Pune’s most sought after elevated dining destination, today announced its Winter Table 2025 menu for this season, debuting from 16^th December 2025. The new menu brings together warm and celebratory flavours that define this time of year, with dishes and cocktails that are comforting and nostalgic. 

The 2025 Winter Menu is a curated tapestry of the FARRO team’s personal stories, family rituals, and festive recipes; drawing inspiration from regions such as Kerala, Andhra Pradesh, Goa and Malabar. Every dish tells a story of a “once-a-year” tradition, reimagined with the contemporary elegance and modern technique that defines the FARRO experience. 

Under the guidance of Chef Vardaan Marwah, the Winter Table balances quiet sophistication with soulful comfort. Chef Marwah’s approach focuses on seasonality and craft, highlighting the most expressive flavours out of winter ingredients to create a menu that feels both familiar and refreshingly new. 

The heart of the menu lies in its signature dishes, each a reimagined heirloom from a cherished Indian home –  

• Suresh Uncle’s Roast Duck – Inspired by the Christmas kitchen of Restaurant Manager Shilin’s family in Kerala. Slow-cooked duck with traditional spices is served on soft milk bread, finished with a bright apricot–orange chutney. 
• Gongura Mutton – Drawing inspiration from Andhra festive cooking, the classic curry is transformed into a spicy, sticky snack tossed with pickled chillies, tempered by a light, cooling daddojanam-inspired foam. 
• Christmas Roast – A tribute to Goan and Catholic holiday feasts. A king oyster mushroom steak is paired with velvety potato purée, spiced mushroom vindaloo, and warm poee. 
• Malabar Biryani – From the biryani traditions of Malabar homes, this version features tender jackfruit served with a punchy date pickle—a perfect balance of spice and sweetness.  
• Farro’s Fruitcake – A whimsical take on Goan and Anglo-Indian baking. Rum-soaked cake is served with ginger ice cream and citrus marshmallow, finished with a festive table-side flambé. 

To complement the plate, the Winter Table presents a selection of cocktails crafted for the season. The Eggnog Float blends cacao nib–infused whisky with sour cherry gelato, nutmeg, pasteurised egg and cream. The Gingerbread Highball combines vodka with gingerbread, grapefruit and basil. Persian Mulled Wine features red wine with pomegranate molasses, marigold honey and warm spices. The Dirty Chai offers vanilla-washed tequila with cold brew, jaggery caramel and a warm chai foam, rounding out the winter experience at Farro. 

With its expressive take on winter dining, this new menu invites guests to savour a more intimate and seasonal side of FARRO. 

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