Review on Hix Oyster & Chop House
What better site for a flag-waving British restaurant than a converted sausage factory round the corner from Smithfield Market? That's exactly the spot veteran campaigner Mark Hix (formerly of Caprice Holdings) chose for his self-named and appetisingly titled Oyster & Chop House.
The interior is much as it was in the old days, although the original tiling has been replaced; but you can still see the original wood floors and panelling as well as the long marble oyster counter. Diners in restaurant can also watch as their shellfish are shucked and prepared in front of their eyes.
As you might expect native bivalves get top billing and the menu also majors in all kinds of chops, cutlets and steaks from Porterhouse to Hanger with baked bone marrow. The rest of the menu shows an affection for re-invented British cooking of the simplest sort: peas in their pods, ox tongue with radishes, whole lemon sole, beef flank and oyster pie plus puddings ranging from buttermilk drop scones to perry jelly with elderflower cream; you can even finish with a bowl of cherries.
Hix Oyster & Chop House is also featured in: Michelin Guide, Good Food Guide, Hardens
Rate this RestaurantCuisine
British / Oyster Bar
Chef
Phil Carponen
Restaurant Opening Times
Lunch: 12.00 through until
Dinner: 11.00pm (12.00 - 10.00pm Sun)
Accepted credit cards
Visa, Master Card, American Express
