

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,
Aged Soy, Golden Oscietra Caviar
Ceylon King Crab Salad,
Apple, Cucumber, Crab Consomme
Banana Leaf 'BBQ Native Lobster,
Tomato, Tamarind
Rowler Farm Tomatoes,
Peach, Pickled Onions, Gorgonzola
Scottish Hand-dived XXL Scallop,
Alsace Bacon, Chicken Jus
Dry Aged Rowler Farm Beef Tartare,
Mushroom Parfait, Confit Egg Yolk
Main
Dry Aged Fillet of Wild Scottish Turbot,
Courgette, Claudberries, Australian Black Truffle
Fillet of Wild Scottish John Dory,
Lobster, Courgerre Flower, Pickeld Peach
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 Beetroot Wellington,
Red Wine & Beetroot Sauce
Red Wine & Beetroot Sauce
Dry Aged Rowler Farm Spring Lamb,
Girolles, Tomatoes, Melon
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, Yoghurt Sorbet
Exotic Savarin,
Mango, Pineapple, Green Cardamon
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
Larry's Niçoise Salad,
Bonito Belly, Green Beans, Sof Quail Egg
Rowler Fram Garden Salad,
Homemade Dressing
Rowler Farm Dry Aged Beef Tartare,
Confit Egg Yolk
Main
Roasted Sea Trout,
Peas, Cucumber, Wasabi
Fresh Linguini,
Langoustines, Chili, Lime
Roast Arnaud Chicken & Leek Pie,
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
62% Dark Chocolate Mousse,
Orange, Salt
3 courses, £55 | Available for bookings up to 5 guests
Signature Menu
Selection of Canapés
-
Japanese Otoro Tuna,
Aged Soy, Golden Oscietra Cavia
-
Scottish Hand-dived XXL Scallop,
Alsace Bacon, Chicken Jus
-
Banana Leaf 'BBQ Native Lobster,
Tomato, Tamarind
-
Dry Aged Rowler Farm Spring Lamb,
Girolles, Tomatoes, Melon
or
A5 Kagoshima Wagyu,
Shiitake
(£45 supplement)
-
'Watalappam'
Sri Lankan Créme Carmel, Golden Oscietra Caviar
-
Selection of Petit Fours
£169 per person
Wine Pairing available from £160 per person
Wine Pairing available from £160 per person