After pioneering India’s gastropub revolution in 2012 in Bengaluru and bringing that vibe to Mumbai in May 2015, Monkey Bar’s newly revamped space in Bandra West—with its vibrant, tropical look, warm lighting, playful monkey-themed décor, and innovative menu—looks like it has evolved alongside its patrons.

The bar menu, crafted by lead mixologist Harish Chhimwal, offers a creative selection of cocktails—like Down & Dirty and Manga Mule—inspired by Indian flavours like amla, murabba, and rasam. The bar also operates on a zero-waste philosophy featuring fruit leathers, in-house shrubs and savoury salts. The food menu by Chef Sumit Choudhary, continues to marry regional Indian cuisine with global influences, featuring dishes like spicy pork, prawns wrapped in bacon, and jackfruit tacos. They even have a new coffee programme with diverse brews, from classic espresso to nitro cold brews, with customisable options using estate-grown beans.