Cococabana beach restaurant is decorated in a traditional Mediteranean  style with banquettes and tables offering an intimate atmosphere.  Established in 1998 at the little known beach of Mo Tat Wan on Lamma Island with the idea of being a destination French Mediterranean , grill Restaurant , based on a super fresh produce from France , complete with herb garden and everything produced in house including bread and chocolates. It was such a huge success that when our tenancy was over, we moved to Deep Water Bay in Southern Hong Kong , which again managed to capture a large followers. We recommended by Lonely Planet .  Celebrities, such as Chris Martin from Cold Play,   Jeremy Clarkson from Top Gear, Joel Robuchon (3 Michelin star Chef) , Gerald Passadat (3 Michelin Star Chef) , Soul II Soul etc.

Very Little has changed at Cococabana apart from the location . now we would like to welcome you to our very best location yet. Shek O Beach South east Hong Kong , with breath taking views of the South China sea, surrounded by the hills of the country park.

Cococabana is decorated in a traditional Mediteranean  style with banquettes and tables offering an intimate atmosphere. It will cater for up to 80 guests. The imaginative design using recycled woods and white washed walls  underlines the stylish, harmonious overall aspect. The Mediterranean cuisine is, of course, de rigueur! However, all visitors, both local and international are catered for, with a well designed menu providing a delectable range of choices.

Cococabana captures the ambience of the chic French Rivera , with food to match . The Cuisine at Cococabana has a strong French Mediterranean Influence with hints of Provence , by Jean Paul Gauci , who spent many years working in Marseille , at 2-3 Michelin star restaurants , including in Paris . Food is a simple thing and good ingredients which are well sourced , create an the best of flavours and textures , fish which are sustainable and often underused , rarely seen are a feature of the menu , such as Vive , Rascass . Meats are usually organic or are from farms that are known for Animal welfare and free range , happy animals do taste so much better, which is why we only buy from farmers using traditional methods and no chemical feeds. Vegetables and herbs are also from farms that do not use GM or non natural methods and quite often organic from our own gardens.

Jean-Paul extensive cooking experience brought him to different parts of the world. He worked at various top-rated kitchens in London, including Claridges Hotel. Here, he got an opportunity to be trained by Pheolix Saubrand, a protégé of August Escoffier. Aiming to improve his skills in French cooking, he packed his bags and left London for France in 1987 to join a brigade with Gerald Passadat, Chef de Cuisine of the 2-star Michelin restaurant Le Petit Nice Hotel in Marseilles. During this time, he learned how to gain respect for the beautiful produce of Provence and to create modern Provence cuisine.