1. Dandelyan takes a modern approach in the pursuit of new flavours through an understanding of the genetics of plants to create innovative, memorable cocktails and new experiences. Mr. Lyan and the Dandelyan team research how plants grow, reproduce and defend themselves, then extract these qualities – a ‘nose - to - tail’ approach to flora.

The Modern1 Life of Plants is the second volume2 in the Dandelyan story3

2. Welcome to Book 2. Here we explore the science and art at play in the human adaptation of plant and animal life, which pushes plants and plant life beyond their normal ‘natural’ biological terms. It is a realistic exploration into the future of food and the systems it governs. Here we discover the exciting extremes of food, and learn that big ain’t always bad!

3. Dandelyan is the oldest bar (now) in the Lyan family, from award-winning bartender Ryan Chetiyawardana aka Mr Lyan, and is inspired by the great botanists, fruit hunters and bon vivants who brought back new tastes from foreign lands.

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Bacardi 8yo, Braemble, apple, Summerdown mint, ground ivy

Jim Beam Rye, gunpowder, herbal beurre blanc, paper fibre—Available without alcohol

Havana Club 7yo, Boece’s garden hooch, catnip honey

Grey Goose, Noilly Prat, companion cordial, pear, soda —Available without alcohol

Plants encourage industrialisation to maintain their survival and proliferate their offspring, yet fall prey to the whims of the world. Often, the fate of a crop can come down to the efforts of one person. Mr. Colman (yup, that guy) single –hand-edly saved a pre-war British variety of mint as a modern example – Black Mitchum, since you ask.

Money makes the world go round. And financial decisions certainly have a direct, as well as a knock-on, impact on our industries. The paper industry was no different, and the hemp conspiracy undoubtedly shaped the future of several crops for paper alternatives.

Catnip, and many domesticated relatives of the mint family, have been used as intoxicants, medicine, nutrition and vice. For different cultures, there has been different motivations. Boece in olde Scotland, the kitties of Ancient Egypt – and us here today – all know that a good dose of deliciousness and fun is a strong reason to continue planting.

What grows together, goes together. Did the chefs and bartenders of old create the classic recipes we love, or was it nature? Bioavailability, convenience and habit might have a part to play in our tastes, but nature likes plants to have friends in the field to lend the farmer a helping hand.

Brundall

Bastet

Goose & Gander

Paperclip Fix

Spicy, zesty fizz—

Day

Forest floor fresh—

Early evening pick-me-up

Herbal, green & clean—

Uplifting pick-me-up

Refreshing, clean—

Light all day aperitif

12.513

13.5 13

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Johnnie Walker, peat, pineapple Madeira, ginseng & banana bitters

Maker’s Mark, Martini Riserva Ambrato, bitter strawberry old vine wine, lemon, honey

Courvoisier VSOP, Mother cordial, red vine leaf, Moscato

Ketel One Citroen, pink sour mix, flamed orange, almond—Available without alcohol

As vines proliferated in certain cultures and good living followed, foods and crops were studied to find sources of new medicines. The leaves of vines were found to be notably potent ‘blood tonics’, quickly sealing their fate and the opportunity to propagate was sealed.

Barren Old Fashioned

East Winds Fizz

Canon Cosmo

Standing Stones

Zesty, bittersweet sour—

Early evening pick-me-up

Rich comforting sipper—

Evening

Complex & bright —

Late afternoon/ pre-dinner aperitif

12.5 13.5

13.5Bittersweet aperitivo

—Pre-dinner

13

It is hard to develop complex agriculture (and therefore varied diets for our growing brains) when you are constantly on the move. Settlement allowed industrialisation, livestock and development of complex processing. Wine and cheese often co–evolved and their inter-development was marked by a move away from nomadic living (unfortunately there’s no foraged cheese and wine out there).

Fashions, canons and movements have a huge effect in dictating tastes. As TV became a growing influence its impact on agriculture started to become prevalent. Grape juice, vodka, the Cosmopolitan, all had huge moments in the limelight and managing crops to react to these demands. is no easy task.

Seeds in wine grapes are grand, however growers found consumers were annoyed by them in fruit. By cross-breeding to create uneven chromosomes, they created a ‘mule’ of a fruit that was infertile and therefore, had no seeds– a technique now used by many for a variety of world crops.

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Tapatio blanco, Talisker 10yo, Rhubarb Saison, lanolin, bitter and sweet herbs

Plymouth Gin, Compass Box Asyla, potato syrup, Lucky Kümmel, beta acid goodness

Mr Lyan Cream Gin, pearl barley, carrot-currant cordial—Available without alcohol

Porter’s Gin, apple oleo, Asterley Bros British Vermouth, celery, Chenin, soda

Hops farming in Britain–notably in Yorkshire– created an interdependence between several crops and livestock. This involved the crossing of materials, blending of skills and the use of by-products to ensure the best yields in difficult times. Over the years, this has evolved into the creation of local hotspots of excellence across the world.

Fortune favours the brave, and it will certainly take a dose of serendipity. In our modern, small world, pests spread easily. Many key crops aided by bees have been disrupted by modern factors (aforementioned pests, global warming, pesticides) but the beta acid from hops came to the rescue – saving the bees and the crops that benefit from them.

There has always been a push and pull between urban and rural environments. Hop picking became a popular escape in Britain and, as technology and the study of disease resistance changed the viability of the crop (and the manpower needed) the fashion around the crops changed– particularly around wartime. Jody Scheckter is a powerhouse in

modern industry and he applied this rigour to his closed-loop site – Laverstoke Park Farm – to show that biodynamic practices could provide balanced, nutritious and delicious produce at scale. The proof is in the pudding.

Nitrate Manhattan

Air Raid

Laverstoke Park Spritz

Lady Luck

Boozy bright sipper—

Into the night

Tiki rich & bright —

Party

Fruity, zesty and fresh —

Early evening pick me up

13 12.5

12.5Fresh & green

— Early evening brightener

13

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Tequila Cabeza, nixtamalized blue corn, sloe, ginger bitters, sour pineapple and soda

Dewar’s 12yo, lemon, koji and cream sugar, liquorice bitters

Bombay Sapphire, Dandelyan pollen vermouth, propolis, Ceylon Arrack, Campari and aged honey

Martell Cordon Bleu & VSOP, fermented Peychaud, Absinthe, concrete

Named after the site where the oldest silcrete hunting tools were found; the revolution sparked by its discovery –including how we maximise nutritional value, and reduce the potential of toxins in food processing – is put to good use here. More taste, less death!

Cereals can be manipulated to manifest in different ways beyond nutty or starchy flavours. The fruitiness of grains is brought to the fore using Koji, adding a lasting weight to this whisky sour.

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.

Pinnacle Point Fizz

BC3 Negroni

Concrete Sazerac

Koji Hardshake

Rich, zesty, savoury, sweet—

Uplifting pick-me-up

Fresh, zesty hi-ball —

Uplifting pick-me-up/sundowner

Aromatic, boozy, rich—

Later evening/night

13 12.5

13.5Bittersweet boozy sipper

—All day, all night

13.5

Bees are history’s explorers. Traversing new landscapes to find ‘gold’ for their queen and simultaneously pollinating flowers to create the fruits and vegetables we depend on – all whilst creating all the magical ingredients we love.

Drin

ks M

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& s

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sted

dr

inki

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mes

(day

time

to la

te e

veni

ng).

Rich

Day Night

Ligh

t

Koji Hardshake CLASSICS

Concrete Sazerac CLASSICS

East Winds Fizz GRAPE

Bastet MINT

Paperclip Fix MINT

Lady Luck HOPS

Canon Cosmo GRAPE

Air Raid HOPS

Laverstoke Park Spritz HOPS

Brundall MINT

Pinnacle Point Fizz CLASSICS

Nitrate Manhattan HOPS

Standing Stones GRAPE

BC3 Negroni CLASSICS

Goose & Gander MINT

Barren Old Fashioned GRAPE

0%

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.

Prices

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 ask if you would like a copy of our menu to take with you.

@ Dandelyanbar @ MrLyan # Dandelyan

Awards

World’s Best Bar Spirited Awards 2017 | Best Bar Team Timeout Bar Awards 2017, 2016 | World’s Best Cocktail Menu Spirited Awards 2016 | Best New International Bar Dandelyan, Spirited Awards 2015 | Sustainable Spirit Award Mr. Lyan, Spirited Awards 2016 | International Bartender of the Year Mr Lyan, Spirited Awards 2015 | Best Place to Drink Observer Food Monthly Awards 2015.