Ryan Chetiyawardana is the man behind the game-changing White Lyan in Hoxton, a bar that eschews mixers and even ice. He has his own range of mixed spirits in Selfridges and this, the new bar in the gleaming new Mondrian Hotel on the banks of the Thames, is his second venue.
It’s a very different beast to the minimalist east London original. Punning name aside, Dandelyan is seriously slick. Occupying the lobby of the luxurious new hotel in what was Sea Containers House, Dandelyan is a very upmarket and glamorous venue, with a bold pink and green art deco interior designed by Tom Dixon and a similarly ground-breaking approach to its drinks to its sibling– an approach which lifts a notch above most high end hotel bars.
Chetiyawardana’s innovation is still central to these cocktails. The menu is divided into ‘cereal’, ‘vegetal’ and ’floral’ categories and drinks include the Evil Manhattan, containing house-made beer 'vermouth', rye whiskey and bitters, and the Ford & Warner, which blends gin with 'bittered blackcurrant', and the eponymous dandelion flower along with lemon and blackcurrant sorbet. These are complex, layered, herbal drinks, inventive without being gimmicky.
If you’re peckish, Neal’s Yard cheese boards and the by now obligatory sliders are available, but it’s the cocktails that really wow. We particularly like the sound of the Patchouli Fizz, a blend of Beefeater London Garden gin, basil, patchouli, Merlet apricot liqueur, green tea, lemon, and quinine.