Oma London
Menu with Prices in the UK

Blistered, pillowy Middle Eastern flatbread baked to order over live fire using regenerative Wildfarmed flour, brushed with za'atar olive oil.

Herb-infused soft Turkish-style ring bread twisted with parsley and wild herbs, crusted with toasted sesame seeds.

Freshly fried warm, paper-thin potato crisps seasoned with dried kombu seaweed salt and oregano.

Silky whipped cod's roe emulsion topped with finely diced pickled cucumbers, dill oil, and crushed Cretan carob rusk.

Warm, coarse-ground chickpea dip enriched with Lebanese sesame tahini, fried spiced chickpeas, and a drizzle of chilli blossom hot honey.

Tangy thick sheep's milk labneh crowned with house-made umami-rich salt cod XO chilli crisp and spring onions.

Whole aubergines charred over charcoal embers, whipped with tahini, garlic, lemon, fresh mint, and ruby pomegranate seeds.

Slow-roasted red pepper and smoked aubergine relish topped with salted Greek mizithra cheese and toasted hazelnuts.

Thinly sliced Cornish gilthead bream cured in blood orange tigers milk, shaved fennel, thin jalapeño slices, and coriander oil.

Pristine wild line-caught sea bass slices dressed with charred datterini tomato water, crushed Kalamata olives, and wild caper leaves.

Hampshire ChalkStream trout hand-diced with preserved Amalfi lemon, crispy capers, shallots, and herb oil.

Sashimi-grade yellowfin tuna loin seasoned with smoky Urfa pepper oil, crispy nori flakes, white soy, and finger lime.

Sweet raw wild scarlet prawn tail served with confit kumquat, head-fat dressing, sea salt crystals, and chervil.

Tender squid scored and blistered over lumpwood charcoal, bathed in za'atar infused olive oil, confit garlic, and fresh lemon.

Cumin and coriander spiced Welsh lamb belly grilled until crispy on the edges, garnished with sumac onions and mint.

Slow-braised then flame-charred octopus tentacle resting on smooth Santorini yellow split pea fava purée and caperberries.

Free-range chicken thigh marinated in Greek mountain oregano, garlic, and cold-pressed olive oil, roasted over embers with charred lemon.

Sweet hispi cabbage quarters blackened over coals, dressed with whipped smoked feta cream and crispy Urfa chilli oil.

Tender British asparagus spears charred over embers, drenched in hazelnut brown butter and grated salt-cured egg yolk.

OMA's undisputed signature dish: slow-braised oxtail cooked down in a traditional terracotta clay pot with kritharaki (orzo pasta), rich bone marrow, spiced tomato ragù, and crunchy beef fat sourdough pangrattato.

Whole wild red prawns baked in a terracotta pot with orzo pasta, rich shellfish tomato bisque, melted barrel-aged Greek feta, and dill.

Deconstructed Greek classic: braised spinach, wild chard, leeks, and dill baked with molten Greek feta under a shattering crisp filo pastry crown.

Day-boat Cornish mackerel charred over open coals, topped with smoked Valencia almond salsa, fresh oregano, and grilled lemon.

Three thick-cut native breed lamb cutlets roasted pink over glowing charcoal embers, served with fiery green mint and oregano chimichurri.

Prime on-the-bone turbot cutlet grilled slowly over birch embers, finished with emulsified charred lemon, caper, and olive oil butter sauce.

Sun-ripened heritage tomatoes, crisp Persian cucumbers, Kalamata olives, thin red onions, wild oregano, and a slab of authentic barrel-aged feta.

Crushed new potatoes roasted in wood-fired oven with garlic cloves, mountain oregano, and extra virgin olive oil.

Radicchio, wild rocket, and endive leaves tossed with creamy lemon tahini vinaigrette and toasted sesame seeds.

Silky Valrhona dark chocolate mousse bar paired with crunchy roasted pistachio praline, flaked sea salt, and peppery Greek olive oil.

Moist, fragrant olive oil sponge served warm with whipped honey Greek yoghurt and candied kumquat slices.

Traditional syrup-soaked shredded filo and orange custard cake served with fragrant pine-scented mastic ice cream.

Refreshing crushed ice infused with fresh Amalfi lemon juice and herbal resinous Mastika from the Greek island of Chios.

Grace Greek Gin, Campari, and Otto's Athens Vermouth stirred over a hand-carved ice cube with orange zest.

Ocho Blanco Tequila, house fig leaf liqueur, fresh lime juice, and a sea salt rim.

Skinos Mastiha liqueur, Mediterranean tonic water, dry sparkling Greek white wine, and cucumber slice.

Distinguished anise spirit from the island of Lesvos, served chilled with iced water.

Volcanic, flinty Greek white wine bursting with intense citrus, saline minerality, and electric acidity.

The Nebbiolo of Greece: organic red wine offering wild red berries, sundried tomatoes, earthy spices, and structured tannins.

Cold-brewed Sideritis mountain herbs sweetened lightly with raw wildflower honey and lemon thyme.

Artisanal Greek sparkling pink grapefruit soda crafted with fresh fruit oils.

Crisp glass bottle of premium mineral water.