Raclette Brasserie & Cafe is a glimpse of living an upper casual beach experience in a setting that is a collaborative blend between the seaside and the jungle. Celebrate your senses and embark on a new journey with every visit in a space that is catered for every time of day.
Our French menu offers a wide selection of iconic dishes including Pour Nous Deux, Plateau De Fruits De Mer, Vol-Au-Vent Champignon, Angus Raclette Burger, Escargot Provençale, Fondue Savoyarde, dessert and pastry selections including; Crepe Suzette, Macaron, and so many more bistro favorites.
Raclette is a laid back yet interactive dining experience that provides an upmarket cocktail culture with the familiarity of an approachable beach bar venue. A place that is equally perfect for the early risers with delicious breakfast offerings, sunset sessions for a drink and snack after the beach or work.
The interiors and food are the perfect place for intimate dinners or trendy hangouts. Raclette is an effortlessly sublime location with sea views; a venue that almost serves as an extension of your living room.
Join us in the heart of Mamsha Al Saadiyat and indulge in your favorite French classics.
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You may be wondering about the name? Well, this cheesy favorite has been melting hearts and appetites since 1291
Hand-picked homemade selection of breads, jams and croissant with your choice of tea, coffee or fresh orange juice.
An exotic selection of freshly cut fruits, presented fancily in a dark chocolate cup.
Greek yoghurt, almond milk, poached pear, quinoa and homemade granola.
Hand-picked selection suitable for sharing
Your choice of one: ‘omelet, scrambled or sunny side up’ eggs, cheese, smoked salmon, veal sausage, crêpe, cold cuts roasted herbed potatoes, selection of vienoiserie, sliced fruit, crispy greens and your choice of tea or coffee.
Poached eggs, crêpe roulade stuffed with welted spinach and forestiere mushroom, Scottish smoked salmon, tarragon Béarnaise.
Egg white omelette, sautéed French wild mushroom, Parmesan flakes and toasted country bread.
An amazing way to start the day
On homemade ribs croquette, topped with viande de Grison, fresh basil, bleu cheese and hollandaise sauce.
Omelet, mixed with black pepper Boursin cheese, harissa crumble and frisée leaves.
Home baked pain de campagne, roasted tomatoes with frisée lettuce.
Warm melted Raclette cheese is for sure a treat
Three eggs, topped with wild mushroom fricassee, sun-dried tomatoes prepared tableside and tossed in Grana Padano wheel.
Add viande de Grison
Pan-fried homemade brioche in cinnamon batter and berries compote.
Combine the cold cuts and artisan cheese and enjoy our treat of baked Camembert.
Carefully picked 5 flavors of French cheese served with fresh baked sourdough, dips, olives, grapes, nuts and quince jam.
Served with herb and sea salt flatbread, mustard, olives, pickles, nuts, onion chutney and quince jam.
Add sausage and Raclette
Oven baked in rye bread, figs, honey, nuts and garlic bread.
Wild mushroom and spinach duxelle, bechamel sauce and Gruyère cheese.
Cold smoked salmon, avocado mash, sun-dried tomato and crottin de chavignol with citrus parsley butter flat crêpe.
Four pieces of jumbo prawns steamed served with cocktail and ceviche dressing.
Crispy kale with heirloom tomatoes, quinoa and string beans in mandarin and olive oil dressing.
Tossed eggplant with basil tapenade, sun-dried tomato and garlic bread.
Romaine lettuce, crispy bacon, croutons, poached egg, anchovies and shaved Parmesan tossed in Caesar dressing.
Lobster and tiger prawns / 6 oysters fine de claire / salmon tartar / smoked salmon / octopus with chimichuri / half shell mussels with lime and parsley / crab mayonnaise and horseradish with a selection of dips and hot sauces.
Served with liege syrup, poached pear and brioche.
6 pieces freshly chucked oysters, kiwi and cherry vinegar, shallots and red vinegar with a selection of hot sauces.
Apple, chives and blue cheese remoulade, caramelized walnut and blue cheese dressing.
For optimum flavor add four grilled prawns.
Sautéed in liege syrup and moutarde de Dijon, baby leaves with hazelnuts, oranges and air-dried beef.
Oven roasted sun-blushed tomatoes, pickled onion, Caesar crouton, candied hazelnut with melted goat cheese, olives, served with mesclun leaves and crispy country bread.
Mesclun, seared fresh tuna, string beans, kalamata olives, roasted bell peppers, potatoes, soft boiled eggs and anchovies.
Salmon tartare, citrus avocado, capers and raisin dip, endives and horseradish.
Thyme and bay leaves caramelized onion, beef broth and cherry vinegar, gratinated with garlic and Gruyère toasted bread.
Definitely not your classic onion soup
Have you tried it with grilled bone marrow?
Tomato and basil in a garlicy dressing, roasted eggplant, on a crusty dough, burrata and Parmesan flakes.
Add hand-cut viande de Grison
Shrimps, salmon, octopus and crab marinated
in lime and coriander, rocket, pickled onion and artichoke, capers and aioli on a roasted flatbread.
6-hours slow braised short-ribs, sweet caramelized onion, tarragon mustard, herbed flavored toasted breadcrumbs and anchovy mayo.
Highly recommended with melted Raclette
Our veggie option with roasted eggplant, sautéed spinach, mushroom and sun-dried tomatoes, sultanas, goat cheese and rocket salad with orange vinaigrette.
A theatrical way of cooking our wild mushroom fricassee in a Parmesan wheel, velouté and garlic confit.
Add black truffle
200g chargrilled patty, sweet caramelized onion, porcini cream, welted spinach and sun-dried tomatoes, tarragon mustard, all on a toasted brioche bun.
Make it tastier by add a melting Raclette
Go extreme and add pan-seared foie gras
6-hours slow braised ribs on the bone, caramelized with liege syrup, sweet onion jam, burger dip, tomato, lettuce and pickles served with sweet potato fries.
Spicy lime Aioli with a touch of fresh wasabi, shallots and mango salsa.
2 mini sausage sliders, sauerkraut, brioche bun with apple truffle mayo.
2 sliders, Boston lettuce, tomato and pickles, onion jam and crispy onions, homemade mayo and string fries.
Crispy fried croquettes of slow braised beef ribs, mixed with a creamy velouté, served with liege and Dijon sauce.
Raclette cheese is definitely a must
Choucroute, mustard and mayo on light crystal bread.
Challenge yourself or share it among the table!
Make it fully worthy, add Raclette
French fries, served with a real homemade mayonnaise.
Add Parmesan and truffle
200g sliced Raclette cheese, ratte potatoes, beef cold cuts, salad, pickles, prepared on the table.
Add 200g marinated beef tenderloin
Add 150g Prawns (6 pieces)
300g Of Gruyère, Beaufort and Emmental cheese, tomato and garlic, croûtons, beef cold cuts, dill pickles and silver skin onions with salad.
300g of Gruyère, Beaufort and Emmental cheese, white wine and garlic, croûtons, beef cold cuts, dill pickles and silver skin onions with salad.
Caramelized Raclette cheese scraped tableside over ratte potatoes, veal speck, cornichons and pickled onion, green salad with Parmesan flakes.
Sliced potato, bacon, onion, gratinated with Reblochon cheese.
Crispy battered cod filet with fries and sauce remoulade.
Oven baked, over a bed of artichoke and vegetable niçoise, crusted with crispy dough.
Grilled fresh salmon caramelized with aged balsamic, fennel and lemon beurre blanc, ratatouille, served with sauteed potatoes, parsley and almonds.
Grilled jumbo prawns, garlic, lemon and olive oil jus, crispy rocket leaves with Parmesan flakes.
Grilled lobster, prawns, salmon, fried and grilled calamari, steamed mussles, roasted potatoes served with rocket leaves, Parmesan flakes, tartar and chimichuri.
Pan seared lemon sole with capers, olives, lemon, parsley with brown butter and ratte potato.
Pan fried whole lobster, thermidor sauce with loads of Parmesan, Gruyere, Dijon and shallots served with a mountain of shoestring fries and garlic bread.
Herbed panko crusted veal rack, pan fried, served with tartar and Béarnaise sauce, Parmesan flaked rocket leaves.
Make it a cordon bleu version by adding veal
ham and Raclette cheese.
Freshly cut beef tenderloin, whole grain mustard, capers, dill pickles, egg yolk, Worcestershire and shallots served with steak frites.
Marinated with herbs and garlic served with ratatouille niçoise, baby carrots and chicken jus.
6-hours slow braised ribs, caramelized with liege syrup, olive oil cracked potatoes, sweet onion and fig jam served with green salad.
Pan-seared snails with shallots, peppers garlic confit and café de Paris sauce.
Tomahawk steak, pommes frites and salad with Béarnaise sauce.
200g tenderloin prepared the traditional way; served in two portions with Café de Paris sauce, loads of fries, green lettuce and walnuts in a tangy lemon and Dijon dressing.
450g of Angus tenderloin, chargrilled, sautéed vegetables and leaves, Béarnaise, truffled mayonnaise, red wine sauce, grilled tomato and Parmesan with pommes frites.
Rib eye steak, lobster, duck confit, foie gras, crevette, calamars, pommes frites, café de Paris sauce, chimichuri, Béarnaise and grilled vegetables a la Provence.
200g angus tenderloin or 320g rib eye, mesclun leaves, grilled tomato, pommes frites and Béarnaise Sauce.
Our crepe Suzette is done with passion, flambéed with Grand Marnier and caramelized orange sauce, served with cinnamon and sugar crusted pineapple.
Crumbled crêpe Dough, cinnamon and sugar caramalized pineapple and colada glaze.
A French favorite crêpe with chocolate, banana, hazelnut, lotus spread, wild berries, honey and vanilla ice cream.
Banana split with vanilla and chocolate ice cream on top of a crispy puff pastry dough flavored with crème cardinal, nuts and chocolate.
Raspberry coulis, torched meringue, vanilla ice cream and hazelnut croquant.
A fluffy banana pudding flavoured macaron on an artist’s palette of colours and flavour.
An amazing combination of choux, crème and hot chocolate drizzle and candy floss.
A homely style baked apple tart, vanilla ice cream and butter scotch sauce.
2 pyramids of Pavlova filled with white chocolate ganache, raspberry gel, poire hélène, honey and dry berries.
An exotic selection of freshly cut fruits, presented fancily in a dark chocolate cup.
Vanilla, chocolate and strawberry with fruity dressings biscuits and nuts.
Leyda Valley, Chile
Aromas of sweet spices and red summer fruits. Juicy and fresh with a savoury backbone. The tannins and acidity are well balanced - the foundations of a serious Pinot Noir.
Intense, fruity blackcurrant / raspberry complemented by notes of white pepper. Juicy, powerful, red fruit notes on the palate with lovely roasted notes. Silky and delicate tannins.
Coffee, floral, dark fruit and sweet liquorice aromas; dry, medium-bodied with ripe dark fruit and spice flavours, well balanced and a dry finish.
Colchagua Valley, Chile
Ripe blackcurrant and redcurrant fruit characters with a touch of mint aroma. Medium bodied Cabernet has shed
its tannin leaving elegant cassis and peppery notes.
Aromatics of violet and cherries. Infusions of fresh herbs, subtle clove, light earth and spice ensue. Bright acidity and silky tannins.
South East Australia
Intense vanilla aromatics are balanced with ripe raspberry and plum fruits. Red berry fruit and silky tannins provide a lingering finish, a medium to full body wine.
The aromas are lively and fruity, typical of the variety and are combined with good oak notes. It has a long, rounded and pleasant finish.
Notes of cherry, oak, and baking spices. High tannins with medium acidity, earthy flavors of cherry and dark plum.
Bekaa Valley, Lebanon
A full body wine with chewy blueberry and a soft vegetal tone.
Intense aroma of red fruits, which complement the pleasant notes of wood and spices. The wine has a rich, elegant and silky taste with well- balanced acidity and refined tannin. The palate is dominated by berry shades, turning into a steady, rich aftertaste with nuances of hazelnut.
Red fruit notes like strawberry and plums on the nose and a note of vanilla on the palate. Very soft tannins, fruity with good acidity.
Rhone Valley, France
Very expressive nose: fruity and licorice notes with subtle roasted aromas. The attack is full-bodied and racy, and a silky palate reveals a structure that is full of finesse and balance: with delicate woody, toasted notes mingling with intense aromas of red and black fruits. A long, fresh and aromatic finish.
Intense perfume with clean scents of rose, liquorice, spices and aromatic herbs. Full, elegant, and full-bodied. The soft color and the structure confirm it as an immediately pleasant, balanced and harmonious Barolo.
Bekaa Valley, Lebanon
This dark purple wine is a complex bouquet of black fruits and cedar wood. The palate
is finely smooth, with elegant and melted tannins. Subtle balance between fine oak and inherent fruit.
Ruby red in color, 2017 Tignanello offers aromas of ripe red fruits which complement delicate aromas of cloves and licorice; sweet notes
of mint and chocolate complete its complex bouquet. The palate is rich and vibrant with velvety tannins.
Dark plum, lavender, new leather, spice and grilled herbs run through with plenty of power and concentration which enables it to carry plenty of spicy and toasty oak, an elegant finish.
Endorsed by David Attenborough, every bottle sold helps to save plastic from our Oceans. Crisp yet delicate with aromas of peach and pear, it’s a delightfully light- bodied wine with a refreshing and delicious lingering finish.
A bouquet of red fruits and floral scents in particular notes of pomegranate and rose. On the palate it is silky and full, with a very pleasant balance.
Notes of yellow plum and green apple, playful shades of citrus and delicate notes of white flowers. Fruity notes of peach, apple and pear, which beautifully complement the accents of citrus and floral undertones.
Heavy notes of green apple, pear and nectarine with a balanced finish.
Delicate, with aromas of peach, white flowers, vanilla pod, and brioche on the nose and flavors of fresh fruit and honey on the palate.
Aromas of strawberries, fresh biscuit, and bread. A fruity wine but remains bright and fresh-seeming.
Apple, peach and citrus aromas with
a classic touch of spiciness and white pepper. Soft and juicy palate supported by fine acidity. Sings on the palate!
Batroun Valley, Lebanon
Floral aromas of rose and jasmine with hints of muscat and notes of grapefruit, aromatic style. Soft, balanced acidity with spicy overtones.
Rías Baixas, Spain
A juicy, fragrant and aromatic intensity, with aromas of ripe white fruit and
citric notes like grapefruit, green peach and white flowers. Sweet on the palate with a fresh and lingering finish.
Loire Valley, France
Aromatic with white flowers, citrus fruits aromas and flinty notes. A lively wine with a good harmony combining richness, liveliness and aromatic persistence.
Crisp citrus notes of lemon peel, green apples, and flint. Citrus and lots of green apple on
the palate. A medium body wine with a long lingering finish of dry pure fruitiness.
Sonoma County, USA
Oaky, tropical fruits and citrusy notes with crisp lemon, pear fruit, and strong acidity. A little mineral on the finish, buttery full body wine
Loire Valley, France
Aromas of grapefruit and white flowers, accompanied by tropical notes. When it opens up, memories of candy, yeast and custard appear. On the palate it is fresh and mineral with herbal touches. A long classy finish.
Oak, butter, peach, apple, citrus, with an amazing touch of floral of acacia. A dry, high acidity, medium body, medium intensity on the palate with hints of hazelnut and pastry. A lingering after taste with floral aromas.
Aromatic, refreshing, strawberry-scented, crunchy red fruits, rose petals and subtle Mediterranean herbs.
Bekaa Valley, Lebanon
Aroma of red berries and a hint of spiciness, with an initial roundness in the mouth, and finishing with a fresh and vivid taste.
Strawberry, raspberry, peach, stone, and honey flavored cream notes. Red fruit notes with medium, dry body with a smooth finish.
Aroma of raspberry and floral bouquet. Cherry and lemon zest palate with red fruit notes. A crisp and acidic finish.
Deep ruby colour, intense blackcurrant
and cherry aromas with subtle notes of licorice and spice. On the palate the rich and concentrated black fruit flavour is supported by firm but well integrated tannins. It shows great balance and finesse.
Potent, complex nose with clear notes of honey, ripe cherries and sultana raisins all mingled with intriguing chamomile flower aromas. The palate has great volume and an attractive acidity that lingers on the finish.
Medium-bodied, off-dry, elegant, beautifully balanced, great length.
Caramelized aromas mingling with notes reminiscent of dried plums, chocolate and exotic spices. Sweet and opulent, this is creamy and rich in all its aspects.
Elderflower, strawberry, white tea, jasmine, sparkling grape and mint.
Orange bitter, pomegranate molasses, hibiscus, pimento and sparkling grape.
Raspberry, pink grapefruit, juniper, vanilla and oak smoke droplets.
Pineapple, apple, anise, lime passion fruit, and basil.
Bombay Bramble, Martini Fiero and raspberry.
Bianco vermouth, rose, apple, lemon and berries.
Sailor Jerry, Cherry Heering, strawberry, vanilla, caramel, lime and peated whisky.
Punchy and full of flavour
Ketel One, Green Chartreuse, banana, pear and lime.
Fresh and herbal
Bacardi 8yr, lavender, rosé wine and soda.
A floral and pretty spritz
Monkey Shoulder, Drambuie, apricot liqueur, pineapple, plum and root beer bitters.
Notes of caramelized pineapple and honey
Pastis, triple sec,passion fruit, lime and basil
One is not enough but three is too much
Fernet Branca, peach, brown sugar cranberry.
Talisker 10yr single malt, Bénédictine, lemon, honey, Belgian ale, grapefruit and hop bitters.
A smoky herbal sour
Cognac, port, fig, cacao and coffee smoke.
A perfect digestif
Pineapple, cucumber, coconut and mint
Dates, maca, cinnamon, himalayan pink salt and oat milk
Are you interested in hosting an event at Raclette?
Our tropical vibes and delicious food make Raclette the ideal space. We cater to hosting corporate events and conventions as well as parties. Please send us an email and we will help you throw an event to remember.