65 Regent Street, London, W1B 4EA United Kingdom
Phone: 020 7494 7600
Fax: 020 7494 7607
Cuisine: Asian – the bringing together of three cuisines – Japanese, South-East Asia & Chinese
Hours of Operation:
Monday to Friday: Lunch 12.00 – 15.00 Dinner 17.30 – 23.30 Bar 17.30 – 01.00*
Saturday & Sunday: 5.30 – 23.30
* Please note that after 23.30 there is a late night Oriental supper menu with a limited selection.
it’s opening in December 2004, Cocoon has become a highly sought after venue
establishing itself on the ever evolving London restaurant scene. In the
heart of the hectic West End, Cocoon epitomises all that is tranquil; décor
influenced by our most natural surrounding elements complimenting fresh and
enticing dishes from the Asian continent.
The owners of Cocoon are Matt Hermer and Paul Deeming, Directors of Ignite Group Ltd. Their ambition is simple - to create a great all round restaurant experience, where the excellence of the food is matched by the ambience, the standard of service and the surroundings.
cuisine is inspired by the food halls found across Asia and is a harmonious
selection of sushi, dim sum and wok dishes from Japan, China and South-East
Asia, carefully chosen to enhance each other; each dish is pure in its
execution. All the food at Cocoon is encouraged to be eaten family style
with the food placed at the centre of the table for everyone to share.
Cocoon signature dishes include: Wasabi Prawns, king prawns tossed in a creamy wasabi sauce and Miso Butterfish, marinated in red and white miso then roasted. The Dim Sum selection boasts delights such as steamed Scallop shu mai, double Spicy Beef and Pork dumpling and Fried Crab and bean sprout roll.
and innovative Sushi are served from two separate Sushi Bars which seat up
to 12 diners; with highlights including blow torched Toro Tuna Nigiri
marinated and served warm, and Spider sushi roll - crispy soft shell crab,
cucumber, rocket and tobiko caviar; the dessert menu features choices such
as Plum Pudding with Umeshu ice cream and Assam Chocolate Fondant.
Head Chef, Andrew Lassatter, heads up the highly skilled Chef team and brings with him a wealth of talent not only from his previous restaurants that include Eight over Eight, E&O, and I-Thai at The Hempel, but also from his training in Shanghai, specialising in Asian cuisines.
The restaurant and its staff are overseen by General Manager Lino Posadas whose previous establishments include Zuma and Roka.
Designer Stephane Dupoux has created an intimate and atmospheric restaurant on London’s Regent Street. Stephane was named one of the top 20 architect-designers by the Hospitality Design Magazine and was also short listed for the US Interior Designer of the Year Award 2004. Stephane’s triumphs include landmark establishments such as New York’s boutique nightclub Cielo known as the “hot log cabin” and Pearl, the restaurant and champagne lounge situated on Miami’s glamorous Ocean Drive, Cocoon is his first London project.
Cocoon’s interior presents a central walkway moving through interlocking cocoons which are created using a combination of natural elements inspired by the lifecycle of the butterfly; a mixture of silks (the primary produce of the chrysalis), woods (a butterfly’s habitat), flowers (natural beauty and sustenance to the butterflies), are offset with modern ingredients of Plexiglas and sheer and translucent fabrics. Thus successfully creating a calm atmosphere, which is only enhanced by subtle state-of-the-art lighting, and windows that offer fantastic views onto Regent Street and Piccadilly Circus. The walkway ends its destination at the beautiful private ‘Butterfly Cocoon’ seating a maximum of 14 guests for lunch or dinner.
In the middle of the restaurant is a stunning circular lit bar made from resin and broken glass; adjacent to this is a lounge bar with comfortable banquet seating and low lighting. As well as a classic cocktail list, an array of cocktails have been created for the Cocoon bar which compliment the Asian inspired dishes served in the restaurant. The award winning ‘Miyabi Cocoon’ cocktail is made from Spiced Rum and Xante shaken with fresh apple juice and pear pulp served in a tall glass over ice, while ‘Nobara’ consists of ice cold Sake shaken with rose water and lemon zest, strained into a chilled martini glass and decorated with rose petals.
The bar boasts an impressive Sake collection, by the glass and varying sized bottles, and Shochu list, a distilled spirit made traditionally from rice, soba, wheat or sweet potato. A luxury cocktail list, freshly squeezed juices and a dim sum food menu make the Cocoon Bar the perfect destination. The bar is run by Steve Manktelow, who previously managed Ignite’s Eclipse Bar in Chelsea.