A Culinary Dream Ignited
Hearth, nestled in Churchgate, is the realization of a four-year dream for chefs Dhriti and Sabby, brought to life with the support of Ankit Chona and Chaitanya
Rele. The restaurant's name embodies its core philosophy: a hearth as the warm, grounding center of a home where people convene to share a meal. This concept permeates the entire dining experience, from the ambiance to the meticulously crafted menu. The culinary team's approach is to present traditional dishes in novel ways, both in their visual presentation and their preparation methods, emphasizing a connection to fire. Chef Sabby articulates this vision, stating the intention is to serve food that is "inspired by fire – fire in the belly and fire in the heart – with affection and care." While some dishes are immediately recognizable, others offer a fresh take, all designed to be deeply satisfying for the diner.
Cocktails and Starters
The bar at Hearth, expertly managed by Mohsin, complements the culinary offerings with a selection of simple yet complexly flavored cocktails designed to entice. The benchmark for a classic cocktail is met with their Negroni, prepared with precision. To ease diners into their meal, Hearth serves its Signature Bread alongside tomato and green herb butters and a delightful cashew and pepper dip, a perfect accompaniment for the initial sips of a cocktail. Notably, the chefs and their team take pride in preparing all breads, dips, and sauces in-house, ensuring freshness and quality. A recommended bread option is the Pumpkin & Focaccia, artfully garnished with dill, sumac onion, and green garlic, enhancing its overall flavor profile. The starter course features Sunchoke & Shishito grills, where the malted barley glaze on the sunchoke offers a smooth counterpoint to the mild heat of the shishito peppers, all brought together by a refreshing curry leaf crème.
Seafood and Salads
Continuing the fire-kissed theme, the Shrimp & Crab skewers present succulent crab and shrimp meat char-grilled to perfection, served with a rich crab aioli and finished with delicate, crispy leeks that provide a satisfying textural contrast. Moving to the salad selection, the Stracciatella & Stonefruit Salad offers a delightful interplay of textures and flavors, combining the sweetness of peach and berries atop a creamy stracciatella cheese base, all brightened by a pineapple balsamic dressing. The addition of sourdough toast further enhances the textural experience. For seafood aficionados, the Hamachi & Aam Panna Crudo is a standout. This cured fish dish is artfully presented with green apple, oranges, and dill, and the unique addition of aam panna gel. The experience is elevated by a tableside pour of pani puri ka paani, imparting a distinctive and refreshing tang that awakens the palate. Both salads are suggested pairings with the "Pink Panther" cocktail, a beet-infused tequila creation with gondhoraj lime, honey, magic pop, and soda, offering a refreshing, albeit slightly lime-forward, profile.
Adventurous Pairings
The menu continues to explore bold flavors with cocktails like "Lal Math," a subtle tequila-based drink infused with red amarnath and finished with citric acid, ginger ale, and a parmesan crisp garnish, leaving a pleasant smoky aftertaste that pairs well with heartier dishes. This cocktail is recommended alongside the pork skewers and the Nizam Pie, a unique petite pizza featuring a sourdough base topped with seekh kebab and haleem. While the haleem could be more prominent, the exceptional sourdough crust and the accompanying wafu sauce mitigate this minor point. The pork skewers, served with crispy pork fat crisps, are a highlight for their exquisite taste and texture. For the more adventurous palate, the "BA-BR-BU" cocktail is an option. This rum-based concoction is sous vide with bacon, fat-washed, clarified with brown butter, and finished with citric acid and tonic water, garnished with bacon leather. Its distinct flavors make it a unique choice, particularly recommended for those seeking something unconventional, and it also pairs well with the Grilled Red Empress Snapper, which is served with a flavorful vadouvan sauce and topped with a subtly spiced pork and prawn lab, reminiscent of Maharashtrian metkut.
Vegetarian Delights and Mains
For vegetarian diners, the "Smalls" category offers a standout: Smoked Garlic Potatoes & Aged Cheese. The Oaxaca cheese is the star, providing a creamy richness, complemented by light and crispy tapioca chips for a delightful textural contrast. In the "Seconds" category, the Trofie n Sour Tomato is a must-try. The blanched trofie pasta is intentionally charred over fire before being tossed in a fermented tomato sauce, creating deep, smoky notes that are enhanced by fresh basil leaves and parmesan cheese. The delicate texture of this dish is a testament to its careful preparation. Another highly recommended main is the Podi Rub Chicken. Skin-on chicken morsels are glazed with podi powder, grilled, and then finished in a brick oven to achieve a perfectly crispy exterior and juicy interior. A squeeze of lime accentuates the flavors, though a touch more podi would be welcomed by some palates.
Sweet Endings and Nostalgia
The dessert menu at Hearth evokes a sense of childhood joy. The Fruit Custard with jelly pieces is a nostalgic trip back in time, elevated by a brown butter crumb that adds both texture and depth of flavor. For chocolate enthusiasts, the Cocoa Tart & Cherry Sorbet is an exquisite choice. This warm dark chocolate tart is adorned with smoked cherries and served alongside a delicious cherry sorbet, with the smokiness of the cherries being a particularly mind-blowing element. The grand finale of the dining experience is the "final gateway." Upon exiting, guests are led to a cupboard brimming with traditional sweets and candies reminiscent of childhood – Phantom cigarettes, peppermint balls, Melody, Éclair, and more. Diners are encouraged to select any treats they wish to take home, ensuring they carry a sweet memento of their visit until their next return. The average cost for two with alcohol is approximately ₹3500.
