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KAMARI brings together architecture, world cuisine, progressive mixology and cultural programming in a destination that shifts with the rhythm of the coast.

Goa, 2026: North Goa welcomes a distinctive new address with the opening of KAMARI, a beachfront hospitality destination in Anjuna that brings together architecture, gastronomy, mixology, music and design in a setting inspired by the changing rhythm of the Arabian Sea. Conceived as an all-day seaside sanctuary, KAMARI moves effortlessly from sun-soaked afternoons and leisurely dining to sunset gatherings and vibrant evenings, creating an experience that transforms as the day unfolds.

Inspired by the timeless duality of the sun and the moon, KAMARI reflects two contrasting moods. By day, the space is calm, open and restorative, inviting guests to slow down against the backdrop of the sea. As daylight fades, lighting, music and performance reshape the atmosphere, giving the venue an entirely different character while remaining connected to its coastal surroundings.

The property's architecture draws from the movement of the ocean itself. Soft, sculptural curves flow through the entrance, the organically contoured central bar and the sweeping upper deck, framing uninterrupted 180-degree views of the Arabian Sea. Natural materials including weathered wood, linen, rattan and earthy textures reinforce a design language that feels contemporary while remaining deeply rooted in Goa's landscape.

Adding another layer to the visual narrative is KAMARI's bespoke Toile de Jouy artwork, commissioned exclusively for the destination. Reinterpreting the classic textile tradition through a contemporary lens, the intricate illustrations weave together the mythology of the moon, the rhythm of the sea, tropical flora and fauna, and the rituals of coastal living. More than a decorative element, the artwork captures the philosophy that shapes the space, celebrating craftsmanship, storytelling, and a strong sense of place.

KAMARI has been created as a destination where every space offers a different perspective of the coastline. Guests can spend the day on beachfront sunbeds just steps from the Arabian Sea before moving into sea-facing dining spaces or retreating to private cabanas with plunge pools overlooking the water. The experience begins even before arrival, with personalised hospitality that includes dedicated solar-powered golf cart transfers, setting the tone from the very first interaction.

As evening settles in, the venue takes on a new energy. At its centre stands a striking 23-foot Medusa sculpture, brought to life through dynamic lighting, digital storytelling and curated entertainment. The installation anchors the indoor-outdoor lounge, where art, music and hospitality come together to create one of Anjuna's most compelling nightlife settings.

The culinary programme, led by Chef Ram, presents a globally inspired menu built around seasonal produce, bold flavours and dishes made for sharing. Signature offerings include the Millet Tabouleh, Avocado Edamame Toast, Zucchini Burrata Curry, Garlic Butter Lamb Chops, John Dory Fish and Prawn Thermidor, alongside a selection that moves comfortably from relaxed lunches by the beach to celebratory dinners overlooking the sea.

The bar program led by Dikshit Shetty embodies a spirit of exploration by reinterpreting India's rich culinary heritage through innovative techniques. Methods such as clarification, fermentation, infusion, and distillation are employed to create drinks that are deeply rooted in Indian tradition, yet presented with the precision found in leading international cocktail bars. Each drink tells its own story, inviting guests to experience familiar flavors in unexpected and exciting ways. Few signatures include cocktails such as Rasam, inspired by the flavors of Southern India; Aarambh, inspired by the celebration of new beginnings; and Ko-cane, inspired by an addiction that tastes like affection. These cocktails feature indigenous botanicals, regional spices, tropical fruits, and nostalgic flavors.

Alongside its food and beverage programme, KAMARI will host a calendar of curated experiences celebrating music, culture and community. Among its signature offerings is IN WHITE, a weekly Sunday sundowner that transforms the beachfront into an immersive all-white celebration of music, elevated hospitality and sunset rituals. With Curated performances, signature cocktails and world cuisine, each edition offers a fresh expression of Kamari's experiential spirit. From relaxed afternoons by the beach to vibrant late-night celebrations, every visit promises a different experience.

Commenting on the launch, Varun Duggal, Co-Founder & Designated Partner of KAMARI, said: "We're no longer competing for people's appetite. We're competing for the few hours they're willing to give us. If those hours don't become memorable, we've only done half our job. That belief became the foundation of KAMARI. We set out to create more than a beach club, we wanted to craft a place where architecture, hospitality, food, cocktails, music and the natural beauty of the Arabian Sea exist as one complete experience. Our ambition is to build a brand conceived in India that resonates globally, demonstrating that Indian hospitality can stand alongside the world's most celebrated coastal destinations while remaining deeply connected to the spirit of Goa."

Blending thoughtful design with a dynamic culinary and cultural programme, KAMARI marks a new chapter in Goa's hospitality landscape—one where guests are invited to linger, return and experience the destination differently with every visit.

Anjuna, Goa | June 2026 – There is a particular kind of hunger that only travel understands: the craving for a flavour you first tasted somewhere far away, and the quiet ache to find it again, transformed, in a place that already feels like home. At Jolene by the Sea, that hunger has always been the starting point.

This season, the restaurant perched above the Arabian Sea in Anjuna unveils a sweeping new menu that does something quietly radical: it brings the world to the Goan table, and in doing so, brings Goa more fully into itself.

Dishes born from journeys to Madrid, Bangkok, Alleppey, Coorg and beyond arrive on the plate carrying all of that distance, yet every one of them feels of this coast, of this breeze, of this particular quality of late-afternoon light.

“Jolene has always been a restaurant for people who travel with their palates. What this menu does is make that spirit explicit - every section is a conversation between somewhere we’ve been and somewhere we belong. We’re not drawing from global influences as decoration. We’re drawing from them as lived experience, and letting Goa answer back.”

Amrita Arora, Founder, Jolene by the Sea

At the centre of the new menu is a section that may be its most considered statement: Chef’s Special Coastal Susegad Vibes. The name is not whimsy. Susegad - that distinctly Goan philosophy of ease, presence and unhurried pleasure — is the lens through which Executive Chef Mrunal has reimagined the coastal pantry.

Jungle Juice Infused Mushroom Chilli with Poi arrives with the funk and fire of something foraged at midnight. The Cashew and Potato Chilli Croquettes, finished with a tamarind chilli dip, are a study in the region’s most elemental ingredient - the cashew - elevated without apology. Sexy Squids Frits with Aldona Chilli Mayo nods to a village chilli so singular it carries its geography in its name. Peri-Peri Jumbo Prawns with Kokum Butter traces a different arc entirely: the Goa that absorbed Portuguese fire and made it its own. And then there is Mama’s Love - a native chicken preparation served with coastal bread - the dish on the menu that requires the least explanation and perhaps the most.

“When I cook with kokum butter or Aldona chilli, I’m not reaching for local colour. I’m reaching for precision - these are ingredients with a terroir as specific as any French AOC. The Susegad section exists because I wanted at least one part of this menu where Goa wasn’t a backdrop. It’s the protagonist.”

Chef Mrunal, Executive Chef, Jolene by the Sea

Beyond the coastal section, the new menu reads like a well-worn travel journal with particularly good restaurant recommendations. Madrid-to-Mapusa Prawns close the distance between two coastlines that have more in common than a map would suggest. Bangkok Coconut Green Curry arrives with the fragrance of a market lane at seven in the morning. Greek-Style Lamb Chops are unapologetically Mediterranean - confident, char-edged, no explanation owed.

The Signature Uthappam Tacos collapse a category entirely: South Indian ferment meets Mexican architecture, and both are better for it. Coorg-Style Chicken Stew is the kind of dish that feels like it was cooked for someone specific. The Banana Leaf Wrapped Chonak and Alleppey Style Fish Curry plant the menu firmly back on the Malabar Coast before it sets off again.

Handcrafted Neapolitan pizzas, charcoal-grilled specialties, vibrant salads and rice bowls fill the hours between arrival and the long dinner. The Goan Chorizo Pizza is exactly what it promises: pork cured with wine vinegar and spice, on a crust that has no business being as good as it is.

Desserts close the menu without trying to summarise it. Tropical Coconut Panna Cotta, Black Forest Brioche, Burnt Basque Cheesecake, House Tiramisu and the 12-Layer Chocolate Cake are indulgences in the fullest sense - the kind of final notes that make the conversation linger past the last glass.

“A great restaurant is one where you arrive curious and leave changed, even slightly. We want Jolene to be the reason people stay one more day in Goa - or come back.”