Sandton welcomed a new culinary destination this month, SINN, which looks to redefine luxury Italian dining at LXX Sandhurst.

• Enter SINN, a restaurant where Italian heritage and South African flavours merge, offering a sophisticated yet bold experience.
• SINN serves up an immersive approach to dining that stimulates the senses and challenges traditional norms.
• Led by acclaimed Chef Enrico Persegani, SINN combines age-old Italian techniques with innovative local twists.
• Visit www.sandtontimes.co.za for more stories.

The Sandton Times attended the official launch of SINN, the bold new player redefining Italian luxury dining in an atmosphere that’s anything but conventional. Set in a grunge-inspired, moody space that blends intimacy and intrigue, SINN brings a fresh twist to Italian cuisine that’s both luxurious and daring. This isn’t your typical Italian joint—it’s an immersive experience that challenges expectations and rewards adventurous palates. The maestro behind the kitchen pass is Chef Enrico Persegani, a native of Italy, first visited South Africa in 2023. Captivated by the country’s food culture and rich culinary diversity, he relocated to Johannesburg in May this year with a vision for SINN – dishes that feel familiar yet ground-breaking.

The name SINN speaks to the decadence of experiencing something so good, it’s almost sinful.

// Chef Enrico Persegani

For Italians, according to Chef Enrico, indulgence is woven into the fabric of life – from the pleasures of a perfectly crafted meal and exquisite wines to the luxury of the finest silks. SINN’s final “N” also serves as a tribute to the passionate team who helped bring Chef Enrico’s dream to life, adding a personal touch to a name that is bound to catch the eye – and imagination – of Sandton’s adventurous diners.

At SINN, Chef Enrico’s devotion to Italian cuisine shines in every course, starting with the Antipasti, which pays homage to traditional Italian dining. Enrico’s dishes carry a nostalgic essence, inspired by the meals his grandmother prepared in his childhood. This deeply personal touch is evident in items like the Bone Marrow Mousse, served with spiced biltong butter, and the Biltong Arancino, a unique South African spin on the classic Italian arancini.

Each dish on the Antipasti menu offers a sensory journey into Italian flavours with a South African flair. The Burrata Caprese is a luxurious tribute to Italy’s beloved cheese, served with a basil emulsion and cherry tomato granita. For a more daring option, the 24ct Gold Beef Fillet Carpaccio adds a dash of opulence, balancing its tender beef with pecorino cream and caper berries. These innovative touches are more than just culinary creativity – they reflect Chef Enrico’s belief in blending Italian soul with South African zest, creating flavours that linger long after the meal ends. Central to SINN’s menu is Chef Enrico’s commitment to traditional pasta-making methods.

Pasta is the heart of Italian cooking, and I am uncompromising when it comes to quality.

// Chef Enrico Persegani

For Chef Enrico, each pasta dish must tell a story through its ingredients and textures. At SINN, Chef Enrico believes there is no room for shortcuts or pre-made products – every strand and stuffed pasta is crafted meticulously by hand.

Standouts include the Wagyu Bolognese Spaghetti, made with wagyu beef and slow-cooked in Merlot, topped with Parmigiano Reggiano. The Nonna’s Ginger Butternut Ravioli takes a more unconventional route, featuring roasted butternut and ginger mousse in a sage-infused butter sauce, paying tribute to Chef Enrico’s grandmother’s recipes. The Spinach Spaghetti Pesto offers a green twist with fresh spinach in the dough, paired with basil pesto and dusted with Italian pecorino. These dishes exemplify Chef Enrico’s mastery in fusing tradition with a touch of modernity, delivering flavours that comfort and surprise in equal measure.

SINN’s pizzas are crafted with reverence for the Neapolitan tradition, baked to perfection in wood-fired ovens that add a smoky undertone to each pie. The Seafood Amalfitana features a delightful mix of prawn meat, mussels, and calamari, capturing the essence of the Italian coast with a South African twist. For a heartier option, The Gipsy combines rustic salami, biltong, and dry-wors, creating a marriage of Italian and South African cured meats. Each pizza is carefully balanced, from the crispy crust to the rich toppings.

Beyond pizzas, SINN’s Wood-Fired Hotpots bring another layer of authenticity to the experience. The Tuscan Seafood Cacciucco, a traditional Italian seafood stew, is elevated with Queen prawns, mussels, and calamari, all simmered in white wine and served with chargrilled bread. The Lamb Abbacchio alla Romana pays homage to Rome’s culinary traditions, featuring herbed lamb loin chops paired with roasted potatoes and caper berries in a Roman-style reduction. These dishes offer a soulful, rustic experience that is intensified by the crackling wood fire, creating a connection to Italy’s agrarian roots.

SINN’s menu offers an array of premium meats that highlight the restaurant’s dedication to quality and flavour. The Wagyu steaks, sourced from Silent Valley Farm, are a carnivore’s dream. Marbled and tender, the options range from Ribeye to Sirloin, each cooked to perfection on an open flame grill. Chef Enrico believes that real fire enhances the natural qualities of Wagyu, allowing the meat’s delicate flavours to shine without overpowering them.

Seafood lovers are not forgotten, with offerings like the Amalfi Creamy Mussels, steamed in a Chardonnay reduction, and the Prawn and Zucchine Ravioli. These dishes transport diners to the Italian coastline, where the freshness of the ingredients and simplicity of preparation bring out the best in the seafood.

The indulgence continues with SINN’s signature cocktails, each crafted to complement the bold flavours of the food. Like the Morningstar – a mix of Ketel One, lychee, and vanilla – each drink is a playful twist on classic flavours. The Tira-Miso takes the beloved dessert in a new direction, combining Hennessy, coffee, miso, and Frangelico for a cocktail that feels both nostalgic and innovative.

For dessert, Enrico’s Negroni Pannacotta is a standout, inspired by his favourite cocktail. The bright orange notes of the Negroni pair beautifully with the creamy pannacotta, creating a balanced and memorable finish to the meal. Other options include Burnt Honey and Ricotta Cheesecake with Sicilian lemon curd and Nonna’s Amaretti Pie, each dessert carrying the warmth and familiarity of Italian dolci, while bringing a fresh perspective to the table.

One of SINN’s unique offerings is the Salad Basket, a dramatic take on the simple salad. Here, salads are served in a warm, wood-fired dough basket, encouraging diners to break pieces of the crust to soak up every drop of dressing. This approach, inspired by the Italian custom of “scarpetta,” adds an interactive, playful element to the meal.

SINN’s debut in Sandton is a triumph, establishing itself as a place of indulgence and innovation. Chef Enrico Persegani has created a space where Italian heritage meets South African vibrancy, where tradition and modernity coexist in harmony. For those in Sandton looking for a new culinary experience, SINN promises not only to satisfy but to elevate the concept of indulgence. With bold flavours, intricate details, and an atmosphere that transports you to the heart of contemporary Italy, SINN has set a new standard in luxury dining.

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