This Christmas 2019, Executive Chef Dominic Teague is serving up a collection of seasonal dishes to get you in the festive spirit.
Exquisite starters include John Ross smoked salmon and Exmoor caviar, followed by a selection of warming mains such as Daube of Highland venison complete with smoked bacon, glazed baby onion and parsley, which is perfectly complemented with a choice of irresistible desserts including mulled wine jelly with coconut crème fraîche and cinnamon custard - all to be combined with superb views of our magical Christmas tree.
Two courses £25 | Three courses £30
Available from Wednesday 27 November until Tuesday 31 December 2019 for lunch or pre & post-theatre dinner in Indigo.
Groups of nine or more can enjoy a reduced à la carte festive party menu.
Please speak to our dedicated Events Team
for more details.