OMO makes its Mumbai debut for one night only, as its produce-forward, fermentation-led cooking meets Hearth's instinctive, open-fire craft.

Mumbai, October 2026: For the first time, Gurgaon's OMO comes to Mumbai. On October 9th, the restaurant makes its city debut with a one-night-only collaboration at Hearth, on the first floor of Churchgate's iconic Eros Cinema building. Two restaurants with distinct philosophies, one rooted in ingredients, seasonality and time, the other in fire, instinct and flavour, will share a single kitchen and a single table, and Mumbai will get its first taste of OMO's cooking.

OMO, led by Culinary Director Chef Chetna Chopra, is known for globally influenced, ingredient-led plates that draw on India's regional produce and food traditions. Hearth, a fire-led restaurant built around open-flame cooking and chef-driven warmth, brings the char, smoke and generosity of its kitchen. Across bar bites, mains and desserts, the menu moves between smoke, char, spice, fermentation and unexpected flavour combinations, with a special cocktail menu created for the evening to be announced shortly.

The collaboration brings OMO and Hearth signatures together rather than creating a menu that belongs entirely to one kitchen. From the bar bites, guests can expect Hearth’s Grilled Cheese, made with a truffle cheese blend, blue cheese dip and caramelised onions; Smoked Pork Toast with rosemary focaccia, smoked pork and chorizo sofrito; and Smoked Duck Tostada with masa tostada, wafu ketchup, smoked duck and arugula.

The bar bites menu also brings OMO’s signature to the table with Jackfruit Croquettes, served with coconut salan, falsa and jamun compote and saffron pita, and Mushroom Petals, deep-fried oyster mushrooms with chimichurri and Bombay aioli. OMO’s Finger Millet Fries, tossed in fragrant Timur salt and served with Sikkimese dalle chilli aioli, add another playful bar bite to the evening.

For the mains, OMO brings some of its signatures to the collaboration, including Charred Oyster Mushroom with harissa, tamarind and jaggery glaze, muhammara feta spread, pistachio dukkah, herb and chilli thecha, cucumber raita and pita; Naga Chilli Linguine with house-made fermented Naga chilli butter; and Saffron Risotto with Kashmiri-grown saffron, Karpurkranti rice, charred asparagus, moringa marrow, potato salli and Gondhoraj lime-scented goat’s cheese.

Hearth’s signatures bring its fire-led cooking into the mix, with Podi Rubbed Chicken served with lime crema, curry leaf and garlic tempering and grilled lemon; Tiger Prawns & Poi with chilli garlic and herb butter; the Hearth Signature Smash Burger with double-patty buff, caramelised onions, cheddar, house mustard and dill pickles; and Lamb Chops & Bheja, pairing spiced lamb chops with bheja masala and roselle jus.

The collaboration also sees the two kitchens come together on dishes created specifically for the evening. Corn Ribs feature monsoon corn with Sankeshwari chilli glaze, fermented black garlic, toasted coconut and pineapple pico, finished with charred galgal lemon, while Hearth’s signature pork chop will bring the restaurant’s fire-led approach into the menu. OMO’s The Seitan pairs homemade seitan with Sankeshwari chilli and fermented black garlic sauce, charred pineapple and onion, finished with OMO’s tropical ketchup.

The evening closes with desserts from the Hearth menu, including Coffee & Nolen Gur, combining nolen gur and miso ice cream, coffee mousse, brown butter cake, pecan praline and nolen gur caramel; Kappi Clouds French Toast, a caramelised milk bread French toast layered with white chocolate and cream cheese clouds, soaked in a velvety espresso crème anglaise made with micro-batch coffee from Nagaland, offering a comforting take on tiramisu; and Hearth S’mores, with rice cracker, dark chocolate, Maldon salt and marshmallow fluff.

Together, the two restaurants keep what makes each of them distinct: OMO's playful, curious flavour combinations, shaped by seasonality, fermentation and time, and Hearth's belief in fire as a cooking language. The result is a one-evening menu that moves freely between both kitchens, with a cocktail menu for the collaboration to be announced shortly. The collaboration also marks a wider moment for both restaurants in Mumbai this October. Alongside the one-night menu together, OMO and Hearth will each feature independently at SALT, a food, drink and culture festival by Goya Journal, taking place on October 10 and 11 at Pioneer Hall, Bandra. Chef Chetna Chopra's cooking is shaped by years spent working on farms in Italy, an experience that grounded her interest in where food comes from and the people who grow it, and today informs OMO's approach to seasonality, traceable produce, regional food traditions and techniques like fermentation and preservation. Hearth brings the same instinctive, ingredient-led and memory-driven cooking that defines its Churchgate kitchen, rooted in Indian traditions and shaped by global technique. At SALT, both restaurants join a gathering of fifty makers across food, drink, home and lifestyle, in a festival built around the idea that hosting, at its best, starts with knowing your ingredients and the stories behind them. From the house of Goya Journal, which has spent over a decade documenting how India eats, SALT brings together the products, recipes and people worth knowing as the festive season begins, and both kitchens' presence there extends the same food philosophies they bring together for their Mumbai collaboration.

OMO x Hearth takes place on October 9, 2026, at Hearth, Churchgate, Mumbai.

Address: Hearth, 1st Floor, Eros Theatre, Cambata Building, Opp Churchgate Station, Maharshi Karve Road, Churchgate 400020

Day: Friday
Timings: 7pm onwards

Approximate price for Two: ₹3,000

Chefs Dhriti and Sabby bring together seasonal produce, unexpected pairings and dishes shaped through months of freestyle cooking

Mumbai, September 2026: At Hearth, the menu has never been a fixed rulebook. It has always been a starting point - a way into the chefs’ world of fire-led cooking, instinct, memory and flavour. Since opening, the restaurant has built a distinct identity around food that resists easy categorisation - rooted in Indian sensibilities, shaped by global kitchen experiences and brought alive through fire. Now, the restaurant introduces a new menu that builds on this very idea, bringing together seasonal produce, guest-loved experiments and dishes that have slowly taken shape through months of R&D, freestyle cooking and conversations at the table.

The shift is not a complete departure from Hearth’s original menu, but a natural evolution of the kitchen. As seasons change and certain ingredients move out of focus, the chefs have relooked at the menu through what feels right now - more vegetables, more fruit, more freshness and plates that respond to the moment. With Shravan approaching and seafood moving into breeding season, several fish-led dishes make way for new ideas across meats, vegetarian plates, skewers, desserts and delivery.

The new menu carries Hearth’s familiar flavour-first approach, but with a few unexpected turns. Guests can look forward to a buckwheat grissini topped with smoked aubergine miso and chives, a duck Yorkshire pudding, a zucchini and halloumi skewer finished with blue cheese, and mushrooms marinated in a Maharashtrian hirva masala. There are pineapple and peppers, a more indulgent brisket mac and cheese, and a pizza inspired by Singaporean chilli crab, finished with a poached egg.

For vegetarians, the menu leans into depth, seasonality and freshness. An aubergine steak replaces the earlier cauliflower, while mushrooms find their way into the menu as a natural fit for the rains. The desserts bring the same sense of play, from a mango course featuring three different varieties served with smoked yoghurt sorbet and raw mango granita, to a chocolate, tamarind and beetroot cake, a corn cookie with pineapple, and a coffee and Nolen Gudh dessert.

Speaking on the new menu, Chef Sabby, Co-Founder and Culinary Director, Hearth, said, “For us, the menu is only a debut of what we do at Hearth. R&D is constant, and over the last few months, we have been trying new things, freestyling with ingredients and understanding what really works. This menu brings together dishes we have loved cooking, dishes guests have responded to, and ingredients that feel right for the season. At the end of the day, it is always flavour first for us. Not too many garnishes or making things look complicated for the sake of it, but cooking food that feels comfortable in unexpected ways.”

Fire continues to remain at the centre of Hearth’s experience, with the menu rooted in different applications of flame - grilling, smoking, charring, caramelising and layering. Some dishes move through multiple processes before they finally reach the fire, but the end result is never meant to feel overworked. This approach also shapes the restaurant’s chef-interactive format, where some plates begin as freestyle creations for guests at the chef’s table before finding their place on the menu.

The new menu also extends to Hearth’s delivery experience in a considered way, with select dishes from the dining menu available based on how well they travel, alongside an extensive burger selection created especially for at-home dining.

With this new menu, Hearth invites guests to return not for a reinvention, but for a restaurant that is constantly growing into itself, by cooking with the season, listening to the flame and finding new ways to make familiar flavours feel surprising.