From the team behind ZIMA, who will mark the 10th birthday of their Soho restaurant this year, Sova will take over the space formerly occupied by ZIMA Notting Hill.
The 40-cover venue will focus on low-intervention and skin-contact wines produced in countries including Georgia, Armenia and Ukraine.
Put together by consultant sommelier Cristian Vega, the wine list will draw on his extensive experience at London restaurants Wilton’s, Pollini at Ladbroke Hall, and Le Boudin Blanc, combined with a personal passion for low-intervention winemaking.
The list opens with a selection of sparkling wines, including pét-nats and a Ukrainian-style brut, followed by an eclectic range of skin-contact and orange varietals, with Georgian wines particularly prominent. White wines follow, such as a Serbian pinot grigio, a Slovenian malvasia and a Hungarian riesling.
Reds, which include wines best served chilled, will incorporate bottles from Bosnia to Bulgaria, whilst a list of rosé and dessert wines completes the ever-evolving list.
Champagne, alongside a small selection of cocktails and beers, will also be available, as well as non-alcoholic options including sparkling teas.
For the food offer, Moldovan chef Denis Calmis has created a sharing-style menu combining classical European technique with Eastern European character. Cold starters include slow-roasted peppers with anchovies and dill oil; beef tartare on Borodinsky bread with horseradish mayonnaise; and a selection of Slavic cheeses. Main dishes will feature whisky- and honey-roasted baby chicken with green salsa; crispy sea bass with fennel, grapefruit and garden peas finished with tarragon; and miso-glazed duck confit served with roasted Jerusalem artichokes and plum sauce.
Desserts will include dark chocolate mousse with sea buckthorn; sour cherry and buckwheat crumble with cream; wild berry cake with mascarpone and poppy seed; and crème fraîche panna cotta with poached pear and bergamot.
Drawing on its proximity to Portobello Market, Sova will source select ingredients from around the local neighbourhood, such as bread from Notting Hill Bakery. Seasonal produce will come from British suppliers, while specialist ingredients will be brought in from Eastern Europe.
Designed by AIYA Bureau, the interiors will consist of natural, muted tones and layered textures such as wood, linen and clay-like surfaces paired with low lighting and vinyl records and wine bottles lining the shelves.
During the summer months, Sova’s terrace will welcome guests al fresco, while inside, a mix of bar stools and table seating will accommodate both reservations and walk-ins five days a week.
The music will focus on vinyl-led selections, sourced and partially curated with help from the team at Rough Trade, alongside guest DJs.