Hearth Introduces a New Menu That Moves with the Season, the Fire and the Chefs’ Instinct
/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.
