datterini tomatoes; rum baba with baked rhubarb and crema.

To ensure physical distancing throughout, the restaurant will have tables’ well-spaced apart, digital menu options, card payments and a one-way system in place. Booking times will be staggered to avoid any congestion and track and trace procedures implemented.

Theo Randall at the InterContinental will reopen on Thursday 3rd September for dinner service only. Bookings can be made via the website theorandall.com, by phone +44 (0) 20 7318 8747 or email Theo Randall. Regional menus start from £50 per person with optional wine pairing.