Wine Rack is a restaurant and bar located at Phoenix Mall, Mumbai.

The contemporary industrial decor restaurant has over three hundred variety of wines from over thirty regions.

It’s mumbai’s first restaurant to have a wine shop within its premises

Their food menu is a mix of global favourites.
It includes European, Asian and Indian.
The restaurant also has some signature dishes curated by celebrity chef Sarah Todd, these dishes are her take on indian street food.

So here is what I had –


Sparkling wine with a hint of vanilla.

Scotch whisky based cocktail made with ginger ale/bitters and cinnamon.

Both the cocktails were fantastic, well balanced and refreshing.


Crispy roti drizzled with butter, sprinkled with red chilli powder and chaat masala.
This is the thinnest and the crispiest kadak rumali roti i have ever had !
Probably the best you can get, Must try !!

Sun-dried tomato kulcha topped with sriracha hummus/goat cheese/buffalo mozzarella and rocket leaves.
Drizzled with balsamic vinaigrette.
Garnished with pine nuts and shaved parmesan cheese.
The kulcha was made using refined flour but it wasn’t chewy, it had the perfect crispy yet moist texture.
The middle eastern, european and asian fusion done to it was fabulous, everything came together so well, I loved the freshness coming through from the rocket leaves and balsamic drizzle given to it. Must try !!

Crispy fried tofu cubes served on a bed of soya basil flavoured stir fried veggies.
The veggies were a mix of shimeji, shitake mushrooms, bok choy and sprouts.
I loved the flavourful stir fry of basil and soya, it worked really well with the earthy mushroom flavour.

Churros made using goat cheese, served with truffle cream chilli dip.
Making churros with goat cheese is extremely tricky but the chef has done a commendable job.
Even the truffle cream dip was light and airy in its texture, infusion of nitrogen did the magic !
Extreamly delicious, Must try !!

Crispy deep fried soft shell crab served with pomelo salad and nohm jim dip.
The crab was fresh and crispy, it’s sweet tender meat was intact.
The pomelo salad was made using onions/ tomatoes/peanuts/basil and jaggery tamarind dressing.
The in house nohm jim dip was made using with fish sauce and bird eye chillies.
All the three complimented each other well and made the crab a delight to savour.

Prawns tossed with garlic, lime and vegetable stock. Served with pomelo salad.
The pomelo salad and prawns was a fantastic combination, tasted extreamly delicious.


Hand stretched pizza topped with bbq chicken/gorgonzola/pineapple/oregano.
Baked to perfection at 620°c.
The pizza sauce was made using san morzano italian tomatoes.
The pizza cheese was a combination of guada, parmesan and mozzarella.
The pizza crust was nor thin nor thick, perfectly airy and crispy.
The pizza tasted delicious due to the use of right ingredients and skillful cooking technique.


Short grain rice risotto made with shitake and portobello mushrooms.
Garnished with parmesan cheese and pine nuts. Drizelled with truffle oil.
Super creamy and rich, aroma of truffle oil was intoxicating.


Meringue and cream based frozen dessert made using dry fruits and berries.
Garnished with cushed cookies and served with pomegranate and red wine reduction coulis.
Extremely innovative and unique !!
The dessert was light and had the right amount of sweetness.
The dry fruits were crunchy and sour berries added texture and flavour, the dessert tasted insanely delicious.

Overall, I had a great time.
Wine rack offers some of the most amazing food I have had in recent times.
Their innovative twists and distinctive delicacies are worth indulging !!

Go try indulge !