Be it the rickshaw sofa or the swings, Monkey Bar in Bandra opened its gates again some weeks ago to an eager Gen Z crowd who just wanted to be back at their fave hangout. And the new décor offers them more than the earlier version. Lot of instagrammable places and drinks.

Their new cocktail menu has a section called two new sections Dirty Jungle and Linking Road Special, which has some unique mixes that are sure to blow your mind — some literally with their potency and some just with the taste and aroma.

Pyra-groni, their take on Negroni, was a must. Interesting fresh fruity notes on the nose thanks to the strawberry and mint shrub that they use. The saline drizzle to finish after mix gives it an edge that tapers down the bitterness of Campari and dryness of gin and the extra dry vermouth they use. Try the Voodoo Child if you want spice in your life. Tequila-infused with pink guava, bird eye chilli finished with some agave and citric splash is garnished with a guava slice dipped in salt n chilli powder just like out childhood.

Vodka lovers should not miss the Manga Mule. Good old murrabba is mixed with vodka and laced with lime and topped with ginger ale. The final product is little sweet ’n’ sour with ginger notes that linger on your palate. Their beer cocktails are interesting too. IPA Drop is a quirky one that mixes an IPA with Irish cream liqueur. Non-alcholic cocktails are appealing too. Try the Shrub & Tonic — Strawberry and mint shrub with tonic water. Quite refreshing.

The Puy Lentil Salad is a perfect companion to most cocktails. Masoor cooked well, but not too soft, mixed with coloured peppers, raw mango, cucumber, coriander leaves, toasted seasame and tossed in a chilli and curry leaves oil dressing, topped with some fried chana dal for the crunch. If you are going for a wine, then Baked Brie is the right choice of starter with it. Brie cheese baked just right — crisp exteriors, soft interiors. Served with confit garlic, roasted almonds, grape and fig compote and sumach brushed lavash.

From the old favourites of the food menu, they have retained the MoBar Burger. It is as juicy as a burger can get. Drippy, beef and bacon mince patty, bacon rashers, cheddar cheese, onions, some greens and a secret, delicious sauce liberally poured. Guys, if you love your beef ’n’ bacon, just don’t miss this treat. The MFC – Monkey Fried Chicken Burger, however, fails to impress. Dry, slightly under-cooked chicken does not help.

Their business manager Eesha recommends Fire Pork, Chicken Chapli and Rosemary Chilli-pickle Broccoli. Fire Pork, again, proves to be a treat to the pork fans. Tangy and spicy sauce sautéed fried pork belly has awesome texture and taste. The crushed chillies, lemon wedge and roasted sesame on top add to the zing. Chicken Chapli turns out to be melt-in-mouth chicken kebabas resting on one of the flakiest parathas I have ever tasted. Eesha also recommends Methi-spiced Prawns, which are tossed in a secret Gujarati masala and butter served with country bread. This is presented as owner AD Singh’s favourite recipe.

If you still have an appetite after the starters and burgers — which you a big choice of – don’t forget to try the Pulliogare Rice served with crispy bhindi raita, papad and salad. This hot south Indian rice is an ode to home food. Auntie Vinnie’s Berry Pulao and Herby Lemon Chicken are excellent choices in mains for chicken lovers.

Leave some space for the Cookie & Cream — a big freshly baked Nutella cookie served with delectable Fig and Pepper ice cream makes you wish that you had started the meal with dessert.

Average cost for two:

` 3500 (with alcohol)