MAYFAIR EXPERIENCE
Meals at The Manor's Table feel like being cooked for at home. There is no printed card, only a chef cooking to your taste, and a room hung with vintage pieces where everyone sits down together. The Konkan arrives on the plate: bangda in a thin red curry, surmai crisp in rava, Alibag's sweet white onion, and sol kadhi of kokum and coconut milk, cool and sharp, to close.Meals feel like being cooked for at home: no printed card, a chef cooking to your taste, everyone sitting down together. Bangda in thin red curry, surmai crisp in rava, sol kadhi to close.
We said more fish, less meat. Every meal after that just arrived.
in the house, that day
One kitchen, cooking three meals a day for whoever is in the house.
Private chef · menus to your preference
Culinary delights crafted by the house's private chef, served in a home-style setting with vintage decoration. Personalised menus, and a table everyone sits down at together.
Breakfast 8.00–10.30 · Lunch 12.30–3.00 · Dinner 7.30–10.00
Every exceptional meal begins long before it reaches the table—with the soil, the seasons and the hands that nurture each ingredient.
Our cultivation initiatives bring fresher produce to the table while encouraging more responsible and efficient procurement.
Behind every ingredient are farmers, gardeners, growers and culinary teams whose knowledge and care bring nature’s abundance to the table. By valuing provenance, seasonality and local produce, we create food that is rooted in its place.
For MAYFAIR, true culinary luxury lies in provenance—the connection between the land, the people and the plate, where every meal becomes a story of place, purpose and responsible hospitality.
