Indigo is both our signature restaurant and a neighbourhood jewel famed for flavour. If you’re staying with us, we look forward to you taking a seat for breakfast, brunch or dinner. If you’re visiting Covent Garden then do stop by, we’re always delighted to see old and new friends in Indigo’s calm and elegant space overlooking the vibrant Lobby Bar – a prime position from which to keep an eye on the hotel’s comings and goings..

Overseen by Head Chef Dominic Teague, Indigo’s menu exemplifies his penchant for British ingredients crafted into delicious dishes with a touch of imagination. Dominic goes to extraordinary lengths to source an incredible medley of foods from across the British Isles, working with a network of trusted independent producers who support his commitment to seasonal and sustainable cooking that is ever-changing and always exciting. Plates have both substance and style, imbued with the skill and passion of a team that celebrates flavour and every dish is entirely gluten and dairy-free.

Opening Times


Monday to Friday   7am – 10.30am

Saturday & Sunday   7am – 11am


Monday to Saturday  5pm – 9.30pm

Times listed are for final orders to be placed.


Sir Winston Churchill was right when he described fish and chips as “the good companions”.  This season Chef Dominic has given the most classic of British dishes a new take to give you the choice between his signature beer battered fish or Cornish John Dory in a crisp seaweed coating, served with pickled quails egg and Cornish caviar tartare.

The Morning Post fish and chips
ZDA_8879- Image Credit Zodee Media

Mother's day

Spoil your mum this Mothering Sunday and enjoy a blissful three-course brunch in Indigo. Perfectly paired with a glass of Champagne. 

Chef Dominic Teague

We look to Head Chef Dominic Teague to create seasonal menus that fuse British culinary traditions with an inventive approach to flavour. As well as his expertise in the kitchen, Dominic is also committed to carefully sourcing his ingredients from local and regional suppliers, and his menus often feature foraged foods and forgotten flavours.

Thoughtfully crafted menus are made up of dishes that go back to basics – the mantra behind the scenes at Indigo is that good food always starts with great ingredients.

Dominic has spent his culinary career working in the world’s kitchens, travelling from London to Bali, Sydney to Barbados. Bringing all of these influences and experiences together, Dominic and his talented team of chefs are passionate about delighting our guests with simple, beautiful dishes that celebrate the joy of food.

OA_Indigo_Main_Loin of Highland venison, Salt baked beetroot, smoked mash, juniper jus_008 - Supplier Photo

Our Producers

We believe good food starts with great ingredients. Head Chef Dominic Teague goes to extraordinary lengths to source the very best British produce from our hand-picked selection of farmers, fishmongers, butchers and growers.

With memories of a childhood spent outdoors, Dominic has an innate love of nature and a real commitment to sustainability. This has led him to seek out and make long-term relationships with suppliers from around the country who are doing remarkable things in food supply and production, and we are always delighted to share their stories and celebrate the delicious food that they help us to create.

Get in Touch

 Call us on +44 (0)20 7300 0400