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Reservations

Check In

22

Check Out

22

Guests

2
Call Us On: +44(0)20 7300 0500
Call Us On: +44(0)20 7300 0400

Date

22

Type

Treatments

Call Us On: +44 (0)20 7300 0600

Indigo Menus

BREAKFAST
AFTERNOON TEA
WEEKEND LUNCH
PRE THEATRE
A LA CARTE
TASTING MENU
VEGAN TASTING MENU

Breakfast

Favourites

All served with freshly brewed tea, coffee or herbal infusions and freshly squeezed orange, apple, carrot or grapefruit juice

CONTINENTAL

24

BAKERY SELECTION

Butter, fruit preserves, honey

SEASONAL FRUIT

healthy

24

yoghurt

Natural, Greek or coconut
Granola, mixed berries, toasted seeds (v)

Followed by

CRUSHED AVOCADO

Poached eggs, toasted 7-seed sourdough (v)

cooked breakfast

TOAST

Butter, fruit preserves, honey

32

Followed by

FULL ENGLISH

Eggs, pork sausage, streaky or back bacon, field mushroom, grilled tomato, black pudding, baked beans

Or

VEGETARIAN BREAKFAST

Eggs, vegetarian sausage, field mushroom, grilled tomato, hash brown, avocado, baked beans

GLUTEN FREE

One Aldwych breakfast muffin and mixed seed gluten-free toast, with orange marmalade, English jams and honey (v)

32

Followed by:

BUTTERMILK WAFFLES

Berry compote, crème fraîche (v)

Or

FULL ENGLISH

Or

VEGETARIAN BREAKFAST

Bowls

pORRIDGE

Agave syrup, berry compote, cacao nibs (v)

8

YOGHURT

Natural, Greek or coconut Granola, mixed berries, toasted seeds (v)

9

TROPICAL BIRCHER MUESLI

Coconut yoghurt, dried mango, papaya, goji berries (v)

9

FRESH BERRIES

13

SEASONAL FRUIT

13

Eggs

TWO EGGS

Any style (v)

9

LINCOLNSHIRE POTATO RÖSTI

Vine tomato relish, fried eggs (v)

14

OMELETTE

Prepared with smoked salmon, mushrooms, herbs or cheddar cheese

14

BENEDICT

English muffin, poached eggs, Cumbrian ham, hollandaise sauce

18

SMOKED SALMON

Scrambled eggs, toasted brioche

18

CRUSHED AVOCADO

Poached eggs, toasted 7-seed sourdough (v)

19

Sweet

BUTTERMILK WAFFLES

Berry compote, crème fraiche (v)

15

On The Side

Streaky or back bacon, pork or vegetarian sausage, field mushroom, grilled tomato, avocado, hash brown, baked beans

4

Drinks

Coffee or tea

6

HOT CHOCOLATE

6

ORANGE, APPLE, CARROT OR GRAPEFRUIT JUICE

6

ONE ALDWYCH GREEN JUICE

Spinach, apple and celery

7

fruit smoothie

8

Children's Breakfast

SCRAMBLED EGGS ON TOAST

7

TORTILLA WRAP WITH SCRAMBLED EGGS AND BACON

7

BOILED EGGS AND SOLDIERS

7

SELECTION OF CEREALS

Rice Krispies, Coco Pops, Cornflakes, Muesli, Weetabix, All Bran, Special K

4.50

WHITE OR WHOLEMEAL TOAST

Served with orange marmalade, English jams and honey

6

(v) Vegetarian

Indigo Afternoon Tea

A Selection Of Favourites

JOHN ROSS SMOKED SALMON AND CUCUMBER SANDWICH

CORONATION CHICKEN WRAP

Golden raisin purée, toasted cumin and coriander

CHARRED AUBERGINE ON ROSEMARY FOCACCIA

Tomato jam, fennel pollen (v)

ROAST BEEF

Watercress mayonnaise, horseradish cracker

TRUFFLE MUSHROOM TOASTY

Fried quail’s egg (v)

Scrumptious Scones

CLASSIC AND CHOCOLATE & SALTED CARAMEL SCONES

Freshly baked every day in Indigo’s kitchen and served with berry jam, chocolate ganache and coconut butter

A Selection of Hand-made Cakes

red velvet roulade

STRAWBERRY AND CREAM PARFAIT

ORANGE POLENTA CAKE

With One Aldwych rooftop honey

BITTER CHOCOLATE AND PASSION FRUIT DELICE

COCONUT, MANGO AND LIME RICE PUDDING

Gingerbread soldiers

Traditional Afternoons Tea    58
With A Glass Of English Sparkling Wine Or Tea Cocktail    70

Tea Cocktails

EARL GREY FIZZ

Chase vodka, Earl Grey, apple liqueur, Earl Grey syrup, apple juice, elderflower soda

MATCHA SOUR

Roku gin, lychee juice, lemon juice, matcha tea syrup

Champagne

Billecart-Salmon, Brut Réserve, Mareuil-sur-Aÿ NV

76

Billecart-Salmon, Brut Rosé, Mareuil-sur-Aÿ NV

88

Indigo Teas

ONE ALDWYCH AFTERNOON BLEND

Robust, fruity, malty

SUPERIOR EARL GREY

Smooth, citrus, aromatic

SILVER NEEDLE

Delicate, honeydew, succulent

JADE OOLONG

Complex, tropical, floral

LONG JING

Captivating, fresh, chestnut

HONEY MINT ROOIBOS

Rich, vibrant, honeyed

PINK ROSEBUDS

Romantic, floral, perfumed

LEMONGRASS & GINGER

Radiant, zingy, warming

 (v) Vegetarian
Innovative dairy and gluten-free dining accredited by Coeliac UK
This sample menu is to give you a flavour as there is always something new in Indigo with seasonal produce and daily specials. 

Weekend Lunch

Starters

SLOW POACHED CLARENCE COURT EGG

Peas, lemon (v)

BABY VEGETABLE SALAD

Lemon dressing, wood sorrel (v)

DORSET CRAB OMELETTE

Glazed open omelette, chives

GLAZED PORK CHEEK

Heritage carrot, crackling, sea purslane

Roasts

Roasts served with crispy potatoes and seasonal vegetables

SIRLOIN OF DRY-AGED SCOTTISH BEEF

Horseradish, Yorkshire pudding

ROAST COTSWOLD WHITE CHICKEN

Sage and apricot stuffing, bread sauce

Mains

DAY BOAT DEVON FISH IN BEER BATTER

Triple-cooked hand-cut chips, crushed peas, tartare sauce

RHUG ESTATE LAMB

Boulangere potato, turnip, radish, sea aster

TRUFFLED MUSHROOM TOASTY

Fried egg, mixed leaf and herb salad (v)

Desserts

PISTACHIO CAKE

Kentish cherries, white chocolate ice cream (n)

‘KAROLYN’S BRÛLÉE’

Poached apricots, lavender syrup

COCONUT PARFAIT

Lime curd and blueberries

APPLE AND BLACKBERRY CRUMBLE

Vanilla custard

(v) Vegetarian
All dishes are entirely Dairy and Gluten Free. Indigo kitchen is accredited by Coeliac UK
This sample menu is to give you a flavour as there is always something new in Indigo with seasonal produce and daily specials. 

Set Menu

Two courses 32

Three courses 38

Available 5.30pm to 6.30pm

HOME-MADE TREACLE SOURDOUGH

Whipped butter, roasted onion, bacon crumb

Starters

CHILLED TOMATO CONSOMMÉ

Peas, broad beans, young basil (v)

CURED CHALK STREAM TROUT

Parsley, horseradish

MOSAIC OF FREE RANGE CHICKEN

Marinated baby leeks, Gribiche sauce

Mains

SUFFOLK PORK RIB EYE

Charred over coals, braised shoulder, polenta, truffle

ROASTED PLAICE

Sea herbs, toasted almonds, shellfish vinaigrette (n)

CHICKPEA PANISSE

Smoked aubergine, confit vine tomato, basil, lemon (v)

Dessert

‘KAROLYN’S BRÛLÉE’

Poached apricots, lavender syrup

PISTACHIO CAKE

Cherries, white chocolate ice cream (n)

VALRHONA 70% DARK CHOCOLATE MOUSSE

Macerated raspberries, mint

Tea, Coffee & Petits Fours - £6

Filter coffee, Espresso, Cappuccino

Soya, Almond and Oat milk available upon request

English breakfast tea, Earl Grey, Jasmine pearls, Chamomile

(v) Vegetarian
All dishes are entirely Dairy and Gluten Free. Indigo kitchen is accredited by Coeliac UK
This sample menu is to give you a flavour as there is always something new in Indigo with seasonal produce and daily specials. 

A La Carte

Starters

SLOW POACHED CLARENCE COURT EGG

Peas, lemon (v)

13

SEARED ORKNEY SCALLOP

Pressed leg of chicken, sweetcorn and truffle

12 / 18

BABY VEGETABLE SALAD

Lemon dressing, wood sorrel (v)

9 | 14

DORSET CRAB

Compressed watermelon, lemon, coriander

12 / 18

GLAZED PORK CHEEK

Heritage carrot, crackling, sea purslane

10 / 16

Mains

POTATO AND CELERIAC TERRINE

Crushed peas, broad beans, baby leeks

21

DAY BOAT DEVON FISH IN BEER BATTER

Triple-cooked hand-cut chips, crushed peas, tartare sauce

30

RHUG ESTATE LAMB LEG

Boulangere potato, turnip, radish, sea aster

38

IRISH PAVE OF BEEF cooked over charcoal

Braised shin, watercress, girolles, red wine jus

40

SPICED CORNISH MONKFISH

Cooked over charcoal, fennel, minted couscous

34

From the Grill

28-DAY DRY-AGED GRASS-FED BEEF 230gr RIB EYE

35

340gr SIRLOIN ON THE BONE

38

COTSWOLD WHITE CHICKEN BREAST

24

Sides

MIXED LEAF, Herbs, lemon vinaigrette

5

TRIPLE-COOKED HAND-CUT CHIPS

5

LINZER NEW POTATOES

6

SPRING CABBAGE, Thyme, garlic

6

Desserts

COCONUT PARFAIT

Lime curd and blueberries

10 / 15

‘KAROLYN’S BRÛLÉE’

Poached apricots, lavender syrup

10 / 15

KENTISH STRAWBERRIES

Meringue, basil, strawberry sorbet

9 / 14

VALRHONA 70% CHOCOLATE MOUSSE

Poached cherries, chocolate sponge, vanilla ice cream

10 / 15

RASPBERRY TART

White chocolate cremeux, raspberry gel, mint cress

7 / 12

(v) Vegetarian (vg) Vegan (n) Nuts
All dishes are entirely Dairy and Gluten Free. Indigo kitchen is accredited by Coeliac UK
This sample menu is to give you a flavour as there is always something new in Indigo with seasonal produce and daily specials. 

Tasting Menu

Showcasing the very best of British ingredients and seasonal produce from our favourite farms and vineyards.

75 per person

BABY VEGETABLE SALAD

Lemon dressing, wood sorrel (v)

DORSET CRAB

Compressed watermelon, lemon, coriander

SPICED CORNISH MONKFISH

Cooked over charcoal, fennel, minted couscous

CHARRED IRISH PAVE OF BEEF

Braised shin, watercress, girolles, red wine jus

‘KAROLYN’S BRÛLÉE’

Poached apricots, lavender syrup

VARLHONA 70% CHOCOLATE MOUSSE

Poached cherries, chocolate sponge, vanilla ice cream

120 per person with a hand-selected English drinks pairing

BACCHUS, BOLNEY ESTATE, SUSSEX, ENGLAND 2020

PINOT NOIR, BOLNEY ESTATE, SUSSEX, ENGLAND 2020

SILENT POOL ROSÉ, ALBURY, SURREY, ENGLAND 2020

WHISPERING GALLERY COCKTAIL

City of London gin, Earl Grey, bergamot, elderflower, Henners sparkling wine

 (v) Vegetarian (vg) Vegan (n) Nuts
All dishes are entirely Dairy and Gluten Free. Indigo kitchen is accredited by Coeliac UK
This sample menu is to give you a flavour as there is always something new in Indigo with seasonal produce and daily specials. 

Vegan Tasting Menu

Showcasing the very best plant-based British produce from our favourite farms and vineyards.

75 per person

BABY VEGETABLE SALAD

Rapeseed dressing, wood sorrel

PEA VELOUTE

Lemon, sea aster

CHICKPEA PANISSE

Smoked aubergine, confit vine tomato, basil, lemon

PRESSED CELERIAC AND POTATO

Baby leeks, peas, broad beans

MARINATED PINEAPPLE

Poached cherries, oat crumb

BITTER CHOCOLATE AND PASSION FRUIT DELICE

Citrus sorbet

120 per person with a hand-selected English drinks pairing

BACCHUS, BOLNEY ESTATE, SUSSEX, ENGLAND 2020

PINOT NOIR, BOLNEY ESTATE, SUSSEX, ENGLAND 2020

SILENT POOL ROSÉ, ALBURY, SURREY, ENGLAND 2020

WHISPERING GALLERY COCKTAIL

City of London gin, Earl Grey, bergamot, elderflower, Henners sparkling wine

All dishes are entirely Dairy and Gluten Free. Indigo kitchen is accredited by Coeliac UK
This sample menu is to give you a flavour as there is always something new in Indigo with seasonal produce and daily specials. 

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