

Located in a four-storey townhouse
amongst the hidden mews of Bruton Place,
off London’s Berkeley Square,
The Cocochine celebrates art and craftsmanship; a stunning, intimate setting, becoming the canvas for
chef Larry Jayasekara’s refined modern cuisine and old-school hospitality.
Much of our seasonal produce comes
from the regenerative Rowler Farm
Estate in Northamptonshire, just 60
miles from the restaurant, with seafood from the crisp, cold waters of Tanera Island off the Scottish coast, alongside truly exceptional suppliers and ingredients sourced by Larry across
20 years of fine dining and
travelling the world.
The Cocochine celebrates art and craftsmanship; a stunning, intimate setting, becoming the canvas for
chef Larry Jayasekara’s refined modern cuisine and old-school hospitality.
Much of our seasonal produce comes
from the regenerative Rowler Farm
Estate in Northamptonshire, just 60
miles from the restaurant, with seafood from the crisp, cold waters of Tanera Island off the Scottish coast, alongside truly exceptional suppliers and ingredients sourced by Larry across
20 years of fine dining and
travelling the world.

Located in a four-storey townhouse
amongst the hidden mews of Bruton Place,
off London’s Berkeley Square,
The Cocochine celebrates art and craftsmanship; a stunning, intimate setting, becoming the canvas for
chef Larry Jayasekara’s refined modern cuisine and old-school hospitality.
Much of our seasonal produce comes
from the regenerative Rowler Farm
Estate in Northamptonshire, just 60
miles from the restaurant, with seafood from the crisp, cold waters of Tanera Island off the Scottish coast, alongside truly exceptional suppliers and ingredients sourced by Larry across
20 years of fine dining and
travelling the world.
The Cocochine celebrates art and craftsmanship; a stunning, intimate setting, becoming the canvas for
chef Larry Jayasekara’s refined modern cuisine and old-school hospitality.
Much of our seasonal produce comes
from the regenerative Rowler Farm
Estate in Northamptonshire, just 60
miles from the restaurant, with seafood from the crisp, cold waters of Tanera Island off the Scottish coast, alongside truly exceptional suppliers and ingredients sourced by Larry across
20 years of fine dining and
travelling the world.

Located in a four-storey townhouse
amongst the hidden mews of Bruton Place,
off London’s Berkeley Square,
The Cocochine celebrates art and craftsmanship; a stunning, intimate setting, becoming the canvas for
chef Larry Jayasekara’s refined modern cuisine and old-school hospitality.
Much of our seasonal produce comes
from the regenerative Rowler Farm
Estate in Northamptonshire, just 60
miles from the restaurant, with seafood from the crisp, cold waters of Tanera Island off the Scottish coast, alongside truly exceptional suppliers and ingredients sourced by Larry across
20 years of fine dining and
travelling the world.
The Cocochine celebrates art and craftsmanship; a stunning, intimate setting, becoming the canvas for
chef Larry Jayasekara’s refined modern cuisine and old-school hospitality.
Much of our seasonal produce comes
from the regenerative Rowler Farm
Estate in Northamptonshire, just 60
miles from the restaurant, with seafood from the crisp, cold waters of Tanera Island off the Scottish coast, alongside truly exceptional suppliers and ingredients sourced by Larry across
20 years of fine dining and
travelling the world.

Located in a four-storey townhouse
amongst the hidden mews of Bruton Place,
off London’s Berkeley Square,
The Cocochine celebrates art and craftsmanship; a stunning, intimate setting, becoming the canvas for
chef Larry Jayasekara’s refined modern cuisine and old-school hospitality.
Much of our seasonal produce comes
from the regenerative Rowler Farm
Estate in Northamptonshire, just 60
miles from the restaurant, with seafood from the crisp, cold waters of Tanera Island off the Scottish coast, alongside truly exceptional suppliers and ingredients sourced by Larry across
20 years of fine dining and
travelling the world.
The Cocochine celebrates art and craftsmanship; a stunning, intimate setting, becoming the canvas for
chef Larry Jayasekara’s refined modern cuisine and old-school hospitality.
Much of our seasonal produce comes
from the regenerative Rowler Farm
Estate in Northamptonshire, just 60
miles from the restaurant, with seafood from the crisp, cold waters of Tanera Island off the Scottish coast, alongside truly exceptional suppliers and ingredients sourced by Larry across
20 years of fine dining and
travelling the world.

Located in a four-storey townhouse
amongst the hidden mews of Bruton Place,
off London’s Berkeley Square,
The Cocochine celebrates art and craftsmanship; a stunning, intimate setting, becoming the canvas for
chef Larry Jayasekara’s refined modern cuisine and old-school hospitality.
Much of our seasonal produce comes
from the regenerative Rowler Farm
Estate in Northamptonshire, just 60
miles from the restaurant, with seafood from the crisp, cold waters of Tanera Island off the Scottish coast, alongside truly exceptional suppliers and ingredients sourced by Larry across
20 years of fine dining and
travelling the world.
The Cocochine celebrates art and craftsmanship; a stunning, intimate setting, becoming the canvas for
chef Larry Jayasekara’s refined modern cuisine and old-school hospitality.
Much of our seasonal produce comes
from the regenerative Rowler Farm
Estate in Northamptonshire, just 60
miles from the restaurant, with seafood from the crisp, cold waters of Tanera Island off the Scottish coast, alongside truly exceptional suppliers and ingredients sourced by Larry across
20 years of fine dining and
travelling the world.

Located in a four-storey townhouse
amongst the hidden mews of Bruton Place,
off London’s Berkeley Square,
The Cocochine celebrates art and craftsmanship; a stunning, intimate setting, becoming the canvas for
chef Larry Jayasekara’s refined modern cuisine and old-school hospitality.
Much of our seasonal produce comes
from the regenerative Rowler Farm
Estate in Northamptonshire, just 60
miles from the restaurant, with seafood from the crisp, cold waters of Tanera Island off the Scottish coast, alongside truly exceptional suppliers and ingredients sourced by Larry across
20 years of fine dining and
travelling the world.
The Cocochine celebrates art and craftsmanship; a stunning, intimate setting, becoming the canvas for
chef Larry Jayasekara’s refined modern cuisine and old-school hospitality.
Much of our seasonal produce comes
from the regenerative Rowler Farm
Estate in Northamptonshire, just 60
miles from the restaurant, with seafood from the crisp, cold waters of Tanera Island off the Scottish coast, alongside truly exceptional suppliers and ingredients sourced by Larry across
20 years of fine dining and
travelling the world.


Born in Sri Lanka, Larry attended culinary school in Devon, before
going on to train and work under
some of Britain and France’s
most acclaimed chefs in inimitable
1, 2 and 3* establishments.
Larry has been awarded the
Craft
Guild of Chefs National Chef
of the
Year 2016 and the Fortnum & Mason Food & Drink Awards Special Award
in 2021 for charity work during the pandemic, prior to opening
The Cocochine in March 2024.
going on to train and work under
some of Britain and France’s
most acclaimed chefs in inimitable
1, 2 and 3* establishments.
Larry has been awarded the
Craft
Guild of Chefs National Chef
of the
Year 2016 and the Fortnum & Mason Food & Drink Awards Special Award
in 2021 for charity work during the pandemic, prior to opening
The Cocochine in March 2024.

A la Carte
(Sample Menu)
(Sample Menu)
Starter
Larry's Crispy Chicken,
Foie Gras, Creamed Leeks, Golden Oscietra Caviar
Foie Gras, Creamed Leeks, Golden Oscietra Caviar
Norwegian King Crab,
Lemon Verbena,
Mushroom Purée, Bisque
Lemon Verbena,
Mushroom Purée, Bisque
Wild Mushroom Parfait,
Truffle Glazed, Pickled Winter Mushrooms
White Asparagus, Morel Mushrooms,
Miso Hollandaise, Golden Oscietra Caviar
Japanese Otoro Tuna,
Roasted Foie Gras, Golden Oscietra Caviar
Scottish Hand-dived XXL Scallop,
Alsace Bacon, Kombu, Roast Chicken Jus
Main
Wild Scottish Turbot,
Poached Rhubarb, Cloudberries, Swiss Chard
Line Caught Scottish Sea Bass,
Lobster, Langoustine, Cuttlefish, Bouillabaisse
Dry Aged Rowler Farm Sika Deer,
Beetroot, Pickle Walnut, Cherries, Bitter Chocolate Jus
Rowler Farm Celeriac en Croute,
Purée, Madeira Sauce
Purée, Madeira Sauce
Rowler Farm Dry Aged Sirloin of Beef,
Morel Mushrooms, BBQ Lobster, Sauce Béarnaise
Dessert
66% Chocolate Cremeux,
Biscuit, Golden Oscietra Caviar
Biscuit, Golden Oscietra Caviar
Tahiti Vanilla Ice-Cream,
Jaggery Caramel
Jaggery Caramel
Lemon Meringue,
Curd, Sorbet & Lemon Verbena
Poached Yorkshire Rhubarb,
Blood Orange, White Chocolate, Yoghurt Sorbet
Mont Blanc,
Chestnut, Black Currant & Vanilla
3 courses, £145
Lunch
(Sample Menu)
(Sample Menu)
Starter
Scottish Lobster &
Norwegian King Crab Ravioli,
Shellfish Bisque
Norwegian King Crab Ravioli,
Shellfish Bisque
Rowler Farm Roasted Onion Soup,
Caramelized Onion, Chive Oil
Main
The Cocochine Open Burger,
Slow Cooked Rowler Farm Short Rob Of Beef,
Green Peppercorns, Rosti, Bernaise
Roast Arnaud Chicken & Leek Pie
Roast Chicken Jus
Roast Chicken Jus
Dessert
Tahiti Vanilla Ice-Cream,
Jaggery Caramel
Jaggery Caramel
Lemon Meringue,
Curd, Sorbet & Lemon Verbena
3 courses, £49 | Available for bookings up to 5 guests
Valentine's Day Menu
Selection of Canapés
—
Jersey Oysters,
Cucumber, Wasabi
Scottish Hand-dived XXL Scallops,
Alsace Bacon, Kombu, Roast Chicken Jus
—
Rowler Farm Dry Aged Sirloin of Beef, BBQ Lobster, Béarnaise Sauce
—
66% Chocolate Crémeux,
Biscuit, Golden Oscietra Caviar
—
Selection of Petit Fours
—
Jersey Oysters,
Cucumber, Wasabi
—
Scottish Hand-dived XXL Scallops,
Alsace Bacon, Kombu, Roast Chicken Jus
—
Rowler Farm Dry Aged Sirloin of Beef, BBQ Lobster, Béarnaise Sauce
—
66% Chocolate Crémeux,
Biscuit, Golden Oscietra Caviar
—
Selection of Petit Fours
£195 per person
Only available on Friday, 14th of February 2025
Only available on Friday, 14th of February 2025