Hixter

Hixter Bankside | HIX Restaurants

The main dining room, complete with a baby grand piano, is overlooked by Charming Baker’s ‘Faith’s Leap’ and the walls of the striking open-plan kitchen are built with the Himalayan salt bricks that are used to age our beef.

Offering a variety of flexible private dining spaces for corporate and social events, Hixter is also licensed for wedding ceremonies.

The CNB dining room is a bright space bathed in natural daylight enveloped by Luke Embden’s pop-art mural.

The opulent Bull Room with large windows and velvet curtains lends itself to breakfast meetings, private dining and drinks receptions.

Like its sister bar in Soho, the understated luxury of Mark’s Bar Bankside offers the perfect setting for drinks parties or feasting.

http://hixterbankside.co.uk

Tramshed | HIX Restaurants

Within the walls of the Tramshed building there are three unique event spaces; Mark’s Kitchen Library, HIX ART and the Mezzanine.

Against the backdrop of Hirst’s cartoon ‘Beef and Chicken’ the Mezzanine offers the best views in Tramshed for semi-private dining and events.

A unique event space nestled above the iconic Tramshed in Shoreditch, this secret hideaway can offer a private chef’s table for 12 or a relaxed mini-dish and cocktail reception for 25.

HIX ART offers an ‘industrial-chic’ event space below Tramshed.

Easter Monday we will close at 9.30pm Tramshed will be closed for dinner on 25th April for a private event.

Hixter - Mark Hix restaurant at Metal Box Factory, Bankside SE1

REVIEW: HIXTER BANKSIDE - London On The Inside

First p}(‘0.6(” there was Tramshed, then Hixter, and now we have Hixter Bankside, the third instalment of Mark Hix’s simple chicken and steak restaurant series.

The new joint is set in an old metal box factory just a couple of minutes from Borough Market and the Tate Modern and is divided across two floors, with the restaurant on the ground level and Mark’s Bar in the basement.

Starting off at Mark’s Bar – a perfect drinking den very similar in style to the Soho original – we went for a Temperley Sour, made from Somerset Royal cider brandy, Somerset Ponoma, apple and lemon.

We also couldn’t resist some amazing bar snacks including a GIANT Yorkshire pudding with whipped chicken livers (YOUMAY HAVE SEEN THE COMMOTION ON OUR SOCIAL MEDIA), beer stix (think posh Peperami – a good thing) and some very fine pork crackling with apple sauce.

The main restaurant upstairs is very spacious, light and airy with a big open kitchen at one end.

Restaurant Review: Hixter Bankside | The Soulmates Blog

If like me you are a fan of steak but your decision process in a restaurant is generally limited to weighing up whether to settle for the rump or push the boat out and order sirloin, not even contemplating the cost of the fillet, Hixter is an experience I can highly recommend.

This is in no small part due to the fact that shortly after sitting down we were presented with what any fan of red meat would describe as “X-rated material” in the form of the “steak board”.

Following a long period of deliberation and feeling considerably more enlightened about the world of meat than when we entered the establishment, we opted for the 500-gram rib steak (ordered medium rare on the waitress’s recommendation) and the Hixter Chateau steak, both with a side of chips.

Fortunately my date and I both like our beef rare, as the medium rare steaks that arrived were a healthy pink hue; there were certainly no complaints though, as the taste was exceptional and more than on a par with some of the other big-name players in London serving steak at this price.

Considering the size of our main course, it was a relief to see a small dish arrive, but while it may have been small in scale, it was big on flavour – the salted caramel sauce was so good you could drink it if it were cooler, and the doughnuts and marshmallows for dunking were the perfect size.

Restaurant Review - Hixter Bankside | The London Economic

The building was once used as a metal box factory, so the industrialised interiors that surround the busy open kitchen surrounded by Himalayan salt bricks do seem fitting.

Offering a selection of Chicken dishes reliably sourced from Swainson House Farm in Lancashire, as well as Beef dishes that have all been aged in a Himalayan salt chamber (hence the decorative salt bricks) in Northern Ireland.

Simply two chicken and two beef, respectively filled with stuffing and mash before being breaded and thrown into the deep fryer to reach a level of perfect rich, crispness.

Perhaps a classic marbled steak or one of the superbly presented roast chickens would’ve been much more enjoyable Thankfully, Dessert was much more impressive.

There’s nothing dreadfully wrong with Hixter Bankside, the experience was just let down by the main that failed to meet high expectations.

Hixter | Restaurants in Southwark, London

We’re fans of Mark Hix’s restaurants, but such diversifications as his FishDog van, private dining on a Routemaster bus and sharing dishes of chicken and steak have increasingly left us cold.

While the last concept worked reasonably well at the boozy, noisy and fun-filled Tramshed in Shoreditch, it’s less successful in this second Hixter restaurant, located in a former tin box factory behind Tate Modern.For starters, it sounds as if they’re still making tin boxes in the main dining room: the clattering in the huge open kitchen combined with the chattering of diners creates a proper racket.

We retreated to the smaller – and quieter – dining area next door for generous dirty martinis served in tiny glasses topped up from personal mini decanters on ice, and settled in for a meal that was as hit and miss as the surroundings.A whole roasted chicken had the requisite wow factor, and was served with tip-top fries and stuffing, but the meat was dry and stringy.

The  fillet steak they call a ‘Hixter Chateau’ (served rare) and sirloin (medium-rare) both missed the mark on their cooking.

However, two other dishes – a starter of Armenian aubergine salad, and a side of girolle mushrooms – were perfect, the aubergines a delicate take on smoky baba ganoush, the girolles densely flavoured and springy in texture.Hixter encourages diners to take any leftovers home with them, so we did.