A visit to The Cocochine is more than just a meal; it is an immersive cultural experience.
Tucked away on a quiet street in Londonโs prestigious Mayfair district, The Cocochine is housed in a historically significant former stable, now transformed into a four-story fine dining venue.
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Tim Jefferies, one of the masterminds behind The Cocochine and the curator of the renowned Hamiltons Gallery in the UK, personally oversaw the restaurantโs decor, adorning various corners with photography and art pieces from his gallery.ย The understated design employsย leather and solid wood to create a classic style. Thoughtful details, such as custom-made lampshades engraved with double “C”s to prevent glare and burlap blinds for added privacy, are designed to enhance comfort from the dinerโs perspective, crafting a refined, traditional English dining environment.
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The main dining area is intimate and detailed on the ground floor. Descending through a dark passage leads to a well-stocked wine cellar, while ascending reveals the kitchen and Chef Counter dining area. Here, diners can watch Chef Larry Jayasekara transform seasonal produce ย from a Northamptonshire farmย into skillful, eclectic international dishes. They dine under golden drapes and on mosaic double-snake floor tiles.
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Exquisite ingredients like reindeer heart from the Nordic regions, limited-production chocolate and 100% natural coconut yule from the chefโs native Sri Lanka are presented with a refined simplicity that mirrors the meticulous decor. Unlike the usual practice of placing kitchens underground, The Cocochineโs kitchen is bathed in sunlight on the first floor, with the chef managing the workflow at each cooking station, making the cooking process part of the dining experience.
Upwards, the top floor houses the VIP area, featuring floor-to-ceiling windows, high ceilings, and art pieces throughout. This area, perhaps the most Instagrammable spot in the restaurant, is hidden away on the top floor and accessible by reservation only.
Photo courtesy of The Cocochine
