CLOSE
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
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
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
BUTTERMILK WAFFLES
Berry compote, crème fraiche (v)
15
Streaky or back bacon, pork or vegetarian sausage, field mushroom, grilled tomato, avocado, hash brown, baked beans
4
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
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
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)
CLASSIC AND CHOCOLATE & SALTED CARAMEL SCONES
Freshly baked every day in Indigo’s kitchen and served with berry jam, chocolate ganache and coconut butter
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
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
Billecart-Salmon, Brut Réserve, Mareuil-sur-Aÿ NV
76
Billecart-Salmon, Brut Rosé, Mareuil-sur-Aÿ NV
88
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.
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 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
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)
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.
Two courses 32
Three courses 38
Available 5.30pm to 6.30pm
HOME-MADE TREACLE SOURDOUGH
Whipped butter, roasted onion, bacon crumb
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
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)
‘KAROLYN’S BRÛLÉE’
Poached apricots, lavender syrup
PISTACHIO CAKE
Cherries, white chocolate ice cream (n)
VALRHONA 70% DARK CHOCOLATE MOUSSE
Macerated raspberries, mint
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.
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
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
28-DAY DRY-AGED GRASS-FED BEEF 230gr RIB EYE
35
340gr SIRLOIN ON THE BONE
38
COTSWOLD WHITE CHICKEN BREAST
24
MIXED LEAF, Herbs, lemon vinaigrette
5
TRIPLE-COOKED HAND-CUT CHIPS
5
LINZER NEW POTATOES
6
SPRING CABBAGE, Thyme, garlic
6
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.
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.
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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