Hôtel Ardoise · Colaba, Mumbai
Stay upstairs.
Dine on the marble.
Twenty-four rooms on the harbour, and a dining room that serves one seven-course menu a night. Scroll, and four of tonight's courses are laid and cleared in front of you.
- Rooms
- From ₹ 18,500 a night, breakfast included
- The dining room
- Seven courses · ₹ 9,500
- Dinner
- Tuesday–Sunday,
from 18:00
II / VII Appetiser
Burrata, White Peach & Fig
Puglian burrata opened at the table, with white peach, black fig, heirloom tomatoes, garden basil and a spoon of passion fruit.
Burrata, white peach, fig, tomatoes, basil.
- Tasting notes
- Sweet · bright · creamy
- Pairing
- 2022 Vermentino, Bolgheri
The pairing
2018 Domaine Réserve, Pinot Noir
Decanted forty minutes ahead and poured at 16 °C into hand-blown crystal, ready for the main course of heritage pork.
Poured at 16 °C, for the main course.
- Nose
- Morello cherry · forest floor
- Poured for
- Course V · the main
V / VII Main
Heritage Pork Chop, Charred Peppers
Brined for a day and cooked over embers, with sweet peppers blistered in the coals, roasted garlic and thyme.
Cooked over embers, charred peppers, garlic.
- Tasting notes
- Smoke · sweet pepper · thyme
- Pairing
- 2018 Domaine Réserve, Pinot Noir
VII / VII Dessert & digestif
Dark Chocolate Tart, Chilli
A tartlet of 70% chocolate set just firm, toasted almond, a whisper of Kashmiri chilli and a ribbon of warm chocolate sauce.
70% chocolate tart, almond, Kashmiri chilli.
- Tasting notes
- Cocoa · toasted almond · gentle heat
- Digestif
- 20-year Tawny Port
Drag the plate to turn it · hover to see what's on it
Scroll to be seated
Stay
Twenty-four rooms, the harbour at the window.
Upstairs from the dining room. Every rate includes breakfast at the marble table, the minibar, and checkout as late as 13:00.
The dining room · the chef
Cooked from this morning’s market.
“The menu changes with what comes through the kitchen door that morning. If the tomatoes aren’t perfect, there is no tomato course.”
Chef Kenji Arai Executive chef · Hôtel Ardoise
- 7
- courses, changed with the season
- 32
- covers a night, never more
- 1,200
- bottles in the cellar
The dining room
Eight tables, the harbour lights.
“A dining room that understands restraint.”
“The best tasting menu in the city, and the calmest.”
“Book the window. Then book again.”