Late Checkout Bar Review: Experience Japanese-Inspired Bites & Experimental Cocktails Under One Roof

When technique takes front seat, the menus crafted are sure to be unique to the place. Late Checkout, one of the newest bars in town, boasts of a beverage menu that’s dominated by techniques. Think milk wash, fat wash, sous vide, clarifications, infusions et al.

The food served is well-matched to the beverage menu. Japanese inspired menu created by Chef Amit is technique forward as well. Dehydrated buff, well marinated prawns, crab caviar are just a few examples.

Omkar and Prithvi (the boss at the bar) have created signature cocktails at Late Checkout that really push the bar and almost break the glass ceiling. The one that takes the cherry (or should we say olive?) is their version of deconstructed martini, aptly called This Is Not Martini. They serve the prebatched cocktail in a martini glass that’s accompanied by another martini glass with ice and olives. The server introduces you to it as ‘three sip drink’ – a drink that’s completed in three sips, not just one. The ideal way to drink this is one sip of liquid, one bite of olive, followed by another sip. Trust me, you will not drink the traditional martini after this. The flavours tease your palate and leave it wanting more. Thanks to the slow release of mezcal on the palate, the smokiness lingers.  

You are welcomed with a brioche bun with five different spices/flavours is served with a togarashi infused butter. This soft, luscious bread with white sesame, black sesame, pumpkin seeds etc. is a lovely way to start your experience at Late Checkout.

Main Character Energy, a cocktail using nori and ginger shrub, gin and umeshu and finished with a dash of tonic. Served with berry caviar, this has that ‘sea-like’ aroma thanks to nori (seaweed) and a distinct nori after taste finished with ginger notes. This goes well with Sesame Crusted Salmon Tataki – salmon crusted with sesame on bed of avocado slice that rests on a base of crispy noodle, grated beetroot, greens in a sweetish sesame gravy. This dish is an explosion of textures and flavours. Seafood lovers do not miss this combo.

Kabocha Chilli Prawns is another signature preparation of Chef Amit where he particularly excels. “We have used every part of pumpkin in this,” he informs. Prawns are marinated in the rind, served on the bed of well-cooked and deliciously flavoured pumpkin pulp. Don’t be scared of the chilli element, it is subtle and enhances the flavours of the dish.

Recommended for vegetarians is Goat Cheese Capperino Tarts – delicate tarts with roasted capperino pepper, goat cheese mousse topped with a light tomato veil. Also try the Kimchi Hargow that goes well with Happy Accidents (Prithvi’s creation), the gin-based cocktail with distinct guava notes that start with a hint of lemon grass.

Omkar recommends I try The Old Me - a Bourbon Whiskey based cocktail. I am hesitant as I am not a whiskey fan. But I am glad I do. The freshness of the cocktail is endearing. This pre-batch cocktail has peach n vanilla notes on the aroma, with the matcha crisp n smooth feel on the palate. Try it with Duck Curry Puffs – pulled duck meat stuffed in a crispy filo that rest on a katsu curry that’s finished with sesame chilli oil. The curry reminds of the Indian Rogan.

Missing Trust Fund Fat is another whisky based cocktail that’s allowed to rest for seven days after infusing the whisky with  dehydrated mushrooms, fat washed later and finished with bitters and truffle oil. Whisky lovers will enjoy this twist.

While vegetarians have a limited choice at Late Checkout, try Porcini Pâté On Hash. The mushroom pate resting on potato hash is a great bar bite. In mains you should go for the Aubergine Katsu. Even brinjal haters will love this. The bharta baingan is so well baked/roasted and smoked that the crisp exterior almost tastes like potato crisp. It is served with delicious katsu curry, tomato kimchi.

If you are a buff fan, then try their Gochujang Tartare Buns. Seven days aged, dehydrated and tenderised buff tartare marinated in gochujang vinaigrette is served in salapao buns with pickled buns. The tenderness is classy.

They have an incredibly delicious Cheddar Jalapeno Gelato that’s set to look like the proverbial cheese. Salt n spice well balanced served with miso mud and apricots to enhance the taste. Don’t miss Matcha Tiramisu.

Lively music and the livelier manager Parichera makes Late Checkout a welcoming place.

(Average cost for two: ₹ 4,500)

Where: Late Checkout, Mathuradas Mill Compound, 126, Sitaram Jadhav Marg, Lower Parel, Mumbai

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