Indigo Restaurant Covent Garden is the signature restaurant at One Aldwych, offering a calm and elegant dining space above the energy of the hotel’s Lobby Bar. Executive Chef Edward Dutton focuses on British ingredients, shaping familiar regional flavours into dishes with imagination and a modern sense of balance. Thoughtful sourcing and sustainability influence the menu alongside taste and presentation, reflecting the hotel’s wider environmental commitments. The result is polished food with a clear connection to producers, seasons and the diverse culinary character of the British Isles.
Lunch and dinner at Indigo are entirely gluten free and dairy free, yet the menu is designed around flavour rather than restriction. British meat, fish and vegetables are combined with sauces, grains, herbs and carefully developed textures to create complete dishes that stand on their own merits. This approach allows many diners with dietary requirements to order with greater confidence while giving every guest the same refined experience. The kitchen treats each limitation as an opportunity for creativity, preserving richness, contrast and visual appeal without relying on conventional wheat or dairy ingredients.
The restaurant serves breakfast as well as selected lunches and dinners, giving hotel guests and local visitors several ways to experience the space. A Sunday roast celebrates familiar British comfort with a sense of occasion, while set menus and evening choices suit diners planning around the nearby theatres. Desserts continue the same gluten free and dairy free philosophy during lunch and dinner, ensuring that the progression of the meal remains consistent from the first course to the last. Children also have suitable menus, making the restaurant flexible for family visits.
Indigo overlooks the Lobby Bar, providing a prime view of the movement through One Aldwych while remaining composed and comfortable. Its location places guests close to Covent Garden, the Strand, Somerset House and many West End theatres, making it especially convenient before a performance or after a day in central London. Attentive service helps diners navigate ingredients, dietary needs and wine choices without making the experience feel clinical. Indigo combines inclusive menu design, regional British produce and graceful hotel hospitality in a distinctive Covent Garden setting.
Address: One Aldwych, 1 Aldwych, Covent Garden, London WC2B 4BZ, United Kingdom
Indigo Restaurant Covent Garden Menu
FRUITS, SEEDS & GRAINS
SEASONAL FRUIT
Chilled verbena tea (gf, vg)
NATURAL, GREEK OR COCONUT YOGHURT
Fruit poached in saffron and star anise (gf)
HOMEMADE GRANOLA
Berries, choice of milk
COCONUT MILK PORRIDGE
Fig and orange compote (gf, vg)
VIENNOISERIE
BLUEBERRY AND LIME BRIOCHE
CROISSANT OR PAIN AU CHOCOLAT
BANANA AND CARAMELISED WALNUT MUFFIN
(gf)
SELECTION OF TOAST
Preserves and honey
HOT BREAKFAST
FULL ENGLISH
St. Ewe eggs, free range Suffolk pork sausage, back bacon, field mushroom, vine tomato, black pudding, baked beans
VEGETARIAN BREAKFAST
St. Ewe eggs, cheddar and spinach sausage, field mushroom, vine tomato, hash brown, avocado, baked beans
BUTTERMILK PANCAKES
Blueberry compote, whipped vanilla cream (gf)
SCRAMBLED EGG
Toasted sourdough
Add truffle
SPICY TOMATO, ENGLISH CHORIZO
Poached St. Ewe egg (gf)
CRUSHED AVOCADO
Poached eggs, toasted pumpernickel
EGGS Benedict, Florentine or Royale
LINCOLNSHIRE POTATO ROSTI
Vinetomato jam, avocado (gf, vg)
SIDES
BACON
Streaky or back
GRILLED VINE TOMATO
HASH BROWN
SAUSAGE
Pork, vegetarian, gluten-free
FIELD MUSHROOM
JOHN ROSS SMOKED SALMON
Sustainably sourced
BREAKFAST DRINKS
COFFEE OR TEA
VALRHONA HOT CHOCOLATE
Choice of milk
FRESHLEY SQUEEZED ORANGE JUICE or PINK GRAPEFRUIT JUICE
KENTISH APPLE
FRUIT SMOOTHIE
DETOX GREEN JUICE
Apple, cucumber, spinach, lemon, parsley, ginger
ROYAL BLUSH
Pink grapefruit, cayenne, turmeric, orange, lemon
RED JUICE
Beetroot, pineapple, carrot, ginger, apple
CHILDREN’S MENU
ROAST TOMATO SOUP
(vegan)
PENNE PASTA
Bolognese or tomato sauce
NAKED MINI BURGERS
Tomato relish, gem lettuce, triple – cooked hand- cut chips (bun and cheese available upon request)
CRISPY CHICKEN FILLETS
Triple – cooked h and- cut chips
DEVONSHIRE ROAST CHICKEN
New potatoes, carrots
ONE ALDWYCH FISH AND CHIPS
Triple – cooked h and- cut chips, mushy peas, tartare sauce
SEASONAL FRUIT SKEWERS
Warm chocolate sauce
HOME-MADE ‘JAFFA CAKE ’
Vanilla ice cream
ICE CREAM SUNDAE
Vanilla, chocolate or strawberry ice cream (three scoops) Choose from hundreds & thousands sprinkles, marshmallow, chocolate nibs, blueberries or strawberries and Chocolate or strawberry sauce
STARTERS
LOCH DUART CITRUS CURED SALMON
Blood orange, cucumber, seaweed cracker
WYE VALLEY ASPARAGUS SALAD
Quail ’s egg, hazelnut dressing, wild garlic, Wiltshire truffle
ORKNEY SCALLOP
Roasted cauliflower, pine nut sauce, cep caramel
HAM HOCK BOUDIN
Leek emulsion, celery relish, young herbs
SPICED PARSNIP VELOUTÉ
Roasted apple, chive oil (vegan)
JERUSALEM ARTICHOKE SALAD
Smoked vinaigrette , C astelfranco , pear (vegan)
MAINS
CORNISH LAMB
Slow cooked shoulder, wild garlic, peas, morel mushroom
FREE RANGE CHICKEN BREAST
Butternut squash, confit leg croquette, cavolo nero
IRISH GRASS – FED RIB – EYE
Cooked over charcoal, wild rocket and pickled red onion, soft herb salsa
ONE ALDWYCH FISH AND CHIPS
Minted mushy peas, lemon salt, tartare sauce
DAY BOAT CORNISH HALIBUT
St Austell mussels, braised leek, burnt lemon velouté
JERSEY ROYALS COOKED OVER COALS
Baby beetroot, watercress velouté, wood sorrel (vegan)
HERB ROLLED GNOCCHI
Shitake mushroom s, Kentish vegetables , wood sorrel (vegan)
SIDES
LEAF SALAD
Young herbs
TENDERSTEM BROCCOLI
Toasted almonds
FRIED RATTE POTATO
Garlic aioli, spring onion
TRIPLE -COOKED HAND -CUT CHIPS
B CORP TASTING MENU
140 | 280 with Bollinger pairing
TREACLE SOURDOUGH
Zero waste onion butter
WYE VALLEY ASPARAGUS SALAD
Quail ’s egg, hazelnut dressing, preserved Wiltshire truffle
ORKNEY SCALLOP
Roasted cauliflower, pine nut sauce, cep caramel
CORNISH HALIBUT
Braised leek, leek top emulsion, St Austell mussels, burnt lemon velouté
CORNISH LAMB
Wild garlic, braised shoulder, confit Jersey royal potato, lamb jus
WEST YORKSHIRE RHUBARB & STRAWBERRY MILLE – FEUILLE
Strawberry sauce, rhubarb powder
TEA, COFFEE AND PETITS FOURS
All our teas and coffees are sustainably sourced from Union Roasted and Canton.
STARTER
Two courses 42 | Three courses 50
LOCH DUART CITRUS CURED SALMON
Blood orange, cucumber, seaweed cracker
HAM HOCK BOUDIN
Leek emulsion, celery relish, young herb salad
SPICED PARSNIP VELOUTÉ
Roasted apple, chive oil (vegan)
MAINS
Two courses 42 | Three courses 50
ROAST SIRLOIN OF GRASS – FED BEEF
Served with all the trimmings
CORNISH SEA BREAM
Purple potato, capers, cauliflower velouté
HERB ROLLED GNOCCHI
Shitake mushroom, Kentish vegetables, wood sorrel (vegan)
ROAST SIRLOIN OF IRISH BEEF
Yorkshire pudding, horseradish cream, roast potatoes seasonal vegetables
ROAST COTSWOLD WHITE CHICKEN
Sage stuffing, bread sauce, roast potatoes seasonal vegetables
ONE ALDWYCH FISH AND CHIPS
Minted mushy peas, lemon salt, tartare sauce
CORNISH SEA BREAM
Purple potato, capers, cauliflower velouté
BRAISED BEEF, ONION AND MUSHROOM PIE
Topped with mashed potato
ONE ALDWYCH FISH AND CHIPS
Minted mushy peas, lemon salt, tartare sauce
FREE RANGE CHICKEN BREAST
Butternut squash, confit leg croquette, cavolo nero
JERSEY ROYALS COOKED OVER COALS
Baby beetroot, watercress velouté, wood sorrel (vegan)
HERB ROLLED GNOCCHI
Shitake mushroom s, Kentish vegetables, wood sorrel (vegan)
ROAST SIRLOIN OF GRASS – FED BEEF
Served with all the trimmings
CORNISH SEA BREAM
Purple potato, capers, cauliflower velouté
DESSERTS
Two courses 42 | Three courses 50
YORKSHIRE RHUBARB
Orange chiboust cream, tonka sablé,rhubarb sorbet
CORNISH 70% BITTER CHOCOLATE MOUSSE
Toffee, pecan sorbet (vegan)
LEMON POLENTA CAKE
Olive oil ice cream, lemon marmalade
GRANNY SMITH POACHED APPLE
Saffron cream, date sponge, apple sorbet
LADY FINGER SPONGE
C heesecake, coffee ice cream, amaretto jelly
YORKSHIRE RHUBARB
Orange C hiboust cream, tonka sablé ,rhubarb sorbet (vegan)
YORKSHIRE RHUBARB
Orange chiboust cream, tonka sablé,rhubarb sorbet
CORNISH 70% BITTER CHOCOLATE MOUSSE
Toffee, pecan sorbet (vegan)
LEMON POLENTA CAKE
Olive oil ice cream, lemon marmalade
SET LUNCH
Two courses 42 | Three courses 50
HAM HOCK BOUDIN
Leek emulsion, celery relish, young herb salad
SPICED PARSNIP VELOUTÉ
Roasted apple, chive oil (vegan)
CORNISH SEA BREAM
Purple potato, capers, cauliflower velouté
BRAISED BEEF, ONION AND MUSHROOM PIE
Topped with mashed potato
LEMON POLENTA CAKE
Olive oi l ice cream, lemon marmalade
CORNISH 70% BITTER CHOCOLATE MOUSSE
Toffee, pecan sorbet
STARTERS
Two courses 42 | Three courses 50
HAM HOCK BOUDIN
Leek emulsion, celery relish, young herb salad
SPICED PARSNIP VELOUTÉ
Roasted apple, chive oil (vegan)
WEEKEND SET LUNCH MENU
Two courses 42 | Three courses 50
LOCH DUART CITRUS CURED SALMON
Blood orange, cucumber, seaweed cracker
HAM HOCK BOUDIN
Leek emulsion, celery relish, young herb sa lad
SPICED PARSNIP VELOUTÉ
Roasted apple, chive oil (vegan)
ROAST SIRLOIN OF GRASS – FED BEEF
Served with all the trimmings
CORNISH SEA BREAM
Purple potato, capers, cauliflower velouté
HERB ROLLED GNOCCHI
Shitake mushroom, Kentish vegetables, wood sorrel (vegan)
YORKSHIRE RHUBARB
Orange chiboust cream, tonka sablé,rhubarb sorbet
CORNISH 70% BITTER CHOCOLATE MOUSSE
Toffee, pecan sorbet (vegan)
LEMON POLENTA CAKE
Olive oil ice cream, lemon marmalade
PRE -THEATRE MENU
Two courses 42 | Three courses 50
HAM HOCK BOUDIN
Leek emulsion, celery relish, young herb salad
SPICED PARSNIP VELOUTÉ
Roasted apple, chive oil (vegan)
JERUSALEM ARTICHOKE SALAD
Smoked vinaigrette, C astelfranco, pear (vegan)
BRAISED IRISH SHORT RIB
Potato fondant, heritage carrot, red wine jus
CORNISH SEA BREAM
Purple potato, capers, cauliflower velouté
HERB ROLLED GNOCCHI
Shitake mushroom, Kentish vegetables, wood sorrel (vegan)
YORKSHIRE RHUBARB
Orange chiboust cream, tonka sablé,rhubarb sorbet
LEMON POLENTA CAKE
Olive oil ice cream, lemon marmalade
CORNISH 70% BITTER CHOCOLATE MOUSSE
Toffee, pecan sorbet (vegan)
STARTERS
Two courses 42 | Three courses 50
HAM HOCK BOUDIN
Leek emulsion, celery relish, young herb salad
SPICED PARSNIP VELOUTÉ
Roasted apple, chive oil (vegan)
DESSERTS
YORKSHIRE RHUBARB
Orange chiboust cream, tonka sablé, rhubarb sorbet
GRANNY SMITH POACHED APPLE
Saffron cream, date sponge, apple sorbet
LEMON POLENTA CAKE
Olive oil ice cream, lemon marmalade
LADYFINGER SPONGE
C heesecake, coffee ice cream, amaretto jelly
CORNISH 70 % CHOCOLATE MOUSSE
Toffee, pecan sorbet (vegan)
DIGESTIF & SWEET WINES
SALTED CARAMEL ESPRESSO MARTINI
Absolut vodka, Kahlúa, salted caramel sugar, espresso
INDIGO FASHIONED
Chivas Regal 12 whisky, white crème de cacao, orange mandarin Angostura bitters spray
FINCA ANTIGUA MOSCATEL, LA MANCHA, SPAIN 2024
Glass 75ml 11 / Bottle 375ml 50
LA FLEUR D’OR, SAUTERNES, FRANCE 2022
Glass 75ml 12 / Bottle 375ml 60
ANGELORUM RECIOTO DELLA VALPOLICELLA MASI AGRICOLA VENETO, ITALY 2020
Glass 75ml 20 / Bottle 375ml 100
TEA, COFFEES AND PETIT FOURS
TEA, COFFEES AND PETIT FOURS
All our teas and coffees are sustainably sourced from Union Roasted and Canton Tea
MAINS
ROAST SIRLOIN OF GRASS – FED BEEF
served with all the trimmings
ROAST COTSWOLD WHITE CHICKEN
served with all the trimmings
ONE ALDWYCH LINE CAUGHT FISH AND CHIPS
tartare sauce
ALMOND PANCAKES
streaky bacon, rooftop honey, berry compote
SEARED HALIBUT
Glazes salsify, cèpes, young spinach
TRUFFLED SCRAMBLED EGGS
grilled toast
GRASS – FED RUMP STEAK COOKED OVER COALS
St Ewe’s fried egg, triple- cooked hand- cut chips
BAKED ST EWE’S EGGS
tomato, chorizo, coriander, chilli
AUTUMN VEGETABLES COOKED OVER COALS
herb rolled gnocchi
POTATO RÖSTI
crushed avocado, confit tomato, homemade ketchup
ADD CHAMPAGNE PAIRING
A selection of Champagne Bollinger, Special Cuvée , curated by our team