Lyaness has unveiled Collaboration Menu 2.0, a new cocktail menu developed by Ryan Chetiyawardana that explores creative thinking through flavour, technique and storytelling. 

Lyaness, the London bar led by Ryan Chetiyawardana, also known as Mr Lyan, is launching a new cocktail menu as part of its ongoing Collaboration Series. The updated offering, titled Collaboration Menu 2.0, will debut on May 13, 2026 and introduces eleven new drinks alongside seven reworked classics.

The menu builds on the original concept of collaboration, but shifts its focus from individual partnerships to the broader influence of ideas and creative processes. Rather than working with specific collaborators, the team has explored how insights from different disciplines can shape the way drinks are developed, from concept through to final presentation.

Chetiyawardana explains the change in direction, saying: “The first menu of the series was very direct. We asked the team to go out and find stories about collaboration, then turn those into ingredients and drinks. With Collaboration 2.0, we were more interested in what we’d learned from that process, and how those stories have shifted the way we think and approach creating drinks - looking at ideas, processes and ways of thinking from different fields, and applying them in our own way. It’s still rooted in stories, but less about individual collaborations, and more about how those perspectives stay with you and influence what you do next.”

At the core of the menu is what the team describes as a “collaboration of thought”. Each cocktail begins with a concept that is broken down and reinterpreted into a single ingredient, which is then developed into a finished drink. The aim is to create a menu that is grounded in technique but shaped by flavour, texture and guest experience.

One example is the Lobster Frappé, made with Courvoisier VSOP cognac, Ceylon Arrack, coconut, cucumber and absinthe. The drink takes inspiration from the idea of regeneration, using a process that layers and reinfuses coconut to build depth and alter its flavour profile. Another cocktail, the Pink Belly Gimlet, combines Hendrick’s gin, carrot salami, aquavit honey and lemon, drawing on ecological systems to inform its structure and taste. Meanwhile, the Cherry Cannon Punch blends Hibiki Harmony whisky with currants, pine and sakura tea, using a technique designed to enhance fruit flavours while maintaining balance.

Lyaness has built a reputation for experimental cocktail design, often drawing on influences beyond the drinks industry. The bar holds three PINs from The Pinnacle Guide, a recognition that reflects its consistent focus on innovation and quality. Its previous Cookbook Series 3.0 menu received the Siete Misterios Best Cocktail Menu Award at The World’s 50 Best Bars 2024.

The new menu continues this approach, aiming to encourage conversation while maintaining a strong focus on hospitality. By translating abstract ideas into tangible drinks, Lyaness positions the bar experience as both creative and accessible, allowing guests to engage with the concepts at different levels.

Collaboration Menu 2.0 will be available at Lyaness from May 13, 2026.