After 14 years, SoBo’s The Table has a new menu serving delicious modernism on a platter

Do you ever get the same feeling from a can of tomatoes as you do from fresh organic ones, straight from the source to your table? Capturing the essence of farm-to-table cuisine with ingredient-first dishes, The Table stands tall in South Bombay, just behind the iconic Taj Mahal Palace Hotel. From regulars who religiously arrive every Sunday for brunch to those simply wanting to unwind in a relaxed environment while pampering their palates, this modern landmark has been a haven for many. 

Known to be synonymous with comfort and familiarity, after 14 years, The Table is now embracing novelty with an exciting new menu crafted by Chef Will Aghajanian. With a culinary journey that spans continents—from San Sebastián to New York City—Chef Aghajanian brings a global storied narrative to his culinary art at The Table, proving that comfort food can be both simple and ingenious.  

On a slow Sunday, we visited The Table to explore the new menu. The regulars can rest easy as the popular favourites—the SoBo Salad and Tiramisu—remain undisturbed. What stands out about the restaurant, all these years later, is its effortless charm. And the minor miracle that even when the restaurant is fully packed, it’s not noisy or overwhelming.  

We began with the warm brioche paired with whipped goat butter—a dish so comforting, it was hard to resist devouring it immediately, and yet we did because what lay ahead was even better. Next came the beetroot tartare, featuring roasted Mirabelle plums, feta cheese, and pistachios—one of the highlights of the new menu, setting the perfect tone for what followed.  

The Corn Fritters were next, a delightful nod to the local palate, showcasing Chef Aghajanian's ability to strike the perfect balance without pretensions. For avocado lovers, the Sugar Snap Peas is an absolute must-try—a bed of creamy Hass avocados topped with mustard leaf vinaigrette and sugar snaps created a combination that stood out.  

The Pappa al Pomodoro Toast, with its layer of caramelised cheese and fresh, flavourful pesto, quickly became another favourite. Meanwhile, The Table’s Burrata, featuring Calabrian chilli and sweet corn, felt innovative despite being on most menus today.  

For the mains, the Orecchiette, with its garden-fresh, slow-cooked cherry tomatoes and basil, was the perfect choice for a cosy, satisfying evening out.  

It would almost be a crime to not save some precious tummy estate for dessert at The Table. This is officially pumpkin season, and the Pumpkin & Cinnamon Swirl, with its undertones of coconut, felt refreshing and light. You can also go for their Pumpkin Pie, which is creamy and just the right amount of sweet. For those reluctant about the flavours of pumpkin—fret not, these desserts don’t taste anything like the gravy made at home that you absolutely try to dodge. 

All in all, The Table’s new menu stays true to its commitment to high-quality ingredients and offers an innovative take on every dish. Balancing its modernity with a feeling of comfort and familiarity, many of these dishes on Chef Aghajanian's menu come loaded with the potential of becoming the new classics. 

All Images: The Table

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