Plans revealed for bar at new Mondrian London

Mondrian London

Morgans Hotel Group has announced details of the cocktail bar, Dandelyan, at its new Mondrian London hotel.

It will be headed by bartender Ryan Chetiyawardana (pictured right), who set up his own bar White Lyan in Hoxton last year and cocktail bar Henry at New York City’s Hudson Hotel – also part of Morgans Hotel Group.

Described as a “seasonal cocktail bar”, it will open this summer as part of the new boutique hotel being developed inside the old Sea Containers building on London’s South Bank.

With a sumptuous green marble bar and dramatic views of the Thames, Dandelyan has been designed by the Design Research Studio under the creative direction of Tom Dixon as with the rest of the hotel.

It will serve innovative cocktails and refined interpretations of the classics, taking inspiration from the botanical wilds of the British countryside and around the world.

Ryan is drawing on his extensive scientific, artistic and globe-trotting background to create seasonal “field guides” that lead guests on a journey of “spirit experimentation and flavour amalgamation”.

Dandelyan will use carefully sourced fruits, vegetables, and fresh herbs combined with modern tools and proprietary techniques to elevate classic drinks and re-imagine flavour combinations.

Mondrian London at Sea Containers will also feature a restaurant developed under New York chef Seamus Mullen (pictured left) who opened his first solo restaurant, Tertulia, in Manhattan in 2011 and tapas bar El Colmado in NYC’s Hell’s Kitchen this year.

Inspired by the “golden age of transatlantic travel” as well as the bounty of fresh produce from neighbouring Borough Market, the restaurant will combine the best of Britain with America, creating a dining experience described as “refined in its offering yet youthful and accessible in its approach”.

As culinary director, Seamus will bring his talent and passion for “cooking tasty things that can make us feel better” to the kitchen alongside UK-based executive chef Luke Rayment.

With views over London, the restaurant will sit on the ground floor of the building alongside Dandelyan bar, with an open kitchen and visible wood-fired oven.

A stand-alone seated dining bar will sit in the middle of the room with chairs and wooden tables placed throughout the space. There will be a private dining room by the kitchen plus further seating outside on the terrace along the Thames.

It will be the first-ever Mondrian-branded boutique hotel outside of the United States.

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