Cocochine was a medium-sized place in the Mayfair area featuring Chef Larry Jayasekara’s cuisine.  Chef was born in Sri Lanka, went to culinary school in Devon and afterwards worked in a number of French and British fine dining restaurants.  He opened Cocchine in March 2024 and it offered several floors of dining experiences.  The main dining room was on the ground level with 7 seats available at the Chef’s counter on the next floor and private dining options on the top floor.  They offered 2 tasting menus with one being Vegetarian and  2 level’s of optional wine pairings.   The menus change according to what Chef finds on his weekly visits to their 1100 acre farm – what’s maturing is what is served.  The ingrendiens also were sourced from their island north of Scotland.  Between these two resources they can obtain proteins from the various livestock, vegetables, herbs and even blooming flowers for tables and food enhancements.   They also grow the feed for their livestock so they well know the providence of their food items – truly a farm to table operation.   In the dining room, the good sized tables were well-spaced and several fitted with banquet style seating.  Music was in the backgroung and all the staff were super friendly.  We had a reservation there last year but it was canceled due to a utility issue at the restaurant.  They actually remembered and quickly brought a glass of champagne when we were seated to indicate they were glad we tried again.  I’m so glad we did.  Chef Jayasekara came out to visit and was inspirational in his philosophy of running the restaurant.  It is baffling how they have been skipped by the Michelin rating people.  Our meal was outstanding and I would heartily encourage all to make this a stop when you are in London.

Set-up

 

Food

Canapés included deviled cashew nuts, an onion filled crisp crepe topped with caviar and a cool crab salad in a crisp round.  Good variations in flavors but the cashews were a stand out with the bowl filled with these perfectly toasted nuts combined with crisp onions and herbs.  They were positively addictive and it took great will not to let them bring more when they offered.  Nicely they also brought a moist towel to use before eating or to clean up after.

 

Ceylon King crab salad with consommé and apple was actually made with Norwegian King Crab as the Ceylon ones are from the waters around Sri Lanka.  It was in a broth of crab curry and decorated with curry leaves, which gave it mild flavors that went well with the sweet apple gel.   There was a ton of crab meat in the mix and it was cool in temperature.  Moist and lovely to the end.

 

A caramelized onion brioche was next along with a round loaf of house sourdough.  The sourdough had a great crisp crust with lovely dense interior.  The brioche was very soft and quite warm in temperature.  The swirls of onion in the roll were delicious.  There was also a nicely softened and tasty butter.

 

XXL hand-dived scallop was surrounded with mushrooms, Pandan (“vanilla of Asia” herb), cranberry and coconut and topped with black truffle slices.   Here the delicious sauce lingered in your mouth with flavors of fruit and earthy truffle.  The perfectly cooked scallop was wonderful and the truffles were cut thin enough they added flavor and didn’t get that carboard feel.

 

Fillet of wild turbot was with coconut and spiced wild prawn sauce.  A coconut sambol which  is a traditional Sri Lankan thing made with coconut, red onion, chilies, lime juice and salt, was on top of the turbot which was grilled tableside.  The turbot sat in a spicy sauce and there were crisp potato sticks on top under the herbs.   I can’t tell you what all was in the sauce but I can tell you it was good.

 

Banana BBQ native lobster with rice pot, spices and emulsion.  The tail was seasoned with ginger and cardo and on a bed of rice.  The nicely cooked lobster and seasonings made a very savory dish when combined with the rice.

 

Dry aged sirloin of beef from their farm was with black pepper,  Cippolini onion and red wine jus.  The beef was dry aged 40 days and presented with a black pepper chutney on top.  Also on the plate was an onion-parsley purée and greens (not micro) were on top of the onion.  The beef was tender and good with the well reduced sauce.

 

Sri Lankan pineapple sorbet with chilli and lime was a pre-dessert. Topped with chilli, salt, coriander and finger lime segments, it was excellent.

 

There were two choices for dessert so we got one of each.  The Micio Kirsch Parfait had pink peppercorn sabayon and Morello cherry sorbet.  Black cherry and cinnamon were in the mix of this good one, but I liked the next better.

 

“Watalappam” which was Sri Lankan creme caramel topped with creme fraiche ice cream and Golden Oscietra caviar.  This one had coconut milk and rice flower steamed together with eggs, vanilla, nutmeg and coconut cream then there was cardamom caramel.  A ton of stuff and the result was terrific with great textures and creaminess.

 

Final treats were a chocolate on a potato crisp.  The lovely chocolate was delicious and fantastic with the crispy potato.  What a fine and unique finish.  Yum.