An independent restaurant and wine bar specialising in seafood...

The glass fronted space on Park Road has just 46 covers, as well as 16 bar and window seats for walk-ins. The original Victorian tiles and fireplace have been artfully restored, with green leather banquettes and dark wooden floors a contrast to the modern open kitchen and custom-made white marble bar.

Head Chef Talia Prince (Le Gavroche, Fat Duck) takes the helm of the kitchen, working alongside award-winning Sommelier Kelvin McCabe who oversees the wine list - mainly championing English Sparking wines and biodynamic producers. Lyon’s menus are decided by the fresh catch and sustainable seafood of the day boats, with much of it cooked over charcoal. The kitchen is also using the underused cuts and “offal” parts with a  ‘fin to tail’ approach, a fine selection of oysters and daily changing chilled and fire-roasted shellfish platters. 

Ideal For

Sustainable seafood

Signature Dishes

Miso fish collars with seaweed butter; whole roasted fish of the day to share; whole side of Var salmon with a mustard glaze; Iberico pork secreto with black garlic, cooked on the Robata grill; Delica pumpkin satay, and the barley risotto with celeriac, hazelnuts and bone marrow.