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SINO – a new restaurant serving refined, Ukrainian-inspired food, from founder Polina Sychova and chef Eugene Korolev is now open in Notting Hill.

Led by the Ukrainian duo, the restaurant blends elements of the nation’s food culture with contemporary western cooking techniques, serving a menu that reimagines authentic Ukrainian dishes with quality British and Ukrainian ingredients.

Pronounced “see-no”, the restaurant is named for the Ukrainian word “сіно”, meaning hay, a product of huge cultural significance in the country. Eugene, who is president of Bocuse D’Or Ukraine, is known as one of Ukraine’s most exciting culinary talents, and will serve his take on beloved dishes from his native country, elevated through his experience working at Michelin-starred restaurants across Europe (Vendôme; Atelier Amaro, Benoit and HILMAR [previously known as Gourmet]).

Ukraine is famous for its diverse terrain; from mountains and forests, fertile plains and sea coasts. The variety of cuisines produced by this vast and rich terrain are the inspiration behind Eugene’s menu, who has travelled extensively throughout the country, trying local ingredients and recipes.

The à la carte menu includes starters such as Smoked potato, pike roe, hay infused cream, onion & mushroom; Aubergine marinated with dill flowers, fennel and garlic served with Kyyrma bread (a traditional unleavened bread stuffed with cheese); Beef tartar with ceps sabayon, Jerusalem artichoke crisps and lovage oil; and Pork belly with blackened beetroot, smoked dry pear and pickled walnut.

Mains include the likes of Cherry glazed BBQ catfish, fried parsley root, samphire, Kovbasa (a traditional Ukrainian sausage spice with paprika) dried grated mussels and bell pepper sauce – an elevated riff on a famous dish from Pryvoz Market in Odesa, and Vareniky (dumplings) with ox tail, spicy beef broth, and housemade mushroom garum.

For dessert, dishes such as Honey Cake with Buckwheat Chocolate and Halva ice-cream with pickled almond and fermented seabuckthorn are on offer.

A contemporary cocktail list has been created by Ukrainian mixologist Ana Reznik, formerly of A Bar with Shapes for a Name. Drinks will draw inspiration from classic Ukrainian dishes, using laboratory-led techniques to create bespoke ingredients and unexpected flavour pairings.

Serves include the likes of the Buckwheat Milk Punch; a silky, clear cocktail, that combines the nutty, earthy flavours of buckwheat with cardamom, vanilla and aged rum, and the Apple Bun; inspired by the famous Ukrainian dessert, blending vodka, rich butter and dulce de leche distillates with crisp apple juice and vanilla cream soda.

The wine list has been curated by Majken Bech-Bailey (previously of Ireland’s 2 Michelin starred Aimsir), and encompasses unique, interesting wines from well-established wine regions in the likes of France, Spain and Italy. It also showcases eastern European wines from the likes of Georgia and Ukraine, including wines from family-run Beykush Winery on the Black Sea shore.

The interior design has been overseen by Polina and, as the restaurant’s name suggests, features delicate nods to the natural beauty of Ukraine across the 52-cover restaurant (including 30-cover main room, 10-cover PDR and a small terrace). Used as decor for cultural festivals throughout the year in the country, hay motifs will be seen throughout, alongside natural textures including several different types of Ukrainian clay, on the walls, and elsewhere in the design.

Lighting comes from Ukrainian lighting specialist Clayp, who make handmade, eco-friendly, sculptural lighting using natural materials. Crockery has been sourced from Saga pottery; an artisanal Ukrainian ceramics studio, which draws inspiration from the natural world for their handcrafted tableware.

Polina and Eugene’s creative partnership has been forged against the backdrop of the Russo-Ukrainian war. In February 2022, Eugene joined the Ukrainian special forces to fight on the front line. In September 2023, he left the army, and returned to the kitchen.

At SINO, Eugene will be supported by a largely Ukrainian chef brigade, having brought the core team from his now-closed Dnipro restaurant with him to the UK.

Polina Sychova said of the opening:

“At SINO, our mission is to celebrate Ukrainian culture and gastronomy, and to help to raise its  profile in the west. Ukraine has a rich culinary history, yet its food is sorely underrepresented in the UK. At SINO, we’re combining traditional Ukrainian ingredients and dishes with western techniques, to create something elevated that we hope will feel authentic, innovative and familiar at the same time. We’re really excited to be opening in Notting Hill, and to bring SINO to life in London.”

For further information, please contact Ailis Brennan or Ianthe Cox-Willmott on firstname@toniccomms.co.uk