The Cocochine

The Cocochine, modern cuisine from chef Larry Jayasekara in Mayfair

The Cocochine is a restaurant located in a four-storey townhouse in the hidden mews of Bruton Place, off Berkeley Square, in London's Mayfair. The establishment opened in March 2024 and combines a refined modern cuisine offering with classic hospitality service. Its intimate space is presented as a canvas for art and craftsmanship, with dark wood and red leather décor.

Produce-driven cuisine with British roots and Sri Lankan accents

Chef Larry Jayasekara, born in Sri Lanka, trained at a culinary school in Devon and later worked under some of the most acclaimed chefs in the UK and France, in one-, two- and three-star establishments. Before opening The Cocochine, he received the Craft Guild of Chefs National Chef of the Year 2016 award and the Fortnum & Mason Food & Drink Awards Special Award 2021 for his charity work during the pandemic.

The culinary offering is based on seasonal produce largely from the regenerative Rowler Farm Estate in Northamptonshire, about 60 miles from the restaurant, and seafood from the cold waters of Tanera Island off the Scottish coast. The chef also incorporates exceptional ingredients gathered over twenty years of fine dining experience and travels around the world. The kitchen combines precise technique with a subtle Sri Lankan touch.

Menus and experiences available

The restaurant structures its offering into several formats. The lunch menu consists of two courses for £35 or three courses for £45, and is available for bookings of up to six guests. The Signature menu, at £189 per person, includes a sequence of dishes starting with snacks and moving through offerings such as Ceylon Crab, hand-dived XXL scallop with coconut, wild turbot with spiced sabayon, native grilled lobster, rice, Rowler sika deer with black pepper, Sri Lankan pineapple with chilli and Larry's crème caramel with caviar. A vegetarian version of the menu is available on request.

The Chef's Table experience, at £210 per person, is conceived as a shared meal around a surprise tasting menu made with seasonal ingredients. Inspired by a farm-to-table philosophy, most of the produce comes directly from Rowler Farm and the waters surrounding Tanera Island. Each guest also receives a personalised gift bag with a selection of sweets to take home.

The à la carte menu, priced at £140 for three courses and available for bookings of up to six people, includes starters such as Ceylon king crab salad with consommé and apple, or native grilled lobster with a pot of rice, spices and emulsion; mains such as Scottish turbot fillet with coconut and spiced wild prawn sauce, or dry-aged Rowler Farm spring lamb with garden peas, smoked bacon and black pepper; and desserts such as "Watalappam", a Sri Lankan crème caramel with crème fraîche ice cream and Golden Oscietra caviar, or Amalfi lemon parfait with lemon curd and pink peppercorn. Sides include Jersey Royal potatoes with garlic, Rowler Farm garden salad and Cocochine chips, each at £10. The site indicated that the à la carte option was temporarily unavailable.

Spaces and layout of the restaurant

The restaurant is spread over four floors. The main dining room occupies the ground floor, while the first floor houses seven Chef's Counter seats overlooking the kitchen. On the upper floor is the private dining room, which occupies the entirety of the top floor and is offered as an events space. The private room can be booked any day of the week, from Monday to Sunday.

Reservations, policies and dietary requirements

Reservations are accepted up to three months in advance. The restaurant's general hours are Tuesday to Saturday, 12:00–14:30 and 18:00–21:45, closed on Mondays and Sundays. The cancellation policy states that if the booking is not honoured in whole or in part, including reducing the number of guests, or is cancelled with less than 72 hours' notice, a charge of £75 per person applies for lunch and £189 per person for dinner, charged to the card provided. Any adjustment or cancellation must be communicated at least 72 hours in advance.

The restaurant requests that all dietary requirements be communicated at least 24 hours in advance. The kitchen cannot guarantee that the menu can be adapted on the day if requirements have not been indicated within that timeframe, so it asks that they be confirmed in advance to allow the team sufficient time.

Critical reception and Christmas closure

The restaurant has received reviews from specialist media. Jay Rayner, in the Financial Times, highlighted the depth of flavour of its dishes and described the lunch menu as a highly recommended offering. Andy Hayler noted the quality of the produce, unusual in London even at multi-starred restaurants, along with the cooking technique, the refined setting and the good service. The Michelin Guide described the space as a feast for the eyes, with the option to dine in the discreet ground-floor dining room or at the chef's counter upstairs, and a menu of ornate dishes with a subtle Sri Lankan touch. The Good Food Guide highlighted the discreet elegance of the venue, the hospitality of the front-of-house team and the chef's creative and personal cooking, using technique to enhance top-quality British produce.

The site reported a Christmas holiday closure from Sunday 21 December until Sunday 4 January 2026, reopening on Monday 5 January 2026 for dinner service.

Location and contact

Phone: +44 20 3835 3957 · Email: reservations@thecocochine.com · Hours: Tuesday to Saturday: 12:00–14:30 and 18:00–21:45. Monday: closed. Sunday: closed.