When Mondrian London at Sea Containers opens on Sept. 30, it will mark the brand’s first Mondrian boutique hotel outside the United States. Designed by Tom Dixon, the property features a standout seasonal cocktail bar, Dandelyan, led by award-winning mixologist Ryan Chetiyawardana.
Dandelyan focuses on inventive cocktails that highlight fresh fruits, vegetables and herbs, transforming classic recipes into modern flavor experiences. Signature drinks showcase creative ingredient pairings and careful technique — for example, Puffed Grains and Chocolate combines Mr Lyan x Dewar’s 12 Scotch with toasted grain soda, chocolate, curacao and pink peppercorn, while South Bank blends Bacardi Heritage Edition with lemon verbena, lemon, grapefruit, honey bitters and a pink salt soda.
The bar’s menu emphasizes seasonality and balance, using unexpected components to complement spirits and enhance aromatic depth. Ingredients are selected to support clarity of flavor and to create harmonies between sweet, bitter, herbal and savory notes. Presentation and texture are also considered: elements like toasted grains and effervescent sodas add contrast and playfulness to each cocktail.
Beyond its cocktails, Dandelyan’s approach reflects contemporary mixology trends that favor sustainability, local sourcing and culinary techniques. This direction aligns with the Mondrian London’s broader design and hospitality philosophy, where architecture, interiors and food-and-beverage concepts are crafted to offer a cohesive guest experience.
Opening on Sept. 30, Mondrian London at Sea Containers will bring London a new destination for design-minded travelers and cocktail enthusiasts alike. With Tom Dixon’s design sensibility and Ryan Chetiyawardana’s progressive drink program at Dandelyan, the hotel aims to create a memorable, modern take on the boutique hotel experience.