The hallway with its chequered flooring and a giant squid sculpture in a glass case acts as a landing between the bar above and the open kitchen and dining space below. Upstairs, the atmosphere is intimate and inviting, the burlwood bar beckoning you to dive into the many libations on offer. There’s 168 Hours, a mixture of Bacardi Ocho, soya, kimchi and orange juice, for those who want to start slow, and Three to Mango, made up of Jameson Black Barrel, mango, mustard and fennel, for those who want to make the most of the season of the king of fruits. There are also four tap cocktails if you don’t want to wait too long for your drink to arrive, as is the case with bars filled to the brim in Mumbai. A menu-zine titled ‘Revelations’ features ten signature cocktails with unexpected flavour profiles that combine Don Julio Blanco, pandan syrup and squid liquid (Cthulhu), and Godawan No. 2, banana, pandan and caramel tea (Duct Tape).
