Open since April 2008, Hix Oyster and Chop House is situated on Green Hill Rents, just a stone's throw from London's Smithfield Meat Market. Reminiscent of London's old oyster and chop houses, Hix always has an assortment of oysters on the menu and a range of chops, cutlets and steaks on the bone such as Porterhouse and Hanger Steak with baked bone marrow. Fish dishes are also showcased, including whole grilled fish. All ingredients are carefully sourced in the UK and prepared by the kitchen team led by Head Chef Stuart Tattersall, previously from Stanza, Match and Milk & Honey. With respect to the building's history, there is an informal and traditional feel throughout. While the original tiling has been replaced, many features remain intact such as the long marble and wooden oyster bar and the original wood flooring and panelling. The bar itself has been given a face-lift and an oyster service bar has been installed on the restaurant floor, so that diners can delight in seeing their shellfish starters being prepared. As is to be expected of Mark Hix's restaurants, the menu bears all the hallmarks of his philosophy towards British dining: his passion for UK-sourced produce; a love of erudite ingredients and an appreciation of simplicity in preparation.

book standard à la carte menu

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