Manteca co-founder to open Oma in London's Borough Market
David Carter, co-founder of Manteca in London's Shoreditch, is set to open Greek restaurant Oma in London's Borough Market this spring.
Carter will be joined by chefs Nick Molyviatis, the former head chef of Kiln in London's Soho, and Jorge Paredes, executive chef of Sabor in London's Mayfair, to offer contemporary interpretations of nostalgic Greek dishes that have been cooked upon a hearth, in traditional clay pots sourced from Crete, or served raw.
The menu will feature dishes such as hung sheep's yogurt with a salt cod XO sauce; wood-fired breads made with Wildfarmed grains; Santorini fava with capers and a soft-boiled egg; butterflied, slow-grilled red mullet with red miso butter; and olive oil ice-cream with fennel pollen.
Carter has once again partnered with Box 9, which designed both of his restaurants, Smokestak and Manteca in Shoreditch, to create Oma.
The restaurant takes its name from the Greek word for raw and the restaurant is set to include a 2.5m crudo bar, an open-plan, live-fire kitchen and a 60-cover terrace, complete with artisanal furniture in stony, earthy colours.
Emily Acha Derrington, group wine buyer for Carter's restaurant group DCCO, has compiled Oma's wine list with Alessandra Tasca. The 400-bin list concentrates on Greek wines as well as those from islands such as Corsica, La Palma and Tenerife.
Carter said: "OMA represents everything I love about restaurants: it offers a dining experience in its most intentional conception. From the design to the food, the style of service and aesthetic finishes, every part of Oma has been considered. It encapsulates and celebrates the raw beauty, natural landscapes and warmth of the places that have inspired it. The bold flavours of Greece and the Levant, created with amazing British produce treated simply and with respect.
"Emily's incredible choice of wines take this menu to the next level. I'm excited to welcome guests to try the dishes that Nick, Jorge and I have developed, with some paying homage to Mediterranean classics while adding our own spin to others."
