Scraps & Off-Cuts: April

Menu Musings

April has been an absolute dynamite month for our menu here at Lyon’s! From springy small plates to a brand new style of monkfish, we’ve got plenty exciting things to pop in and try, we’re particularly focused on highlighting fresh seasonal ingredients like rhubarb and wild garlic.  You’ll also see cod on the menu at the moment, but as always, we’re staying vigilant on fish stock fluctuations to ensure the fish we serve comes from species with a happy and healthy population in our seas. More on the world of seafood and sustainability further down.

 

A Tour Through France

We are excited to welcome our friend and very talented wine merchant Alex Percy, The Modest Merchant, to Lyon’s on Wednesday, the 22nd of May. Alex will be joining us in hosting the evening and taking us on a tour through France with some very exciting & special wines, with dishes that our Head Chef Robbie has designed to pair. The Modest Merchant represents small, understated wineries, mostly organic using local grape varieties & low intervention wine making, so this is set to be a very fun evening. 

Please arrive promptly for 6:45PM, with dinner at 7:00PM. £75 per person includes food & wine pairing menu, excludes 12.5% service charge and any additional orders in the evening. Menu price will be taken as a deposit and will be held against a 48 hour cancellation policy, if you need to cancel less than 48 hours prior to the event then regretfully your deposit will be retained.

Bookings via the website as normal.

Our Evolving Sustainability Story

“It’s no secret that opening an independent restaurant in the twenty-first century comes with a number of challenges. But, particularly as a seafood restaurant, one challenge has always been at the forefront of our minds: sustainability. Globally, our oceans are under threat. A basic audit of the issue quickly brings up overfishing, harmful fishing practices, and the high environmental cost of shipping seafood over vast distances. Additionally, an awareness of the wine and spirit industry’s environmental impact and practices quickly shows that not all drinks are created equally, either.

We cannot claim to be a 100% sustainable restaurant or “no waste” restaurant. Nor do we claim to be total experts in the field of sustainability – we are constantly learning, too. However, this evolution is precisely why we hope to share our sustainability story. Sustainability might be a big issue to tackle, but it doesn’t have to be something to dread or tip-toe around.”

Read the rest of our latest blog, where we chat all things sustainability and seafood, plus how you can incorporate these sustainable practices into your daily life. 

Um, What’s the Difference?

A question we so often get asked about oysters, an absolute staple on our menu. With our oyster variety options rotating around of late, here’s a quick crash course on this beautiful fruit of the sea, the star of our show: 

Cumbraes, the house oyster, hail from the west coast of Scotland, with a fittingly minerality – rich and meaty. These oysters are also depurated with ultraviolet light before we receive them, ensuring their quality.⁠

Carlingfords offer a delicate taste of Eastern Ireland. The Carlingford Lough’s massive tidal exchange provides nutrients to these premium oysters, making them a delicate, sweet, and creamier choice. ⁠

Achill oysters hail from the West of Ireland, and offer a “straight-from-the-ocean” taste. They are grown in the wild waters of a sandy bay, that was once an ancient peat bog, which is responsible for their unique peaty flavour. 

Now, once you’ve made your decision, we’ll ask: naked or dressed? If your initial response is a bewildered “excuse me?”, don’t worry, we’re just asking about the oysters. Naked oysters are served without any garnish on top, but will always come with fresh lemon slices, a tangy shallot mignonette, and hot sauce on the side. Dressed oysters come with a specially paired dressing on top, which is currently an ancho chilli and apple granita shaved ice. If you’re totally new to oysters, we suggest going dressed for something a little easier on the palette. 

 

A Tempting Dessert Wine

The sweetest way to start or end a meal, we’ve always got dessert wine on the list. Try a crisp glass of Domaine Bellegarde ‘Historique’, an economically-priced white blend of Petit Manseng and Gros Manseng grapes from Jurançon, near the foothills of the Pyrenees in France. Enjoy lively notes of citrus on the nose with a tropical spiciness on the palette, plus a hint of brioche to round it all out. Our little tip with this one – it’s a perfect pairing with our new char-grilled pineapple fillet and coconut ice cream.