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À la carte menu

Chilled cucumber and dill soup
Tomato, borlotti bean, mint and goat’s cheese 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, samphire, beurre blanc and chives 19.50
Fillet of gilthead bream, artichokes à la Barigoule 17.50
Rump of spring lamb, ratatouille and oregano 21.50
Veal kidneys, Roquefort butter and pomme purée 17.50
A pair of roast quails, sauce vierge 19.50
Baked tomatoes, broad beans, basil and crème fraîche, panisse 14.50

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
Confit de canard, peas “à la Française” 16.50
Tête de veau, sauce ravigote 17.75

Crème Caramel 6.50
Petit pot au chocolat 6.75
Peach parfait, peach and mint salad 8.50
(Lemon sorbet served with a shot of chilled Stolichnaya vodka)
Coupe de framboise
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

Anisette Gras 8.75

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



Charentais melon and Bayonne ham 11.00

Matjes herring, red onion and crème fraîche on toast 7.50

Half a roast Black Leg chicken, Grelot onions, artichokes and aïoli 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 52.00 for two
Aberdeen Angus from Scotland hung for 37 days

Summer 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)


Sardine tarte fine   

Confit lamb’s tongue, broad bean tops and an anchovy & rosemary dressing 


 Warm salad of confit chicken, smoked black pudding, flageolets and a poached egg

Fillet of mullet, leeks vinaigrette, mussel and dill dressing 



Poire belle Hélène

Bleu d’ Auvergne 

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