Randall relaunches vegan menu
Chef Theo Randall has added new dishes to his vegan menu this Veganuary in his Park Lane restaurant at the InterContinental Hotel.
Chef Theo Randall has added new dishes to his vegan menu this Veganuary in his Park Lane restaurant at the InterContinental hotel.
The menu has been designed for vegans and non-vegans and incorporates rich Italian flavours offering antipasti highlights including deep fried violet aubergines, courgettes, squash and Jerusalem artichokes complemented with fragrant sage, chilli and mint sauce. The Primi course sees hearty Italian dishes including a Minestrone Verde - a rich Tuscan bean soup with Swiss chard borlotti beans, tomato, celery and carrots. For the main course, there are earthy flavours of the acquerello risotto with wild porcini and portobello mushrooms, garlic and parsley, amongst other dishes.
In addition to the menu, a new juicing station will be introduced to the restaurant to accompany the weekend lunch service. The station will provide a range of fresh juices which will complement the assortment of vegan dishes on the menu, with additional vegan, vegetarian and plant-based options.
Randall’s vegan menu is available throughout the year, excluding Saturday and Sunday brunch sessions.