REVIEW: Inside Ayllu’s Vibrant New Chapter in Paddington

Set along Paddington Basin, Ayllu is stepping confidently into a new chapter with a refreshed menu that places bold flavour, precision and atmosphere firmly at the forefront. From the moment you walk in, the low lighting, deep green leather booths and lively soundtrack immediately set the tone. There’s a polished energy to the space that feels equally suited to laid-back lunches, animated brunches and late-night dinners that gradually build into a buzzing evening crowd.

Blending Japanese techniques with the vibrant, expressive flavours of Peru, Ayllu’s Nikkei-inspired menu feels sharper and more refined than ever. Led by Head Chef Igor Pereira alongside Head Sushi Chef Sandesh Baral, the kitchen delivers dishes designed for sharing, balancing indulgence with precision and punchy flavour combinations.

To start, the Shrimp Popcorn arrived crisp and addictive, coated in a punchy yuzu and spicy mayo glaze that delivered just the right amount of heat and citrus brightness. The Chicken Karaage followed closely behind, perfectly golden and juicy inside, proving exactly why the dish remains such a crowd favourite.

The larger plates carried that same balance of comfort and refinement. The Black Cod, served with orange dashi butter, pancakes, crispy leek and ginger, was rich yet delicate, with the buttery fish melting effortlessly against the sharpness of the ginger and citrus notes. Equally memorable was the Peruvian Steak BBQ, elevated with black lime butter, chives, crispy garlic and egg yolk, bringing smoky depth and richness to every bite.

Dessert came in the form of a light Raspberry Mille Feuille, offering a refreshing finish after the richness of the savoury courses.

With its canal-side terrace, polished interiors and menu full of vibrant, flavour-led dishes, Ayllu continues to cement itself as one of Paddington’s most energetic and stylish dining destinations.

Address: 25 Sheldon Square, Paddington Central, London, W2 6EY

For more information, click here.

Written by Enytha Peer  

Photography courtesy of Ayllu