David Carter, co-founder of Manteca in London’s Shoreditch, is set to launch a new venture – a Greek restaurant called Oma, set to open in London’s Borough Market this spring.
Carter is collaborating with chefs Nick Molyviatis, formerly head chef at Kiln in London’s Soho, and Jorge Paredes, head chef at Sabor in London’s Mayfair. Together, they strive to present modern interpretations of cherished Greek dishes, often prepared over a hearth, in authentic clay pots sourced from Crete, or served raw.
The own menu features a selection of tempting dishes such as suspended sheep’s yoghurt with salt cod XO sauce, wood fired breads made from Wildfarmed grains, Santorini Fava topped with capers and soft boiled egg, Butterflied or slow-grilled red mullet with red miso butter and olive oil ice cream with fennel pollen.
Carter has teamed up with Box 9, the design firm behind both of his previous ventures, Smokestak and Manteca in Shoreditch, to collaborate on the design of OMA.
Taking its name from the Greek word for raw, the restaurant is designed to include a 2.5-meter-high crudo bar, an open kitchen and a 60-cover terrace decorated with organic, earthy-toned furniture.
Emily Acha Derrington, wine buyer for Carter’s restaurant group DCCO, has teamed up with Alessandra Tasca to curate Oma’s wine list. The extensive 400 bin selection focuses on Greek wines and also includes offerings from islands such as Corsica, La Palma and Tenerife.
Carter said: “OMA represents everything I love about restaurants: it offers the dining experience at its most intentional. From the design to the food, service style and aesthetic finishes, every aspect of Oma has been considered. It encapsulates and celebrates the raw beauty, natural landscapes and warmth of the places that inspired it. Greece and the Levant bold flavors created from incredible British produce treated with simplicity and respect.
Emily’s incredible wine selection takes this menu to the next level. I am delighted to welcome guests to try the dishes developed by Nick, Jorge and myself, some paying homage to Mediterranean classics and adding our own compliments to others.
