Fin-to-tail restaurant and wine bar to open in North London

An experienced team who have worked for the likes of Hix, Le Gavroche and The Fat Duck alongside Wine List Confidential‘s Sommelier of the Year, are to open a ‘fin-to-tail’ seafood and wine bar in Crouch End this month.

Lyon’s Seafood & Wine Bar is set to open its doors on 11 October with a focus on sustainable seafood from the UK and independent wine producers.

The brainchild of Anthony Lyon, who has spent over 20 years in the industry managing the front-of-house at establishments including Hix, the Wolseley and Colbert, Lyon’s is setting out to be a local wine bar and restaurant “with flair”.

The kitchen will be headed up by Talia Prince, who has chalked up stints at the likes of Le Gavroche, The Fat Duck and The Food Barn S.A. This year’s Wine List Confidential Sommelier of the Year, Kelvin McCabe, will be overseeing the wine list. McCabe is wine buyer and beverage director at the Adam Handling Group and has previously worked for the likes of Yauatcha, Roka and Zuma.

The site will have 46 covers as well as a 16-seat bar area and window seats for walk-ins. Menus will be decided by what is caught on day boats, with much of the fish cooked over charcoal.

The interior has retained its Victorian charm, with the tiles and fireplace painstakingly restored and green leather banquettes and wooden floors contrasting with a white marble bar.

Dishes may include fire-roasted shellfish platters, whole-roasted fish of the day, side of Var salmon with mustard glaze, Iberico pork secreto with black garlic cooked on the Robata grill and Delica pumpkin satay, and barley risotto, celeriac, hazelnuts and bone marrow.

Using a ‘fin-to-tail’ approach, Prince aims to use as many of the under-used cuts as possible, including parts that are usually thrown away. Expect dishes including miso fish collars with seaweed butter, and scallop roe taramasalata with fish skin crisps.

Oysters will also be in the spotlight at Lyon’s, with a each variety paired with a particular garnish in order to “amplify and compliment their specific natural flavour”.

Pairings include roasted hazelnut and lettuce puree served with the Ostra Regal oysters and melon and cucumber salsa served with Carlingford oysters. They will be supplied by Wright Brothers, while Henderson’s Seafood will be sourcing other items on the menu.

Seafood platters are available either chilled or fire roasted and may include (depending on the time of year) lobster, crab, langoustines, prawns, mussels, clams, cockles, whelks and hand-dived scallops.

The wine list will be heavy on home-grown talent, including the likes of Ambriel from West Sussex as well as London urban winery Renegade, based in Bethnal Green.

It will also focus heavily on sustainable, organic, biodynamic and minimal intervention wines. For example, on the list will be biodynamic producer Lunaria, a cooperative from Abruzzo. Of particular note is its Vola Volé’ Cuvée, which it dedicates to the protection of bees.

The bar will also have a small cocktail list including the likes of An Dúlamán’s seaweed-infused Irish Maritime Gin and Oyester 44 oyster vodka

A small selection of craft beers will include Ace Stout from London’s Wild Card Brewery.

The restaurant will be open Tuesday to Sunday.

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