The Table

The Table was one of India’s first restaurants to adopt a farm-to-table approach to dining. The same ingredient-driven philosophy guides the restaurant today, with fruits, vegetables and herbs sourced directly from its own farm. While the basis of the menu remains locally-rooted, each plate is executed with a global perspective that rethinks what contemporary Indian cuisine can be. The classic Mumbai dish eggs kejriwal is served with crumpets, salted egg yolks and a sprinkling of green chillies; pork chop is grilled and prepared as street-style, bite-sized kebabs; while Kashmiri morels and Desi chicken tops handcrafted pasta dishes. The cuisine is refreshing without losing its soul, surprising with familiar flavours in new forms.

Tatler Tip

Leave room for desserts, which features a selection crafted with seasonal fruits that rotates with availability at the farm.