Our Space
A World Apart
Dimly lit corners, exposed brick, velvet booths and the clink of fine glassware. A sanctuary for those who appreciate depth in every sip.
Where the night finds its flavour
Dimly lit corners, exposed brick, velvet booths and the clink of fine glassware. A sanctuary for those who appreciate depth in every sip.
Double ristretto, single origin Coorg, pulled at 9 bar. Pure and uncompromising.
Ethiopian yirgacheffe, steamed oat milk, caramelised honey swirl. Silky and floral.
18-hour steep, Chikmagalur dark roast, black or with condensed milk cream.
House blend, perfectly equal parts espresso, steamed milk, and dry microfoam.
Uji grade matcha, chilled oat milk, a whisper of vanilla bean. Grassy and bright.
Single estate, light roast, guest rotating weekly. Presented tableside with tasting notes.
Tanqueray gin, Campari, Carpano Antica, orange expressed. Stirred cold, served neat.
Woodford Reserve, demerara syrup, smoked with applewood chips, Angostura.
Ketel One vodka, cold brew, Kahlúa, vanilla air, three coffee beans for luck.
Del Maguey vida, yuzu, egg white, activated charcoal salt rim. Bold and smoky.
Hendrick's, elderflower tonic, cucumber ribbon, dried rose petals, mint sprig.
Gosling's Black Seal, Fever-Tree ginger beer, fresh lime, crystallised ginger.
Rose water, lychee, elderflower cordial, soda, edible petals. Delicate and floral.
Charcoal lemonade with activated charcoal, ginger, and a hint of chilli. Dramatic and zingy.
Alphonso mango, tajin rim, chamoy, sparkling water. Summer in a glass.
Grape juice, hibiscus, cinnamon, orange, apple, sparkling water. Rich and complex.
Sourdough crostini, whipped ricotta, black truffle oil, heirloom tomatoes, micro basil.
Wood-fired flatbread, fig jam, gorgonzola, caramelised onion, walnuts, rocket.
Corn chips, three-cheese melt, jalapeño salsa, guacamole, crème fraîche.
Hickory smoked, honey sriracha glaze, blue cheese dip, celery stalks.
Dark 72% ganache, candied hazelnuts, gold leaf, cocoa dust. Decadent and deep.
Charred top, creamy centre, berry compote, vanilla bean cream. A Spanish classic.
House espresso soaked savoiardi, mascarpone cream, single malt dusted. Adult dessert.
French custard, green cardamom, caramelised sugar crust, rose petal garnish.
Curated each evening by our head bartender. Limited quantities — arrive early or miss out.
Slow mornings, great beans. Single origins brewed with intention. A quiet corner for work, words, or wandering thoughts.
As the lights dim, the bar comes alive. Craft cocktails, local spirits, and nights that evolve into stories.
Jazz on Fridays. Indie acoustic on Sundays. Occasional surprise sets midweek. No cover charge — ever.
From jazz nights to cocktail masterclasses — there's always something worth dressing up for.
The Calcutta Jazz Quartet returns. Three sets of original compositions and golden standards. Drinks flowing all night.
Join our head bartender Anirban for a 2-hour hands-on workshop. Learn 4 cocktails from technique to presentation. Limited to 12 seats.
A guided tasting of five single-origin coffees from Coorg, Araku, Chikmagalur, and two international micro-lots.
Annual all-black dress code event. Dark cocktail menu, ambient electronica, exclusive limited-edition cocktail booklet. Tables must be reserved.
Reservations recommended for weekends. Walk-ins welcome subject to availability. Parties of 8+ please call directly.
We'll confirm your table within the hour.