Lloyd and I opted for a weekend stay at the gorgeous Mondrian London hotel (more on that coming soon!) whilst supporting at a work event in the local area. It seemed only natural when the place boasts the kind of services and facilities that it does! Award winning spa and delicious things?! Sign us up!
From the moment of booking, I just knew that we had to wind up our stay with one of the famous ‘Wyld Afternoon Tea’s' at the award winning ‘Dandelyan’, located within Mondrian, hugging onto the river Thames.
Not doing so would ultimately have lead us to spend the rest of the week in regret. For sure.
"Winner of World's Best Cocktail Bar (2017), Best International Bar Team (2017), Best International Hotel Bar (2017), World's Best Cocktail Menu (2016) and New International Cocktail Bar (2015) at Tales of the Cocktail Spirited Awards. Winner Best Bar Team in London (2017 & 2016) at the Time Out Bar Awards. Awarded #3 at World's 50 Best Bars (2016)."
More on stories from the night before with cocktail sampling soon, however not only do the staff at the Dandelyan know how to whip up the perfect drink, they also know how to feed you with divine, bespoke sandwiches and desserts any time of the day also.
So, midday was the perfect time to book in for our afternoon tea, it felt, as we were among few of the first to arrive at the Sunday opening time (12pm). We were also seated at the very back of the Dandelyan in the perfect corner spot (to the left), overlooking the Thames, and all snug to sample our first bites.
I adore the plush décor, comfortable and socially focused seating areas, beautiful colour schemes, and attention to pristine cleanliness and detail in the cutlery and plates.
Everything works so beautifully together, and what’s more, you would never even assume that the night before the room was a bustle with Saturday night socialites, music, and cheers. It’s just perfection, and I miss it so much!
Wyld Tea offers a 1970s-inspired food menu and specially paired botanical cocktails from Ryan ‘Mr. Lyan’ Chetiyawardana.
The Wyld Tea menu comprises of 4 courses and features playful takes on finger sandwiches, savoury bites and retro cakes. As with the cocktails, there is a botanical influence to the dishes including Elderflower Compressed Cucumber & Burnt Herb Cream Sandwiches and Blackcurrant and Verbena Battenberg Cake as well as exclusive cocktails such as Fluff & Fold Royale with Lime, Fresh Basil, Cacao Liqueur, Orange Bitters and Prosecco, and each course is paired with a botanical cocktail. Cocktails will be served alongside hand blended, loose-leaf tea from Camelia’s Tea House.
How could you resist it, right? It’s not even possible!
There are actually three tiers of Wyld Afternoon Tea to choose from, but all include the above menu for food, unchanged. The only difference between the three alternatives are the drinks on offer:
Wyld Tea: £55 per person and includes 2 signature cocktails with your tea and food platters each.
Champagne Tea: £45 per person and includes glasses of champagne per person in place of the Wyld Cocktail option.
Boozeless Tea: £35 per person without cocktails or champagne, with the delivery of simply your food platters and tea choices. You are more than welcome to purchase cocktails of your choice from the menu, however, which is exactly what we did.
The service staff were so incredibly cheerful, and helped us happily through our tea choices before the eating began. Lloyd opted for a citrus infused “zest tea”, and I went for a Japanese sencha. Both tea pots held around 4 cups of authentic, loose leaf tea to enjoy throughout the tasting.
Within around 15 minutes of ordering our tea and investigating the flavours, our selection of savoury treats were with us. Once again, the wonderful waitress took us through each sandwich and canapé , explaining the flavours and wishing us well with it all.
Honestly, each mouthful was mind blowing. The flavours listed were very much present, and whoever designed the combinations of such flavours deserves a culinary medal.
My personal favourites from the savoury platter (If I REALLY had to feel the pressure-
- to pick) would be the ‘Scottish Salmon. Rock Samphire, Brown Shrimp, Candied Orange Butter Sandwich’, and it’s majorly hard to choose between the ‘Leek & Goat’s Cheese Rarebit, 7 Grain Toast’, and ‘Lyan Lager Braised Bacon Jam, Confit Suffolk Chicken Pin-Wheel’, so I’m going to have to say both of those too.
On completely wiping out the contents of the savour platters, we were delivered our sweets, starting off with the ‘Blackcurrant and Verbena Battenberg Cake’. I PROMISE YOU, this was by far the greatest, most delicious, most flavour explosive cake I have ever sampled in my entire life. Not only was the sponge and marzipan beautifully soft and melt in the mouth, but the punch and zing of the blackcurrant and verbena, and the way the flavours gelled together is just deliciously indescribable.
Before long, the second and final platter of sweet treats arrived, at which point our eyes almost fell out.
Rose Blancmange & Caraway Shortbread.
Pine Scented Baked Alaska & Berries.
Nutmeg Custard Tart.
Earl Grey Chocolate Mousse & Candied Grapefruit.
Where do you even start?! Once again, huge kudos to the chef and menu designers for teaming some of the best flavours together, in every single instance.
The ‘Rose Blancmange’ was our favourite, if once again, we had to make such a decision: I can’t say that I’ve ever come across a texture of blancmange quite like it! It was pure velvet, the softest there is, yet held its structure beautifully.
The ‘Pine Scented Baked Alaska’ was also a very interesting one, as the pine was actually extremely noticeable, then gently phased out into a berry jelly centre for a tangy finish.
Beware leaving the chocolate mousse or custard tart til last -
- as by this point the luxuriousness of the lunch is no doubt kicking in, and these two are the heaviest of the selection by far, but equally as delicious of course.
I couldn’t leave without trying the alcohol free “Billion Dollar Smile”, and Lloyd opted for the “Oyster Lunch”.
‘Million Dollar Smile’.
Seedlip Spice, roasted sweet potato, off-cut cordial and grass.
In the South Pacific, common rituals and food preparation leverage the use of a smile as currency. Converse to a capitalist system, Polynesian comminutes base wealth on how much you give away – going great lengths to be hospitable.
Mr Lyan Cream-distilled Gin, blue flax, raspberry and sparkling wine.
Champagne has long been linked with a joie de vivre. In 1735, a late Baroque painting became the first depiction of poppin’ bottles, and the world has not looked back since.
You can check out all of the cocktails on offer at Dandelyan here [link].
Needless to say that both Lloyd and I left the Dandelyan, and Mondrian, utterly delighted, with nothing but praise for both the staff and the apparent love and effort put into everything on offer for guests during their stay. We can’t wait to go back and explore more in the way of their special events which happen throughout the year.
For more information on the delights of Dandelyan, head over here to the official SBE page [link].
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