Onima restaurant and bar opened in December by Greek entrepreneur Alexandros Andrianopoulos who made his mark in Mykonos.
The younger businessman honed his abilities for a decade whereas managing the go-to eating places in Mykonos: Nammos and Interniat, turning them into extremely profitable venues for the well-heeled. He has introduced this vibe to his London venue to incorporate a restaurant, a bar, a private-dining room and nightclub for personal events and ultimately there might be an enclosed roof terrace.
It even has its personal tagline – Mykonos involves Mayfair – with the restaurant providing a combination of Mediterranean and Asian cooking and a few spritzy cocktails.
So I went to take a look at Onima one chilly December night. So, cosy in my winter coat I braved the streets of London’s Mayfair in direction of the quaintly twisty Avery Row to the elegant five-story townhouse at no 1.
I may see the 2 half moons that make up the Onima brand shining out of a darkish background as I approached. The constructing was beforehand house to Cartier’s watchmaking headquarters for 15 years and I used to be quickly to search out out that it’s straightforward to lose observe of time within the heat, straightforward ambiance of the restaurant.
Past the black marble that surrounds the brass-hemmed darkly tinted doorways is a small Victorian styled cream-marbled floored and wooden panelled hallway full with a standard paintings and a mini reception desk. The scene is doused in warming glow of flickering mild delivered by a small fire.
It’s elegantly homely however does by no means put together you for the dimly-lit and orange back-lit bronzed bar that hits you as you flip the nook into the restaurant.
They are saying the designers hail from Greece and mindfully selected hues and decor that provides a visible style of the meals to come back.
Food and drinks
We had been led to a desk and I used to be handed a cocktail menu. I ordered the Mayfair Specific, a mix of gins, lemongrass cordial and lemonade and my associate selected the Greek Mule with skinos mastha, ginger rhizome and ginger beer – you probably have a palate for ginger, this cocktail rocks!
Good, relaxed, we focussed on the starters – our waitress recommended we order three to share and so we selected the Yellowtail carpaccio, grilled garlic asparagus cooked to perfection and a “Spanakopita” which is a Greek Spinach pie with delicate pastry and pine nuts.
We nearly ordered a fourth, the Saganaki – a pan fried Greek cheese – simply because I had tasted this dish when holidaying in Greece some years in the past, however opted to relive the reminiscence one other time. On reflection, I want I had simply gone for it as a result of the starters weren’t solely interesting to the attention however tasted chic. And sharing a choice of starters is in fact the Greek means.
For the principle course I selected the Sea Bass. It got here roasted to a crispy pores and skin but it was a tad dry. Nonetheless it was well-seasoned with sauteed Italian chicory, aubergine puree with a facet of gorgeously flavoured truffled mash potato and garlic broccoli.
I downed this with a pale yellow Malagouzia Greek wine a grape selection that comes from Macedonia and Central Greece whose notes of peach, inexperienced pepper and citrus blended properly with the sturdy truffle flavours.
My associate opted for 220g beef filet. What made the medium beef all of the extra succulent was that it was cooked in a Josper – a Japanese model charcoal grill. There is no such thing as a underplaying how juicy and well-prepared this piece of meat was.
As a chocoholic I opted for the Namalake a chocolate mousse with a touch of mango accompanied by a scoop of mango sorbet as my dessert. It seemed nice and tasted high-quality however nothing particular. The identical for the Marble Three chocolate mousse with butter biscuits.
Verdict: The eating expertise right here felt like a night out, nothing was rushed and we took our time. There have been a number of crowning glories: the starters had been merely sensational and the succulent beef fillet cooked in Josper stood out. The setting was comfy, service attentive and all beneath the glow of interesting lighting. All in all it’s stylish and cheerful.
To return: Over the subsequent few months this distinctive social hub will complement its current floor ground bar and restaurant and first ground restaurant with a luxuriously appointed non-public lounge and the pièce de résistance, a surprising glass-enclosed rooftop terrace.