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Racine Restaurant Review: Racine’s décor is as you would expect of something so French: a pleasant room with dark banquettes, walls lined in mirrors, and crisply laid tables. Notable French country cooking from chef Henry Harris continues to rule, on the lines of first-rate charcuterie, or warm garlic and a saffron mousse with mussels as starters; sea bass with fennel purée and lemon oil, grilled rabbit with traditional mustard sauce, and roast quails with sauce vierge as mains, all French classics that are impressively cooked. The atmosphere is relaxed; the service professional. Set 2-course lunch and pre-theatre £15.50, 3 courses £17.75.