This seafood restaurant and wine bar in Crouch End champions sustainable seafood that has been sourced from around the British Isles.
Occupying an intimate glass-fronted space on Park Road, Lyon’s is able to accommodate just shy of 50 diners, while there is additional space at the bar and on window seats. The restaurant blends the old with the new, contrasting original Victorian tiles, dark wooden floors and green leather banquettes with a modern open kitchen and a custom-made white marble bar.
The kitchen is headed up by chef Talia Prince, formerly of Michelin-starred establishments such as Le Gavroche and Heston Blumenthal’s The Fat Duck. The menu is written up each day on a blackboard, with the offering being decided by what is delivered to London from the day boats, with much of the seafood cooked over charcoal. Dishes might include Var salmon with a mustard glaze, as well as daily-changing chilled and fire-roasted shellfish platters. For true carnivores, there’s always at least one meat dish on the menu, such as Iberico pork with black garlic.
Oysters are a major part of the offering too, with each oyster on the menu paired with a garnish to amplify the flavour. For instance, Carlingford oysters are matched with a melon and cucumber salsa, while the Ostra Regal oysters are paired alongside a roasted hazelnut and lettuce purée.
Lyon’s also cares about food waste, having adopted a ‘fin to tail’ approach which sees the menu highlight parts of fish that are often discarded. This can be seen through dishes such as miso fish collars with seaweed butter, or the scallop roe taramasalata with fish skin crisps.
Alongside sustainable seafood, Lyon’s other passion is independent wine producers, with the wine list focusing on organic, biodynamic and minimal intervention wines. Alongside the wines, there is a short list of cocktails which are designed to match the seafood on offer, using unconventional tipples such as seaweed-infused gin and oyster vodka.