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"The re-vamped, new version of Dandelyan Bar by Ryan Chetiyawardana. With a cocktail menu built around five proprietary ingredients, including a green sauce liqueur; oyster honey; and an iteration of curaçao made from pig blood, it’s another testament to Chetiyawardana’s ability to combine seriousness with sparkle." - Emma Hughes
Botanical cocktail bar with river views, innovative drinks, and great service