The Mondrian is opening a property outside of the US for the first time and London is the lucky recipient. New York powerhouse chef Seamus Mullen is overseeing the whole restaurant program with Aussie toque Luke Rayment serving as his executive chef. “Sea Containers,” named after the historic building the hotel is housed in, won’t be breaking much new ground with its seasonal/sustainable/well-sourced menu but that’s not a bad thing. The menu looks great, as does the new Dandelyan bar opening concurrently. It all jumps off on September 30th, so book your tickets now. Full press release below:
MONDRIAN LONDON AT SEA CONTAINERS UNVEILS RESTAURANT AND BAR MENUS
NEW YORK (August 26, 2014) – Mondrian London at Sea Containers, the first ever Mondrian branded boutique hotel outside of the United States, is launching on September 30, 2014. Designed by Tom Dixon, the new hotel will house ‘Sea Containers’, a restaurant with New York chef Seamus Mullen, and ‘Dandelyan’, a seasonal cocktail bar with Ryan Chetiyawardana, A.K.A Mr. Lyan, who’s first bar in east London ‘White Lyan’ was recently awarded ‘Best New International Cocktail Bar’ at the Tales of the Cocktail awards, the most conclusive and respected awards in the industry.
Sea Containers restaurant is so called 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, are committed to offering the freshest, seasonally considered cuisine that is sustainable, carefully sourced and perfectly prepared.
Seamus opened his first solo restaurant Tertulia in Manhattan in 2011 and Spanish tapas bar El Colmado in 2013. In 2012, he published his first cookbook ‘Hero Food’, where he brought his talent and passion for ‘cooking delicious things that can make us feel better’ to the masses. Australian born chef Luke Rayment includes Savoy Grill, Smiths of Smithfield and Gordon Ramsay at Claridges, where he was Head Chef, in his past experience.
Sea Containers restaurant sits on the ground floor of Mondrian London alongside Dandelyan, with an open kitchen and visible wood-fired oven that offers up delicate and natural smoky flavours that are so characteristic to Mullen’s cooking. 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 have been carefully created by Ryan 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.
The retro transatlantic style that is evident throughout the Tom Dixon designed hotel continues seamlessly to the restaurant, with the sweeping copper ship hull that begins at the hotel entrance and culminates at the kitchen. A standalone-seated US-style dining bar sits in the middle of the room with chairs and wooden tables placed throughout the space. There are two private dining rooms, one that is situated by the kitchen with a private terrace, and there is further seating outside on the terrace on the banks of the River Thames. Sea Containers will also be open for breakfast daily and brunch at weekends.
“I’m so thrilled and honoured to bring my cooking from New York to London, a city that I love. Sea Containers draws from the age old Anglo-American, transatlantic relationship, integrating the rich history of trade and giving me a chance to cook the food I love to eat with the impeccable ingredients of Britain. The food will be wholly product driven with a strong emphasis on seasonality and provenance of ingredients; delicate, fresh and nourishing. Tom Dixon has done a beautiful job of creating a space that is at once both new and familiar, and my intention is to create a menu that reflects that same sensibility.” Sea Containers Culinary Director, Seamus Mullen.
Dandelyan bar is a sumptuous, rich yet intimate bar cloaked in green, with 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 offering views of the River Thames, personal service and plush seating throughout.
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. 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.
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
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.”
“Mondrian London is the next evolution of lifestyle hospitality; a collaboration of creators working together in order to achieve something larger than anyone of them could achieve alone. Morgans is honoured to be a platform to showcase the talents of our creative partners and super talented in-house team. I truly believe that Tom Dixon, Seamus Mullen, Ryan Chetiyawardana, Karen Langley, Luke Rayment, and the many other brilliant and passionate young minds we have working on this project have created a destination experience that will define the future of lifestyle hospitality.”– Morgans Hotel Group Chief Marketing Officer, Alan Philips.
MONDRIAN LONDON AT SEA CONTAINERS
20 Upper Ground
Sea Containers will be open for breakfast, lunch and dinner every day and brunch will be served at the weekends.
Breakfast, 6am-11am, Monday–Friday; 7am-11.30am Saturday–Sunday;
Lunch & Dinner, 12noon-12am daily
Ground Floor – Own Entrance
Capacity is 250 people
Ground Floor – Own Entrance
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