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, Dominic 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 organic Rhug Estate lamb rump with samphire, smoked aubergine and capers and filet of Brixham brill, with Chantenay carrots, confit king oyster mushroom and red wine jus. Desserts feature decadent Valrhona chocolate mousse and a seasonally changing Pavlova.