SMOKESTAK founder David Carter to launch the Greek islands-inspired OMA this spring
Rumoured to be in the works for the past year or so, OMA takes its name from the Greek word for raw and will feature both a crudo bar and an open plan, live fire kitchen.
Chefs Nick Molyviatis and Jorge Paredes, formerly head chef of Kiln and executive chef of Sabor respectively, will lead the kitchen alongside Carter, creating ‘novel interpretations of the humble techniques and generous flavours of nostalgic Greek dishes bolstered by the bold, confident flavours of the Levant’.
Dishes will include gilthead bream, jalapeno aguachile and datterini tomato; hummus masabacha, with tahini and green zhoug; Santorini fava with capers and a soft-boiled egg; harissa-grilled prawns with cucumber and mint tzatziki; slow-grilled red mullet with red miso butter; and lamb belly skewers caramelised with date molasses.
OMA’s wine list will be written by Emily Acha Derrington, group wine buyer for Carter’s DCCO restaurant group with Alessandra Tasca leading OMA’s wine team in the restaurant.
The 400-bin wine list ‘echoes the minerality and salinity of the menu’s coastal influences in their textures and flavour profiles’.
Just off Beadle Street, the first-floor space has been designed by Box 9, which is also behind Carter’s SMOKESTAK and Manteca restaurants in Shoreditch.
The team has taken its cues from the rugged landscapes of Greece, employing colour schemes of eucalyptus, stone and dark wood, and finishes utilising natural materials throughout.
Accents such as lighting, chairs and tables have all been created in collaboration with artisans ‘known for their unique, slow-crafted pieces’.
Tables for two line the street-facing window, while larger groups can opt for a secluded space. A U-shaped bar curves seamlessly out onto the terrace, overlooking the bustling market below, with heaters offering warmth throughout the year for its 60-seat capacity.
Facing the entrance is a 2.5m-long raw bar, featuring a display of dayboat fish, shellfish and molluscs, where guests can perch to watch the kitchen team preparing plates of raw and cured crudo, ceviche and tartare. Beyond the bar lies ‘the heart’ of OMA: a central hearth.
