Made fresh in OMA's basement bakery using wild-farmed British grains, these wood-fired laffa flatbreads are a sneaky hero of the opening course. Served with a rotating selection of house spreads. They arrive when they arrive — part of the sensory hospitality philosophy of the restaurant.
Tips from diners
The labneh topped with salt cod XO sauce is worth ordering as a separate spread. At £6, it's one of the best value items in London.
These arrive when they're ready from the basement bakery, not necessarily when you order them. Be patient — fresh from the oven is worth the wait.
OMA's take on börek pastry is absolutely fantastic — reviewers consistently call it a must-order. It's one of the smaller, sneakier heroes on the menu and at £12 offers real value. The menu has evolved since opening, so expect versions featuring crab or lobster depending on the season.
Tips from diners
Order this immediately as your first course. At £12 it's the best value for money on the menu and sets the tone for the meal.
The filling changes seasonally — sometimes lobster, sometimes crab. Ask what's in it today before ordering if you have a preference.
A baked orzo dish cooked in a Cretan clay pot with slow-cooked oxtail, bone marrow, and crispy beef fat breadcrumbs. This is one of the larger dishes — reviewers recommend taking the meat off the bone and mixing it into the rice for a gloriously rich, savoury finish. At £24, it exemplifies the restaurant's approach to clay-pot cooking.
Tips from diners
Pull the meat off the bone and mix it thoroughly into the orzo for the best texture and flavor distribution. Don't eat them separately.
This is one of the heavier dishes on the menu. Balance it with lighter crudo starters and skip bread if you want to finish it comfortably.
A deconstructed take on the classic spinach pie — a bowl of melted sheep's and goat's cheese with spinach alongside malawach, a flaky Yemeni flatbread. The dish is a standout, combining creaminess with the crisp texture of the warm bread.
Tips from diners
Use the malawach to scoop the melted cheese and spinach mixture. The flaky texture of the Yemeni flatbread is the perfect vehicle.
This is one of the strongest vegetarian dishes on the menu. Rich enough to satisfy as a main course if paired with bread and spreads.
From the crudo section, this dish showcases tuna in its simplest, most elegant form — raw yellowfin with a citrus punch from clementine ponzu and texture from crispy garlic. Fresh whole tuna arrives every Tuesday.
Tips from diners
Fresh whole tuna arrives every Tuesday. Visit mid-week for the best quality raw fish.
The clementine ponzu adds bright acidity that highlights rather than masks the tuna. Let the ponzu coat each piece before eating.
David Carter's (Smokestak, Manteca) Greek restaurant earned a Michelin star in under a year. Chef Jorge Paredes cooks seasonal Mediterranean dishes over a hearth in Cretan clay pots, with a basement bakery producing wood-fired flatbreads daily. Overlooking the market from the first floor, with casual sister spot Agora downstairs.
Order the lobster bisque börek immediately — reviewers consistently highlight it as a must-try, and at £12 it's genuinely good value.
The giouvetsi dishes are cooked in traditional clay pots sourced from Crete. They arrive as complete courses meant for sharing and soaking up the rich, deep stocks.
You enter through Agora (the casual sister spot) on the ground floor of Borough Market, then climb upstairs to OMA. Don't miss the market itself — arrive early to shop before dining.
The wine list emphasizes Greek producers and ranges from £33 to £480, with a median of £79. The wine pairing philosophy matches the ingredient-led, sensory approach to dining.
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