Mondrian London is the first ever Mondrian branded boutique hotel outside of the United States. Designed by Tom Dixon, the new hotel houses a bar from the team that brought you White Lyan – recently crowned ‘Best New Bar in the World’ – a bar inspired by the best of British and transatlantic botany brought into the modern day. Ryan Chetiyawardana (A.K.A Mr Lyan) is known as an innovator and has been involved in several of the UK’s best bars for over a decade, Dandelyan being no exception. Dandelyan bar is a sumptuous, rich yet intimate bar on the ground floor of Mondrian London offering views of the River Thames and the name ‘Dandelyan’ originates from ‘Dandelion’ meets Mr Lyan (Ryan Chetiyawardana; twice awarded UK bartender of the year).
Ryan Chetiyawardana uses his extensive scientific, artistic, and nomadic background to create seasonal ‘field guides’ that lead guests on a journey of spirit experimentation and flavour amalgamation. The menu is divided into ‘cereal’, ‘vegetal’, ‘mineral’ and ‘floral’ with creations such as: Puffed Grains and Chocolate.
We started our cocktail journey with a South Bank (Bacardi Heritage Edition, lemon verbena, lemon, grapefruit and honey bitters, pink salt soda) from the ‘Mineral’ part of the menu. South Bank is an interesting take on the Mojito, citrusy with a smash of mint, and we’re told all of the ingredients are locally sourced from Borough market apart from the rum. The Monroe (Ketel One vodka, pommeaux, lemon, wheat, passionfruit) is from the ‘Cereal’ part of the menu and explores the tropical. Passionfruit and apple have flavours that are found in wheat, especially green wheat and the Ketel One enhances this whilst the egg white binds everything together creating a wonderful balance. Next we try a Yellow and Green Fizz (Merlet pear liqueur, grass, yuzu vinegar, Perrier-Jouet champagne) from the ‘Floral’ part of the menu. Delicious floral flavours create a harmony based around the Perrier Jouet champagne. As we are around for the High Five menu (occurs between 5-6pm), which is inspired by the European aperitif concept and likewise is designed to open your palate in readiness for food, we decide to try one. Cocktails come in highballs and there is a selection of five to choose from; Raspberry & Campari, Peach and Fino, Wild Strawberry & Aperol, Passion Fruit & Coccchi and Elderflower & Cornish Pastis – we opted for the Peach and Fino upon recommendation.
Dandelyan is a fresh take on the cocktail bar with London’s most exciting and dynamic bar entrepreneur at the helm. Ryan says “Continuing the story from White Lyan, Dandelyan at Mondrian London is focused on re-evaluating the traditional bar set up to elevate familiar and proprietary cocktails to new levels.”
The music at the bar is also worth noting, we loved the 70s relaxed vibe, ranging from Beach Boys to Dionne Warwick and everything in between. The cocktails are truly delicious and well presented, the vibes welcoming, and our hostesses Alix and Jenny were both friendly and extremely knowledgeable of the menu, helpful in assisting our cocktail choices based on what we told them. We no doubt will be regulars at this fabulous bar and can’t wait to go back to check out the remainder of the menu and maybe even try some of the snacks on offer – the crispy cod cheeks sound interesting as does the charcuterie board.
