In the old Rudland and Stubbs space is this Mark Hix's effort Hix. Leaving The Ivy and Caprice, he's opened an oyster and chop house, with food that is well sourced, as our friend Caroline likes to say, "all the things which are fashionable in London right now" thereby making this one of the hottest tables. That has led to less than stellar service but a great menu. It's focused on oysters (such as Lindisfarne, Malden Rocks and Colchester Rocks) and meats such as a Porterhouse for two, hanger steak with bone marrow, and Aberdeenshire beef (aged 28 days). There's also ox tongue with radishes, rabbit brawn with pea shoot salad, Dublin bay prawns on the starters; and Wiltshire bacon chop, a mutton chop curry, beef flank and oyster pie in the mains. That is, the kind of creative bent to the classics that Hix is so known for. Sunday lunch is served at two and relaxed, doing the kind of dishes Brits like to have after church: Yorkshire pudding, buttered peas and carrots and so forth.

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