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À la carte menu

Soupe de poisson , rouille, gruyere et croutons
Endive, Mimolette and Marcona almond salad 8.50
Poached duck egg, leeks vinaigrette, deep fried snails & bacon, garlic butter 9.50
Smoked duck breast, French bean and girolle salad, anchovy dressing 8.50
Crab and prawn cocktail, Poilane crisps 12.50/21.50

Chorizo et Jesus du Pays Basque 7.00
Pâté de foie de volaille aux fines herbes 7.50
Bayonne ham, celeriac remoulade 11.00
Sélection de charcuterie de Noir de Bigorre
(jambon, ventrèche et saucisson from the Pyrenean black pig)
Ballotine of foie gras, Calvados jelly
and toasted brioche

Main Courses  
Tranche of plaice, wild mushroom and croutons, roast pumpkin and beurre blanc 19.50
Skate, piperade and chorizo 19.50
Rump of lamb, Soubise sauce, Jerusalem artichokes and persillade crumbs 21.50
Veal kidneys, Roquefort butter and pomme purée 17.50
Roast partridge, Brussel sprouts with chestnuts & bacon, juniper sauce 19.50
Baked aubergine, pistou crust, Tarbais beans 14.50
Duck confit, black cabbage and quince 16.50

House Dishes  
Warm garlic and saffron mousse with mussels 8.50
Calf’s brain, black butter and capers 9.00/17.50
Steak tartare 9.00/18.50 garni
Grilled rabbit, mustard sauce and smoked bacon 17.75
Grilled fillet steak, sauce Béarnaise or filet au poivre 29.50
Tête de veau, sauce ravigote 17.75

Crème Caramel 6.50
Petit pot au chocolat 6.75
Pineapple carpaccio, passion fruit dressing & coconut sorbet 8.50
(Lemon sorbet served with a shot of chilled Stolichnaya vodka)
Clafoutis aux griottines, creme anglaise
ou flambé a l'eau de vie
Vanilla Ice Cream, Hot Valrhona Chocolate Sauce 7.25
Pot de Crème de Vanille aux Pruneaux 6.75
La Fromagerie French Farmhouse Cheeses 9.50

Main courses are garnished  

Green or endive salads, French beans, minted new potatoes, Vichy carrots, pommes frites 4.00, pommes purée 4.50, creamed spinach and foie gras 6.50

No genetically modified products have been used on this menu. Some dishes may contain trace elements of nuts


Click here to download the menu as a pdf


Today's Specials



Pousse Rapière 9.75

Ratafia de Champagne, Glass 10cl 9.50 J. Dumangin

Cidre de Normandie Fournier Artisanal, Brut, Bottle 75cl 11.00

Médaille d’or Paris 2011 



Half a dozen 

Carlingford Lough rock oysters 16.50

Lincolnshire smoked eel, wilted Bayonne ham, crèpe parmentier 

and horseradish 12.50

Half a roast Black Leg chicken,

artichokes, Marcona almonds, sautéed potatoes and thyme gravy 18.50



 Côte de boeuf, Béarnaise sauce

Hereford 78.50 for two 

Prime Hereford from County Cork. Beautiful pastures give an

excellent fine grained and well marbled rib

that is hung for at least 35 days

Angus £60.00 for two

Aberdeen Angus from Scotland, hung for 37 days

Autumn lunch special 17.50

Grilled hanger steak, Béarnaise sauce,

pommes frites and a glass of wine(125ml)

Prix Fixe

Prix fixe menu 17.75/19.50

Lunch and Dinner (until 7.30pm)

Parsnip soup

Bayonne ham and Comte croquettes

Creamed smoked cod’s roe and soft boiled egg on toast


Confit chicken leg, flageolets, kale and mustard

Fillet of whiting, crushed potatoes and a mussel and dill butter sauce


Floating islands

Pear and almond tart

Bleu des Causses

Wine Lists

We have an extensive wine list please click here

Interested in what the critics say? For reviews please click here

239 Brompton Road, London SW3 2EP | Reservations: 020 7584 4477