BigHospitality previously reported Morgans Hotel Group’s plans to launch its first Mondrian hotel in the UK, a 360-bedroom resort which will be opening in the Sea Containers on the South Bank this summer.
The hotel was designed by the Design Research Studio under the creative direction of Tom Dixon and aims to bring the vibes from the Hollywood Mondrian to London. It boats a rooftop bar and terrace as well as a spa and screening room.
Details of the hotel’s ground floor food and drinks offerings have now been released, including the Mondrian London restaurant and the Dandelyan seasonal cocktail bar.
Mondrian London restaurant
The hotel’s restaurant has views out over the South Bank and features an open kitchen complete with a visible wood-fire oven. The dining area has wooden chairs and tables throughout and in the centre of the room is a standalone-seated dining bar. There is also a private dining room available by the kitchen and outside seating in a terraced area by the banks of the Thames.
The décor of the restaurant is inspired by ‘Golden Age of Transatlantic Travel’ as well as a reflection of the great deal of produce that the nearby Borough market sells. The aim is to have a ‘refined’ dining experience that is at the same time accessible.
The restaurant will be headed by Mullen, a well-known New York chef and author, as culinary director. He is a well-known connoisseur of Spanish food in the States, though the restaurant in the Mondrian London will aim to exemplify ‘the best of Britain with America’ with its dishes. Mullen will work alongside executive chef Luke Rayment.
Dandelyan bar
The Dandelyan has also been designed by Tom Dixon and features a green marble bar and views of the Thames. The bar will serve new and unique cocktails alongside its own takes on the well-known classics, and its drinks take inspiration from the British countryside.
Mixologist Ryan Chetiyawardana, also known as Mr Lyan, has worked on the drinks menu, using his scientific and artistic background in a bid to create seasonal ‘field guides’.
The drinks served are botanically inspired and Dandelyan plans to use careful sourcing of fresh fruit, vegetables and herbs in combination with more modern tools and techniques to create innovative cocktails.