Lyaness unveils Collaboration 2.0 menu, blending cross-industry ideas in new cocktails

Ryan Chetiyawardana, the bartender known as Mr Lyan, will launch a new cocktail menu at his London bar, Lyaness, on Wednesday 13^th May, marking the second instalment of the venue’s Collaboration series. The menu, titled Collaboration 2.0, comprises 11 new cocktails and seven revisited classics, and continues the series’ focus on what the team describes as a “collaboration of thought” – exploring how ideas from outside the bar industry can be translated into flavour, texture and experience.

Lyaness, located at Sea Containers on the South Bank, currently holds three PINs from The Pinnacle Guide (widely regarded as the drinks industry’s equivalent of the Michelin star system), making it the only bar in the world to have achieved that distinction. The new menu follows a run of critically recognised print releases, most recently Cookbook 3.0 (from the Cookbook series), which received the Siete Misterios Best Cocktail Menu Award at The World’s 50 Best Bars 2024.

Where Lyaness’s first collaboration menu asked the team to convert ideas about partnerships into ingredients and drinks, Collaboration 2.0 takes a different approach. According to Chetiyawardana, the focus has shifted to what the team learned from that initial process and how those lessons have shaped their thinking:

“The first menu of the series was very direct,” he said. “We asked the team to go out and find stories about collaboration, then turn those into ingredients and drinks. With Collaboration 2.0, we were more interested in what we’d learned from that process, and how those stories have shifted the way we think and approach creating drinks – looking at ideas, processes and ways of thinking from different fields, and applying them in our own way. It’s still rooted in stories, but less about individual collaborations, and more about how those perspectives stay with you and influence what you do next.”

Among the new libations is the Lobster Frappé, made with Courvoisier VSOP cognac, Ceylon Arrack, coconut, cucumber and absinthe. The drink draws on the concept of regeneration, inspired by the way lobsters renew rather than decline. Central to the recipe is an ingredient called immortal coconut, produced by repeatedly layering and reinfusing coconut into itself, then subjecting it to heat, toasting and caramelisation to develop a deeper profile. The finished result for the cocktail is described as creamy yet fresh, with notes of anise, cucumber and a subtle savoury tone.

Then there’s a Pink Belly Gimlet, which combines Hendrick’s gin, carrot salami, aquavit honey and lemon. Its conceptual basis comes from aquaculture practices at fish farms in southern Spain, where flamingos feed on the yield and, rather than diminishing production, are understood to benefit the ecosystem. The team applied that same logic to carrot salami, produced using a curing process that concentrates the vegetable’s flavour over time, lending a slightly salty edge to the cordial. The drink is described as bright, citrus-led and also with gently savoury finish.

A third highlight, the Cherry Cannon Punch, is built on Hibiki Harmony whisky, straw-currant, pine, sakura tea and bubbles. The key ingredient, straw-currant, is designed to enhance the natural qualities of currants by incorporating the brighter, juicier characteristics of berries, giving the fruit greater depth while retaining its structure. The cocktail is lightly sparkling, with red berry and whisky notes and a floral finish.

Further new additions to the menu include an Iron Mai Tai (which uses figs fermented at high temperature to develop a deeper, more honeyed profile), the Heart Yard Highball (a strawberry and floral-led serve that draws conceptually from the redesign of the London Underground map) and the Lunar Tuxedo (a Martini-style drink that imagines how raspberry might evolve under different environmental conditions). Returning to the menu are several classics, including the Chablis, made with Ki No Bi gin, fino sherry, lemon and chalk bitters, and the Pinnacle Point Fizz, originally from the bar’s Dandelyan era, alongside the Cereal Martini and the Mamie Taylor.

Lyaness is open Monday to Thursday from 5pm to midnight, Friday from 4pm to 1am, Saturday from noon to 1am and Sunday from noon to 11pm. 

Food Desk

The Collaboration 2.0 menu launches on 13^th May 2026 at Lyaness, 20 Upper Ground, London SE1 9PD. For further information or to book a table, visit the bar’s website here.