Our
MenuKhar, Mumbai
French Onion Soup
Slow-caramelised onions, rich beef consommé, sourdough croûton, melted gruyère. A French classic, reimagined.
Gai Hor Bai Toey
Marinated chicken wrapped in fragrant pandan leaves, deep-fried to perfection, served with sweet sesame soy.
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Truffle Honey Feta Parcel
Phyllo pastry, creamy feta, truffle-infused honey, toasted pine nuts, fresh thyme.
Satay Trio
Chicken, pork, paneer — charcoal grill, peanut jus, demi-glace.
Spring Roll en Croûte
All-butter puff, glass noodle, water chestnut, sriracha beurre blanc.
Tod Mun Pla
Snapper fish cakes, kaffir lime, cucumber relish.
Grilled New Zealand Lamb Chops
Grass-fed lamb, rosemary-garlic crust, herb-roasted potatoes, red wine reduction.
Crab Meat Fried Rice
Wok-fried jasmine rice, succulent blue swimmer crab, spring onion, cucumber relish, lime.
Tofu Broccoli Satay
Grilled firm tofu, charred broccoli, creamy peanut sauce, pickled radish, cucumber salad.
Tofu Bourguignon
Silken tofu, Burgundy, pearl onion, oyster mushroom, lemongrass bouquet. V
Grilled Pork Collar
Moo yang, nahm jim jaew, green papaya slaw, jasmine rice.
Lamb Rack, Lemongrass Jus
Australian rack, chimichurri-nahm jim, Thai herb potato gratin.
A Journey in Six Courses
From the lightness of the Thai coast to the weight of a slow-braised European classic. Available Tuesday – Sunday from 7 pm.
Reserve the Table →
Gnocchi Colocasia
Hand-rolled colocasia (taro) gnocchi, sage butter, crispy kale, toasted walnuts.
Heritage Spaghetti
House-made spaghetti, sun-dried tomatoes, roasted garlic, fresh basil, extra virgin olive oil.
Mango Sticky Rice Crème Brûlée
Alphonso mango, coconut-infused custard, sticky rice base, caramelised sugar crust.
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Tub Tim Krob
Water chestnuts in syrup, chilled coconut milk, shaved ice, jackfruit strips. A Thai refreshment.
Thai Pork Ribs
A secret creation from our pastry chef — featuring seasonal fruits and traditional textures.
Please inform your server of any allergies. V — Vegetarian · GF — Gluten-free available.