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 seven years, Dominic has brought culinary expertise to the hotel. With the 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 Suffolk pork tenderloin with braised cheek, Jersey Royals and garden peas and Seared Orkney scallops with sandy carrot, chicken skin and sea purslane. Dairy and gluten-free desserts feature Bitter chocolate mousse with Coffee ice cream and toasted hazelnuts.