The Cocochine will debut in Bruton Place next month

The Cocochine will debut in Bruton Place next month



The restaurant is a joint venture between Hamiltons Gallery owner Tim Jefferies and chef Larry Jayasekara.

Described as "the quintessential British street", Bruton Place continues to thrive, drawing a host of vibrant retail and dining concepts to Mayfair. As for its newest resident? The Cocochine, a joint venture between Hamiltons Gallery owner Tim Jefferies and chef Larry Jayasekara. Together, they've restored, renovated and reimagined a historic property located in a former mews house at 27 Bruton Place off Berkeley Square.

Jefferies and Jayasekara have approached the property as custodians, preserving and enhancing the four-storey building to house their new restaurant. Named after an affectionate term for Jefferies' young daughter, The Cocochine is set over four floors, and the detail and precision of the interior are thoughtfully considered around the guest experience. Menus will be fully à la carte in the main dining room, with exclusive table use – no turning of tables – at both lunch and dinner. Classically trained but undefined by any particular style, Jayasekara's culinary approach is a homage to his travels and experience — and a celebration of 'the joy of eating' at its core.

Given his 20 years of experience in fine dining (he's the former head chef of Gordon Ramsay's Petrus), he has curated relationships with a select list of fishers and artisan producers to source the finest ingredients in Britain and overseas. With access to regenerative mixed farmland in Northamptonshire, The Cocochine kitchen will enjoy fruit, vegetables, seasonal flowers and livestock, including game direct from the farm. The land also boasts a natural spring, supplying the restaurant with still and sparkling water. Guests can expect many other examples of extraordinary ingredients to make an appearance in his dishes, ranging from a single-origin chocolate producer based in rural Suffolk to a 100 per cent preservative-free, pure coconut cream recently discovered in Jayasekara's native Sri Lanka.

The ground level hosts the 28-seat main dining room, where lighting casts no shadow at the table so guests can dine comfortably without light glare. Leather-clad handrails guide you to the first level, where a specially commissioned mosaic (inspired by a former Guido Mocafico exhibition at Hamiltons Gallery) covers the floor. The room houses a seven-guest chef's counter with views into the heart of the building: the kitchen. In this flexible space, guests can enjoy a pre-dinner drink and canapés or just one course and a glass of wine. The space can also be reserved for small private occasions with bespoke menus.

The private space is allocated entirely to the restaurant's second and final floor. A stunning five-metre-high coffered ceiling, with two large original inset roof lights, bathes the room in natural light during the day. The room has retained its original Sarrasine-styled fireplace – complete with a working fire – for colder days and boasts a dedicated kitchen and wine storage. Textural elements of polished stone, soft leather, and warm oak from the room's bespoke furniture are further enhanced by a revolving series of curated original artwork from Hamiltons Gallery. And with the addition of a 250cm television screen discreetly set within custom-made cabinetry, the space provides an elegant backdrop for any occasion for up to 14 guests to meet, mix, dine and relax in privacy.

The wine cellar, meanwhile, is found in the basement. Classics from Burgundy and Bordeaux and a selection of iconic wines from around the world will sit alongside boutique and small production varietals. The core of the list is from the private cellar collection of up to 1,000 references of fine wines and champagnes. Non-alcoholic alternatives will be fermented, diffused and distilled in-house from a selection of hand-rolled, cold-brewed teas from Sri Lanka and syrups extracted from the fruit and flowers from the farm. Incidentally, online booking services won't be offered — a visit to The Cocochine begins with a phone call as personal connection and old-school hospitality are emphasised from the get-go.

GO: Follow @thecocochine on Instagram for more information.