MODERN

Dandelyan the sister bar to White

Lyan from award-winning bartender Ryan
Chetiyawardana AKA Mr Lyan is inspired by
the great Botanists, Fruit Hunters and Bon
Vivants who would bring back new tastes from
foreign lands. The bar takes a modern approach
to this pursuit; seeking new flavours through
an understanding of the plants make-up to
create innovative, memorable cocktails and
new experiences. Mr Lyan and the Dandelyan
team research how plants grow, reproduce and
defend themselves in an attempt to extract these
qualities a nose to tail approach to flora.

Following on from our explorations
into the fundamentals of botany, the notion of
interconnectedness, as well as keystone species,
in this latest chapter we look closer at the effect
botany has had on civilisations and history.
As hunters and as gatherers, our food and drink
have shaped our species as they have also provided
stimulation, and stimulus to explore new horizons.

B O TA N Y
International Bartender of the Year Mr Lyan Spirited Awards 2015
Best New International Bar Dandelyan Spirited Awards 2015
Best Place to Drink Dandelyan Observer Food Monthly Awards 2015

HUNTER

One ability homo sapiens had

to out-compete our rival species
(sorry, homo erectus, etc.) was
our adaptations to hunt prey
and develop complex cooking
systems. This also led to the
development of food customs
and rituals many of which we
still use today that brought
together people and animals, as
well as ingredients and flavours.

M O D E R N B O TA N Y F I E L D N O T E S

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01

HUNTER

PI N N AC L E P O I N T F I ZZ

O NE FO R T H E FOX

Olmeco Blanco Tequila, nixtamalized blue corn,

sloe, ginger bitters, sour pineapple and soda

Oat Jameson, Redbreast, green apple pulp, La

Gitana Manzanilla and chamomile

Named for the oldest site of early silcrete hunting tools

leading us to understand how to process our foods
including methods to maximise nutritional value, and
reduce the potential of toxins. More taste, less death!

A toast usually of port or sherry to the fox is made

in a stirrup cup prior to the hunt. But the urban fox is
cunning, and develops its own sedative to throw off and
placate those pesky hunters. A complex hark back to
old-style oat whiskey and natural relaxants.

Fresh, zesty
hi-ball

Uplifting pick-meup/sundowner

12.5

Hopped Cocchi Americano, Grey Goose Vodka,

mimosa root, sparkling clementine, tamarind
and turmeric
The bell mimosa was used in all aspects of hunting
used to make weapons, for sustenance (flowers, barks,
roots, leaves), as fertiliser and medicine, but it also handily
attracted the animals we were trying to eat. Magic plant.
Day

Early evening
pick-me-up

13.5

NAT U RAL B O RN GAT H ERER

LYA N M I M OSA

Light, zesty fizz

Nutty green sour

12.5

Fords Gin, melon wine, truffle aperitivo,

elderflower and soda
The truffle hunt, as well as the foraging for wild elderflower
and cacao, requires knowledge of the landscape and an
innate relationship with the people inhabiting it. Hunting
flora using fauna.

Refreshing,
bittersweet

Light all day

aperitif

13

G AT H E R E R

Unlike in many outdated visions

of civilisation, hunters and
gatherers were rarely divided,
and certainly werent by
gender or age. Early gatherers
developed our domestication
of animals and plants, and
also our currency, language
and diversification.

M O D E R N B O TA N Y F I E L D N O T E S

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02

G AT H E R E R

LOVE & M O N EY

NIGH T WATCH MAN

Fennel Ketel One Vodka, parsley root wine, lemon,

grape and carrot powder

Plantain Plantation Rum, Mr Lyan Rum, pistachioshell orgeat, coffee distillate and Ancho Reyes Chile

Silphium (an extinct relative of fennel) was a Roman plant with

a unique shape that evolved into our vision of the love heart.
The plant was used as a contraceptive and became so valuable
it was used as currency everything has a price!

The Colombian gatherer diet is formed with sustenance

based on local savoury and sweet ingredients for balanced
nutrition. This goes hand-in-hand with stimulants such as
coffee and chili reflective of the landscape and conditions.

Zesty, fresh sour

Early evening
pick-me-up

12.5

Tropical, savoury.
Tiki

FA I RC H I L D S M U L E

Early evening

13

H EIRLO O M

Hendricks Gin, lime, pink clove, green cardamom,

ginger and Perrier-Jout Champagne

Auchentoshan Three Wood, Kamm & Sons,

plant haemoglobin, exploded raspberry cordial

Thomas Fairchild developed a city garden in Hoxton just

near White Lyan. He established gender in plants and
became the first person to create an artificial hybrid
crossing Sweet William and pink carnation to create
Fairchilds Mule.

As we domesticated varieties of fruits, many trace

nutrients were lost including higher iron content,
proteins and trace minerals as well as flavour.
Many of these flavours can be reintroduced to capture
the sensation of wild or exploded fruit.

Herbaceous
and bright

Pre-dinner/late
afternoon aperitif

13.5

Boozy, aromatic

Nightcap/
post-dinner

13.5

SHAMAN

Food, drink and animal

products have been used
as sustenance, shelter and
weaponry, but we have always
sought a higher existence
through their manipulation.
Shamans, medics and witch
doctors have all exploited
and explored the fringes of
existence through folklore
and mysticism.

M O D E R N B O TA N Y F I E L D N O T E S

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03

SHAMAN

1 3 TH C E N T U RY B OY

FAH RENH EIT WINE

Martin Millers Gin, palm & pine embalming cordial,

mummified citrus

Makers Mark, Dandelyan Posca, coriander seed,

chrysanthemum

The mummification rituals of the 18th dynasty of ancient

Egypt (C13th BC them some old mummies) provided
some of the best-preserved examples of their kings and
queens. Many of these techniques are still applicable,
and preserve food like they did bodies.

Chinese medicine maintained that keeping the bodys temp

to 37 degrees was essential to good health, so employed
the ingestion and infusion of invigorating herbs and
tinctures at body temp (much like many a whisky purist).

Savoury,
sour, gimlet

Uplifting
pick-me-up

12.5

Light, chilled
aromatic

VAUDEV I L L E V E N O M

Daytime aperitif

12.5

MO NKEY MAGIC

Barsol Pisco, Koniks Tail Vodka, aronia, pineapple

skin shrub, zedoary and mango

Bacardi Ocho 8 yo Rum, coconut kefir, passionfruit,

grass cordial, oak falernum

Native Americans employed many herbs and plants for

healing, including zedoary root which was used to block
evil spirits, and also as an antidote to cobra venom
turns out it just makes tasty bitters.

Mongolian shamans would ferment and ingest mares milk

as part of their psychological stimulation whilst also using
it in their rituals, horseplay and sacrifices. Not only did
this evolve into kefir and modern practices of preservation,
it was also used as a medicine for digestion.

Fruity, zesty
and fresh

Early evening
pick-me-up

13

Rich, bold tiki

Early evening
party

12.5

EXPLORER

Plants have drawn attention,

and spurred travels to all the
corners of the Earth. Some of
historys greatest endeavours
and biggest sins have been
in the pursuit and exploitation
of rare flavours, new species
and valuable crops. Empires
have been built and have
fallen as much upon the
whims of Nature as much
as Kings and Queens.

M O D E R N B O TA N Y F I E L D N O T E S

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04

EXPLORER

B C 3 N EGRO N I

PAPA P O P EYE

Beefeater London Garden Gin, Dandelyan pollen

vermouth, propolis, Ceylon Arrack, Campari
and aged honey
Bees are historys explorers. Exploring new landscapes to
find gold for their queen and simultaneously pollinating
flowers to create the fruits and vegetables we depend on
whilst creating all the magical ingredients we love.
Bittersweet
boozy sipper

All day, all night

13.5

EV ER E ST H I - BA L L

Green vine Noilly Prat, Bombay Sapphire,

pear and coco husk bitters
Juan Ponce de Leon mistook the local vine of love on
the island of Bimini (a favourite of Hemingway) for the
mythical fountain of youth due to a mistranslation
referencing the water laden with minerals and natural
salts. Popeye was a fraud too sorry kids.
Fresh sour, gimlet

Uplifting
pick-me-up

12.5

DIAMO ND DAISY

Mr Lyan Everest Blend Scotch, mint stem,

cacao butter, Champagne acid. Fizzed

Bacardi Carta Blanca, Riesling, pandan, cavolo

nero and lime

Mint cake was taken by explorers such as Shackleton and

Hillary on their adventures. Highly popular on expeditions
(chocolate!) as much so as the celebratory Champagne
on their return.

Pandan (and brassicas) are high in silicon dioxide due

to the conditions in which they thrive conditions that
can hint towards the location of diamonds hidden within
the earth, and have unsurprisingly attracted explorers
ever since.

Light, clean hi-ball

Day and early

evening pick-me-up

12.5

Green, zesty sour

Crisp afternoon
refreshment

12.5

D A N D E LYA N C L A S S I C S

Taking two of our inaugural

cocktails based on the
fundamentals of botany (from
the Mineral and Cereal
categories) as well as two
cocktails from our second
menu channelling keystone
species (from the Pine and
Oak sections) that reflect
different stages of our
research and exploration.

M O D E R N B O TA N Y F I E L D N O T E S

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05

CLASSICS

KOJ I H A R DS H A K E

CO NCRET E SAZERAC

Mr Lyan Scotch, Dewars 12 scotch, lemon juice,

koji, cream sugar, liquorice bitters

Martell VSOP Cognac, fermented Peychaud,

Absinthe, concrete

Our house-cultured cream syrup takes on a rich umami

underpinned by a nutty sweetness. Shaken in a whiskey
sour, it has a lasting finish and is earthy yet fresh.

Using a classic cocktail base of the iconic namesake,

but adding in a crisp, stony edge. Our fermented bitters
give a light sharpness as a welcome twist to the drink.
Boozy, aromatic and complex.

Rich, zesty,
savoury, sweet

Uplifting
pick-me-up

13.5

I B E R I CO S O U R

Aromatic,
boozy, rich

Later evening/
night

13.5

P EACH IN A P INE CO NE

Acorn Ham Mezcal, Tapatio Reposado, lemon,

endive, oak honey

Mr Lyan Gin, fermented peach, pine cone,

citrus, soda

Influenced by the black pigs that snarf acorns freely

in oak forests along the Spanish/Portuguese border.
Their ham is hung in the neck of the still to create a
special pechuga mezcal. This is married with tequila
and acorn bitters into a fresh sour.

The blossoming of pine cones brings the heady scent that

marks Spring. This delicate yet refreshing hi-ball uses ripe
notes of peach married with the nutty green notes of pine
cone which lift the aromatic pine-like notes of rich juniper
in my gin.

Zesty, fresh sour

Early evening
pick-me-up

12.5

Fruity sundowner

Late afternoon
refresher

12.5

B O OZ E - L E S S

Taking inspiration from

hunters, gatherers, shamans
and explorers and their
influence on modern botany,
and focussed to have
complexity but without
the use of hooch.

M O D E R N B O TA N Y F I E L D N O T E S

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06

B O OZ E - L E S S

THE B RA DS E L L

WIL D T H ING

( ASK AB OUT OPTIONAL BOOZ E !)

Cold brew Squaremile coffee, malt syrup, chai spices

Seedlip, ylang ylang and Dandelyan herbal tonic

Inspired by the gatherers that created Covent Garden

market, and the intellectuals who would use coffee and
spices to stimulate discussion of new ideas. Caffeine ftw.

Much like the G&Ts enjoyed in the days of the British

occupation of India, various spices, teas and herbs were
moved around the colonies and back to the homeland,
and used to cool and relax. All bark, none of the bite.

Rich yet
refreshing

All day
pick-me-up

7.5

Exotic, bittersweet

PEACHE S A N D S P L I T C R E A M

Sundowner
without the booze

7.5

AP P L E SO U RZ-L E SS

Whey syrup, peach shrub, ginger and soda

Apple, Dandelyan capillaire, Rye and acid

Whilst hunting, the flasks of milk taken on the expeditions

were often mixed with herbs and spices which would split
the cream aiding its stability, provide sustenance and to
taste (a lot!) better than sour milk.

The first isolation of LSD was from a Rye fungus and was
used in many shamanistic rituals and explorations of the
mind, influencing visionaries such as Crick & Watson
mapping DNA and Steve Jobs with Apple Computers.

Long easy
drinking

Fruity and fresh

6.5

Fresh and
green sour

All day refresher

6.5

Apple
Sourz-Less

Papa Popeye

Diamond
Daisy

Love & Money

Peach in a
Pine Cone

Everest
Hi-ball

Pinnacle
Point Fizz

Natural Born
Gatherer

Lyan Mimosa

Iberico Sour

NIG H T

DAY

Fahrenheit
Wine
Vaudeville
Venom

Wild Thing

One for
the Fox

BC3 Negroni

Night
Watchman

Koji Hardshake
Monkey Magic

13th Century Boy

Fairchilds Mule

Heirloom

The Bradsell
Peaches and
Split Cream

A comparative guide to
taste (light vs rich) &
suggested drinking times
(daytime to late evening)

Concrete Sazerac

ALLERGY INFORMATION For food allergies

and intolerances, please speak to a member of our
team about your requirements before ordering.
A full list of all allergens contained in each drink
is available upon request. We craft our cocktails in
house, and use a variety of ingredients to create the
complexity of our serves which may mean certain
ingredients are not listed.
All prices are in and inclusive of VAT at the
current prevailing rate.
Please note that a discretionary service charge
of 12.5% will be added to your bill.
Please dont steal our menus; takeaway copies
are available for free, or our original menus
are available for 2 which includes a donation
to Kew Gardens.
@Dandelyan
MondrianLondon
@MondrianLDN

M O D E R N B O TA N Y F I E L D N O T E S