Samudra
Multi-cuisine · buffets
The main restaurant, with the lavish buffets the property is known for.
Multi-cuisine, and buffets built for a beach appetite
Summer here tastes of pakhala, rice left overnight in water and eaten cold with fried fish after a morning on the sand. The rest of the year brings chungdi malai, prawns finished in coconut milk, and santula cooked down with panch phutana. Samudra lays out lavish buffets, and The Shacks pours the evening drinks beside the pool, within sight of the sea.Summer tastes of pakhala, cold rice with fried fish after a morning on the sand, and the year turns to chungdi malai and santula. Evenings end with drinks at The Shacks by the pool.
The BayOn The Plate
Cold pakhala with fried fish in June, exactly as it should be.
Pakhala and prawns
at Samudra, with the sea behind
The multi-cuisine restaurant, and the bar beside the pool.
Samudra
Multi-cuisine · buffets
The main restaurant, with the lavish buffets the property is known for.
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.