Oma, which loosely translates as the Greek word for “raw,” is an homage to the “sun-soaked shores and landscapes of the Greek isles,” together with the “bold, distinctive flavours of the Levant.” Nick Molyviatis, former Head Chef at Kiln, and Jorge Paredes, Ex-Executive chef at Sabor, will oversee an open plan, live fire kitchen, as well as a seafood bar serving crudo, ceviche and tartare. Expect dishes such as hung sheep’s yoghurt with salt cod XO sauce; yellowfin tuna with clementines and aged soy and lamb belly with date molasses amongst classics and clay hot pots.
Found off Bedale Street - discover a daylight-flooded dining room looking out onto the terrace on the left, and into the open kitchen on the right. Design cues are inspired from the rugged landscapes of Greece, colour schemes of eucalyptus, stone and dark wood, and lots of natural materials used throughout.
he kitchen on the right. Hung sheep’s yoghurt with a salt cod XO sauce; yellowfin tuna with clementine and aged soy; Santorini fava with capers and a soft-boiled egg; harissa-grilled prawns with cucumber and mint tzatziki, slow-grilled red mullet served with red miso butter and lamb belly skewer and caramelised with date molasses.