

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
Selection of Canapés
Homemade Bread & Butter
Japanese Otoro Tuna,
Crutons, Golden Oscietra Caviar
Ceylon King Crab Salad,
Apple, Cucumber, Crab Consomme
Banana Leaf 'BBQ Native Lobster,
Tomato, Tamarind
Jérôme's Asparagus,
Blood Orange, Chamomile, Miso Hollandaise
Scottish Hand-dived XXL Scallop,
Alsace Bacon, Kombu, Roast Chicken Jus
Dry Aged Rowler Farm Beef Tartare,
Confit Egg Yolk, Dry Kombu
Main
Dry Aged Fillet of Wild Scottish Turbot,
Baby Courgette, White Asparagus, Pandan Leaves Sauce
Fillet of Wild Scottish John Dory,
Bone Marrow Pickled Grapes, Vadouvan
Arnaud Tauzin Chicken Breast,
Langoustine, BBQ White Asparagus, Shellfish Hollandaise
40-Day Dry-Aged Rowler Farm Sirloin of Beef,
Coconut, Green Peppercorn Jus
Rowler Farm Celeriac en Croute,
Purée, Madeira Sauce
Purée, Madeira Sauce
Dry Aged Rowler Farm Spring Lamb,
Jersey Royals, Morels, Asparagus, Wild Garlic
Dessert
66% Chocolate Cremeux,
Biscuit, Crème Fraîche Ice Cream
Biscuit, Crème Fraîche Ice Cream
Tahiti Vanilla Ice-Cream,
Jaggery Caramel
Jaggery Caramel
Raspberry,
Yuzu, Java Pepper Sorbet
Poached Yorkshire Rhubarb,
Blood Orange, White Chocolate, Yoghurt Sorbet
Exotic Savarin,
Mango, Pineapple Diplomat, Green Caradamon
Selection of Petit Fours
3 courses, £145
Lunch
(Sample Menu)
(Sample Menu)
Starter
Scottish Lobster &
Norwegian King Crab Ravioli,
Shellfish Bisque
Norwegian King Crab Ravioli,
Shellfish Bisque
(£5 supplement)
Larry's Niçoise Salad,
Bonito Belly, Green Beans, Sof Quail Egg
Rowler Fram Garden Salad,
Homemade Dressing
Main
Roasted Sea Trout,
Peas, Cucumber, Wasabi
Fresh Linguini,
Langoustine, Chilli, Lime
Roast Arnaud Chicken & Leek Pie
Roast Chicken Jus
Roast Chicken Jus
Slow Roasted Rowler Farm Lamb Shoulder,
Tomato, Curry Leaves, Peas
Dessert
Tahiti Vanilla Ice-Cream,
Jaggery Caramel
"Watalappam"
Sri Lankan Créme Carmel, Mango Sorbert
Selection of Homemade Ice Creams & Sorbets
62% Dark Chocolate Mousse,
Orange, Salt
3 courses, £55 | Available for bookings up to 5 guests
Signature Menu
Starter
Main
Dessert