Lyaness

Lyaness Created by multi award-winnning Ryan Chetiyawardana AKA Mr Lyan, Lyaness is a cocktail bar located at Sea Containers London along the River Thames.
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04/09/2026

Mamie Taylor first came to life on our second menu — a lifetime ago — and it’s back for menu 7!

Bees, explains Luke, use something called invertase when they pollinate, which essentially flips the sugar content upside down. It’s part of what makes honey sweet – they’re a miracle.

For our brighter take on the classic, we wanted to give the bees a day off, and create our own vegan honey using that same principle, but pulling in all the different aspects of the global terroir of honey — juicy, acidic, floral, deep nutty tannins, spice, smoke, and more!

We start with Bruichladdich Classic Laddie from Islay — it’s not too smoky, so it brings a really nice, neutral platform for the honey to build on, before accenting everything with a little galangal, fresh date, and bubbles.

Bruichladdich Classic Laddie whisky, vegan honey, fresh date, galangal, ginger soda.

🐝 We all love bees! They are some of the most effective (and lovable) global pollinators, helping to produce our food, s...
01/09/2026

🐝 We all love bees! They are some of the most effective (and lovable) global pollinators, helping to produce our food, support entire ecosystems, maintain plant diversity, and more.

Here, we pay tribute to our buzzy friends by recreating honey rather than pinching it off the bees, paying homage to this magical wonderfood with our own vegan version.

Our take on honey (in its full, natural form) uses proprietary processes and a helping hand from the lovely folks at Bermondsey Bees, capturing its complex sweetness, waxiness, and richer spice.

Mamie Taylor — a rich whisky highball underpinned by warming spices and honeyed florality — Bruichladdich Classic Laddie whisky, vegan honey, fresh date, galangal, ginger soda.

25/08/2026

Classics are classics because they’re class, says Serge. Green Ray Punch was a banger before, and it’s still a banger now.

It’s a lovely, fresh punch with a green zestiness to it. The core ingredient is Green Sauce, inspired by green sauces from around the world, like chimichurri and pesto. We’ve created our own version and turned it into a liqueur, making that green flavour the heart of the drink, rather than simply adding a few top notes.

We use mint, parsley and a bunch of other herbs. That’s combined with mushroom pickle for some umami acidity, then finished with some lovely bubbles — because who doesn’t love bubbles?

🌱 Green Rayu Punch — every culture has its own version of green sauce.Think salsa verde, pesto, chimichurri — regional s...
22/08/2026

🌱 Green Rayu Punch — every culture has its own version of green sauce.

Think salsa verde, pesto, chimichurri — regional solutions to the same problem: cutting through richness and bringing freshness to deeply flavoursome dishes.

Here, we've taken flavours from predominantly Asian and Central American cuisines and created a punch that’s decadent and nutty, lifted with a bright, zesty, and herbaceous profile.

Our green sauce liqueur begins with herbs including tarragon, parsley, mint, basil, dill, and bay, infused into alcohol before being filtered and blended with capers and mushroom vinegar for salinity, acidity, and umami.

Alongside it, we wash Johnnie Walker Black Ruby with toasted sesame oil, add a chipotle tincture, then clarify everything with cashew milk. A toasted masa harina syrup brings nutty sweetness — and finally — the drink is batched and carbonated, creating a fresh, rich serve, with green sauce lifting every sip.

Johnnie Walker Black Ruby whisky, green sauce liqueur, masa, cashew milk rayu, bubbles.

Complaining about the weather is as British as it gets — but we’ll all be sad when Summer’s over.Make the most of it wit...
18/08/2026

Complaining about the weather is as British as it gets — but we’ll all be sad when Summer’s over.

Make the most of it with al fresco drinking on our terrace, with a view over the Thames and £12 drinks. Sit down and stay a wee while, or grab a cocktail to take with you on your travels.

Stop in 4pm - 9pm on Thursdays & Fridays, and 1pm - 9pm on Saturdays & Sundays, while the sunshine lasts!

15/08/2026

As a lobster grows, it sheds its old, rigid exoskeleton and forms a new one. During that process, it can also regenerate damaged limbs and produce new tissue — effectively pressing a reset button. We thought that was a really funny way to look at life, and wondered how we could build that idea into an ingredient. Enter Immortal Coconut.

We take coconut, toast it, then rehydrate it with coconut milk. We do this a couple of times, and then bolster it with another really rich coconut ingredient we’ve made.

It brings a lovely light florality, alongside a really punchy, rich coconut flavour. That’s paired with a bright cucumber note to create a juicy frappé-style drink — super smashable and super delicious.

Lobster Frappé — Courvoisier VSOP cognac, Ceylon Arrack, immortal coconut, cucumber, absinthe.

11/08/2026

Shaun would recommend our Lobster Frappé to almost everyone, and 99.9% of people will think it’s an absolute slam dunk.

We found this story about lobsters resetting and starting over, which set us on the path to creating Immortal Coconut. It has this rich, punchy coconut flavour with a touch of florality, which we’ve built into a light, frappé-style banger.

It’s a big, juicy, unctuous Summer serve that’s super approachable. There’s Cognac, a touch of absinthe to lighten everything up, coconut to bolster that rich Summer vibe, then light cucumber and a little more florality to really enhance it.

Courvoisier VSOP cognac, Ceylon Arrack, immortal coconut, cucumber, absinthe.

🦞 Lobster Frappe — a creamy coconut banger with green aniseed notes, kinda like caramelised mint chocolate chip ice crea...
08/08/2026

🦞 Lobster Frappe — a creamy coconut banger with green aniseed notes, kinda like caramelised mint chocolate chip ice cream.

Immortal jellyfish can revert back to their newborn self, and lobsters technically only die because they are killed or they are crushed by their own shell.

We apply this cyclical way of thinking to Immortal Coconut, the full spectrum of coconut, from its fresh infant self all the way to its elderly incarnation. Coconut on coconut on coconut, to represent the jellyfish in its many forms.

🥥 A bright, green cooler combining Courvoisier VSOP cognac, Ceylon Arrack, immortal coconut, cucumber, and absinthe.

31/07/2026

At the heart of Royal Gambit is our koji’d pistachio, which we combine with Maker's Mark bourbon, lemon and egg white for a kinda Whiskey Sour base.

Dreamsake brings an extra layer of savoury umami, with everything shaken so it's super fluffy and creamy, with flavours of apricot, nuttiness and stone fruit notes — light, delicious, and incredibly drinkable.

The garnish is a rosebud with a little pistachio, because those flavours naturally pair so well.

Nick’s favourite part of the drink is the secret garnish hidden inside. As you slowly sip your way through it, it'll reveal itself….

Maker's Mark bourbon, Dreamsake, koji'd pistachio, whole leaf green tea, lemon.

28/07/2026

It’s a little cooler — and we’re not complaining.

Enjoy the sunshine on our terrace bar with a menu of al fresco cocktails served 4pm - 9pm on Thursdays & Fridays, and 1pm - 9pm on Saturdays & Sundays.

Join us at a table in the sunshine, or grab a drink to take with you on your wanders around the Southbank — peep the drinks below, all available for £12.

Dirty Slushie — Grey Goose vodka, koseret tea, fino & olive vermouth

Plum Margarita — Patrón Blanco, plum tea, Cointreau, lime & agave nectar

Green Tea Southside — Teeling Single Batch, passionfruit, whole leaf green tea, mint & lime soda

Pear & Pistachio Spritz — Grey Goose vodka, pistachio wine, rose, St-Germain, prosecco, soda

Alphonso Negroni — Bombay Sapphire, mango vermouth, Aperol

Address

20 Upper Ground
London
SE19PD

Opening Hours

Monday 5pm - 12am
Tuesday 5pm - 12am
Wednesday 7pm - 12am
Thursday 5pm - 12am
Friday 4pm - 1am
Saturday 1pm - 1am
Sunday 1pm - 12am

Telephone

+442037471063

Website

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