New Menu at The Table Offers a Culinary Journey from Farm to Table to Memory
“We never boast about how much we can accomplish!” Chef Will Aghajanian states when asked to describe the essence of the dining experience at The Table. Chef Will, recently appointed as the Chef-in-Residence at Colaba’s beloved and highly acclaimed hotspot, believes in keeping the food simple without any pretentiousness. Originally from Washington D.C., Chef Will has honed his skills in several prestigious kitchens such as Per Se in New York, MIMI in Greenwich Village, The Catbird Seat in Nashville, and Horses in Los Angeles. His revamped menu for the Mumbai restaurant, known as ‘The Table 2.0,’ signifies a complete transformation after 13 years of its inception. “The new menu focuses on offering dishes that represent the season and showcase the best of India’s ingredients,” he summarizes. But how does this translate into a dining experience? We dined there to find out.
The initial offerings embodied the warm hospitality and laid-back charm that are synonymous with The Table. The Cozy Brioche with whipped goat butter and Pappa al Pomodoro Toast were devoured in no time. Their delectable taste might even win over those who usually avoid starting with bread. Next, we indulged in the velvety and impressive Duck Liver Mousse with sour cherry. We savored it in reverent silence to fully appreciate its flavors.
Dining at the restaurant that pioneered the farm-to-table concept in the country naturally raises expectations for the salads. Luckily, we were not disappointed but rather delighted. While the iconic Sobo Salad remains a fixture on the menu, we recommend trying the new and vibrant offerings. The Panzanella (featuring crushed cucumber, shaved onion, and summer tomatoes) and the Lollo Rosso & Guava Salad (with chicory, Kashmiri Pistachio, Belper Knolle) were both delightful. The burst of freshness with each bite highlighted the restaurant’s commitment to using quality ingredients.
Among the vegetarian small plates, the Focaccia Di Recco, with winter truffle, Stracchino cheese, and oven-roasted grapes, stood out. This divine dish beautifully combines the flavors of wine and cheese on a single plate. However, don’t overlook the wine selection. Wine plays a significant role at The Table, with its wine program receiving the ‘Award For Excellence’ from the Wine Spectator for four consecutive years since 2019. The sommelier can suggest pairings that enhance the flavors of the fresh ingredients on your plate. Additionally, the cocktails are a must-try, with many regulars swearing by The Table Mary and other libations. While there are signature and classic cocktails on the menu, keep an eye out for special limited-time menus featuring seasonal ingredients or innovative techniques.
As we enjoyed our drinks, we also relished the refreshing seafood offerings. For a light and crisp bite, opt for the Smoked Salmon Tostada. If you’re in the mood for something more indulgent and visually striking, the Lobster Fra Rothschild, complete with a stylish bow tie, is sure to impress. The Crab Cake Toast is a fun DIY project where you assemble the dish according to your preferences. Cut the cake with large scissors, wrap it in lettuce, add pickles and sauces, and get ready for a burst of flavor.
The pasta and large plates sections of the menu exude comfort and indulgence. Every flavorful bite of the Garden Herb Fazzoletti with Tuscan chicken liver ragu, topped with winter truffles, was a delight. The Pan-Roasted Cornish Hen at The Table is inspired by the renowned roast chicken served at Zuni Cafe in San Francisco, as Chef Will revealed. It was a scrumptious dish that marked the end of the savory part of our meal.
The dessert selection at The Table is equally diverse and enticing. Each treat we sampled struck a perfect balance between familiarity and sophistication. The Jersey Creme Caramel had a subtle hint of spice from Montenegro, while the Prosecco-enhanced Santa Rosa Plum Sorbet and the Passion Fruit & Mandarin Creamsicle offered a cool and fruity experience. We also enjoyed the elevated classics like the Marshmallow Ice Cream and the Cherry Jubilee Meringue Cake.
When asked about his vision for the new menu, Chef Will expressed his desire to create a more cohesive dining experience. He aimed to simplify the food offerings and make them something he would be excited to eat multiple times a week. Indeed, we left wishing we could indulge in such delights week after week. Our dinner at this iconic Colaba establishment not only showcased the journey from farm to table but also created lasting memories.