This summer, Morgans Hotel Group will launch Mondrian London, the first ever Mondrian branded boutique hotel outside the USA. It will uniquely reflect the urban feel of the South Bank neighbourhood, with Borough Market, Tate Modern and Southbank Centre on its doorstep. Situated on the banks of The River Thames in the famed Sea Containers building, it has been designed by Design Research Studio under the creative direction of interiors visionary Tom Dixon, marking the first ever hotel project for the studio.
With spectacular views from most of the hotel’s 359 guest rooms and suites, Mondrian London will house a riverside bar and brasserie with outdoor seating, an exclusive rooftop lounge and terrace and a signature agua Spa (below) with six treatment suites, relaxation space and a manicure and pedicure room.
The hotel will offer an array of stylish and unique venues for meetings and special events, with six flexible spaces comprising, including a 56-seat private screening room. Seven fully wired and linked Junket rooms with terraces and river views are also available.
Restaurant and cocktail bar
Mondrian London at Sea Containers will feature a restaurant with New York chef Seamus Mullen, and ‘Dandelyan’, a seasonal cocktail bar with Ryan Chetiyawardana, A.K.A Mr. Lyan.
Seamus Mullen
One of New York’s most exciting and dynamic chefs and authors, he opened his first solo restaurant Tertulia in Manhattan in 2011 and was a James Beard Award finalist for Best New Restaurant the same year. In 2012 Seamus published his first book ‘Hero Food’ and opened tapas bar El Colmado at Gotham West Market New York in 2014.
Ryan Chetiyawardana
Has been involved in several of the UK’s best bars for over a decade. He appeared in Wallpaper’s ‘Next Generation’ list in January 2014, has been shortlisted for Zagat’s ‘30 under 30’, and is a member of the Guild of Food Writers. He has recently opened two ‘Mr Lyan’ bars – ‘Henry’ at the Hudson hotel in New York, and ‘White Lyan’ – the first cocktail bar in the world to feature no perishables – in East London.
The restaurant
A dramatic, handcrafted copper hull sweeps from the entrance through the lobby and leads into the heart of Mondrian London – the restaurant.
Inspired by the ‘Golden Age of Transatlantic Travel’, as well as the bounty of fresh produce from neighbouring Borough Market, the restaurant will combine the best of Britain with America, creating a dining experience that is refined in its offering yet youthful and accessible in its approach. Culinary Director Seamus Mullen brings his talent and passion for ‘cooking tasty things that can make us feel better’ to the stunning open kitchen, alongside locally based Executive Chef Luke Rayment, exemplifying the marriage of Britain and America with delicious results.
Complemented by unparalleled views, Mondrian London’s restaurant sits on the ground floor of the building alongside Dandelyan bar, with an open kitchen and visible wood-fired oven that offers up delicate and natural flavours that are so characteristic of Mullen’s cooking. A standalone-seated dining bar sits in the middle of the room with chairs and wooden tables placed throughout the space. A private dining room is situated by the kitchen and there is further seating outside on the terrace along the banks of the River Thames.
Dandelyan – inspired by modern botany
With green marble bar and dramatic views of the Thames, Dandelyan will serve both innovative cocktails and refined interpretations of the classics, taking inspiration from the botanical wilds of the British countryside and around the world. Dandelyan is a space where new tastes and unexpected combinations can be experienced and enjoyed in Tom Dixon’s designed interior.
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. Inspired by modern botany, the team draws from their years behind the bar, and in labs and kitchens, to concoct drinks that ignite the imagination and excite the palate. 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.
Mondrian London at Sea Containers, 20 Upper Ground, London, SE1 9PD
020 3747 1000
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