The cocktails were sophisticated and exotic including my "Pegu Club" cocktail, named after a British Officer's club on the Rangoon River in Burma. It's a mixture of gin shaken with Cointreau, lime juice and angostura and orange bitters - perfect to get my appetite going. After enjoying the very comfortable bar, we were taken to our table upstairs in the lighter surrounds of the restaurant with it's open kitchen along the main wall.
With eight of us for dinner, it was great to see the variety on offer from Hix, among his well known oysters and steak options. I had a mixture of Cumbrae rock and Loch Ryan oysters to start and they were a perfect size with a fresh taste. Other delicious looking entrees on our table included the whipped Jerusalem artichokes with Herefordshire snails and crow garlic. 
Mains did not disappoint either with the highlight, judging by his reaction, being Dave's hanger steak with baked bone marrow. Denisse's St Mary's Bay gurnard with mussels and sea greens also looked good and even our tricky diners Sam and Darren found themselves satisfied with some simple but stylish fish fingers, chips and mushy peas. Judging by the very clean plates, it's safe to say most of us were pretty satisfied.
Desserts topped things off nicely with orders of the Amedei milk chocolate and hazelnut meringue, the Yorkshire rhubarb pie with Cornish saffron custard and our exciting apple fraize with cider brandy ice cream which was much more brandy than cider or ice-cream. All and all Hix was an enjoyable experience and although not the cheapest, it was a great post-show treat.
What: Hix
Where: Soho or one of the other locations
How much: Average £10 for entrees, £18 for mains
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