Ground Floor, Kalapesi Trust Building , Opposite Dhanraj Mahal
  • Cost
  • 2000/- (for 2 people)
  • Critic's 4
  • User's 3.5
  • My Rating ---

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The Table
in Colaba, Mumbai
Ground Floor, Kalapesi Trust Building
Mumbai
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14 Review(s) from our Foodies

14 Review(s) from our Foodies

Blog Mention
Blog Mention
Critic's Review
Critic's Review
Rashmi Uday Singh
  • Food
  • 80% Complete (success)
  • Service
  • 70% Complete (success)
  • Decor
  • 70% Complete (success)

Added 6 months ago

Time for applause. I give this younger generation (of owner and chef) top honours for combining chic with casual, sophistication with comfort, their globally inspired food and the ambiance they serve it in. Let's applaud this six-month-old restaurant, simply and unpretentiously named 'The Table', which has opened on South Mumbai's brand new restaurant street. And here's to Shobhaa De, my guest today. For, even as you are reading this she is in Chicago attending the bi-annual BMM Convention and addressing the huge and very successful Maharashtrian community in North America. It's on to Mexico with husband Dilip after that! Ole! Her recent Star Majha Award is a very special honour, since she shared the platform with Anna Hazare. She's midway through writing her new novel and this inspite of her painful 'writer's wrist'. Dr Farhad Taraporevala has advised the prolific writer to rest it. "But to ask me to stop writing," she says, "is like asking me to stop breathing!" Shobhaa has eaten here at least half a dozen times and even her foreign friends rate it "world class."

palaTABLE

It's called Zucchini Spaghetti and it's not spaghetti at all. It's strands of zucchini, slivers of almonds and parmesan. Yet it packs flavour and texture and a sense of revelation without being overcute and fussy. Chicken Wings are intense chicken flavours compressed in cubes with a ginger glaze. Whoa! The delicately wobbly Panacotta does an amazing jugalbandi with the sweet-bitterness of orange rind and the bite of pink pepper corns. By and large, the 26-year-old Californian chef Alex Sanchez's food in 'small plates' and 'large plates' is not about fanciful conceit or adornment but the focus is on the centerpiece ingredient. As Shobhaa says, "He knows his job, doesn't fib about what's fresh, what's not — I appreciate that." He keeps the proportions fine-tuned and flavours sharpened, and uses the perfect techniques to do so. Like the Cheese Goujeres. Perfect proportions of cheese, flour and egg, baked to round, crisp, fluffy puffs of delight for starters. Outstandingly light Garoupa swimming in a broth brimming with Japanese flavours. Polenta Bars in a pool of an intense Porcini Sauce. Sweet Pumpkin buttery, velvety Ravioli. Luscious Chicken Liver Mousse with Vanilla Apple Jelly. All these work their magic. As so do the meaty and moist mini burgers served with homemade tomato ginger jam. And that with the interesting wine-list serving up 'half glasses' is a welcome addition.

UnpalaTABLE

Before writing this review, I ate here seven times (booked the table in a fake name and paid my bill each time). Let me also place on record that it is not wondrous 100 per cent of the time, and it can be patchy: at moments too intent on culinary adventure or too unnecessarily heavy on butter and cream. Salads are served with cream or chevre (roasted red beet, arugula). A lackluster corn salad, a thick-shelled chocolate tart and overladen with fat, spaghetti bolognaise porcini. The service needs to be fine-tuned. Shobhaa's grouses? Noisy mezzanine level, uncomfy community table and the exorbitantly priced wines. And my concern (as always) is will the consistency be retained even after the ex-pat chef has left?

comforTABLE

We love the chic decor... from the black and white striped floor to the comfy mezzanine level. And the profusion of Nazneen Jehangir's Libellule rare flowers add that perfect flourish. The young owner couple Gauri and Jay Yusuf have made me drop any reserve, cast aside any doubts and accept the fact that I loved their Table — and that this preening newcomer deserved it.

Critic Review

Nightlife Review

Buzz: 3/5| Décor: 3.5/5

Curacao Punch, Four Score, Piscola are some of the cocktails you can enjoy at this three-year-old, simply and yet unpretentiously named resto-bar. Though it has a well-stocked bar, it still remains a place for a serious meal. Go for a quick tipple, sit at the community table, enjoy the buzz and the chic décor… from the black-and-white-striped floor to the comfy mezzanine level. A global wine list, even wines by “half glass” (a welcome addition) here. They have recently started stocking up on spirits of premium brands like Blue Label, Glenfiddich, Johnny Walker series, Jack Daniel’s, Grey Goose, Belvedere and more. Some of their mocktails include Mojitos, Shirley Temple and Lime Cola. Must nibble on perfectly made, crisp, fluffy Cheese Goujères. Superb Chicken Liver Pâté and plenty of small plates tango beautifully with a drink. The Californian chef, Alex Sanchez, serves food in “small plates” and “large plates” and focuses not on fanciful adornment but simple sophisticated flavours.

User Reviews

Paromita Paul
  • Food
  • 50% Complete (success)
  • Service
  • 80% Complete (success)
  • Decor
  • 50% Complete (success)

Added this week from Web

We did lunch ,the most talked about boneless chicken wings ,the kale salad ,fish burger. It's good but then again similar food is available at indigo too ,infact plenty of creativity & flavour packed in . Boneless chicken wings was served with a twist & not on the bone ,but somehow didn't blow us away . For us hands down indigo .the kokam coriander drink is great a must try .

Tips: Get a table reserved before going,Accepts reservations

Mumbaikar
  • Food
  • 90% Complete (success)
  • Service
  • 80% Complete (success)
  • Decor
  • 80% Complete (success)

Added 2 months ago from Web

Been there after a while. Brilliant outing! Has the chef changed - looks like it. Sat upstairs - big group. So our side ate: started with The Table Farm Salad and Chicken Liver Pate, and Green Lettuces - all very good; the salad was so light, quite a taste too. We then progressed to a Chicken under a brick and a Slow Roasted Lamb Shank; the lamb shank was incredible simply incredible; the chicken was good but came a distant second with the lamb shank winning it all the way!! Spoilt for choice, we ended with the Chocolate Budino - satiated with a great meal. The drinks were great; so was the service!! Go there for a treat! Its worth it.

Dishes: Chicken Liver Pate,Lamb Shank

Tips: Get a table reserved before going,Good place for business meetings,Accepts reservations

AADEEZ ASLAM
  • Food
  • 60% Complete (success)
  • Service
  • 60% Complete (success)
  • Decor
  • 70% Complete (success)

Added 4 months ago from Web

again it is very pricy . . . but, i love its ambience alot . . . and, i just love that mushroom thing of this place. . . and, haan, remember . . . tuna tataki is a must here <3 its wowww!

Dishes: Tuna Tataki

APROUDINDIAN
  • Food
  • 50% Complete (success)
  • Service
  • 50% Complete (success)
  • Decor
  • 50% Complete (success)

Added 6 months ago from Web

The ambiance is perfect.Sangria was nice.Shrimp dumpling in mushroom broth it was yummy .

rekha Decosta
  • Food
  • 70% Complete (success)
  • Service
  • 70% Complete (success)
  • Decor
  • 80% Complete (success)

Added 6 months ago from Web

wow it is amazing food restaurant in the mumbai colaba... food is good. i rate it 4. it is good with family...

The Table Reviews
Critic's Review
Critic's Review
Rashmi Uday Singh
  • Food
  • 80% Complete (success)
  • Service
  • 70% Complete (success)
  • Decor
  • 70% Complete (success)

Added 6 months ago

Time for applause. I give this younger generation (of owner and chef) top honours for combining chic with casual, sophistication with comfort, their globally inspired food and the ambiance they serve it in. Let's applaud this six-month-old restaurant, simply and unpretentiously named 'The Table', which has opened on South Mumbai's brand new restaurant street. And here's to Shobhaa De, my guest today. For, even as you are reading this she is in Chicago attending the bi-annual BMM Convention and addressing the huge and very successful Maharashtrian community in North America. It's on to Mexico with husband Dilip after that! Ole! Her recent Star Majha Award is a very special honour, since she shared the platform with Anna Hazare. She's midway through writing her new novel and this inspite of her painful 'writer's wrist'. Dr Farhad Taraporevala has advised the prolific writer to rest it. "But to ask me to stop writing," she says, "is like asking me to stop breathing!" Shobhaa has eaten here at least half a dozen times and even her foreign friends rate it "world class."

palaTABLE

It's called Zucchini Spaghetti and it's not spaghetti at all. It's strands of zucchini, slivers of almonds and parmesan. Yet it packs flavour and texture and a sense of revelation without being overcute and fussy. Chicken Wings are intense chicken flavours compressed in cubes with a ginger glaze. Whoa! The delicately wobbly Panacotta does an amazing jugalbandi with the sweet-bitterness of orange rind and the bite of pink pepper corns. By and large, the 26-year-old Californian chef Alex Sanchez's food in 'small plates' and 'large plates' is not about fanciful conceit or adornment but the focus is on the centerpiece ingredient. As Shobhaa says, "He knows his job, doesn't fib about what's fresh, what's not — I appreciate that." He keeps the proportions fine-tuned and flavours sharpened, and uses the perfect techniques to do so. Like the Cheese Goujeres. Perfect proportions of cheese, flour and egg, baked to round, crisp, fluffy puffs of delight for starters. Outstandingly light Garoupa swimming in a broth brimming with Japanese flavours. Polenta Bars in a pool of an intense Porcini Sauce. Sweet Pumpkin buttery, velvety Ravioli. Luscious Chicken Liver Mousse with Vanilla Apple Jelly. All these work their magic. As so do the meaty and moist mini burgers served with homemade tomato ginger jam. And that with the interesting wine-list serving up 'half glasses' is a welcome addition.

UnpalaTABLE

Before writing this review, I ate here seven times (booked the table in a fake name and paid my bill each time). Let me also place on record that it is not wondrous 100 per cent of the time, and it can be patchy: at moments too intent on culinary adventure or too unnecessarily heavy on butter and cream. Salads are served with cream or chevre (roasted red beet, arugula). A lackluster corn salad, a thick-shelled chocolate tart and overladen with fat, spaghetti bolognaise porcini. The service needs to be fine-tuned. Shobhaa's grouses? Noisy mezzanine level, uncomfy community table and the exorbitantly priced wines. And my concern (as always) is will the consistency be retained even after the ex-pat chef has left?

comforTABLE

We love the chic decor... from the black and white striped floor to the comfy mezzanine level. And the profusion of Nazneen Jehangir's Libellule rare flowers add that perfect flourish. The young owner couple Gauri and Jay Yusuf have made me drop any reserve, cast aside any doubts and accept the fact that I loved their Table — and that this preening newcomer deserved it.

Critic Review

Nightlife Review

Buzz: 3/5| Décor: 3.5/5

Curacao Punch, Four Score, Piscola are some of the cocktails you can enjoy at this three-year-old, simply and yet unpretentiously named resto-bar. Though it has a well-stocked bar, it still remains a place for a serious meal. Go for a quick tipple, sit at the community table, enjoy the buzz and the chic décor… from the black-and-white-striped floor to the comfy mezzanine level. A global wine list, even wines by “half glass” (a welcome addition) here. They have recently started stocking up on spirits of premium brands like Blue Label, Glenfiddich, Johnny Walker series, Jack Daniel’s, Grey Goose, Belvedere and more. Some of their mocktails include Mojitos, Shirley Temple and Lime Cola. Must nibble on perfectly made, crisp, fluffy Cheese Goujères. Superb Chicken Liver Pâté and plenty of small plates tango beautifully with a drink. The Californian chef, Alex Sanchez, serves food in “small plates” and “large plates” and focuses not on fanciful adornment but simple sophisticated flavours.

Latest Reviews

Paromita Paul
  • Food
  • 50% Complete (success)
  • Service
  • 80% Complete (success)
  • Decor
  • 50% Complete (success)

Added this week from Web

We did lunch ,the most talked about boneless chicken wings ,the kale salad ,fish burger. It's good but then again similar food is available at indigo too ,infact plenty of creativity & flavour packed in . Boneless chicken wings was served with a twist & not on the bone ,but somehow didn't blow us away . For us hands down indigo .the kokam coriander drink is great a must try .

Tips: Get a table reserved before going,Accepts reservations

Mumbaikar
  • Food
  • 90% Complete (success)
  • Service
  • 80% Complete (success)
  • Decor
  • 80% Complete (success)

Added 2 months ago from Web

Been there after a while. Brilliant outing! Has the chef changed - looks like it. Sat upstairs - big group. So our side ate: started with The Table Farm Salad and Chicken Liver Pate, and Green Lettuces - all very good; the salad was so light, quite a taste too. We then progressed to a Chicken under a brick and a Slow Roasted Lamb Shank; the lamb shank was incredible simply incredible; the chicken was good but came a distant second with the lamb shank winning it all the way!! Spoilt for choice, we ended with the Chocolate Budino - satiated with a great meal. The drinks were great; so was the service!! Go there for a treat! Its worth it.

Dishes: Chicken Liver Pate,Lamb Shank

Tips: Get a table reserved before going,Good place for business meetings,Accepts reservations

AADEEZ ASLAM
  • Food
  • 60% Complete (success)
  • Service
  • 60% Complete (success)
  • Decor
  • 70% Complete (success)

Added 4 months ago from Web

again it is very pricy . . . but, i love its ambience alot . . . and, i just love that mushroom thing of this place. . . and, haan, remember . . . tuna tataki is a must here <3 its wowww!

Dishes: Tuna Tataki

APROUDINDIAN
  • Food
  • 50% Complete (success)
  • Service
  • 50% Complete (success)
  • Decor
  • 50% Complete (success)

Added 6 months ago from Web

The ambiance is perfect.Sangria was nice.Shrimp dumpling in mushroom broth it was yummy .

rekha Decosta
  • Food
  • 70% Complete (success)
  • Service
  • 70% Complete (success)
  • Decor
  • 80% Complete (success)

Added 6 months ago from Web

wow it is amazing food restaurant in the mumbai colaba... food is good. i rate it 4. it is good with family...

The Table Reviews

Related Tags

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Around Colaba, Mumbai

  • Indigo
  • Colaba
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