OMA

19/07/2026

newest addition to the menu: carlingford oyster, jalapeño granita. as refreshing as it is fiery.

farmed in carlingford lough [ a glacial fjord on the irish border ] where cold mountain freshwater meets the irish sea. known for their sweet flavour and delicate brine.

shucked to order. served with a vibrant jalapeño granita. this one packs a punch.

19/07/2026

28/06/2026

mizithra. a soft soured sheep cheese hailing from crete. one with no less than five applications on our menu.

in our greek salata, the creamy / ricotta like texture gives to the acidity of the tomato and cucumber juices, emulsifying with the olive oil into a dressing of sorts. tart and saline in equal measure.

filmed on trip to manousos tsitsiridis in sfakia, crete where we learned about the production.

25/06/2026

14/06/2026

isle of mull scallop, xo chilli butter.

hand-dived from the west coast of scotland, these scallops arrive alive first thing daily. freshly shucked each morning and grilled to order. favoured for their meatiness and sweetness, we serve with an umami laden xo chili butter to cut their richness.

07/06/2026

a glimpse of sunset in borough. new to the grill, cdp, chu.

and on the grill: scottish scallops, cornish turbot, dry-aged lamb rump, carabineros.

bossing it, chu.

31/05/2026

dark chocolate cremoso, pistachio praline.
chocolate ganache made with 80% mayan red cocoa from costa rica. folded in with soft peak egg white for a light ‘fluffiness’. almost hidden pistachio + caramel praline below. finished with really good early harvest olive oil, sea salt + candied pistachio. thank you maria for sharing the insight.

24/05/2026

spring sun + terrace ready.

10/05/2026

kubaneh. by amit [ head baker ].

a yemeni bread hailing from amit’s roots. hand rolled, then rolled again into a circualr mould. brushed with clarified butter. [ almost ] baked to order. served whole for our large parties. torn tableside [ + steaming hot ].

03/05/2026

cornish sea bass crudo, roasted chilli, lime.

a vibrant, fiery crudo. now on rotation.

cornish sea bass, lightly cured in salt, sugar + aromats. served atop almost burnt chilli pepper + onion. lime lending much needed acidity to round off the dish. good olive oil to finish.