Foxden is a kitchen built around mixology. Plates engineered to drink with. A bar list that reaches from single malts to seasonal house pours. Low light, slow service, late hours.
The menu reads like a tasting set. Sashimi, slow-cooked pork belly, charcoal-grilled tikka, fire-kissed prawn dragon. Built for a long night.
Cocktails poured slow, plates plated late. A scroll through the night.
What the bar looks like after dark. Live cuts from the room.
Sashimi for the cold pour. Slow-cooked plates for the back half. House cocktails that read like sentences.
Tempura prawns wrapped in a dragon roll with a glossy, creamy finish.
Premium tuna over balanced sushi rice. A refined classic.
Plump prawns kissed with saffron, char-grilled smoky and aromatic.
Mezcal, charred chilli, citrus. House signature for the cricket nights.
Fragrant biryani layered with aromatic spices and caramelised onions.
Caramelised cookie crust under a rich, dreamy cheesecake.
We hold a few bar stools every night. Book early on Fridays.
Book a TableOr call: +91 98765 43210Ground floor at PP Hospitality, Mysuru. Maara is one floor up on the rooftop.
