Binge culture is all the rage now. Netflix made it irresistible and now Bastian hospitality has jumped aboard the bandwagon and unfurled its latest endeavour called Binge by Bastian. At the outset, it gets its ABCs impeccably right – right from aesthetics, bar and to a creative gourmet experience. A slick package of palate-pleasing tapas food, Latina cocktails and service in a space that’s a far cry from the Bastian outlets of Worli and Bandra. We couldn’t help but recognise it as the breezy and bohemian cousin of the sleeker Bastian outlets. 

The cafe is in a quieter bylane of Khar off the bustling linking road. Helmed under the leadership of Chef Victor Manuel Murguia Mancilla,  Binge as an extension of the Bastian experience promises a refreshing take on modern world cuisine. But did it translate seamlessly onto the plate and our palates? We find out.

How’s the ambience?

The name Binge creates an impression of authenticity. But knowing that it’s an endeavour by Bastian hospitality, that was already a given. The vibe is perfect for diners who can reminisce about their last trip to the Maldives. Because the first thing that greets and instantly warms you up is the macrame and tassels on the cluster of lamps inside, and the umbrellas al fresco. 

Designed by Minal Chopra, Binge is her second restaurant project after designing Bastian Worli. Binge features a 35-seater, indoor-outdoor space featuring plenty of natural materials such as wood and rattan as well as a wealth of other intricate detailing like a vertical herb garden, statement pieces, delicate lighting filled with hues of ecru, cream, and beige lined with foilage and cacti to create an effect reminiscent of a Latin American home.

How are the drinks at Binge by Bastian?

A well-stocked bar is helmed by mixologist John Leese & All India Bar Wars Champion Krishna Murthy. Latin-inspired cocktails that pack in a real punch, the drinks are a mélange of indulgent flavours ranging from light and fruity to spicy. The one that catches the eye is their signature Binge Hi-Tea featuring fresh earl grey infused beefeater gin mixed with dry vermouth, lime juice, and bergamot honey, topped with soda water or homemade gems like Figalicious with Jim beam bourbon, homemade fig liqueur & bitters & a dash of saline solution. Then there’s a Mexicali Passion with el jimador Blanco tequila shaken with cucumber, jalapeno, lemon juice, passionfruit syrup and lemon chilli salt rim. Other options include Bandra Fogcutter with beefeater gin, pomegranate seeds, mint shaken with fresh ginger and topped with ginger beer and Caribbean Binge with Bacardi white, vanilla-infused vodka, homemade pineapple & coconut cordial topped with soda water.

How’s the food? 

With a fresh-ingredient forward approach coupled with a focus on  South American spices, the menu is magnanimous and safe to say, an impossible-to-choose-from validating its very name as Binge. Classic and contemporary flavours like salsa and dip, tacos, croquetes, toraditos, molletes, enchiladas, toastadas, chilaquiles and ceviche rule the roost. We kickstarted the binge fest with guacamole salsa and dip, potato wedges, roasted cauliflower tacos, and grilled chicken tacos – and loved every bite of these. We also tried and loved the refreshing pomelo Salad, made using hydroponic arugula and mixed lettuce, pomelo, sliced almonds, cucumber, beetroot, soya honey & vinaigrette. 

The menu also offers hearty Mexican bowls, of which we ordered the one featuring fish which contained red Mexican pilaf rice with carrots and green peas, black bean with pasilla adobo, coloured peppers and paprika, served with fresh shredded lettuce, pico de gallo and sour cream. While the side hustles were piquant (see, what we did there!), we were a tad disappointed by the rice being a tad overcooked and the fish being soggy, having lost its perfect flaky nature. Next, we tried the serrano ham croquettes and esquites which were well-seasoned and exquisite.

Moving on to desserts, it is a well-known fact that Bastian is known to woo its patrons with its decadence alone. Chef Dhiraj Jankar helms desserts like crème brûlée, stuffed donuts, chocolate pancakes, tres leches, Binge strawberry cake and more. We tried the vanilla bean panna cotta; the highlight being the vanilla crumble and strawberry compote. Our server Stanley was kind enough to furnish us with more crumble.  We also binged on the hazelnut binge cake which was opulent, generously textural and a perfect edge off to this binge fiesta.

And what’s the verdict on Binge by Bastian?

Binge opened its doors in late March this year but is already humming along fabulously. We say so because the Geiger counter is seen jumping off the charts with a crowd packing peak excitement about this glam new hangout. The staff is efficient, miraculously keeping pace and attentive too. As is the Bastian tradition, Chef Victor Manuel Murguia Mancilla courteously interacted with us being his gregarious self and charmed us with his wit. He politely enquired about all that we liked and didn’t. 

There is a certain romantic fervour at Binge. And when zestful food comes into play, it’s nothing short of a comforting fairytale. Chic and minimalist, such are the places we seek, for those who love food and to Binge on it.

The Piquant paid for this meal and reviewed the restaurant anonymously.