Showcasing innovative and thoughtful food, courtesy of Executive Chef Dominic Teague, the Indigo menu incorporates the finest seasonal ingredients carefully sourced from the British Isles, and also happens to be entirely gluten and dairy-free. While the menu has an undeniably healthy appeal, it also features substantial dishes to satisfy the heartiest of appetites.
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Chef Dominic Teague

“The priority has always been to create beautifully prepared, simply delicious dishes without compromising on quality ingredients or taste. That they happen to be gluten and dairy-free is a bonus.”
In creating his menu for Indigo, Executive Chef Dominic Teague brings a culinary expertise that bridges respect for British tradition with gentle invention. He is committed to careful sourcing and his menu includes an array of foraged foods and forgotten flavours.

As Executive Chef at One Aldwych for three years, Dominc has brought culinary expertise to the hotel. With the recent refurbishment of the Indigo kitchen, he has quietly cut both gluten and dairy completely from his lunch and dinner menus, and diners haven’t been able to tell the difference. 

Signature mains are delicate and bursting with flavour, including Rhug Estate organic lamb rump with samphire, smoked aubergine and capers and Brixham monkfish braised in lemongrass, coriander and coconut milk. Desserts feature decadent Amedei chocolate mousse and a seasonally changing fruit Pavlova for two to share.

Indigo Opening Hours

6.30am to 11.00am
Monday to Friday
6.30am to 11.30am
Saturday & Sunday

12pm - 2.45pm
Monday to Friday

5.30pm - 10.15pm
Monday to Sunday

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