The Modern Pantry's Alpha Beta Bar at their Finsbury Square restaurant, where they have partnered with award-winning mixologist, Ryan Chetiyawardana of Mr Lyan Group.

Taking inspiration from Head Chef Anna Hansen’s use of globally-inspired ingredients and bold flavours, Ryan has created a cocktail menu befitting the restaurant’s style that pairs perfectly alongside a bar menu made up of a collection of bites and small dishes.

The cocktail menu, created by Mr Lyan and his team, includes a selection of inventive ingredients paired with lesser-known spirits, as well as several that have been made in-house. For the bar snacks menu, Anna has chosen some of her favourite dishes from both sites, as well some new plates which work as complimentary small dishes alongside a cocktail.

The U-shaped 18 seater bar located at the front of the restaurant, provides an opportunity to watch the theatre of cocktail making unfold. With arched windows, high ceilings and whitewashed walls, the standalone wooden beamed bar is a relaxed open space with modern design touches.

The Alpha Beta bar opens from 12pm until late Monday to Saturday and 12pm to 4pm on Sunday.

Ideal For

Cocktail concoctions...

Signature Dishes

Anna’s signature ‘Sugar-cured prawn omelette with smoked chilli sambal’, ‘Cornish crab rarebit donut, squid ink & Urfa chilli salt’, ‘Pan fried manouri, chamomile prune & confit shallot and ‘Grilled octopus, liquorice & macadamia pesto’.

Signature Drinks

Firecracker Fizz with whisky, lemon, apricot and chilli sherbet “fluffed with sod”; the Sgroppino G&T with distilled cream gin, strawberry and cardamom sorbet “blitzed” with grapefruit and tonic” and the Dominican Daiquiri, with rum, raspberry pasts, Pineau de Charentes and yuzu.