The Cocochine, Larry Jayasekara\u2019s newest venture, opened its four-storey doors in March 2024 and has since already captivated the stomachs of those with a love for global cuisine.<\/p>\n
Nestled discreetly on Bruton Place in the beating heart of Mayfair, The Cocochine invites guests into a world where old-school hospitality meets fine dining artistry, all whilst being wrapped in environmental commitment and social responsibility.<\/p>\n
Naturally, I was excited to visit, and had the opportunity to join for lunch, spending an afternoon savouring the exquisite setting that serves as the perfect canvas for Jayasekara\u2019s immersive and indulgent menu.<\/p>\n
So what can you expect from a dining experience at The Cocochine?<\/p>\n
The Cocochine menu is meticulously ingredients-led and purposefully simple. Jayasekara himself confirms \u201cIt\u2019s produce that inspires me\u201d. During his global travels, Jayasekara always makes sure to meet local producers and learn about ingredients from them. His innate curiosity about food from different countries offers a constant expansion of his palette of flavours, which is inevitably infused into the development of his dishes, complemented by his classical techniques carefully honed over years in internationally acclaimed kitchens across the UK and France.<\/p>\n
The exclusive use of regenerative farmland in Northamptonshire and access to the seas around Tanera M\u00f2r in Scotland\u2019s Inner Hebrides solidifies the commitment to hyper-seasonal ingredients of the highest quality; the core of the concept of The Cocochine. By fostering a direct farm-to-table connection, the restaurant minimises its carbon footprint and champions regenerative agriculture – a system that goes beyond sustainability to actively restore ecosystems.<\/p>\n
By further prioritising minimal food waste, Jayasekara and his team aim to craft dishes that utilise the whole ingredient thoughtfully. For example, all vegetable and fruit peel goes into stocks and for use in different sauces, whilst even the animal skins are used to make rugs and seats in The Cocochine\u2019s more casual sister clone, the Rex Deli (serving classic all-day bistro menus).<\/p>\n
The Cocochine\u2019s preference for an \u00e0 la carte menu reflects its unique philosophy of flexibility, personalisation, and sustainability, which sets it apart from many fine dining establishments that lean heavily on tasting menus. This approach also aligns with the restaurant’s ethos of old-school hospitality, creating a relaxed, unhurried environment, where the menu changes in line with the seasons and the team\u2019s evolving experiences.<\/p>\n
Spread over four floors, each level of the restaurant offers a distinct atmosphere, whilst all carrying the same painstaking attention to detail and celebration of art. The understated design employs leather and solid wood to create a classic style. Thoughtful details, such as leather-clad handrails, custom-made lampshades, a single-mould marble drinks counter, original artworks by greats such as Warhol and Mapplethorpe, and even wildflowers adorning the tables grown directly in the fields of the regenerative Rowler Farm, create a relaxed yet exclusive and traditional dining environment.<\/p>\n
The wine cellar is adorned with the classics from Burgundy and Bordeaux, and a selection of iconic wines from around the world, alongside boutique and small production varieties. Hidden away here is also a small nook bar for those private pre-dinner drinks whilst looking directly into the beautiful cellar.<\/p>\n
The ground floor is the main dining room, with eight tables and a total of 28 seats. Tables are reserved exclusively for single use during service. This ensures that guests can enjoy their meals at a relaxed pace, free from the pressures of quick turnovers that dominate modern dining.<\/p>\n
Up another level is the intimate seven-seat chef\u2019s counter, where diners can gaze directly into the open kitchen, and interact with the chefs, creating a connection and more meaningful dining experience. It was particularly important to Jayasekara to have the kitchen here, in a large space filled with natural light, rather than being hidden away underground, because \u201chaving the kitchen physically in the centre of the building reminds us that the food is the heart of what we\u2019re doing\u201d.<\/p>\n
The top floor houses the opulent private dining room, with unrivalled high ceilings, plentiful natural light and a grand dining table seating up to 14 guests. The room itself takes you away from the bustle of Mayfair, holding a special spark that redefines expectations of private dining in the heart of Mayfair. It offers an incredible feeling of \u2018home\u2019 – from the comforting warmth of the open fire housed in the original Sarrasine-styled fireplace to the coffee tables adorned with artwork books, and bespoke armchairs and furniture which invite you to sink back and relax. It\u2019s colourful and some may say \u2018quirky\u2019, but incredibly sophisticated and finished to the highest quality. Art from Hamiltons Gallery founder, Tim Jefferies\u2019 private collection adorns the walls, further elevating the ambience with rare and valuable works.<\/p>\n
It was here that our lunchtime dining journey began – indulging in some canap\u00e9s and champagne before heading down to our table in the main dining room.<\/p>\n
Taken through an afternoon at The Cocochine with Restaurant Manager Tiago Correia and Head Sommelier Masahito Suzuki, was a delight, and by no means a light affair.<\/p>\n
The canap\u00e9s are the epitome of intricate bites and innovative preparation. As beautiful as the artwork that surrounds the rooms, offerings include a 36-month-aged Comt\u00e9 and black truffle doughnut, topped with 72-month-aged Parmesan, and a tartlet featuring carrot pur\u00e9e, pickled red onion, and Norwegian cured and smoked reindeer heart. My personal favourite was the Yellowfin Tuna Tartare, which exemplifies the restaurant’s commitment to showcasing the purity of high-quality ingredients with minimal embellishment. The restaurant\u2019s exceptional Head Sommelier, Masahito Suzuki, started with a Billecart-Salmon brut, with an incredibly delicate and fresh flavour profile to complement the variety of canap\u00e9s.<\/p>\n
A surprise showstopper that accompanies every dining experience at The Cocochine is the caramelised onion brioche buns; the perfect interlude between canap\u00e9 and starter. Delicate layers of sweet caramelised onion and thyme, glazed with brown butter and sea salt for an insanely rich, savoury-sweet flavour. Delicately alongside a choice of whipped brown butter or a truffle-infused option with crispy onions. Fresh from the oven, they were something I never knew I needed and now I cannot stop thinking about them.<\/p>\n
To start, I couldn\u2019t resist opting for the \u201cEgg in a Forest\u201d – both visually striking and some of my favourite flavours. The creation blends a mushroom parfait with a melody of autumnal mushrooms and truffle, encapsulating the earthy and indulgent flavours of the forest. Other popular options include Japanese Otoro Tuna with pan-seared foie gras and Golden Oscietra caviar, a luxurious dish that melds richness with umami perfection, as well as Hand-Dived Scallops from Tanera Island, presented with pumpkin and a delicate dashi for a touch of Japanese elegance.<\/p>\n
For mains, I had to try the Rowler Farm Celeriac en Cro\u00fbte – poached celeriac, wrapped in mushroom and puff pastry and finished with a Madeira jus and salad, offering a refined plant-based option and bursting with autumnal flavour. Served alongside a 2019 Barbaresco Bordini, the Nebbiolo-based wine\u2019s vibrant acidity and structured tannins make it an excellent complement to the dish\u2019s earthy, rich flavours.<\/p>\n
For those meat lovers, the Rowler Farm Rack of Venison is always a favourite – accompanied by sauces of Jersey oysters and cloudberries, this dish pairs robust flavours with unique accompaniments, spotlighting venison sourced from The Cocochine’s regenerative Rowler Farm. And you even get to pick your steak knife to use. Choosing from a variety of different coloured leather-bound knives, these small details all showcase the highest fine dining experience The Cocochine offers.<\/p>\n
Not normally having a high sweet tooth, The Cocochine dessert menu may have just converted me. The two favourites for me started with Lemon Meringue with an incredibly tangy lemon curd, lemon sorbet and lemon verbena to finish off, topped with crispy meringue and crafted in a beautifully precise and artistically presented dish. The second favourite, and the restaurant\u2019s most loved dessert, has to be the 66% Chocolate Cr\u00e8meux, with a delicate biscuit, topped with golden Oscietra caviar. Creating a decadent blend of sweet and savoury, the dessert achieves a balance reminiscent of salted caramel, with the caviar adding a luxurious touch to the rich chocolate flavour. Chocolate and caviar may sound like a dangerous pairing, but don\u2019t knock it until you\u2019ve tried it, honestly!<\/p>\n
To finish, another surprise of delicate mini cardamom madeleines with coffee or tea, after which it\u2019s near impossible to fit anything else in and you\u2019re left feeling sensationally satiated.<\/p>\n
Every element of The Cocochine is thoughtfully considered, and from the moment you enter to the moment you leave, the emphasis is on personal connection and old-school hospitality.<\/p>\n
Pairing this with ethical sourcing that translates into gastronomic triumphs, in a setting that celebrates the legacy of artistic innovation, the fine-dining restaurant is a true testament to how tradition and modernity can harmonise in the world of haute cuisine.<\/p>\n
Jayasekara and the team are ready and waiting to welcome you for your own Cocochine experience!<\/p>\n
W: The Cocochine<\/a>
\nE: \u00a0Reservations<\/a>
\nT: +44 20 3835 3957<\/p>\n