Housed upstairs from AGORA, the Greek taverna concept that serves as a casual counterpoint to OMA’s more premium sensibility, David Carter’s newly-starred restaurant juxtaposes a crudo bar (the name coming from the Greek word for raw) with a live fire kitchen that delivers a host of truly knockout dishes. Though billed as being inspired by the serenity and simplicity of the Greek isles, OMA explores a far broader dining spectrum, which encompasses the vivid flavours of the Levant and further afield.
The menu is tight, but expansive. Sections dedicated to breads and dips begin the meal before moving onto small and large sharing plates that demonstrate a fresh and punchy vitality that shows the breadth of Carter’s ambition. While much of food changes with the seasons, some dishes have marked themselves out as long-term signatures including the spanakopita gratin with malawach; and the oxtail giouvetsi with bone marrow that’s topped with beef fat pangrattato.
With a 450-bin plus list, OMA is billed as a wine-led restaurant. Around 60% of the restaurant’s wine is sourced from Greece and, interestingly, is largely arranged by proximity to the sea with sections including ‘surrounded by the sea’ (island wines); ‘influence of the sea’ (coastal); and ‘further inland’ (encompassing mountain, valley and rolling hill vineyards).
The restaurant’s look, meanwhile, takes its cues from the rugged landscapes of Greece, employing colour schemes of eucalyptus, stone and dark wood, and finishes utilising natural materials throughout.
The menu is tight, but expansive. Sections dedicated to breads and dips begin the meal before moving onto small and large sharing plates that demonstrate a fresh and punchy vitality that shows the breadth of Carter’s ambition. While much of food changes with the seasons, some dishes have marked themselves out as long-term signatures including the spanakopita gratin with malawach; and the oxtail giouvetsi with bone marrow that’s topped with beef fat pangrattato.
With a 450-bin plus list, OMA is billed as a wine-led restaurant. Around 60% of the restaurant’s wine is sourced from Greece and, interestingly, is largely arranged by proximity to the sea with sections including ‘surrounded by the sea’ (island wines); ‘influence of the sea’ (coastal); and ‘further inland’ (encompassing mountain, valley and rolling hill vineyards).
The restaurant’s look, meanwhile, takes its cues from the rugged landscapes of Greece, employing colour schemes of eucalyptus, stone and dark wood, and finishes utilising natural materials throughout.
