Monkey Bar, Bandra celebrates one year in its new space with fresh flavours & cocktail program

Butter Chicken Khichdi

A year ago, Monkey Bar, the city’s favourite gastropub, swung back into Bandra in a revamped space, reintroducing Mumbai to its eccentric vibe, buzzing bar scene, and gastropub culture. This month, as it marks one year in its new avatar, it unveils an all-new food menu, an updated cocktail program, and a brand-new weekday lunch service, the first time Monkey Bar will be open for weekday lunches in Mumbai, keeping its promise to stay as fresh, fun, and flavour-packed as ever.
“In 2012, Monkey Bar kick-started India’s gastropub revolution. With the new Mumbai space, we wanted to bring back that same energy but give it a refreshed expression for today. The last one year has been all about understanding what our guests love most, and this new menu is our way of giving them more of just that with more flavour, more fun, more madness,” says AD Singh, Founder & MD, Olive Group of Restaurants.
The New Cocktail Program:
The bar team led by Harish Chhimwal, Lead Mixologist has turned up the creativity with the cocktail menu. New additions include:
Limon Cha – bourbon, brandy, raspberry and earl grey tea served cutting chai-style
Seven Sisters – scotch, lime, raw honey and mint inspired by India’s North East
Golden Hour – tequila, pineapple-orange cordial and earl grey foam, a drink to toast the city’s sunsets.
Joining them are a fresh lineup of Tropical Classics like Pearl Diver, Zombie, and Jack Rose and three all-new Cocktail Pitchers including King Kong Cooler and Jumbo Margarita, perfect for sharing. 
“Our approach to the new cocktail program was to incorporate what we love about Indian flavours while keeping it fun and inventive. We’ve used house-made murabbas, fruit leathers, shrubs, and savoury salts to give classic drinks a cheeky desi twist, all while following a strong zero-waste philosophy. It’s about raising a glass to India, to Bandra, and to good times with friends”, says Harish.
What’s New on the table :
Brand Chef Sumit Choudhary shares, “The new menu really comes from asking myself what I’d like to eat with friends over drinks. Food that’s easy to share, full of flavour, and just a little unexpected. I’ve taken some of my favourite street and regional recipes and given them a twist, using techniques I’ve picked up during my travels”. On the menu, there’s the Banana Blossom Satay, a fresh take on Kolkata’s Mochar Chop, baked with sweet potato and cheese and finished with parmesan snow and honey kasundi. The Cheese Stuffed Mirchi brings heat and crunch with Bhavnagari chillies and Pahadi garlic chutney, while Pindi Chana Hummus pairs spiced chickpeas with crisp khakra for a perfect bar snack. Smoky Cauliflower Steak gets a punch from Maharashtrian thecha, and Salsa Verde Locho turns a Surat favourite into a crunchy, tangy bite.
Bigger, bolder flavours follow with Gongura Chicken Satay marinated in tangy gongura leaf paste, buttery Ghee Roast Prawns, and Haleem Rolls that pack slow-cooked mutton into crisp cigar rolls. There’s Paneer 65 Bao, and plenty of small plates like Gooey Baked Brie, & Ker Sangri Shammi Kebab and even sushi, from Veg California to Crab California Rolls.
For comfort seekers, there’s Champaran Mutton with Sattu Paratha, Malaysian Veggie Ramen, The Big Catch, Dan Dan Noodles, and Thai Lotus Root Curry with Jasmine Rice. Classics like Butter Chicken Kulcha and Butter Chicken Khichdi make a comeback, alongside tacos, dim sums, sliders, burgers, and flatbreads. To end, desserts like Tiramisu with coffee caviar, Tres Leches Cake, Chocolate & Bourbon Molten Cake and the nostalgic Choco Taco are just the right sweet note.
(Excerpt from a release)