Mondrian London at Sea Containers, the first ever Mondrian branded boutique hotel outside of the United States, is set to open on September 30. Designed by Tom Dixon, the new hotel will also be home to ‘Sea Containers,’ a restaurant with New York chef Seamus Mullen, and ‘Dandelyan,’ a seasonal cocktail bar with Ryan Chetiyawardana.
Sea Containers restaurant is named after the original name for the landmark building on the South Bank. Seamus Mullen, Culinary Director for Sea Containers, and his team lead by Executive Chef Luke Rayment, will serve food that is "sustainable" and "carefully sourced."
Sea Containers restaurant sits on the ground floor of Mondrian London alongside Dandelyan, with an open kitchen and visible wood-fired oven. The ‘farm to table’ movement is integral to the Sea Containers kitchen and its menu; produce is carefully sourced from organic farmers and Fair Trade cooperatives from around the UK and the Continent.
The menu, which is split into categories, ‘Small Plates’; ‘Raw’; ‘Vegetables’; ‘Large Plates’; ‘Family Style’, includes dishes such as:
House-made ricotta, sugar snap peas & leaves, chillies, mint, grilled country bread
Oven roasted lamb meatballs, soft sheep’s milk cheese, cucumber, Moroccan spiced vinaigrette
Whole grain flat bread, sobrassada sausage, Mahon cheese, confit onions, quail eggs
Whole grain flat bread, roasted squash, Valdeon cheese, candied pecans, sage
Crudo of wild salmon, fennel & dill yoghurt, golden shallots, fennel pollen
Tuna crudo, artichoke, nicoise olive, cucumber
Shaved mushroom salad, toasted pine nuts, Idiazábal cheese, brown butter vinaigrette
Kale, apple, pecans, yoghurt & dill vinaigrette
Farro ‘risotto’, morel mushrooms, cucumber, barberries
Double cut heritage pork chop, grilled peach vinaigrette
Whole roasted chicken, charred lemon vinaigrette
The cocktails served at Sea Containers are designed to complement the menu with highlights including: Sea Co Spritz, peach brandy, white wine, pea shoots, soda, and Spotless Martini, Mr Lyan gin, vermouth, distilled lemon, distilled olive.
Dandelyan Bar will have a grand green marble bar running the length of the room with brushed gold and brass accents. Dandelyan sits on the ground floor of Mondrian London and looks out over the River Thames.
Ryan Chetiyawardana has created seasonal 'field guides’ that lead guests on a journey of spirit experimentation and flavor amalgamation. Dandelyan will use fruits, vegetables, and fresh herbs combined with modern tools and proprietary techniques to "elevate classic drinks and re-imagine flavour combinations," we hear.
The menu is divided into ‘cereal’, ‘vegetal’, ‘mineral’ and ‘floral’ with creations such as:
Puffed Grains and Chocolate
Mr Lyan x Dewar’s 12 Scotch, toasted grain soda, chocolate, curacao, pink peppercorn
Beefeater London Garden, basil, apricot, green tea, lemon, quinine
Bacardi Heritage Edition, lemon verbena, lemon, grapefruit and honey bitters, pink salt soda
Sparkling Grey Goose vodka, crystal peach nectar, tilia blossom, vanilla
The bar menu at Dandelyan has been created by the team from Sea Containers and focuses on light snacks, including:
Savoury Lavosh with a range of toppings:
Butternut squash & thyme; Stilton & rosemary; Curry & caraway seed
Crispy cod cheeks – citrus aioli
Borough Market’s vegetable crudite – grilled spring onion dressing
Blistered Padron peppers & smoked sea salt