Saffron Table cooks the Konkan and Malabar coasts through an open hearth: smoke, sea salt, kokum and a single thread of saffron that runs through the whole menu.
Prices include taxes. Allergen details are illustrative for this fictional menu. In a real restaurant, always tell your server about allergies.
22 dishes · 1 not available tonight
To open the table. Share two or three.
Saffron crème, trout roe, curry-leaf oil.
₹950
Hand-pleated, steamed then charred, with tomato-sesame achar.
₹820
₹1,150
Raw mango, toasted coconut, sea fennel.
₹680
Young jackfruit, dry Mangalorean masala, appam crisp.
₹740
Heirloom tomatoes, cold rasam, garlic chips.
₹980
Seasonal; returns when the crab season opens.
Cooked over coconut-husk charcoal.
Hearth-roasted fillet, ribboned greens, lime.
₹2,450
Grass-fed ribeye, masala frites, black pepper jus.
₹2,850
Kachampuli glaze, caramelised apple, charred greens.
₹2,250
Tiger prawns, coconut moilee butter, cherry tomatoes.
₹1,950
Crisp-skinned seabass, coconut moilee, pickled shallots.
₹2,350
₹1,450
Whole cauliflower, cashew makhani, pomegranate.
From the tandoor and the tawa.
₹320
Sweet-milk flatbread, brushed with saffron ghee.
₹280
Layered, flaky, torn at the table.
₹520
Whole urad simmered overnight, smoked butter.
₹360
Ponni rice, fresh coconut, mustard seed.
Saffron, jaggery and cold milk.
Macerated strawberries, pistachio crumb.
₹650
₹620
Date-palm jaggery custard, brown-butter crust.
₹480
Kokum syrup, black salt.
House cocktails and zero-proof pours.
Gin, saffron cordial, lime, aquafaba.
₹950
Indian single malt, cardamom bitters, smoked jaggery.
₹1,100
₹450
Kokum, ginger, soda, black salt rim.