Racine- noun
1. trans- root, also Jean Baptiste, 1639-99, French playwright
1. trans- root, also Jean Baptiste, 1639-99, French playwright
“Hâtons- nous aujourd'hui de jouir de la vie. Qui sait si nous serons demain?”
"Henry Harris....is widely regarded as the finest French chef with the decency to be British”
Tim Hayward, The Guardian September 2010
Tim Hayward
Chef Patron Henry Harris opened Racine ten years agoand over the last decade this award winning French restaurant hasbecome a firm London favourite. His careful sourcing of good seasonalingredients mean that he has put together a great menu of French bistroand restaurant classics - filet au poivre, lapin à la moutarde,vealchop & Roquefort butter, tête de veau and soupe de poisson alongwith salads of fresh picked crab or heritage tomatoes and herbed goat'scheese.
Henry has been working with his butchers to selectand age some very special ribs of beef for the côte de boeuf withBéarnaise sauce which has become another Racine signature dish. Alongwith some superb 35 day aged Hereford beef from County Cork, Ireland wehave, from time to time, some fine Aberdeen Angus and Longhorn ribs ofbeef too.
The wine list of French classics and greatsthat is enhanced with some European and New World gems and along warmand attentive service that gives ownership of the dining room to thediner combines to create a great neighbourhood restaurant.
The wine list of French classics and greatsthat is enhanced with some European and New World gems and along warmand attentive service that gives ownership of the dining room to thediner combines to create a great neighbourhood restaurant.
In the heart of Knightsbridge and close to the RoyalAlbert Hall, the Victoria and Albert Museum and the Royal CourtTheatre, Racine is one of the finest French Restaurants in London andis the perfect place for a pre or post theatre supper.
For reservations call 0207 584 4477, email [email protected]or click here to book online
Menus
Monday - Saturday prix fixe, 17.75/19.50 2/3 courses
Sunday 19.50/21.50
Todays a la carte and puddings
View menus[table=98%,#cec6c0]
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For reservations call 0207 584 4477, email [email protected]or click here to book online
Menus
Monday - Saturday prix fixe, 17.75/19.50 2/3 courses
Sunday 19.50/21.50
Todays a la carte and puddings
View menus[table=98%,#cec6c0]
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[/td] [td] [table=98%]
[tr] [td][img=420,1]http://www.racine-restaurant.com/images/spacer.gif" data-bd-imgshare-binded="1">
À la carte menu
[table=98%]
[tr] [td]Starters[/td] [td]
[tr] [td][img=420,1]http://www.racine-restaurant.com/images/spacer.gif" data-bd-imgshare-binded="1">
À la carte menu
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[tr] [td]Starters[/td] [td]
[/td] [/tr]
[tr] [td=83%]
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Soupe de poisson , rouille, gruyere et croutons [/td] [td=17%]
9.75[/td] [/tr]
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Tomato, borlotti bean, mint and goat’s cheese salad[/td] [td]
8.50[/td] [/tr]
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Poached duck egg, leeks vinaigrette, deep fried snails & bacon, garlic butter[/td] [td]
9.50[/td] [/tr]
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Smoked duck breast, French bean and girolle salad, anchovy dressing[/td] [td]
8.50[/td] [/tr]
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Crab and prawn cocktail, Poilane crisps[/td] [td]
12.50/21.50[/td] [/tr]
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[tr] [td=2,1]
[/td] [/tr]
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Charcuterie[/td] [td]
[/td] [/tr]
[tr] [td]Chorizo et Jesus du Pays Basque[/td] [td]
[tr] [td]Chorizo et Jesus du Pays Basque[/td] [td]
7.00[/td] [/tr]
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[tr] [td]
Pâté de foie de volaille aux fines herbes[/td] [td]
7.50[/td] [/tr]
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Bayonne ham, celeriac remoulade[/td] [td]
11.00[/td] [/tr]
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Sélection de charcuterie de Noir de Bigorre
(jambon, ventrèche et saucisson from the Pyrenean black pig)[/td] [td]
(jambon, ventrèche et saucisson from the Pyrenean black pig)[/td] [td]
14.75[/td] [/tr]
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[tr] [td]
Ballotine of foie gras, Calvados jelly
and toasted brioche[/td] [td]
and toasted brioche[/td] [td]
13.50[/td] [/tr]
[tr] [td=2,1]
[tr] [td=2,1]
[/td] [/tr]
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Main Courses[/td] [td]
[/td] [/tr]
[tr] [td]Tranche of plaice, wild mushroom and croutons, roast pumpkin and beurre blanc[/td] [td]
[tr] [td]Tranche of plaice, wild mushroom and croutons, roast pumpkin and beurre blanc[/td] [td]
19.50[/td] [/tr]
[tr] [td]
[tr] [td]
Fillet of gilthead bream, artichokes à la Barigoule[/td] [td]
17.50[/td] [/tr]
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Rump of spring lamb, ratatouille and oregano[/td] [td]
21.50[/td] [/tr]
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Veal kidneys, Roquefort butter and pomme purée[/td] [td]
17.50[/td] [/tr]
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A pair of roast quails, sauce vierge[/td] [td]
19.50[/td] [/tr]
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Baked tomatoes, broad beans, basil and crème fraîche, panisse[/td] [td]
14.50[/td] [/tr]
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[/td] [/tr]
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House Dishes[/td] [td]
[/td] [/tr]
[tr] [td]Warm garlic and saffron mousse with mussels[/td] [td]
[tr] [td]Warm garlic and saffron mousse with mussels[/td] [td]
8.50[/td] [/tr]
[tr] [td]
[tr] [td]
Calf’s brain, black butter and capers[/td] [td]
9.00/17.50[/td] [/tr]
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Steak tartare[/td] [td]
9.00/18.50 garni[/td] [/tr]
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Grilled rabbit, mustard sauce and smoked bacon[/td] [td]
17.75[/td] [/tr]
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[tr] [td]
Grilled fillet steak, sauce Béarnaise or filet au poivre[/td] [td]
29.50[/td] [/tr]
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[tr] [td]
Confit de canard, peas “à la Française”[/td] [td]
16.50[/td] [/tr]
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Tête de veau, sauce ravigote[/td] [td]
17.75[/td] [/tr]
[tr] [td=2,1]
[tr] [td=2,1]
[/td] [/tr]
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[tr] [td]
Crème Caramel[/td] [td]
6.50[/td] [/tr]
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[tr] [td]
Petit pot au chocolat[/td] [td]
6.75[/td] [/tr]
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Peach parfait, peach and mint salad[/td] [td]
8.50[/td] [/tr]
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Colonel
(Lemon sorbet served with a shot of chilled Stolichnaya vodka)[/td] [td]
(Lemon sorbet served with a shot of chilled Stolichnaya vodka)[/td] [td]
8.50[/td] [/tr]
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[tr] [td]
Coupe de framboise [/td] [td]
8.50[/td] [/tr]
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Vanilla Ice Cream, Hot Valrhona Chocolate Sauce[/td] [td]
7.25[/td] [/tr]
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Pot de Crème de Vanille aux Pruneaux[/td] [td]
6.75[/td] [/tr]
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La Fromagerie French Farmhouse Cheeses[/td] [td]
9.50[/td] [/tr]
[tr] [td=2,1]
[tr] [td=2,1]
[/td] [/tr]
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Main courses are garnished[/td] [td]
[/td] [/tr]
[tr] [td=2,1]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
[tr] [td=2,1]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
20% VAT is included in all prices
A 14.5% discretionary service charge will be added to the bill[/td] [/tr]
[/table][/td] [td]
A 14.5% discretionary service charge will be added to the bill[/td] [/tr]
[/table][/td] [td]
[img=420,1]http://www.racine-restaurant.com/images/spacer.gif" data-bd-imgshare-binded="1">
Today's Specials
Today's Specials
Apéritifs
Pousse Rapière 9.75
Anisette Gras 8.75
Cidre de Normandie Fournier Artisanal, Brut, Bottle 75cl 11.00
SPECIALS
Half a dozen Frenchman’s Creek rock oysters 16.50
Lincolnshire smoked eel, bacon and frisée salad, beurre blanc 12.50
A chop of Richard Vaughan’s Middle White pork, juniper sauce, salsify and carrots 17.50
Roast grouse, bread sauce, foie gras toast and an Armagnac gravy 29.50
Provence fig salad, crème fraîche and piment d’Espelette sorbet 7.50
BEEF
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
Autumn lunch special 17.50
Grilled hanger steak, Béarnaise sauce,pommes frites and a glass of wine(125ml)
Pousse Rapière 9.75
Anisette Gras 8.75
Cidre de Normandie Fournier Artisanal, Brut, Bottle 75cl 11.00
SPECIALS
Half a dozen Frenchman’s Creek rock oysters 16.50
Lincolnshire smoked eel, bacon and frisée salad, beurre blanc 12.50
A chop of Richard Vaughan’s Middle White pork, juniper sauce, salsify and carrots 17.50
Roast grouse, bread sauce, foie gras toast and an Armagnac gravy 29.50
Provence fig salad, crème fraîche and piment d’Espelette sorbet 7.50
BEEF
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
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)
Roast pumpkin soup
Cucumber, dill and crème fraîche salad, duck “croutons”
Escarole, anchovy and poached egg
________
Mullet, grilled courgette, fennel purée, panisse and harissa oil
Pork belly confit, kale, lentils and mustard
________
Lemon posset, shortbread
Sorbets
Beaufort d’Alpage
[/td] [/tr]
[/table] Wine Lists We have an extensive wine list please click here
Interested in what the critics say? For reviews please click here
[/td][/tr]
[/table]
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Lunch and Dinner (until 7.30pm)
Roast pumpkin soup
Cucumber, dill and crème fraîche salad, duck “croutons”
Escarole, anchovy and poached egg
________
Mullet, grilled courgette, fennel purée, panisse and harissa oil
Pork belly confit, kale, lentils and mustard
________
Lemon posset, shortbread
Sorbets
Beaufort d’Alpage
[/td] [/tr]
[/table] Wine Lists We have an extensive wine list please click here
Interested in what the critics say? For reviews please click here
[/td][/tr]
[/table]
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