Award-Winning

An exquisite Indian restaurant experience that provides traditional and modern dining in the heart of Bath.

Cocktails Menu

Join us at The Mint Room in Bath, every evening from 5:30 PM to 8:00 PM for a delightful journey of flavors with our exclusive Cocktails and Mocktails menu. Unwind and indulge in a fusion of Indian-inspired concoctions expertly crafted by our mixologists. From classic cocktails with an exotic twist to refreshing non-alcoholic mocktails, our drinks are the perfect complement to your dining experience. Sip, savor, and raise a glass to the perfect evening at The Mint Room.

OUR STORY

The Mint Room are well known for serving dishes which are daringly different, made with first-rate British ingredients with an enticing level of Indian flair. Specialising in luxurious combinations of flavours across upon both delicious traditional and modern Indian cuisine.

The menu features distinctive, adventurous and well-presented dishes partnered with a sprinkling of familiar Indian items. Each plate is exceedingly well-prepared and packed full of flavour.

Try a traditional favourite, or try something new, within a high-end dining experience, in Bath's city centre.

Presents

A Fabulous Dinner Event

Treasures of the Sea

Back by popular demand to make yet another appearance with his striking modern Indian culinary skills Chef Saurav Nath (formerly at London’s Michelin Starred Benares & Gymkhana), returns to the Mint Room by bringing his customary flair with British ingredients, seafood being the prime one here and combining them with Indian spices and flavours...

Saurav Nath

Chef Saurav Nath started his career with India’s famed Taj hotel group and having become well-versed with European cooking at the Hyatt Regency in New Delhi, he graced the UK’s Indian dining scene receiving high praise at Masterchef Atul Kochhar’s Michelin-starred Benares, before being appointed by Kochhar as the Head Chef at his Colony restaurant in London’s fashionable Marylebone. Nath then joined the Micheln Starred Gymkhana, arguably London’s finest Indian restaurant. He has also headed up the kitchens of the acclaimed Indian street food restaurant Inito in London’s Spitalfields and worked on pop-up restaurants with such iconic, culinary giants as Pierre Koffman and Eric Chavot.

Devised & Hosted By:
Humayun Hussain

A longtime former food and hospitality journalist turned consultant, Humayun has a high-profile and a very well-respected standing in the food and restaurant sector. He has contributed extensively in the national media and been an Inspector for the AA Restaurant Guide. He has also made various TV appearances - twice with super-chef Gordon Ramsay – and been a panel judge for various awards shows and events. A member of the prestigious Guild of Food Writers, Humayun continues to offer a 360 food and restaurant consultancy, opening a modern Indian restaurant for a client in London in 2023 named Kachori to fantastic reviews and a loyal following.

Monday

23rd September

7 – 9.30pm

£60 per person

(Advance Booking Only)

Bookings: 01225 446656

Email: bath@mintroom.co.uk

(Please specify any dietary requirements you may have when booking)

Reserve Your Seat!

AMUSE BOUCHE

* Moringa Leaf Shorba _ Meen Varuval
(Tamil Nadu- moringa leaf, tomato soup infused with curry leaf, mustard seed & asafoetida, with Marina Bay fried fish in an onion cup)

* Vegetarian
(Moringa leaf, tomato soup infused with curry leaf, mustard seed & asafoetida with Marina Bay vegetable pakora)

STARTER

* Mackerel Rechiado
(Goa - this Portugueuse era inspired Rechiado offers spiced glazed Cornish Mackerel fillet, crispy fennel & King Edward potatoes salad, fermented chillies garlic sauce, Mint Apple chutney & red reddish & celery pickle)

* Vegetarian
(Crispy fried aloo chop, smoked red onion, King Edward potatoes, crispy fennel, fermented chillies garlic sauce, Mint Apple chutney & red reddish pickle)

MID COURSE

* Lahori Fried Fish
(Pakistan - Crispy fried haddock fillet wraps in gram flour batter, coriander, curry tartar sauce, garlic & mustard infused green pea mash, masala chips and chat masala lemon)

* Vegetarian
(Crispy fried onion, potatoes &cauliflower wrap in gram flour batter, coriander, curry tartar sauce, garlic & mustard infused green pea mash, masala chips &chat masala lemon)

MAIN COURSE

* Colonial Samundri Machi Kedgeree
(Kolkata – mixed sea food kedgeree, pan grilled cod, soft boil hen eggs, crispy papadum, pear & mint chutney)

* Prawn Channa Masala
(Bangladesh – classic chickpea curry with prawns)

* Vegetarian
(Kolkata – mixed vegetable kedgeree, pan grilled cottage cheese, crispy papadum, pear &mint chutney)

* Sides
Baigan Aloo Masala

Roti/Naan

* DESSERT
Tandoori Pineapple& Berries

(Tandoori grilled pineapple, summer mixed berry compote & raspberry sorbet)

RECOGNITION

Accolades

LUXURY DINING

The Restaurant

Traditional elegance meets modern high-end dining, giving you an unmatched restaurant experience. Or main dining room is the perfect setting for a large celebration, or an intimate and romantic meal for two.

Reservation

Over the last 15 years we have been lucky to cater for a number of famous faces. From local politicians, to sporting legends, and international film stars.

Christopher Eccleston

Mrs Peaches Golding

Ross Kemp

OUTDOOR DINING

Roof Terrace

Join us on our rooftop terrace for a delicious meal, or sample from our famous cocktail menu. As the sun sets over Bath, the lights and music take the terrace from high-end outdoor dining, to a fun roof-top bar. Make your reservation today.

Reservation

Modern Dishes Inspired by Tradition

The Michelin Guide describes us as a smart, spacious restaurant with a distinctly modern, glitzy style. Our experienced chefs offer an impressive collection of appealing, well-presented dishes which display original and contemporary twists.

ALLERGENS

We pride ourselves on putting every customer first. This is why we are happy and able to cater to a wide range of allergens. We have a large number of vegan, vegetarian and gluten free dishes, and are happy to alter recipes where possible.