MOMENT OF AER
“Great dining is about moments — when impeccable flavours meet genuine connection.”
Noel Mendes, Director of Food and Beverage, Four Seasons Hotel Mumbai
Perched atop a stylish Mumbai rooftop, the warm hush of the afternoon gives way to a dramatic monsoon sky—bruised with indigo clouds, lightning flickering at the horizon, with the retractable roof in place. The air is thick with petrichor and salt, a cool breeze cutting through as rain lashes the distant glass enclosure of AER, its reflections dancing like shattered stars.
AER has earned global acclaim, winning the Times Food & Nightlife Awards 2024 for Best Bar Ambiance and being named among the Great Bars of the World by Icons of Drinks 2024.
Art that reveals the sky and shelters from the rain. The Libart retractable roof is the perfect fusion of function and beauty, especially with the Wimbledon-inspired tech at Aer. Just two minutes to seal the space? That’s impressive! And the way light plays through the glass, the sound of rain overhead, that subtle shift from open-air to intimate enclosure. It transforms the experience entirely. It’s not just practical; it deepens the atmosphere. Smart move for business, but also a real sensory upgrade. Makes you feel connected to nature, even when you’re under cover.
In hand, the Glenlivet 18 glows amber in the low light—smooth, honeyed warmth unfolding in waves, with hints of dried fruit and oak. Each draw from the Santa Damiana Churchill brings a deep, earthy spice, slow-burning and elegant. The city hums below, muffled now, as if the storm has wrapped Bombay in a quiet cocoon.
It’s more than a moment—it’s stillness carved from chaos, luxury woven into the wild pulse of the monsoon.
Just enjoying The Santa Damiana Churchill, a popular, hand-rolled long-filler cigar from the Dominican Republic, which is praised for its quality construction, smooth draw, and consistent, harmonious flavor. It has a reputation for being an uncomplicated yet elegant smoke that delivers a satisfying experience from start to finish.
The Santa Damiana Churchill is a mild to medium-bodied cigar with creamy, woody, and nutty notes, while The Glenlivet 18 Year Old is a complex single malt Scotch whisky with rich fruit, spice, and oak flavors, making them a good pairing where neither overpowers the other.
AER’s Picante isn’t just a drink—it’s a mood. A vibrant blend of Código Blanco tequila, muddled jalapeño, fresh coriander, and a bright citrus punch of orange, it’s both herbaceous and gently fiery, with a refreshing sour lift that tingles just right. Cucumber adds a cool, crisp finish, like a sea breeze cutting through the heat, while a dusting of togarashi brings subtle warmth and intrigue. Served in AER’s luminous, yacht-inspired setting, it’s playful, sophisticated, and utterly moreish—one sip and you’re hooked. Each sip awakens the senses, balancing heat with cool crispness, like a breeze over the Arabian Sea at golden hour.
Served against the backdrop of the city’s glittering skyline, it’s more than a cocktail—it’s a moment elevated. A bold, refreshing signature of AER’s ocean-inspired mixology. For discerning travelers, a reservation at AER at Four Seasons Mumbai offers not just this exquisite cocktail, but a truly world-class luxury bar experience.
Hunger’s no longer subtle—it’s a growl. The lamb slider arrives: a smoky, slow-cooked patty, tender to the core, infused with warm spices and kissed by flame. Nestled in a pillowy toasted bun, it’s layered with a bright, tangy yogurt sauce and crisp greens that cut through the richness. Each bite balanced heat, depth, and cool creaminess—like fire tamed by flavor. One bite, and the rumble quiets. Perfection in miniature.
The Classic California Crab Roll at AER, served during their weekend brunch at Four Seasons Mumbai, is a masterclass in coastal refinement. Plump pieces of real crab—tender, sweet, and impeccably fresh—are layered with cool avocado, crisp cucumber, and a whisper of creamy Kewpie mayo, all wrapped in perfectly seasoned sushi rice and nori. The roll’s clean, oceanic flavors echo AER’s nautical-chic design, making each bite feel like a continuation of the space itself. Served with a delicate soy glaze and pickled ginger, it’s not just brunch—it’s a moment of understated luxury.
It’s not just ordering a sushi roll; locking in a vibe, and with that Art Deco elegance and ocean-inspired design around, It’s a full sensory roll experience.
The pairing of Picante with Classic California Crab Roll created an intriguing contrast between bold and delicate flavors. The spicy, acidic punch of Picante added excitement to the mild sweetness of crab while its citrus notes complement the creamy avocado and refreshing cucumber in the roll. This combination works because the Picante’s brightness cuts through the richness of the rice and any mayo-based sauce, cleansing the palate between bites. It was an adventurous choice that reflects modern fusion dining sensibilities.
Atelier Pond, founded by architect Phillip Pond, is the design firm responsible for the redesign of the AER bar. AER is designed to resemble the interiors of a yacht; the floors feature nautical stripes, and the deck-style seating and cushions are done up in colours of the ocean. Art-Deco imbues every part of the 75-seater space, across the fluted bar counter, lattice wall and the wicker floor lamps that take over once the sun sets.
Seating for just 75, the space is intimate yet expansive, crowned by Libart’s seamless retractable roof—inspired by Wimbledon’s Centre Court—that transforms the ambiance in under two minutes. By day, sunlight dances across glass and water; by night, the sky becomes a ceiling, and the murmur of rain adds rhythm. Here, design doesn’t just impress—it envelops.
Under Phillip Pond’s design vision, the Yacht Club at AER is defined by its striking latticework façade—featuring rhythmic arches that echo nautical elegance.This glowing, patterned fabric unifies the space, blending art-deco flair with a sky-high maritime vibe, creating a cohesive and immersive rooftop experience.
Oh, that salmon with kiwi at AER? Brilliant move—fresh, vibrant, and full of contrast. The buttery richness of the salmon paired with the bright tang of kiwi is a match made in brunch heaven. It’s not just a dish; it’s a flavor event—clean, zesty, and alive, just like the oceanfront vibe of the space. And knowing it’s part of their Sunday spread at Four Seasons Mumbai? Total luxury, down to the last bite. You’re eating well, my friend.
Hunger won the morning—breakfast skipped, appetite sharpened. Then it arrived: the clay-oven Tandoori Chicken Tikka Flatbread from AER, steaming and fragrant, its golden naan-like base blistered and kissed with smoky char from the tandoor. Topped generously with tender cubes of chicken marinated in vibrant tandoori spices—deep red, aromatic, and perfectly spiced—the flatbread was a sensory triumph.
Crisp edges gave way to juicy, herb-flecked meat, while fresh red onion, green bell pepper, and a shower of coriander added brightness and crunch. Every bite balanced smoky, savory, spicy, and tangy notes, elevated by a light oil drizzle that glistened under Mumbai’s skyline. Served high above the city, against Art Deco lights and sweeping views, this isn’t just food—it’s a moment where hunger, heritage, and elegance collide.
The Picante pairing with the Tandoori Chicken Tikka Flatbread is a fiery embrace of flavor—where smoky, charred chicken, marinated in spiced yogurt and aromatic garam masala, meets a bold, chili-kissed accent that amplifies the heat. The flatbread’s warmth and texture ground the dish, while the Picante element—whether a vibrant chutney, a pickled slaw, or a spiced oil—cuts through the richness with bright intensity. It’s not just spice for spice’s sake; it’s a calculated crescendo, turning each bite into a celebration of fire, smoke, and culinary daring.
Strongly been suggested to have the truffle pumpkin hummus at AER Bar, Four Seasons Mumbai, which was pure indulgence in every bite—silky, roasted pumpkin blended with edamame for creaminess, then elevated by the earthy luxury of black truffle. Drizzled with house-made chili oil and served with crisp za’atar lavash, it’s warm, aromatic, and deeply satisfying. The truffle doesn’t just linger—it dances, weaving through the sweetness of the pumpkin with every scoop. A small plate, yes, but one that leaves a lasting impression.
As Director of Food & Beverage at Four Seasons Hotel Mumbai, Noel Mendes brings over a decade of luxury hospitality experience and a deep passion for culinary storytelling.He oversees iconic venues like AER and the sunlit Opus, where seasonal ingredients, elegant presentation, and intuitive service elevate every meal into an experience.
“AER has always been more than a bar — it’s an icon that captures the city’s energy from the sky. Our guests come for the views, but they stay for the craft, the music, and the sense of belonging we’ve created. With the AER Brunch, we’ve taken that experience even higher — a vibrant celebration of Mumbai’s spirit with elevated food, lively performances, and the unmistakable AER vibe. It’s where luxury meets rhythm, and every weekend feels like a moment worth remembering.”
Noel Mendes, Director of Food and Beverage, Four Seasons Hotel Mumbai
Under his leadership, the hotel’s dining scene continues to evolve—blending innovation with warmth, one unforgettable plate at a time.
The music at AER Bar sets the mood to a dynamic rhythm—starting with smooth lounge and chill beats at sunset, then evolving into vibrant DJ spins with house, funk, soul, and techno. The music swells to match the skyline and mood. It’s curated energy, perfectly in sync with the rooftop’s pulse.
Oh absolutely—time to line that stomach with something substantial. At Aer, I am in good hands with Chef Dhiraj Sondhi, he knows how to balance indulgence with intention.
The dark skies, rains, calls for the Hennessy X.O., a masterclass in depth and balance—candied apricot and orange open the journey, giving way to velvety waves of dark chocolate, oak, and spice. The finish lingers with dried fruit, cinnamon, and a whisper of vanilla—smooth, powerful, and profoundly refined. A cognac that doesn’t just impress, but evolves.
Chef Dhiraj recommended The Manglorean-style Lobster Curry Bowl, which was a revelation—a bold, coastal symphony of spice, coconut, and sea. Succulent lobster simmers in a fiery tamarind-tinted gravy, layered with toasted coconut, curry leaves, and a complex masala that sings of the Konkan coast.
Served with steamed rice to temper the heat and crisp appalams for that addictive crunch, it’s tradition reimagined with modern flair. This isn’t just a dish—it’s a journey to the shores of Karnataka, plated with Mumbai’s cosmopolitan soul.
Pairing the Manglorean-style Lobster Curry Bowl with Hennessy X.O is an audacious harmony—fiery, coconut-laced curry meets the cognac’s deep, velvety warmth. The spice lifts the apricot and oak in the X.O, while the spirit’s dark chocolate and cinnamon notes temper the heat, creating a luxurious push-and-pull.
Each sip resets the palate, only to dive back into the curry’s bold embrace. It’s a pairing that defies convention, where coastal fire meets French refinement—daring, decadent, and utterly unforgettable.
The Harissa-marinated New Zealand lamb chops at AER are a revelation—charred to perfection, impossibly tender, with a smoky-spicy crust that gives way to juicy, rosy flesh. Paired with cool labneh, olive oil, and bitter charred broccoli, it’s a plate of contrasts: fire and cream, richness and restraint. Served in the heart of Mumbai, this isn’t just lamb—it’s a moment of bold, modern luxury. And yes, it might just be the best bite in the city.
The Harissa-marinated lamb chops paired with Hennessy X.O is a dance of fire and finesse—smoky spice and charred fat harmonizing with the cognac’s deep oak, dark chocolate, and dried fruit. A teaspoon of X.O basted onto the chops at the end? Pure alchemy. It adds a glossy richness, a hint of vanilla and warmth that lingers through each bite. This pairing isn’t just indulgent—it’s transformative. Bold, buttery, and brilliantly unexpected. That’s what I loved, always experimenting.
No surprise—chocolate and pastries are a match made in dessert heaven. The Black Forest Ice Cream Swiss Roll—with layers of chocolate sponge, cherry swirls, and creamy ice cream—was pure indulgence, especially with a sip of XO Hennessy. That hint of cognac elevated the richness, turning each bite into a luxurious finale.
AER at Four Seasons Mumbai is a rooftop gem—34 floors up, with panoramic views of the city and sea that shimmer at sunset. The cocktails are craft-perfected, the tapas light and flavorful, and the service smooth, matching the lounge’s sleek, yacht-inspired design. With a vibrant vibe, especially on weekends, it’s the perfect spot to unwind, sip an XO cocktail, and let the skyline set the mood.