Fish Market
Seafood · off the day's boats
The reason to eat in. Ask what came off the boats this morning.
Named plainly, cooked freshly
The catch decides the table. Pomfret and mackerel come off the trawlers at the fishing harbour, hilsa runs up the Mahanadi in the monsoon, and most of it is cooked besara, in ground mustard, garlic and green chilli, or simply fried in turmeric and salt. At Fish Market it arrives under a mounted sailfish and a teal ceiling, with the bay beyond the windows.The catch decides the table: pomfret off the trawlers, hilsa in the monsoon, cooked besara in mustard, garlic and chilli. At Fish Market, a teal ceiling and the bay beyond the windows.
The CatchSame Day
You pick the fish at Fish Market and say how you want it.
Off the day's boats
and onto the table
The seafood room, the all-day table, the snack counter, and the Captain's Quarters.
Fish Market
Seafood · off the day's boats
The reason to eat in. Ask what came off the boats this morning.
Farm to Plate
From Farm to Plate
Every exceptional meal begins long before it reaches the table—with the soil, the seasons and the hands that nurture each ingredient.
Grown with Purpose
Our cultivation initiatives bring fresher produce to the table while encouraging more responsible and efficient procurement.
From Our Land to Your Plate
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.
A Story on Every Plate
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.