Priya Pathiyan checks out the bar programme at Bastian – At The Top to find out why it has become such a trending drinks destination.

There’s something to be said about a sprawling 10,000 square foot space on the 48^th floor of a contemporary building in central Mumbai. Add to that the fact that its cavernous, high-ceilinged interiors are usually filled with Mumbai’s glitterati, and you know why the 430-guest capacity establishment sees a table turnover of almost 1,200 patrons a night! Everyone is attracted to the glitz and glam that Bastian – At the Top is undeniably about.

But behind the beauty of a giant laughing Buddha, rustic-finish walls reminiscent of Cappadocia, and a plush section with a plunge pool and levitating light fittings imagined by Bastian Hospitality CEO Ranjit Bindra and designed by Minal Chopra of ineedspace, there’s a team that runs like clockwork, pushing out some fantastic food and beverage with aplomb. A recent visit gave me a glimpse of the warmth and family spirit that the entire team enjoys, each one committed to excellence and giving guests the best experience even as they smile and chat and support each other.

Smells like team spirit

Culinary Director Chef Suvir Saran not only gave me the grand tour and fed me their most delicious dishes (those golgappa-inspired Lobster Bombs!), but also was great company in sampling all the new cocktails that Head mixologist Krishna has planned for the place. His passion and talent shone through in each of the creatively crafted cocktails, an elevated take on the classics that were technique-forward, yet simply lip-smacking.

To be able to serve such detailed drinks and time-sensitive dishes such as the Lobster Bombs, perfectly spiced ghee roasts, fresh and flavourful salads, piping hot truffle fries, and lobster thermidore to 1200 guests a night is an accomplishment in itself, but to do it so well takes an especially stellar team led by the likes of Director of Operations Rowen Scott Elmes and Executive Chef Amol Phute who run a tight ship.

Across three bustling yet beautiful bars and at every table, there are cocktails galore being guzzled through the night. With celebrated mixologist Mariki Sayles lending her vision to the bar programme, and Krishna, the ‘Bold Tender’ as he calls himself, has made it easy for the team to serve up the drinks by pre-mixing the premier ones and doing a very comprehensive mise en place for the garnishes, be they chocolate, floral, or fruit.

Clearly well crafted

I was excited to see that they have a Farm to Glass section on the cocktail menu, which is crafted using herbs and fruit sourced locally and fresh from the Dadar market that’s close at hand. Among the clarified cocktails, my favourites were the bright and light Tropical Passion (a take on a Paloma, which uses El Compadre mezcal, deliciously grilled pineapple, grapefruit juice, passion fruit, tropical bitters and whey, with hints of pineapple, vanilla, citrus); and The Naked Piña (a finer Piña Colada which has Bacardi añejo cuatro infused with roasted coconut and enhanced by almond liqueur, whey and also delicate notes of pineapple, vanilla and citrus).

Their riff on the Whiskey Sour is the complex Berry Bliss. This has Jim Beam mixed with lemon, homemade raspberry syrup, aromatic bitters, whey, and a delightful foam of ginger, sweet vermouth, and Earl Grey tea! Another one that I would probably go for once they start their afternoon service is the punchy yet refreshing Yuzu Whisperer, made with Dewar’s 8 Japanese smooth whisky, matcha, yuzu juice, vanilla, whey, and a splash of mandarin fizz.

Moody hues

From the Bastian Negronis, the one they call Bella Negra stars Coffee-infused Cuervo Tradicional Silver tequila, with a supporting cast of sweet vermouth, coffee liqueur, aperitivo liqueur, and chocolate bitters. Potent yet smooth, this one will keep you going for hours!

Like the Negronis, their Best of Bastian drinks too are sexy and suitable for the star-filled nights here. Smokey Mirage is a crowd favourite, with the tableside drama of a luminescent bubble, and the incredibly heady flavours of Jim Beam White Whiskey, Amaro, Aperol, maraschino cherry liqueur, and aromatic bitters. This mesmerising, smoky concoction is their take on a Manhattan, and goes just right with the vibe and view of Bastian – At the Top.

Bastian – At the Top
Address: 48th Floor, Kohinoor Square, NC Kelkar Marg, Dadar West, Shivaji Park, Mumbai | Timings: 7 pm to the wee hours from Tuesdays to Sundays (lunch and brunch to start soon) | Contact: +91 22 50333555 | Instagram: @bastianmumbai.

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