NOTE: Tramshed has sadly now closed.
Explaining the menu at Tramshed is going to be… interesting.
It’s not that Mark Hix’s menu is complicated (as it isn’t), but more because it’s been preserved in formaldehyde by Damien Hirst and then precariously perched, David Blaine-style, in a steel and glass tank high up in the rafters of the restaurant.
Inside the tank: a cow and a cockerel.
Your choice of meal: beef or chicken.
Now open in Shoreditch’s famous grade-2 listed Tramshed building – originally built to house an electricity-generator for the Tramway System – Tramshed offers elevated, refectory style dining on the ground floor, as well as private dining on the mezzanine level (with cracking views of “the menu”).
Both Tramshed’s ‘mighty marbled’ sirloin steak (dry-aged in Europe’s first ever Himalayan salt chamber) and its chicken (slow-reared at Wiltshire’s Woolley Park Farm, and served for 2 or 3 friends to share) – come with a choice of chips or salad.
There’s also a choice of starters (from Yorkshire pudding with whipped chicken livers to Portland crab on toast) and desserts such as Norfolk treacle tart with clotted cream, chocolate éclair with vanilla ice cream and salted caramel fondue with marshmallows.
But sadly none of these ancillary dishes made it into Hirst’s sculpture.
Not even the salted caramel fondue.
NOTE: Tramshed has sadly now closed.
Tramshed | 32 Rivington Street, Shoreditch, London EC2A 3LX
Image – © Damien Hirst, 2012
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