That tricky second album, that come back appearance, the we made it to the second date and now the second chapter of the Wyld Tea at Dandelyan, at Mondrian London, which if the first chapter is anything to go by, is set to be a great success.
Known for being experimental, Dandelyan has taken inspiration from its recently launched ‘Modern Life of Plants’ cocktail menu which looks at the role that global large-scale production has had on plant life and the ingredients that are used every day in the food and drink industry, all served with dose of seventies kitsch, as you do.
To eat you’ll find the likes of smoked salmon, kümmel and green onion mayonnaise, rye bread sandwiches; scones with clotted cream and grape and sherry jam; lobster and crab daiquiri herb rolls; French Martini blancmanges and Earl Grey Vermouth custard tart. The tea will be a boozy affair with botanical cocktails created by Ryan ‘Mr Lyan’ Chetiyawardana accompanying each of the four courses, like the Chocolate Farm made from Dandelyan chocolate vermouth, pink peppercorns and prosecco to accompany the mint choc Scotch tea cake.
Wyld Tea Chapter Two will be served at the Dandelyan Bar at Mondrian London at Sea Containers, 20 Upper Ground, SE1 9PD