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.