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.
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.
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.
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.
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.
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.
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.
Spanning four floors, the main dining room is on the ground floor,
with seven Chef's Counter seats on the first floor.
Our Private Dining Room
is to be found on the upper floor.

Reservations are taken
up to 3 months in advance.

Monday  
18.00—21.45 

Tuesday to Saturday
12.00—14.30
18.00—21.45 

Sunday – Closed

Cancellation policy
In the event that the booking is not honoured in whole or in part (including reducing party size) or is cancelled with less than 72 hours’ notice, a cancellation fee of £75 per person for lunch and £189 per person for dinner would then be charged to the card provided. 
Should you need to adjust or cancel your reservation, please inform us at least 72 hours in advance. This applies to all cancellations and is not discretionary.
xxxxx
Accounting for the entirety of
the top floor of the restaurant,
the Private Dining Room (suite)
is a space unsurpassed.

With dining for up to 16 guests, this stunning setting with its lounge area, towering fireplace, bespoke furniture and striking curated art sets the tone for an exquisite yet relaxed lunch or evening dinner. Wholly self-contained, this is your space.

For private dining enquiries and
further information please contact

privatedining@thecocochine.com

+44 20 3835 3957
The Cocochine
27 Bruton Place
London
W1J 6NQ

+44 20 3835 3957
reservations@thecocochine.com