MAYFAIR EXPERIENCE
Coy Coi Beach Club sets its tables on decking at the sand's edge, and the boats decide what comes out of the kitchen. Kingfish simmers in coconut and red chilli, soured with kokum, and recheado masala is packed into a split mackerel. Poee mops up what is left. As the light goes, the bar pours feni, distilled from cashew apples, and nobody is in a hurry to leave.Tables at Coy Coi Beach Club sit at the sand's edge and the boats decide the fish: kingfish in coconut and kokum, recheado mackerel, and feni at the bar as the light goes.
Xacuti with the roast still in it, not the sweet version.
spiced the way Goa spices them
Goan cooking first; the rest of the card behind it.
Goan · international · beach club · bar
The property's table, on decking at the sand's edge, with its own bar pouring feni for the brave and everything else for everyone else. Ask what the boats brought in.
Lunch 12:30–3:30 pm · Dinner 7:30 pm–12:00 midnight
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.
