HIX Soho

A la Carte menu


SNAX 3.95
Moyallon pork crackling with Bramley apple sauce
A bowl of Cole’s Farm peas in their pods

RAW
Crudités with Cole’s Farm pea mayonnaise
Dungarvan rock oysters 2.75 each or Six rocks with spiced Sillfield Farm sausages 16.95
De Beauvoir smoked salmon ‘Hix cure’ with Corrigan’s soda bread 14.50
Steak tartare 10.75/16.50


STARTERS
Trill Farm new season garlic and leek soup with crème fraiche and rosy garlic flowers 7.25
A plate of Woodall’s air dried Cumbrian ham with Wye Valley white asparagus 16.50
Whipped Pensham Fields broad beans with grilled flatbread 7.95
Crispy Lyme Bay sea bass with Sillfield Farm bacon and land cress salad 12.50
Eggs Benedict 8.75 /12.75
Steamed Wye Valley asparagus with hollandaise 150g 12.50
Atlantic prawn cocktail 11.75
Heaven and earth 9.95


FISH
Griddled St. Mary’s Bay scallops with Isle of Wight garlic scapes and guanciale 26.50
Lyme Bay monkfish curry 19.95
Webster’s fish fingers with chips and mushy peas 17.50
Sharpham Estate spelt cooked in ink with St Mary’s Bay cuttlefish 9.50/16.50
Pan-fried whole Torbay turbot 29.50


MEAT, STEAKS AND CHOPS
Braised Moyallon pork cheeks with Cole’s Farm peas and mint 14.50
Launceston lamb, Trealy Farm chorizo and summer bean salad 12.50/22.50
Breaded chicken escalope with a wild herb salad 16.75
Ground rib steak burger…….with or without 16.95
Grilled Moyallon liver and bacon with crispy shallots 19.50
Hanger steak with baked bone marrow 19.95
Glenarm Estate rib steak on the bone (500g/1kg) 40.00/80.00
Glenarm Estate 85 day extra aged rib steak on the bone for two to share (1kg) 135.00
Glenarm Estate porterhouse steak for two to share (1kg) 80.00
Roast Swainson House Farm barn reared Indian Rock chicken
with wild garlic sauce for two to share 37.50


SIDES all at 4.75
Potatoes; Tiptoe Farm buttered, chipped or mashed / Trill Farm garden and wild herb salad
Oakchurch Farm runner beans / Isle of Wight tomato and lovage salad /A bowl of minted peas and broad beans


Please inform your waiter if you have any allergies we need to be aware of


PUDDINGS
A bowl of Oakchurch Farm strawberries with Jersey cream 7.50
Peruvian Gold chocolate mousse 7.50
Hall Hunter Farm raspberry and Nyetimber jelly with ripple ice cream 8.50
Chalk Farm gooseberry and elderflower fool 7.50
Sea buckthorn posset 7.50
Herefordshire strawberry and white chocolate cheesecake 7.95
New Forest baked Alaska to share 16.95
Hix Fix jelly shot 3.25
Credit crunch ice cream with hot chocolate sauce 1.90 per scoop
Julian Temperley’s cider brandy and Venezuelan black truffles 1.25 each

FARMHOUSE CHEESE
Tunworth with Cobrey Farm rhubarb jelly 9.00
Cashel Blue with Hix oyster ale cake 9.00
Montgomery’s Cheddar with Yorkshire chutney 9.00
 

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