Theo Randall at the InterContinental to launch breakfast & brunch menus

On Saturday 3 June, Theo Randall at the InterContinental will launch ‘La Dolce Vita’ weekend brunch and à la carte breakfast menus. Featuring a selection of breakfast and brunch classics with an authentic Italian twist, the menus also celebrate Theo’s signature favourites.

Translated as ‘The Sweet Life’, the four-course ‘La Dolce Vita’ brunch menu is inspired by the Italian tradition of friends and family gathering together for convivial shared dining. In typical Italian style the courses are divided into antipasti, primi, secondi and dolci.

To start, guests are welcomed to help themselves to antipasti dishes from a selection of Italian salads, cured meats and cheeses. Primi and secondi dishes include Theo’s well-loved classics such as handmade pasta stuffed with slow cooked veal and pancetta with porcini mushrooms and parmesan and new additions including roasted sea bream with fennel, Roseval potatoes, datterini tomatoes, capers and Taggiasche olives.

To end the leisurely lunch, a selection of desserts will be served to share, including Theo’s signature Amalfi lemon tart, panna cotta with raspberries and grappa and torte caprese (chocolate and almond cake).

An accompanying drinks menu has been designed with the much-loved Italian ritual of the aperitivo in mind. New creations include the Bloody Maria (home-infused sun-dried tomato vodka, spices, fresh tomato juice) and Mojito Sicilano (Marsala Superiore Riserva, fresh lime, mint, thyme). Each cocktail is served with complimentary cicchetti. In addition, the Saturday brunch menu includes bottomless Prosecco and Bellinis. The Sunday brunch incorporates four courses, with supplementary drinks packages available.

Complementing the ‘La Dolce Vita’ weekend brunch menu and available throughout the week and at weekends, the recently launched breakfast menu offers two distinct dining options: à la carte and continental.

The à la carte menu includes Italian breakfast classics such as frittata made with ‘St. Ewe Cornish’ free range eggs, zucchini, creamy caprino fresco cheese and marjoram herb and rösti di patate (potato rostie) with poached eggs, crispy pancetta and vibrate salsa pizzaiola sauce.

Sweet breakfast dishes include buttermilk pancakes or waffles with sweet ricotta, fresh raspberries, vanilla sugar and authentic maple syrup and Fiocchi d’avena, an indulgent dish of steel cut oatmeal with brûléed banana.

The continental breakfast includes a generous pasticceria basket and ‘Theo’s Breakfast Table’, with a seasonal selection of fresh fruits, yoghurts, granola, Bircher muesli, Italian meats and cheeses alongside fresh juices, loose leaf-tea and cafetières of Musetti coffee.

Theo Randall said, “I have wanted to offer breakfast and brunch in the restaurant for some time and the interior redesign lends itself to all-day dining. The new menus celebrate many of the great ingredients we love and that bring to life the dishes. Our brunch is designed to capture the essence of a true Italian weekend – filled with family, friends and most importantly food and our breakfast menu makes an often overlooked meal into something memorable.’