Even before it became the commercial capital and the agenda setter of India, Bombay was always avant-garde, always maverick, looking far into the future. A city that always took its chances on chance-takers and on dream-makers. A feisty little port town that shone by being determinedly different, defiant and original.
We, at Thirsty City 127, have set out to create an exhilarating, unique bar experience, nestled inside Bombay's first microbrewery, in it's historic mill district. Simultaneously, we have also set out to revive that inspiriting, heady age of Art Deco in Bombay, where aspirations were carved into the stone masonry of a young, new city. Buildings and car fins figuratively and literally reached for the sky. It was an era of hope, of courage, of distinctiveness, of self-discovery and of beauty.
We've left out the pretence and are serving up a massive pour of class here at Thirsty City 127 - India's finest bar, perhaps. COCKTAILS
IN HUMAN HISTORY, NO SOONER HAD THE FIRST SETTLEMENTS APPEARED THAN THE PRIMAL NEED TO CATEGORISE THE WORLD AROSE. THE MOST BASIC OF THESE WAS THE RECOGNITION AND CATALOGING OF THE ELEMENTS - EARTH, FIRE, WIND AND WATER.
WHEN WE APPROACHED OUR COCKTAILS, BEERS AND SPIRITS, WE REALISED THAT THE SAME ELEMENTARY BASICS APPLY TO THEM ALL. WE HAVE CREATED OUR COCKTAIL PROGRAM AROUND FIVE MAIN ELEMENTS - GRAINS OF PARADISE, WATER OF LIFE, HOPS & BITTERS, FERMENTATION AND CO2 & BUBBLES.
WE ALSO BASE OUR PROGRAMMING ON BEING LOCAL INGREDIENT FOCUSSED AND TECHNIQUE FORWARD. COCKTAILS FOR US ARE NOT JUST SPIRIT AND ADDONS COMING TOGETHER, BUT MORE ABOUT HOW EACH INGREDIENT CAN SHINE THROUGH WITHOUT THE FLAVOUR BEING COMPROMISED.
STEP IN, GET IN YOUR ELEMENT.
GOVERNMENT TAXES AS APPLICABLE AND 10% SERVICE CHARGE LEVIED GRAINS OF PARADISE COCKTAILS CREATED WITH GRAINS IN MULTIPLE FORMATS
GOOSEBERRY MULE
ZINGY | SEASONAL | REFRESHING
+ + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + THE DRINK
Vodka, perfectly balanced with homemade gooseberry marmalade, lime and topped with in-house ginger beer.
SERVING STYLE
SERVED CHILLED IN A MULE MUG
VODKA STRENGTH GINGER BEER GOOSEBERRY MARMALDE
SMOKEY AFFAIR
AROMATIC | PROGRESSIVE | REFRESHING
THE DRINK
Gin with smoked grain and herbs, gravity-filtered white chocolate liqueur, homemade dill cordial and lime topped with quinine water.
SERVING STYLE
SERVED CHILLED IN A HIGHBALL GLASS
GIN STRENGTH QUININE CITRUS DILL CORDIAL WHITE CACAO WATER OF LIFE COCKTAILS CREATED WITH WATER AND DILUTION
MANGO & MI
TROPICAL | SEASONAL | REFRESHING
THE DRINK
Dark rum with mango pulp, naked barley water, spiked mint, topped with sparkling wine.
SERVING STYLE
SERVED CHILLED IN A COUPE GLASS
STRENGTH DARK RUM MANGO BARLEY WATER MINT SPARKLING WINE
GRAVITY CLARITY
FUNKY | PROGRESSIVE | SWEET SOUR
THE DRINK
A classic penicillin, clarified with milk and gravity-smoked Islay whiskey. A refreshing clear cocktail.
SERVING STYLE
SERVED CHILLED IN AN OLD FASHIONED GLASS BLENDED SCOTCH CITRUS, GINGER & HONEY - CLARIFIED STRENGTH FLOATED SMOKEY WHISKEY HOPS & BITTERS COCKTAILS CREATED WITH HOPS AND VARIED BITTERS
FIRST RAIN
BOLD | PROGRESSIVE | VELVETY
THE DRINK
Twist to the classic old fashioned with mustard oil, fat washed bourbon and homemade apricot bitters, aged in a clay pot.
SERVING STYLE
MUSTARD OIL SERVED IN A ROCK GLASS FAT WASHED BOURBON APRICOT BITTERS STRENGTH
WABI SABI
HOPPY | PROGRESSIVE | SWEET SOUR SPICY
THE DRINK
Our take on a classic whisky sour, with bird chilly IPA cordial, bitter oils, lemon juice and whisky.
SERVING STYLE
SERVED IN AN OLD FASHIONED TUMBLER WHISKY SPICED IPA BLACK GRAIN DUST STRENGTH ALBUMIN SUGAR LEMON JUICE FERMENTATION COCKTAILS CREATED USING YEAST AND FERMENTATIION
DRAG QUEEN
UMAMI | PROGRESSIVE | TART
THE DRINK
Homemade jamun wine balanced with tequila and seasalt.
SERVING STYLE
SERVED IN AN OLD FASHIONED TUMBLER TEQUILA CLARIFIED JAMUN WINE STRENGTH SEA SALT
BEET TEPACHE
COMPLEX | FUTURISTIC | SAVOURY
THE DRINK
Fermented beetroot sweetened with honey, balanced with himalayan salt saline and spiked with tequila.
SERVING STYLE
SERVED IN A GOBLET GLASS
STRENGTH TEQUILA FERMENTED BEETROOT HIMALAYAN SALT HONEY CO2 & BUBBLE COCKTAILS CREATED USING CARBONATED BEVERAGES
DOCTOR'S ADVICE +_+_+_+ +_+_+_+_ _+_+_+_+ +_+_+_+_+ _+_+_+_+ +_+_+_+_+ MEDICINAL | FUTURISTIC | REFRESHING ++++ +++++
THE DRINK
Gin infused with raw turmeric, flavoured with homemade orange ginger syrup, topped with quinine water.
SERVING STYLE
SERVED IN A G&T GLASS
STRENGTH
TURMERIC GIN ORANGE GINGER SYRUP QUININE
NOT A COLADA
AROMATIC | PROGRESSIVE | LIGHT
THE DRINK
A light and bubbly version of a classic pina colada.
SERVING STYLE
SERVED IN A TULIP GLASS
STRENGTH
RUM COCONUT SELTZER PINEAPPLE VINEGAR PANDAN LEAF BEERS
THE WORLD WAS ONCE A PLACE OF BEAUTY, WHERE PEOPLE COULD PUT THEIR WORRIES ASIDE, PUT ON THEIR SMILES AND LIVE, AND LAUGH, AND LOVE, AND JUST BE. THE PEOPLE OF THAT WORLD WERE BEAUTIFUL PEOPLE - THE ENIGMATIC, THE STRIKING, THE CHARMING, THE ALLURING. WE MAKE OUR BEER FOR PEOPLE WHO STILL BELIEVE IN THAT WORLD. FOR PEOPLE WHO BELIEVE THAT BEER ISN'T SOMETHING TO THROW BACK MINDLESSLY. IT'S SOMETHING TO TASTE, TO SAVOUR AND TO ENJOY.
ALEX BARLOW, OUR MUCH AWARDED BREWMASTER, APPROACHES THE CREATION OF A NEW BEER WITH A SIMPLE YET EFFECTIVE AIM - ACHIEVING A BALANCE. A BALANCE OF AROMAS, TASTES, FLAVOURS AND TEXTURES. THAT STORY OF BALANCE CONTINUES IN THE THEATERS THAT ARE OUR BREWERIES. METICULOUS, HANDCRAFTED TECHNIQUES ARE PERFORMED ALONGSIDE EXACTING QUALITY PROCESSES, RESULTING IN A RANGE OF DISTINCTIVE BEERS MADE USING ONLY THE FINEST INGREDIENTS AVAILABLE.
AT THIRSTY BEERS. WE BELIEVE IN A BEAUTIFUL WORLD.
BEERS ON TAP
THIRSTY SIMONA
STYLE ABV IBU INR HEFEWEIZEN 4.9 % 14 350 | 330 ML
REFRESHING | SPICY | VIBRANT
You glimpse her suddenly as the crowd parts. Sensual. Slinky. Spicy. Seductive. Sultry. Through the night, as you try to find her, you know now you will always Stay Thirsty.
Simona is characterised by aromatic banana and clove flavours and smooth body of the warm-fermented HefeWeizen (‘Yeast Wheat’ in German) beer style.
HAPPY BY THIRSTY
STYLE ABV IBU INR LAGER 4.3% 16 300 | 330 ML
BRIGHT | CLEAR | PALE
Breezy beaches, white sailboats, perfectly blue seas. The big bright sun, holidays and guitars, food and laughter. Summer love, happiness bottled - in a big keg of yellow. Tell us – what makes you Happy? Craft brewed with imported German ingredients for a genuinely crisp, clean and refreshing experience that comes from slow fermentation and lagering.
KICK ASS KÖLSCH BY THIRSTY
STYLE ABV IBU INR KÖLSCH ALE 4.6% 15 300 | 330 ML
CRISP | CLEAN | STRAW
Sometimes it all gets you down – little things – nits and irritants, pesky bothers and gnawing know-alls. Sometimes you just need to give it back – deliver some kick-ass to what’s the unnecessary and the unnecessaries. Our tribute to sanity – pass it on! Inspired by the beers of Cologne, but re-invented for modern-day Mumbaikers, our KÖLSCH is elegant, super-smooth, fragrant and refreshing.
GOVERNMENT TAXES AS APPLICABLE AND 10% SERVICE CHARGE LEVIED THIRSTY LENNOX THE KNIGHT
STYLE ABV IBU INR NEIPA 4.9% 28 350 | 330 ML
HAZY | JUICY | BITTER
The Knight – Sir Lennox to you - is on a crusade to rid the world of pretenders, one errant brewer at a time, ably assisted by his trusty steed Eckwyne.
A new India Pale Ale recipe, designed especially for you, this one is hop-led with fruity lemon, peach and grapefruit character and a pleasingly balanced bitterness.
THIRSTY SEXY PIG
STYLE ABV IBU INR BELGIAN WIT 4.7% 14 300 | 330 ML
TANGY | LIGHT | CITRUS
Sometimes flying porcines need to retire their wings. Put on the warpaint and bring out the Birkin and Loubs. She knows when she puts those moves out, she says, “Damn, girl, I'm a Sexy Pig”. Sexy Pig, one of our favourites, is flavoured with addition of fresh Mosambi and Orange peel with toasted Coriander and Cumin for a vibrant yet easy-drinking white wheat beer.
THIRSTY NINJA
STYLE ABV IBU INR IRISH STOUT 4.5% 28 300 | 330 ML
CHOCOLATY | DARK | AROMATIC
Why do all tall tales need to be predictable? Why can't the Lithuanian-Swiss ninja slay the dragon, break into the fairytale castle and kiss the frog prince who then turns into a dandelion? Thirsty Ninja - why not? Our Irish-style stout is complex, rich and smooth with coffee and chocolate aromas from toasted and roasted malts, wheat and oats. It’s our fastest selling, grab one while you can.
GOVERNMENT TAXES AS APPLICABLE AND 10% SERVICE CHARGE LEVIED CIDER ON TAP
THIRSTY MISS SWEET LIPS
STYLE ABV INR APPLE CIDER 4.8 % 300 | 330 ML
SWEET | CRISP | FRUITY
Pucker up pucker up. She's not what you think. Unless sweet is sour, and sour is sweet, this isn't a challenge you'd want to take neat. A sweet yet dry cider made by fermenting of apple juice with yeast, that gives the cider a sweet & tart apple flavour.
GOVERNMENT TAXES AS APPLICABLE AND 10% SERVICE CHARGE LEVIED WINES
WE HAVE WORKED WITH OUR SOMMELIER, VISHVAS SIDANA TO CURATE A TRULY SPECIAL WINE LIST. OUR WINES ARE ONES WHOSE GRAPES ARE GROWING USING BIODYNAMIC AND ORGANIC METHODS IN THE VINEYARD WITH MINIMAL INTERVENTION IN THE VINIFICATION, ALLOWING NATURE TO DO ITS JOB. BY ESCHEWING INDUSTRIAL PRODUCTION AND REVERTING TO TRADITIONAL LEGACY METHODS, EACH OF THESE WINES BEAUTIFULLY EXPRESS THE TERROIR OF WHERE THEY ARE MADE. SAVOUR YOUR SIP AND YOU CAN ACTUALLY TASTE THE LAND FROM WHERE THE WINE COMES FROM. VINCENT GIRARDIN
Vincent Girardin, son of a family of wine growers based in Santenay, France since the 17th century, decided to strike out on his own at the young age of 19 and began producing wine from two hectares of vines that he had inherited from his parents. To obtain the best possible quality, vinification and farming is done as naturally as possible, respecting organic and biodynamic practices.
2014 Vincent Girardin, Cuvée Saint Vincent, Bourgogne Blanc
GLASS HALF GLASS BOTTLE RS 1050 RS 550 RS 7200
2014 Vincent Girardin, Cuvée Saint Vincent, Bourgogne Rouge
GLASS HALF GLASS BOTTLE RS 1550 RS 575 RS 7500
PHILIPPE PROST
Philippe Prost, who arrived at Bouchard Père & Fils immediately after completing his viticulture and oenology studies, is now a pillar of the estate. In each vintage he patiently sculpts his wines as an artist polishes his work of art, looking for texture, balance, elegance while keeping the identity of each terroir.
2014 Domaine Bouchard Pere & Fils Bourgogne 'La Vignée' Chardonnay
GLASS HALF GLASS BOTTLE RS 1050 RS 525 RS 7550
2014 Vincent Girardin, Cuvée Saint Vincent, Bourgogne Rouge
GLASS HALF GLASS BOTTLE RS 1250 RS 625 RS 7600
GOVERNMENT TAXES AS APPLICABLE AND 10% SERVICE CHARGE LEVIED NIK WEIS
Nik Weis, a third generation wine maker has reshaped St. Urbans-hof into one of the ‘hottest’ wineries in Mosel, Germany. Using only the oldest estate vineyards, Nik has crafted an even better quality Estate Riesling where all the grapes used are from two vineyard parcels 60 years of age and older.
2015 St. Urbans-Hof, QBA, Riesling "Old Vines"
GLASS HALF GLASS BOTTLE RS 1550 RS 775 RS 9850
DIDIER SÉGUIER
Didier Séguier, from the Bordeaux region, knew from when he was very young that he wanted to become a wine maker. In 1992, he joined Bouchard Père & Fils in Beaune, France, as assistant to the wine maker Philippe Prost. During his six years this keen cyclist and golfer learnt how to put his endurance and perfection to work. He and his team have elevated Domaine William Fevre, given it a style and an identity that now place it among the best references for a Chablis.
2015 Domaine William Fevre Chablis
GLASS HALF GLASS BOTTLE RS 1350 RS 675 RS 9000
GOVERNMENT TAXES AS APPLICABLE AND 10% SERVICE CHARGE LEVIED MICHAEL HONIG
At the age of 22, Michael Honig took over his struggling family vineyard and winery. With an old meat locker for an office, a shoe-box marked "Misc" for an accounting system, and without any formal training, he began canvassing the streets of San Francisco, selling wine and delivering it himself. A leader in sustainable farming, he chaired the first California initiative to develop a "Code of Sustainable Wine growing Practices," a voluntary program that establishing statewide guidelines for sustainable farming and wine making.
2015 Honig Vineyards, Sauvignon Blanc
GLASS HALF GLASS BOTTLE RS 1150 RS 575 RS 7500
LUCA CURRADO
A trained oenologist, Alfredo Currado took over as winemaker in 1960 after the death of his father-in- law, Mario Vietti whose winery can trace its roots to the 19th century. Today, Alfredo’s 41-year-old son, Luca Currado, continues making some of the best Barolos and Barberas around. Luca has always given Barbera the respect it deserves, not treating it as a second-class citizen. Vietti is regarded as one of the best—if not the best—producers of Barbera.
2015 Vietti, Barbera D' Alba, Tre Vigne
GLASS HALF GLASS BOTTLE RS 1450 RS 725 RS 8800
GOVERNMENT TAXES AS APPLICABLE AND 10% SERVICE CHARGE LEVIED MARC DE GRAZIA
Marc de Grazia is the owner and founder of Tenuta Delle Terre Nere and considered by many to be the pioneer in putting the region of Etna, Italy on the world wine map. He was the driving force behind convincing the Italian wine industry the value of demarcating the Contrada (city subdivision) within their wine producing areas. He began his efforts in 2002 and today there is not a single reputable producer that doesn’t distinguish their best wines by displaying the Contrada sourced from on their label.
2016 Tenuta Delle Terre Nere Etna Rosso
GLASS HALF GLASS BOTTLE RS 1000 RS 500 RS 6000
ALWIN & STEFANIE JURTSCHITSCH
Alwin and Stefanie’s historic Kamptal winery dates back to the 16th century, making it one of Austria’s oldest estates. The Jurtschitsch family bought the property in 1868 and in 2006 Alwin and his wife Stefanie took over and have taken the winery from strength to strength ever since. Their first step was to move to organic farming and place sustainability and site expression at the heart of their wine making practice. The wines are bottled without filtration and with minimal sulphuring.
2015 Weingut Jurtschitsch GrüVe
GLASS HALF GLASS BOTTLE RS 950 RS 475 RS 5250
GOVERNMENT TAXES AS APPLICABLE AND 10% SERVICE CHARGE LEVIED LOUIS BARRUOL
In 1992, at age 23, Louis Barruol while persuing his MBA in Paris, decided to return home to Gigondas after his father, Henri, who had managed their family winery, Château de St.-Cosme, suffered a stroke and could no longer do the job. The economy was in a slump and prices for bulk wines like the ones St.-Cosme produced had crashed. Fast-forward to 2013, Louis is proud of having transformed St.-Cosme from an anonymous bulk- wine source to the top winery in Gigondas, France and arguably into one of the best estates in the Southern Rhône Valley.
2014 Saint Cosme, Gigondas
GLASS HALF GLASS BOTTLE RS 2150 RS 1075 RS 12500
LAPO MAZZEI & FAMILY
For more than six hundred years, the Mazzei family produced unique wines with spirit and passion, which has strengthened generation after generation. Fonterutoli follows the simple philosophy of promoting local vine varieties as an expression of the identity of the region, in respect to diversity and nature, via sustainable agriculture and improvements. Mindful of the delicate hydro-geologic balance, in order to prevent soil erosion and maximize water reserves in the region. All of this in order to be able to hand the land intact to future generations.
2016 Fonterutoli Chianti Classico
GLASS HALF GLASS BOTTLE RS 1100 RS 550 RS 7200
GOVERNMENT TAXES AS APPLICABLE AND 10% SERVICE CHARGE LEVIED ANGELO GAJA & FAMILY
Angelo Gaja has been a revolutionary in his wine making approach that put the Italian Barbaresco on the premium world wine map. First, he convinced his father not to buy grapes from other growers and only make wines from the family’s estates, then he lowered the vineyards’ yields and bottled first single cru Barbaresco. Gaja celebrated its 150th anniversary in 2009 – having been founded with only five acres by Giovanni Gaja, whose ancestors originally came from Spain in the 17th Century – it is now run by the fifth generation of the family.
2015 Gaja Ca'Marcanda Promis Toscana IG
GLASS HALF GLASS BOTTLE RS 1500 RS 750 RS 9250
RAJAT PARR
Co-founder of Domaine de la Côte, Rajat Parr is a two-time James Beard Award winner and internationally regarded as one of the world’s foremost experts on wine.
A trained chef, Rajat Parr grew up in Calcutta, India, before journeying to the United States where he graduated from the Culinary Institute of America at Hyde Park. It was during training at the CIA where his interest in wine took hold. After graduation, Parr chose to pursue the cellar instead of the kitchen, venturing to San Francisco to join the staff of Rubicon, the renowned wine-focused restaurant of Master Sommelier Larry Stone. Parr quickly rose in the ranks, becoming a protégé of Stone. Here he honed his wine knowledge and tasting skills, while beginning a career that would see him become one the world’s most celebrated sommeliers.
Seven Springs, Evening Land Pinot Noir 2015
GLASS HALF GLASS BOTTLE RS 1100 RS 650 RS 11000
Sandhi Santa Barbara Chardonnay 2016
GLASS HALF GLASS BOTTLE RS 1100 RS 550 RS 10500
GOVERNMENT TAXES AS APPLICABLE AND 10% SERVICE CHARGE LEVIED FOOD MENU
FOR US FOOD, AS WE ALL CALL IT, HAD TO BE SUPER SIMPLE BUT FULFILLING. WE HAVE RESEARCHED BARS FROM ACROSS THE WORLD TO CURATE THIS MENU, WHERE THERE WILL BE SOMETHING FOR EVERYONE. IT’S A EUROPEAN MENU FOR SLIGHT ASIAN INFLUENCE.
COMFORT FOOD WITH KICK-ASS COCKTAILS, YES PLEASE! TINY PLATES
HOME-MADE GUAC AND CHIPS 250
PANKO CRUSTED CHICKEN 250 with apple remoulade
SEARED TENDERLOIN 300 blue cheese and crushed walnuts
GRILLED ASPARAGUS 450 with pecorino cheese and balsamic glaze
CITRUS SPIKED STEAMED EDAMAME 300
MUSHROOM PÂTÉ 350 on crispy polenta cake and fried leeks
PAN FRIED JAPANESE RICE CAKES 350 with asian-style aubergine
SRIRACHA FLAVOURED SEASONAL SEAFOOD 450 with Sriracha aioli
MARKET SEAFOOD 300 Lime & chilly
HOMEMADE CHIPS 400 with goan chorizo ragout and whipped mascarpone
MALAYSIAN CHICKEN SATAY 350 with peanut butter and chilli oil
PAN SEARED BRUSSEL SPROUTS 250 with parmesan
LOTUS ROOT KUNG PAO 375
HAND-TOSSED NEAPOLITAN-STYLE PIZZA
PIZZA MARGHERITA 350
CACIO E PEPPE 350
OVEN DRIED TOMATO, YELLOW CHEDDAR, AVOCADO AND SALSA VERDE 500
AGLIO OLIO SHRIMP, GOAT CHEESE AND ARUGULA 550
PARMA HAM AND BUFFALO MOZZARELLA 550
CHORIZO, BUFFALO MOZZARELLA AND CANDIED PISTACHIO 450
Vegetarian Seafood Chicken Meat
GOVERNMENT TAXES AS APPLICABLE AND 10% SERVICE CHARGE LEVIED NOT SO TINY PLATES
ASPARAGUS SOUP 400 with truffle parmesan foam
MANGO GINGER SALAD 350 with raw papaya, charred cabbage, mango dressing
BURRATA SALAD 450 with mango sauce, confit beetroot puree , pesto , butter poached baby carrots, confit tomatoes , crusty bread on side
BARLEY SALAD 450 with roasted beetroot, sautéed sprout's, and coconut yoghurt
RAVIOLI 600 with lemon ash , caramelized pumpkin, sage brown butter, goat cheese mousse and pumpkin seed granola
GRILLED CALAMARI 550 with raw mango sauce and crispy bacon succotash
MAPLE BACON 650 with black berry gastrique, cheddar crisp, celeriac puree, mascarpone cheese
CONFIT LAMB LEG 600 with confit eggplant, jackfruit salsa, peri peri sauce
MAC N CHEESE 450 with peanut, coriander sauce and herb panko crust
CAJUN CHICKEN 500 with truffle broccoli mash and miso gooseberry sauce
B**F BULGOGI TACO 400 with spicy slaw, sour cream, scallion sauce
TEMPURA PRAWNS TACO 400 with iceberg, guacamole, sriracha aioli
Vegetarian Seafood Chicken Meat
GOVERNMENT TAXES AS APPLICABLE AND 10% SERVICE CHARGE LEVIED BAKED CAMEMBERT BRÛLÉE 650 with seasonal jam and croutes
PASTA AGLIO OLIO 350 with shaved parmesan and lemon
PAN-FRIED GNOCCHI 450 with sage butter and stout reduction
PAN-SEARED SILKEN TOFU 550 with peanut and coconut sauce
MARKET FISH 500 with homemade caponata and saffron beurré blanc
BUTTER-POACHED PRAWNS 600 with chopped avocado and shellfish bisque
OVEN-ROASTED PORK RIBS 550 with creamy mash and home-brewed stout sauce
B**F TOURNEDOS 550 with pommes lyonnaise and chimichurri
Vegetarian Seafood Chicken Meat
GOVERNMENT TAXES AS APPLICABLE AND 10% SERVICE CHARGE LEVIED COFFEE BY aKAFFA CERRADO
WE SOURCE OUR COFFEES FROM ALL OVER THE PLANET AND ROAST THEM TO ORDER. THE THIRSTY CITY 127 HOUSE BLEND, UNAVAILABLE ANYWHERE ELSE IN THE WORLD IS A MIX OF INDIAN, BRAZILIAN AND ETHIOPIAN COFFEES, A TWIST ON OUR ORIGINAL HOUSE BLEND.
PICKING UP ON THE INGREDIENT AND ELEMENT-FORWARD CONCEPT OF THE ENTIRE BEVERAGE PROGRAMME, WE PRESENT YOU A MIX OF FRESH, NATURAL INGREDIENTS WITH BIG, BOLD FLAVOURS.
WHY NOT TRY OUR RANGE OF SPECIALISED COLD BREWS? MAYBE CHOOSE YOUR MILK TO MATCH YOUR MOOD OR DIETARY REQUIREMENT. CLASSICS
ESPRESSO 300
AMERICANO 300
CAPPUCCINO 300
FLAT WHITE 300
ICED AMERICANO 300
ICED LATTE 300
GOVERNMENT TAXES AS APPLICABLE AND 10% SERVICE CHARGE LEVIED Visit: www.thirstycity127.com
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Thirsty City 127, Todi Mill Compound, Mathuradas Mills, Senapati Bapat Marg, Lower Parel Mumbai.
Timings: 6pm to 1.30am Phone: +91 9136942030