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THIS RESTAURANT IS CLOSED Brasserie Roux Restaurant Review: The dining room is large, light and airy with some eccentric but delightful pictures of cockerels on the walls and swathes of material at the large windows. It’s under the general direction of Albert Roux who supervises a menu of French brasserie classics. Here is the place for a hearty fish soup with rouille, cheese and croutons, a good Caesar salad, classic starters such as pike mousse with mushroom purée and lobster sauce and pastas. Mains might include sea bream; the rotisserie offers well cooked staples. The chef’s specials change weekly and are often the best things to go for as the kitchen spreads its wings with obvious enjoyment and skill. There’s a good wine list; service is charming; the ambience friendly. Weekly lunch express menu 4 courses served in 45 minutes £19, weekend menu 3 courses £19, 3-course pre-theatre menu £15.50.