Mumbai’s trendy SoBo district opens its space to a tranquil, timelessrestaurant: The Table. Located just around the corner from the famous Taj Hotel in Colaba, this casual fine diner offers its gourmands & food aficionado’s a place to savour globally inspired cuisine - community style.

Owners Jay Yousuf and Gauri Devidayal, team up with the San Francisco Bay area’s Consultant Chef Joey Altman and Executive Chef Alex Sanchez and this city’s very own Executive Chef Viraf Patel and Naveen Kotyankar. They have collectively conceptualized The Table to be a destination for people to come relax and enjoy the company of friends while sharing a great meal.

The old Irani restaurant that occupied this space previously was transformed by New York based architect, Tarik Currimbhoy. Tall French doors welcome one to The Table, a restaurant which is an orchestration of bold strokes of form, pattern and colour, complemented by pendant skirt lights that descend from the ceiling and gleaming black Victorian Bombay arches which wrap around from the outside of the building to the inside. The arches draped with beige sheers, a black and white hand chiselled stone Chevron floor, a long Burma teak community table and a floating mezzanine with its musical notes shaped railing - all work together to create a site specific sculpted space, a Bombay style San Francisco inspired wine bar.

"The Table" aptly draws its name from the 20ft cross cut Burma Teak table that extends from a bar to a community table with revolving bar stools where one might discover stimulating conversation with strangers while sipping on some of the finest wines and devouring the most delectable meal.

The bar at The Table offers over 60 wines, imported & local, selected by the celebrated Naveen Kotyankar. His unique idea of serving wine by the half glass will allow you to appreciate and try more of the elaborate selection of wines.

The kitchen turns out a globally inspired menu which reflects the three chefs’ collective experiences and changes daily depending on availability of the best produce. It has influences of the San Francisco style of cooking which is translated through sourcing fresh local ingredients and ensuring each dish is distinctively unique in flavour and texture.