- • Brunch + Kids Brunch + Fixed Price Brunch
- • Lunch
- • Afternoon + High Tea
- • Cocktails
- • Dinner
- • Dessert
- • Wines & Spirits
At The Table, we offer a unique cooking style with global accents and nuances. Our ingredient-driven cuisine focuses on simplicity and purity of flavour, a philosophy inherited from Chef Alex Sanchez’s native San Francisco. The menu, comprised of small and large plates, snacks and sides, is intended for sharing and to encourage a lively social atmosphere. It is an expression of the finest available vegetables, meat and fish, nearly all of which we procure locally and at the peak of season. We draw inspiration from each corner of the globe, from America, Italy, and France, to China, Thailand, Japan, and beyond. Utilising these influences, we offer a dynamic menu thus creating a diverse and exciting experience for our guests.
We offer private cooking classes with Executive Chef Alex Sanchez at The Table’s kitchens.
- • Classes are approx. 2 hours long and can be taken from Monday to Wednesday only, between 12 noon and 3pm (either 12noon - 2pm /1pm - 3pm)
- • Classes are for a maximum of 2 people per session
- • A minimum of 1 week's notice is required
The cost is Rs 4000/- per person and full payment will be collected in advance.
Chef Alex will decide the dishes that he will teach, according to availability and specific dietary requirements.
For further information, please contact us on firstname.lastname@example.org
We offer a selection of:
- • Fresh Pastas
- • Dips & Pate
- • Condiments
- • Breads & Snacks
- • Cookies & Brownies
- • Dinner Kits
Please call on 22825000 to place your orders. We require one day’s notice, subject to quantity ordered. You can also place orders online through: www.foodesto.com.
The Table, with the assistance of Fresh & Local, a movement to facilitate urban farming in Mumbai, has started to grow fresh, high quality fruits, herbs and vegetables without chemicals, for the restaurant.
The long term goal of The Table Farm which is based in Alibag at the home of owners Jay Yousuf and Gauri Devidayal is to provide The Table with as much seasonal produce as possible, over about an acre of land.
Currently The Table Farm grows spinach, beetroot, radish, carrots, mizune and other leafy greens, heirloom varieties of tomatoes, herbs and several different microgreens.
The Table has recently opened their farm to the public with hands-on workshops where alongwith Adrienne Thadani of Fresh & Local, participants discuss design of the farm, build permaculture beds, plant seeds and transplant seedlings, and end with a lunch made of freshly harvested crop from the restaurant.