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Lyon’s Seafood & Wine Bar Launches in Crouch End this October.

Lyon’s Seafood & Wine Bar will open its doors in Crouch End on 11th October 2019. Lyon’s will focus on exceptional, sustainable seafood from the British Isles and showcasing independent wine producers. With over twenty years of experience in the restaurant industry overseeing front of house (Hix, Wolseley, Colbert), Anthony Lyon has set about creating a local wine bar and restaurant with flair.

Head Chef, Talia Prince (Le Gavroche, Fat Duck, The Food Barn S.A) takes the helm of the kitchen, working alongside award-winning Sommelier Kelvin McCabe who oversees the wine list. Between them, Anthony, Talia and Kelvin have a strong shared vision of the neighbourhood restaurant they want to create. The glass fronted space on Park Road will have 46 covers, as well as 16 bar and window seats for walk-ins. The original Victorian tiles and fireplace have been artfully restored, with green leather banquettes and dark wooden floors a contrast to the modern open kitchen and custom-made white marble bar.

Lyon’s menus will be decided by the fresh catch of the day boats, with much of it cooked over charcoal. Dishes include the daily changing chilled and fire-roasted shellfish platters, whole roasted fish of the day to share, and a whole side of Var salmon with a mustard glaze. The menu will also feature a carefully selected meat dish which will change regularly, beginning with the Iberico pork secreto with black garlic, cooked on the Robata grill. Seasonal vegetables are also celebrated, in dishes like the Delica pumpkin satay, and the barley risotto with celeriac, hazelnuts and bone marrow.

Lyon’s ethos is to respect the whole fish, and make use of as many of the delicious underused cuts and “offal” parts as possible, which are commonly wasted. She hopes to do justice to every part of the incredible array of fish and shellfish available in the UK, and this ‘fin to tail’ approach to fish work is reflected in dishes such as miso fish collars with seaweed butter, and the scallop roe taramasalata with fish skin crisps.

Oysters will be celebrated, with Lyon’s pairing each oyster on their menu with a garnish to amplify and compliment their specific natural flavour. For example, the roasted hazelnut and lettuce puree served with the Ostra Regal oysters brings out their inherent nutty, creamy notes, while the Carlingford oysters are paired with a fresh melon and cucumber salsa to play up those particular taste notes from their “merroir”. During the British native oyster season, the Lyon’s team will have these celebrated bivalves on the menu as well. A classic seafood platter based on the day’s shellfish catch will be available either chilled and served with an array of dipping sauces, or roasted over charcoal, with lashings of their house smoked seaweed butter and garlic. These could include lobster, crab, langoustines, prawns, mussels, clams, cockles, whelks and hand dived scallops. The entire menu will be chalked up daily on a blackboard in the restaurant, changing as items sell out.

Lyon’s will be working with the famed Wright Brothers as their oyster supplier, to ensure that their oysters are of the highest quality and freshness. They will also be using Henderson’s Seafood, renowned for their products’ freshness and their direct relationship with the fishermen. These suppliers’ passion for providing safe, responsibly sourced seafood is of the utmost importance to their ethos.  

The opening wine list champions English Sparking wine Ambriel, from West Sussex as well as London urban winery Renegade, based in Bethnal Green. The well procured pouring selection includes award-winning biodynamic producer Lunaria, an Abruzzo cooperative focusing on native grapes of the region. The ‘Vola Volé’ Cuvée listed is dedicated to the protection of Bees, and safeguarding the vineyards’ ecosystem. Throughout the wine list, the main focus is on sustainable, organic, biodynamic and minimal intervention wines.

A small but experimental list of four cocktails is also being developed, using small-batch producers such as An Dúlamán’s seaweed-infused Irish Maritime Gin and Oyester 44 oyster vodka. Designed to be paired with shellfish, a small selection of craft beers, including Ace Stout from London’s Wild Card Brewery, will also change regularly. Sommelier Kelvin and Anthony have been friends for many years, and share a love for small, unique vineyards and sustainable methods. The drinks offering has been selected to complement the food, and will grow extensively as the restaurant develops.

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