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Prices are based on dinner for one without wine.
Good for: Splashing out
If the name rings a bell, it’s because you’ve likely heard of Mark Hix at some point – he was in charge of the kitchens at The Ivy, Le Caprice and others before opening his own place. Expect a modern take on the olde English chop house, with fresh seafood and modern meat served in a more informal atmosphere than some of Hix’s previous places of employ.