This summer the Morgans Hotel Group will launch Mondrian London at Sea Containersm, which will be a pioneering Mondrian branded boutique hotel outside of the US. Featuring a restaurant by chef Seamus Mulle, and a seasonal cocktail bar by Ryan Chetiyawardana, A.K.A Mr Lyan, called Dandelyan.

Seamus Mullen, one of New York’s most exciting and dynamic chefs and authors, has a background that's eponymous with fine dining in New York. He opened his first restaurant Tertulia in Manhattan in 2011 and was a James Beard Award finalist for Best New Restaurant the same year. In 2012 Seamus published his first book ‘Hero Food’ and opened tapas bar El Colmado at Gotham West Market New York in 2014.

Ryan Chetiyawardana, A.K.A Mr Lyan - a previous FOURty Seconds participant - has been involved in several of the UK's best bars for over a decade. He appeared in Wallpaper’s ‘Next Generation’ list in January 2014, has been shortlisted for Zagat’s ‘30 under 30’, and is a member of the Guild of Food Writers. He has recently opened two 'Mr Lyan' bars - ‘Henry’ at the Hudson hotel in New York, and ‘White Lyan’ - the first cocktail bar in the world to feature no perishables - in East London.

A dramatic, handcrafted copper hull sweeps from the entrance through the lobby and leads into the heart of Mondrian London - the restaurant. 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 that is refined in its offering yet youthful and accessible in its approach.  Culinary Director Seamus Mullen brings his talent and passion for cooking tasty things that can make us feel better to the stunning open kitchen, alongside locally based Executive Chef Luke Rayment, exemplifying the marriage of Britain and America with delicious results. 

Complemented by unparalleled views, Mondrian London’s restaurant sits on the ground floor of the building alongside Dandelyan bar, with an open kitchen and visible wood-fired oven that offers up delicate and natural flavours that are so characteristic to Mullen’s cooking. A standalone-seated dining bar sits in the middle of the room with chairs and wooden tables placed throughout the space. A private dining room is situated by the kitchen and there is further seating outside on the terrace along the banks of the River Thames.   

With a green marble bar and dramatic views of the Thames, Dandelyan will serve both innovative cocktails and refined interpretations of the classics, taking inspiration from the botanical wilds of the British countryside and around the world. Dandelyan is a space where new tastes and unexpected combinations can be experienced and enjoyed in Tom Dixon’s designed interior.

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. Inspired by modern botany, the team draws from their years behind the bar, and in labs and kitchens, to concoct drinks that ignite the imagination and excite the palate. 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 

20 Upper Ground 

London 

SE1 9PD 

+44 20 3747 1000

www.mondrianlondon.com