Opening day at @thecocochine , after a two week soft opening period. I fell in love with this place pretty much as soon as I walked in. The attention to detail is all around you and it exudes luxury but most of all it says ´you are home and we are going to look after you´.
Many have been waiting for chef @larry_jayasekara to open his own place, and with the help of the Hamiltons Gallery owner Tim Jefferies the moment has arrived.
No tasting menus here, just a skilfully prepared A La Carte offering that will change regularly, daily even. A beautiful dining room is on the ground floor, and for me there is a 7 seater counter on the first floor that looks into the 920sq ft purpose built kitchen.
Ingredients are of exceptional quality and come from all over. I ate Otoro from Tokyo, Chicken from France and many ingredients from financier Ian Wace´s Rowler Estate, and the thing that attracts me the most is that I am fairly sure I could come to this (walk-in) kitchen counter every day next week and not eat the same dish twice.
I´ll be back….alot I think.
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Otoro
Japanese Soy, Golden Oscietra Caviar
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Canapés
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Poulet De Bresse Chicken
Leek, Morel Mushrooms, Jus Gras, Chicken leg pie
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Rowler Estate Quince & Vinegar Tart
Tosi Gorgonzola
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66% Cocochine Chocolate
Biscuit, Golden Oscietra Caviar
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Michelin Guide -
OAD -
W50B -
Best Chef Awards -
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