Binging at Mumbai’s latest hotspot by Bastian

Schenelle Dsouza
If you loved dining at Bastian, then you’re going to love its protégé, Binge by Bastian! 
One of Mumbai’s highly coveted restaurants, Bastian is a celebrity favourite spot for a relaxing ambience and indulgence at its best. And Binge shares that similarity with the former. However, that is but, the only similarity between the two.
Binge by Bastian, Khar
Binge by Bastian, Khar
While Bastian is a hotspot for indulgent fine-dining delicacies, Binge is known for its range of small, binge-worthy dishes and an ambience that resembles a Mexican beach shack. 
Boho rustic space   
Located in the quaint streets of Linking Road in Bandra, Binge has quite the instagrammable vibe. The interiors of the restaurant were designed by Minal Chopra who brought in her signature style with elements like the vertical herb garden, and popular hues of ecru, cream, and beige in the interiors.
Binge by Bastian, Khar
Binge by Bastian, Khar
In addition to rustic themed pieces, the restaurant was decorated with statement decor pieces like macrame and tassel umbrellas, rattan chairs, delicate lighting, and foliage that provide a relaxing nature bound vibe.
Unlike Bastian, Binge is designed to create a comfortable, cosy feel away from the hustle and bustle of the city, while still being in the heart of Mumbai. It is lit beautifully by natural light in the day, alongside an abundance of space, packed with greenery to keep it fresh and inviting.
Binge by Bastian, Khar
Binge by Bastian, Khar
A Binge-worthy menu
Featuring a menu that is fit for all foodies, Binge offers an amalgamation of classic favourites and contemporary flavours, while maintaining a focus on fresh ingredients and South American spices. 
The enticing menu was designed by two genius creators, Chef Victor Manuel Murguia Mancilla and Chef Darius Madon. Drawing from the philosophy of “fun-dine” from its mothership Bastian, Binge offers a distinct F&B experience that is truly unique in its creation. 
Going along with the expert suggestions by Chef Darius, we began our meal with a pomelo salad. Light and fresh, the salad is made using Hydroponic arugula (grown without soil using mineral nutrient solutions), mixed lettuce, pomelo, sliced almonds, cucumber, beetroot, soya honey and vinaigrette.
Pomelo Salad
Pomelo Salad
Full of flavour and texture, the salad was a great start to the meal. The lightness of the arugula and lettuce was met with a light crunch from the sliced almonds, while the honey and vinaigrette dressing made for a sweet and sour flavour that I quite enjoyed. 
The pomelo salad was followed by Esquites, a creamy corn salad, whose flavour palate mildly reminded me of a delicious street-style bhutta. 
Esquites
Esquites
Seasonal cocktails
Crudo Killer
Crudo Killer
The impressive cocktail menu was curated by Batian Hopitalty’s Group Beverage Manager and Mixologist John Leese & All India Bar Wars Champion Krishna Murthy. 
Brining in Latin-inspired cocktails, the bar features a mélange of indulgent flavours, from light and fruity to spicy or tangy. 
Ring My Bell Pepper
Ring My Bell Pepper
Courtesy of mixologist John Leese, my lunch companion and I had a refreshing round of mango cocktails. I was served with what was called a Coco Loco. A Bacardi gold rum base, the cocktail was prepared with mango puree, strawberries, coconut syrup and lemon juice.
Coco Loco
Coco Loco
My lunch date on the other hand opted for a Vodka based cocktail, also mango flavoured. Titled Binge Tropicana, the cocktail was made with a homemade melon liqueur and shaken with mango puree and cranberry juice.
Binge Tropicana
Binge Tropicana
The rich and creamy mango cocktails really transported us into the world of cosy beach shacks and sea waves. 
Quick bites
Don’t let the portions fool you! The delicious small plates menu featured tiny portions of some of the most flavourful dishes that seemed bigger than they looked. 
Our first round included a serving of classic salmon rolls. Sushi-grade salmon tartar was rolled in salmon sheets and served in a truffle ponzu sauce. Wrapped in small bite-sized pieces, the soft and creamy dish went quite well with the tart ponzu sauce.
Salmon Rolls
Salmon Rolls
Next came a plate of fresh Pomfret Tiraditos. A first for any restaurant in India, Binge uses only fresh pomfrets that were acquired that very day. The light and delicious Tiraditos is prepared using pico de gallo, a type of salsa made with fresh unblinded ingredients, avocado mousse, chipotle ponzu and microgreens.
Guerrero Prawn Cocktail
Guerrero Prawn Cocktail
Continuing the seafood escapade, we were then served a Guerrero Prawn Cocktail; prawns served in a Mexican cocktail sauce, with pico de gallo, avocado slices, and cucumber. A highlight of any Mexican dish is the beautiful tart flavour that I quite enjoy. The juicy shrimp with the sweet and sou flavours coming from the cocktail sauce and pico de gallo was simply a match made in heaven! 
Croquettes
Croquettes
Following shortly after was a round of three different types of croquettes: prawn, serrano ham and edamame truffle. Deep-fried to perfection, these are a perfect bite-size binge. Crunchy n the inside, soft on the outside, all three varieties of the croquettes were so delicious it was hard to pick a favourite.  
Street style tacos 
After all the small plates, Chef Darius insisted we take a short break before indulging in one of Binge; biggest delicious hits: the tacos! 
Assorted Tacos
Assorted Tacos
The tacos at Binge have been the talk of the town, and with good reason. The seemingly small bites are quite the filler. While the menu had an array of tacos, Chef Darius suggested three of his favourites: Jackfruit Tinga – shredded jackfruit, tomato, onion, chipotle, sour cream & salsa served in a lettuce taco; Mixed Mushroom Taco – mixed mushrooms in garlic and butter, cheese chicharron, and roasted pumpkin seeds; and Carnitas – filled with confit pork leg, shoulder, and skin, pico de gallo, salsa cruda, chicharrones or Birria Lamb marinated shredded lamb served with birria stock.  
A sweet binge 
My favourite part of any meal is when the dessert comes in! This is where the binge gets real. 
The dessert menu at Binge created by Chef Dhiraj Jankar is an absolute delight, from chocolate delights to fruity treats, the menu featured a little something for everyone. 
Stuffed Donuts
Stuffed Donuts
Being a staunch chocolate lover myself, I opted for the stuffed donuts and double chocolate cookie sandwich. Filled with a hazelnut mousse, lotus spread, and caramel, the donuts are what the restaurant refers to as a sweet version of pani puri. Drizzled with a chocolate ganache, the donuts were rolled in a hazelnut crunch, lotus crumble, and a candied nuts caramel sauce for a crunch on the outside. 
Double Chocolate Cookie Sandwich
Double Chocolate Cookie Sandwich
The double chocolate cookie sandwich was a classic delight. Dark chocolate cookies stuffed with vanilla ice cream, double dark chocolate frosting, and chocolate ganache, and served with hot chocolate and marshmallows. 
Tres Leches
Tres Leches
My lunch companion opted for a fruity selection with a classic creme brulee garnished with seasonal fruits, pomegranate and mini leaves; and tres leches which was served with three different types of berries.  
Address: Binge, Sant Kutir Apartments, Opposite Coffee by Di Bella, Khar West, Off Linking Road, Khar, Mumbai
Cost for two: ₹2000++ for two with alcohol
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