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Oxymorons launch Anti-Menu 2.0
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Wednesday, 09 September, 2026, 16 : 00 PM [IST]
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Our Bureau, Mumbai
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A little over a year after opening its doors inside a 130-year-old heritage building in Hyderabad’s Begumpet, Oxymorons introduces its Anti-Menu 2.0. Staying true to the spirit that has defined the bar since day one, the new menu follows a simple rule: if an idea looks slightly foolish on paper but makes sense in the glass, it makes the cut.
Cocktails begin with familiar ingredients and personal memories that invite a second look. Each drink goes through rounds of tasting and experimentation before it’s on the menu, with techniques used only where they improve flavour or drinkability. Anti-Menu 2.0 introduces 12 new cocktails, while retaining four house favourites that have become part of the its repertoire. Highlights from the new additions include: Real Knockoff: The most addictive thing in the snack aisle, now in a glass with tequila, cream cheese and onion soda. Man Child: Blended whisky, mixed berries, and croissant kvass make for a fruity, slightly bready cocktail that plays on the contrast between grown-up drinking and childhood nostalgia. Past Forward: Dadi’s achaar gets a tequila twist with charred corn and nimbu achaar, turning a familiar family recipe into a cocktail. Loving Insult: A tropical cocktail where dark and white rum are combined with black lime, coconut and banana for a serve that balances tangy citrus with mellow sweetness. Familiar Strangers: Whisky and saffron meet bright mandarin beneath a silky vegan foam, like déjà vu in a glass.
The new menu also expands its Sober with five new non-alcoholic drinks, all made with the same approach to flavour, balance and technique as the bar’s cocktails. The zero-proof highlights include Purple Haze, a sweet-tart combination of fruity jamun, vibrant yuzu and citrus with sober gin; Quiet Riot, where kokum and creamy coconut meet the heat of Bhavnagri chilli with sober tequila; and Suspiciously Innocent, a fruit-forward and mellow combination of strawberry, coconut and coconut water with sober gin.
The new food menu moves across flavours and influences rather than sticking to one cuisine, with dishes including Kerala Mutton with Vatteyappam, peppery mutton served with soft steamed rice cakes; Malai Lamb Baida Roti, creamy lamb wrapped in crisp baida roti; Kori Roti & Chicken Ghee Roast, pairing crisp rice crepes with fiery chicken; and Parsundi & Toast, Maharashtrian boti gosht served with gooey eggs. There are also lighter plates such as Shrimp Roll and Tuna Tartare on Crack, alongside crowd-friendly options like Pork Bun and Teriyaki Chicken.
As it enters its second year, the new menu reaffirms what the bar set out to do from the beginning: look locally, challenge the expected, and let contradictions lead somewhere interesting. With 16 cocktails, five non-alcoholic drinks, and a refreshed food menu, it remains a place where an unusual idea and the right technique can become someone's favourite drink.
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