Private Dining Rooms

Overview

Theo Randall private dining room is positioned in one of the best addresses in town, situated on the corner of Park Lane and Hyde Park Corner.

Theo’s food is seasonal Italian using the finest ingredients. We offer a wide variety of menus including our very popular sharing menu which comprises of a generous selection of antipasti which may include (subject to season) Beef Carpaccio, Fresh Devon Crab Salad, Poached Langoustine, Pan-Fried Diver Caught Scallops, Smoked Eel, Salumi Misti, Buffalo Mozzarella With Black Figs, Mint and Basil.

Followed by a choice of main course which could include Roasted Sea Bass Fillet, Rack of Somerset Lamb with Wood Roasted Vegetables, Roasted Turbot On The Bone or Char Grilled Longhorn Beef Fillet.

For cheese/dessert we offer a selection of the finest Italian cheeses and desserts. We create a seasonal platter of delicious Dolci which may include our famous Amalfi Lemon Tart, Soft Chocolate Cake, Ricotta Cheese Cake with Marsala and our Ice Creams and seasonal Sorbet.

We have a large bar where our experienced barman can create delicious cocktails for a pre dinner drinks or if you prefer a nice glass of chilled prosecco with something as simple as some fresh squeezed blood orange juice with a few canapés or simple olives and zucchini fritti

We also have a semi private dining room for larger parties. This is a great space if there is more than 20 of you as there is plenty of space to move around. Both areas can be connected to create a dining area for up to 80 people.

Please contact Maria Wrazen for any further information, sample menus, wine lists and availability.

Insider View

Location. Location. Location. That’s what they say, and it doesn’t get better than this – No 1 Park Lane, aka the InterContinental hotel on Park lane. And inside, Theo Randall is working wonders with Italian cuisine. He’s not a celebrity chef per se, but his link ups with the likes of Pizza Express and Zizzi and regular TV appearances have certainly put him in the public eye more than many other hotel restaurant chefs.

But his restaurant at the Intercontinental is no mid market pizzeria. This is serious fine dining in gorgeous surrounds.

The hotel itself had a multi-million pound refurbishment a few years ago and that’s when they got Randall in to take over the restaurant. The concept has evolved since it first opened.

The restaurant is understated, classy yet confident. It’s one of those restaurants that doesn’t need to shout about what it does, because clearly the chef or owner is confident of his own capabilities.

A bubbled glass atrium demarcates the restaurant from the hotel. The large room is decorated with Sir Peter Blake’s artwork (he of the Beatles’ Sergeant Pepper record cover fame) and orchids. Brightly coloured vases line one wall and link with Blake’s creations, while most of the restaurant allows views of the kitchen, through a wide window onto the pass.

The room is partitioned to enable parties of all sizes; from 26 in the private dining room to 57 for semi private and a maximum of around 200 for exclusive use. The partitions are green bamboo curtains, which can be taken down for exclusive hire, opening up the whole space.

The bucket chairs are a pale guacamole colour with wooden frames, while the table linen is beautifully textured to complement the bamboo partitions and leaf decorations on the main walls. There’s all the usual IT you would expect from a five star hotel as well as an in house florist.

A variety of menus options range from traditional set to canapé and even sharing menus -where starters and puddings are presented on sharing plates. The latter is now their best selling menu, often used for informal business lunches or dinners to encourage relaxed dining and chatter amongst colleagues.

Randall, with his increasingly high profile, is also on hand to give kitchen tours or sign his cook books on request.

Theo Randall

How long have you been at the restaurant?

5 years.

Which was the first restaurant you worked in?

Chez Max.

What was the last restaurant you went to, apart from your own?

Hix.

Which restaurant is your favourite and why?

Petit Maison – great food, good atmosphere.

What or who has been the biggest influence on the way you cook and why?

My parents – because they taught me the joys of food.

What is your personal signature dish?

Calamari with fresh borlotti beans.

Which other chef(s) do you most admire?

Ruth Rogers, Philip Howard, Bruce Poole, Alice Waters.

What’s the best part of your job?

Making people happy.

And the worst?

Having to gut grouse.

What would your last meal be?

Poached Langoustine, Taglierini with white truffles, roasted grouse on brushetta with fresh porcini mushrooms and a bowl of cold cherries.

Do you have a chef’s shortcut that you can share with us?

When peeling gulls eggs, use a tea spoon to scoop under the shell - always works!