Modern Ukrainian or Trendy Mishmash?
So, there’s a new big, bold door on the Notting Hill block — SINO, a self-described contemporary Ukrainian restaurant that’s just opened its doors. From the outside, it’s got that “I’m new and I know I look good” energy.
Atmosphere:
The room is tiny — cute for a date, but much hotter. There’s steam. Lots of it.
The interior is styled in a modern way, sure, but Ukrainian? I’m not convinced. It felt more curated for Instagram than rooted in any clear cultural story. Tulum-meets-Pinterest-board vibe.
Drinks:
The wine list is genuinely impressive, especially for a brand-new opening. I clocked a few lovely skin-contact bottles and even some local producers, which was a nice touch. Cocktails? Fancy, flirty, and thankfully not just sugary nonsense — definitely worth ordering.
Service:
Hmm. The team was friendly, no doubt — but clearly still finding its feet. I asked for starters to come first, sides with mains — basic stuff. Instead, a side arrived awkwardly with one of the starters, the pork belly was completely forgotten, and they kept circling back to ask if we wanted dessert like they were running on a timer.
I told one waiter already, and then two more asked the exact same thing. At one point, I genuinely felt like a parrot in a steam-filled cage.
There was also a noticeable wait between courses — starters vanished, then… silence. The pacing needs some tweaking.
Price: £££
Not outrageous. It’s Notting Hill — if it’s cheap, you’re either lost or dreaming. But for the quality and plating, it felt fair.
What I Ordered:
Visually, a 10. Genuinely gorgeous plates coming out — lots of textures, colours, and thoughtful plating. The fish dishes absolutely stole the show for me. Only the menu felt a bit short. I wanted more variety, especially if they’re going for this modern fusion vibe.
Wildflower butter with Potato & honey sourdough
*Crayfish
It arrived looking like a little edible parcel of art — delicate but confident. The crayfish inside was tender, sweet, and properly cooked. Then came the sauces — a silky tomato velouté that added a gentle acidity, balanced by a dill that brought freshness and that classic Eastern European wink.
*Cherry glazed BBQ Catfish
That cherry glaze was genius — sweet, sticky, with just a hint of smoke that paired perfectly with the grilled catfish. But the real surprise was the sausage and paprika sauce: warm, bold, and unapologetically rich. Altogether, it was sweet meets spice, soft meets smoky, with the shiso leaf adding a burst of freshness. A total flavour flex.
Beef Dumplings
The filling was rich, meaty beef that didn’t hold back. The broth was clear but full of soul — savoury and deep, with that smoked mushroom garum adding an umami hit that lingered in the best way. The lemon verbena was a clever touch — just enough citrusy lift to keep things from getting too heavy, like a squeeze of sunshine through a forest floor.
Slowly cooked pork belly
The pork belly was beautifully tender, with that melt-in-your-mouth fattiness that only comes from taking your time.
But it was the beetroot that surprised me — added a deep, earthy note that played well with the fatty meat. This dish was like something you’d find in an old Ukrainian cookbook, but dressed up for a night out in Notting Hill.
Crunchy banosh
Traditionally a creamy Ukrainian cornmeal dish, this version came with a crispy twist that gave it a satisfying golden crust, like polenta that’s been out on the town.
It was rich without being heavy, rustic but with a bit of attitude. Definitely a side dish with main character energy — I kept going back for “just one more bite.” (Maybe that’s why they brought it out as a starter but not as a side)
*Halva ice-cream
Rich rich and nutty, that deep sesame flavour coming through in a way that felt indulgent but not too sweet. Then came the pickled almonds, which threw in this unexpected tang and crunch — a little rebellious moment that totally worked.
It was sweet, but a bit soury, creamy, but then a bit runchy — the kind of dessert that wakes you up rather than lulls you to sleep. A clever, confident end to the meal.
Conclusion:
I liked the food. I did. But I left unsure of what SINO is trying to be. Ukrainian roots? Maybe. But with made in Japan plates, ancient-looking bread baskets, and a beachy-boho interior, it all felt a bit like a concept thrown together to please the trend-hungry London crowd. Right now, it’s more pretty plate than personality.
I’m rooting for them — there’s real potential. But if SINO wants to be more than just another flash in the pan, it needs to find its voice — and make sure the team’s all singing from the same hymn sheet.
*Check the menu on Google Maps, as there’s nothing listed on their website yet. And since the space is on the smaller side, I’d definitely recommend booking ahead — at least for now… Link is here.
