Restaurant India News: Tóa 66 Brings Thai Festival-Inspired Cocktails to Mumbai with Tasting Menu 3.0
Tóa 66, the 26-seater restaurant in Churchgate, has entered a new chapter with the launch of its Tasting Menu 3.0 and the introduction of a cocktail program. Founded by Ishaa Jogani Shah and Deval Shah, the restaurant has built its reputation as Mumbai’s only vegetarian Thai tasting concept, rooted in the Thai philosophy of Kin dī xyū̀ dī (eat well, live well). With this expansion, it continues to build on its focus of precision, balance, and cultural authenticity while adding a beverage offering that aligns with its culinary approach.
The new tasting menu has been developed with the guidance of Thai chefs Kanchit and Natanong Vongvichai. It stays consistent with the restaurant’s emphasis on seasonality and restraint but also introduces bolder flavors and modern reinterpretations. The menu begins with Thua Phlu, a salad of wing beans with herbs, lime, and chilli, served in lettuce cups. This is followed by Thod Man Khao Pod, fritters of sweet corn, basil, and chilli with a sweet and sour peanut-topped sauce. Tom Yam Wonton then offers dumplings in a hot and sour broth of lemongrass and galangal, while Phak Boon Fai Daeng highlights morning glory served in two contrasting forms, one wok-tossed with garlic and chilli and the other crisp-fried, balanced with silken tofu. The main course, Kaeng Daeng, is a red curry with bamboo shoots, paired with riceberry rice to create a dish that is both fiery and grounded in Thai home cooking. For dessert, Khanom Krok brings coconut puddings with crisp edges and molten centers, accented with corn and scallion, while the menu closes with Curry & Cacao, pairing dark chocolate ganache with green curry caramel, peanuts, and grapes for an unexpected finish.
For the first time, Tóa 66 has also introduced a cocktail program that reflects Thai festivals through the lens of mixology. Created by Lead Bartender Neil Pinto and Associate Bartender Jonathan Periera, the cocktails are designed with the same philosophy as the food, where balance and precision are central. Plum & Port infuses port wine with plum and rose ice, linked to the Ghost Festival, Phi Ta Khon. Not a Picante draws inspiration from the vegetarian Je Festival, combining white wine, clarified mango juice, and somtam foam. Berry Rosé blends sala syrup, mulberries, and rosé to capture the spirit of the Monkey Festival, while Lumphini Spritz, with white wine, cucumber, basil, and lemongrass soda, references the Rocket Festival.
The restaurant continues to give equal importance to non-alcoholic options with signatures such as Bad Thai, a Pad Thai-inspired creation with non-alcoholic vanilla spiced rum, Krabi Toddy with basil, cinnamon, and galangal, Cloud 66 with coconut water, lemon, and pandan foam, and Stuck in Bangkok, a dessert-inspired drink with mango, rice, and kathi. Beers and wines have also been included with Thailand’s Singha lager on the list, Indian craft brews such as People’s Beer from Mumbai, Manipur, and Goa, and international labels including Corona. The wine selection has been curated to echo the restaurant’s philosophy of balance and restraint, ensuring pairings complement rather than overpower the food.
With Tasting Menu 3.0 and its new cocktail program, Tóa 66 consolidates its position as a distinctive player in Mumbai’s hospitality market. As the city’s only dedicated vegetarian Thai tasting restaurant, it now expands its appeal with a beverage program that mirrors its culinary precision and detail.
Dining and Cooking