In a city dense with culinary ambition, The Cocochine manages to do something rare—deliver dishes rooted in meticulous technique, while allowing soul, story, and generosity to reign supreme. Helmed by culinary genius, chef Larry Jayasekara, whose journey spans Sri Lanka, Devon, and some of Europe’s most formidable Michelin-starred kitchens. Amongst the hidden mews of Bruton Place, off Berkeley Square, The Cocochine can be discovered like a rare jewel within a four-story townhouse in Mayfair. Far from just a restaurant, it is a portal to a world of culinary perfection.
Opened in March 2024, inside The Cocochine is minimalistic, almost monastic. Light wood, soft curves, and hushed tones create a calming space where the food, quite rightly, takes centre stage. Jayasekara’s cooking is precise but never cold, each plate seems to carry something of the places and people that have shaped him.
Starters
The meal begins with a dish that demonstrates both discipline and delicacy: Scottish Lobster & Norwegian King Crab Ravioli in Shellfish Bisque. The pasta, whisper-thin and satin-smooth, encases sweet, impeccably fresh shellfish. It’s gently dressed in a bisque that doesn’t overpower but lifts the natural flavour, its warmth and depth lingering long after the final spoonful.
Alternatively, opt for the Rowler Farm Dry Aged Beef Tartare, which quietly commands attention. The beef is rich, almost buttery, balanced by acidity and seasoning that’s confident but subtle. A slow-cooked confit egg yolk gleams on top like a jewel—once broken, it flows, binding the dish in silk. There’s elegance here, but also an honesty. Nothing feels forced.
Mains
Among the mains, the Roasted Sea Trout with Peas, Cucumber & Wasabi is a highlight. The fish arrives with glistening skin and a blush-pink centre, nestled amongst tender peas and lightly pickled cucumber. The wasabi, used with utmost discretion, doesn’t shout—it hums, bringing heat without aggression. It’s a quietly thrilling dish—playful in texture, cooling and fresh.
For something more grounded, choose the Slow Roasted Rowler Farm Lamb Shoulder. The meat falls into soft shreds, layered with the perfume of curry leaves and the sweetness of ripe tomato. Peas return here as a vibrant bridge between land and field. There’s Sri Lankan rhythm in the background—gentle spice, subtle richness, the unmistakable touch of the chef’s heritage.
Dessert
Finish with Watalappam, a Sri Lankan crème caramel with mango sorbet. It’s nostalgic and refined in equal measure. The custard is just set, spiced with jaggery and cardamom, the mango sorbet sharp enough to cut through the sweetness and refresh the palate. It’s a dessert that tells a story—of childhood, tradition, and returning home by way of a Michelin-trained hand.
27 Bruton Pl, London, W1J 6NQ
