First Look: Otakoi Brings Ukrainian Potato Dumplings to Windsor

With a menu built on borshch (Ukrainian borscht) and buttery chicken Kyiv, Otakoi (pronounced oh-tah-koy) brings Ukrainian comfort food to Chapel Street, Windsor. Just down from Freddy’s Pizza and Tokyo Tina, you’ll find couple Hanna Kachura and Micheal O’Hanlon’s deeply personal tribute to home, heritage and hospitality.

The pair met in Melbourne in 2020, shortly after Kachura, who previously worked in finance, arrived as a refugee. Filled with a longing for her culture and community, Kachura wanted to bring the flavours of Ukraine to Melbourne.

The name Otakoi is a punchy Ukrainian expression that Kachura says loosely translates as “like this” or “how about that”. It’s equal parts celebration and sass; a nod to the boldness of the food and decor. The couple started Otakoi as a takeaway-only concept, then on July 25 opened the doors and welcomed guests to dine-in.

“We wanted the space to feel warm, but also unmistakably Ukrainian,” Kachura tells Broadsheet. There’s a large, embroidered artwork of the Ukrainian remembrance poppy, a symbol of victory over Nazi Germany; and handcrafted lamps shaped like didukh (wheat sheaves) that hang over polished timber. Servers wear vyshyvanka, traditional embroidered blouses, and the Ukrainian flag hangs proudly by the till. “Every design detail, from the colours to the patterns, carries a story.”

Dishes are mostly drawn from Kachura’s upbringing and memories from her grandmother’s kitchen, with O’Hanlon (who has worked in hospitality since 1991 across resorts, hotels and as a chef at aged care facilities) leading the kitchen.

Classics include crispy chicken Kyiv filled with herb butter; borshch made with beetroot and beef stock, served with house-baked pampushky (garlicky bread rolls); and smoked meats including pork belly and Drohobych pork sausage – both served as part of the Ukrainian charcuterie board.

Ukrainian dumplings known as varenyky are handmade daily and are stuffed with sweet and savoury fillings. There are varenyky stuffed with mashed potato, as well as a salmon-and-cream-cheese-stuffed number topped with salmon roe that Kachura says is a more modern interpretation.

For dessert, you’ll find varenyky stuffed with sour cherries as well as layered honey cake and syrnyky (cottage cheese fritters, typically served for breakfast) with jam.
The drinks list features Ukrainian vodka and house wines, alongside sweet and punchy vishnovka, a cherry liqueur served by the shot or bottle.

Otakoi Ukrainian Restaurant
34 Chapel Street, Windsor
(03) 7044 5507

Hours:
Tue to Fri midday–3pm; 5pm–10pm
Sat & Sun 10am–10pm

otakoi.com.au/
@otakoi_ukrainian_restaurant