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À la carte menu

Soupe de poisson, rouille gruyère et croutons
Chorizo et Jesus du Pays Basque 7.50
Pâté de foie de volaille aux fines herbes 8.00
Paysanne salad and a poached duck egg 8.50
Warm garlic and saffron mousse with mussels 8.50
Bayonne ham, celeriac remoulade 11.00
Melted raclette Comtoise, cornichons salad 8.50
Hot foie gras on toast, wild cranberries and sauce bigarade 13.50
Crab Florentine 13.50
Winter tomato, green olive and Collioure anchovy salad 8.50
Sélection de charcuterie de Noir de Bigorre
(jambon, ventrèche et saucisson from the Pyrenean black pig)
Calf’s brains, black butter and capers 9.00/17.50
Steak tartare 9.00/18.50 garni

Skate, wild garlic, cucumber and tarragon 18.50
Fillet of cod, clams, Jersey Royal new potatoes, saffron and wild herbs   19.75
Grilled rabbit, mustard sauce and smoked bacon 17.75
Confit de canard, lentils and red cabbage 16.50
Braised lamb “à sept heures”, creamed coco beans, pearl barley and garlic 19.50
Filet au poivre ou sauce Béarnaise  29.50
Calves’ liver Lyonnaise 17.50
Grilled veal loin chop, Roquefort and walnut butter 26.50
Tête de veau, sauce ravigote 17.75
Endive au gratin 12.50/14.50 avec jambon

Crème Caramel 6.50
Petit pot au chocolat 6.75
Riz au lait 6.50
(Lemon sorbet served with a shot of chilled Stolichnaya vodka)
Clafoutis aux Griottines, Crème Anglaise
ou flambé à 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

Anisette Gras 8.75

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


Half a dozen Frenchman’s Creek rock oysters 14.50

Lincolnshire smoked eel, bacon and frisée salad, beurre blanc 12.50

Argenteuil white asparagus, 

tarragon & mustard vinaigrette,  toasted breadcrumbs 10.50 

Deep fried lamb sweetbreads, peas, broad beans and ramp sauce


14oz sirloin steak on the bone 29.50
with wild garlic and horseradish
Aberdeen Angus from Scotland, hung for at least 37 days
Hereford 78.50 for two
Prime Hereford From County Cork. Beautiful pastures give an
excellent fine grained and well marbled rib
that is then hung for at least 35 days

Spring 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

Parsnip soup

Poached egg and ventrèche on toast, Hollandaise sauce

Brandade de morue


Pork belly and Toulouse sausage, Savoy cabbage,

pomme purée and mustard

Fillet of mullet, celery, wild garlic and new potatoes


Poire Belle Hélène

Oeufs à la neige

Comté d’Estive 

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