Scraps & Off-Cuts: March

Mother’s Day

We were all too excited to kick March off with a beautiful Mother’s Day lunch. With tulips on each table and little chocolate truffles handmade by Chef Robbie to hand out, we hosted some happy families for some good food and drink, the Lyon’s way.

The real star of the show was our Mother’s Day special: a grand shellfish pot roast. The feast featured spider crab claws, mussels, clams, king prawns, corn on the cob, and potatoes, with extra dipping sauces to boot. This one was lots of fun, a decadent celebratory meal centred around family-style sharing – perfect for Mother’s Day.


B-Corp Month

If you’ve visited us of late, you may have noticed the bright pink menu handed out in addition to the rest. That’s because March is also B-Corp month, a time dedicated to celebrating these stringently certified businesses. In a nutshell, the B-Corp certification means a company meets extremely high standards for their social and environmental impact, with a legal commitment to all stakeholders and dedication to transparency over their business practices. Bar manager Leighton whipped up four new cocktails featuring spirits from B-Corps which were a fun, fresh, and adventurous way for us to participate. 


Easter Weekend

Closing out the month with the Easter holiday has been a blast. We opened across the Easter weekend, including a bonus Easter lunch on the Sunday. This lunch was made memorable with an Easter Special by Chef Robbie that won’t soon be forgotten – lamb rump, cutlet, and shoulder croquette, served on top of British asparagus, pea shoots, a wasabi pea puree, and a jus poured tableside. This gorgeous trio of lamb was a big hit and a compelling reminder that though seafood is our main ingredient here at Lyon’s, we’ve got meat and vegetables down as well. 

Another exciting festivity – we finally brought back our finish-at-home box for folks to celebrate in their own homes. These boxes were popular back during the pandemic, and come with all the ingredients for a grand seafood feast with instructions to cook and serve it on your own table. For the Easter holiday, we included our house dish, Harissa BBQ Monkfish, along with our new gin-cured trout, mussels escabeche, new potatoes, purple sprouting broccoli with anchovy mayo, and a chilli chocolate cremeux for dessert. Our finish-at-home boxes are a great activity and meal for the whole family to get involved with. Stay tuned for more on these. 


Mussels & Trout for Spring 

March also brought about some changes to our menu as we rotate our dishes with the spring season. One such addition is our gin-cured Chalkstream trout. The trout is served with macerated ⁠rhubarb, preserved lemon, labneh, and micro mint. Zesty, springy, and colourful, it’s a dish fit for a gorgeous springtime. ⁠We’ve also remixed our St. Austell Mussels, which are now cooked with ⁠wild garlic, cider, butter and jalapeño. It’s pure garlicky goodness from the first bite, perfect for dipping in with our house-made bread.⁠ Head over to our Instagram to get a behind-the-scenes look at how this dish is made. 


A Non-Alcoholic Cocktail that Rivals the Rest

It’s no secret that non-alcoholic cocktails often get a bad rap. But, as a key part of our bar manager Leighton’s philosophy, the non-alcoholic cocktails on our drinks menu are not to be overlooked. We focus on building the same complex flavours as our other cocktails, a well-rounded experience – not just a soda. Pop in to give one a go, like the Sultana. Named after Princess Jasmine, daughter of the “sultan” from Aladdin, it features flavours like juniper, szechuan, green tea, and of course, jasmine. We like to think of this one like a negroni – complex, with bittersweet citrus and herbal notes. The Sultana is rich, layered, and made with the exact same care and consideration as all other drinks on the menu. 


White Wine-By-The-Glass

We’ve got some new faces on the wine list this month as well, starting with a beautiful and fresh Touraine Sauvignon Blanc from France. A deliciously dry sip with a fresh gardeny quality – zesty notes of melon, lemon, asparagus, and green capsicum. It’s crisp and mineral, versatile and made with love for easy spring drinking.