This offer is available from January 15, 2013 until May 31, 2013, subject to availability as displayed in the booking interface. Offer excludes service and Not available in conjunction with other offers.
Max: 7 people
Expires: 31 May 2013
The menu at One Aldwych's stylish subterranean dining room has been overhauled following the arrival of executive chef Dominic Teague (ex-L'Escargot), whose mission is to put a renewed emphasis on native sourcing. To start, an airily light butternut-squash velouté with earthy mushrooms on toast reveals an assured hand in the kitchen, while a fresh combo of Cornish crab and smoked salmon with citrus crème fraîche hits the mark for flavour and pretty presentation. Creative touches are also evident in mains of Cornish lamb with potato terrine, aubergine and lavender, or rich Highland venison seasoned with herbs and mustard and served with celeriac. Desserts such as Scottish honey parfait are equally confident, while a global wine list provides solid support. ‘Calm, competent, discreet' service and smartly understated decor remain trademarks.
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