Onima Lunch Menu
Two Courses Meal 29
Three Courses Meal 34
Starters
Tiropita cheese pie served with Asian sesame salad
Baby spinach salad with artichokes, pecorino cheese and balsamic dressing
Roasted Pumpkin Soup with Truffle oil
Deep fried calamari with Arrabbiata sauce
Main Courses
Tagliatelle with Italian chicory and pancetta
Black ink risotto with Octopus
Salmon with aubergines and tofu mayonnaise
Harissa Baby Chicken with Greek yogurt dressing
DESSERT
Tiramisú with coffee mousse and caffè latte ice cream
Baklava with pistachio cream and vanilla ice cream
Onima DINNER Menu
Mezze
Aubergine Salad with arrabbiata sauce 9
Tzatziki with homemade pitta bread 8
Zucchini and Aubergine fritters with tzatziki 8
Homemade Hummus, caramelised onions and homemade pitta bread 8
Starters
Yellowtail carpaccio with sundried tomatoes tapenade and pistachio 20
“Spanakopita” Greek spinach pie with pine nuts 16
Crispy tempura prawns, chilli Asian sauce 26
Grilled green asparagus, tofu mayonnaise and sesame dressing 14
Warm “Saganaki” cheese, lemon puree and crispy salad 13
Josper grilled octopus with Mediterranean salsa 27
Burrata with Sicilian datterino tomatoes and oregano dressing 19
Tuna tartare with Yuzu and truffle dressing 21
Sea bream sashimi with lemon, chilli dressing32
Salmon tartare with soya cream dressing 21
Salads
Greek salad with DOP feta cheese 16
Onima salad with pear, walnuts, mixed leaves and pecorino cheese 14
King crab salad with caviar with yuzu and truffle dressing 39
Pasta
Rigatoni pasta with lamb ragout and pecorino cheese 19
Scottish lobster tagliolini with cherry tomatoes 39
Truffle risotto with wild mushrooms 45
Tonnarelli cacio e pepe 19
Fish
Roasted seabass with aubergines puree and sautéed Italian chicory 33
Josper barbecue scallops with Girolles mushrooms 35
Baked Dover Sole with lemon and capers 54
Black burger with lobster tempura and spicy harissa-mayo 34
Meat
Roasted rack of lamb, “Caponata” vegetables and mint artichokes 35
Roasted corn-fed baby chicken marinated with miso sauce 22
Wagyu burger with caramelised onions and truffle mayo 38
From the Josper
All dishes are cooked over Japanese “Binchotan” charcoal
Roasted Greek Seabass for two 95
Whole Lobster with harissa butter 80
Wagyu steak 250g 140
Black beef ribeye steak 300g 48
Beef fillet 45 day aged 220g 45
Beef tomahawk for two 1kg 140
Side Dishes
Truffle pomme puree 6
Green beans with tomatoes and shallot 6
Grilled Tenderstem broccoli 8
Crispy chips 6
Rucola, cherry tomatoes, pecorino cheese with balsamic dressing 6
Dessert
Passionfruit and strawberry parfait 9
Baklava with pistachio cream and vanilla ice cream 9
Tiramisú with coffee mousse and caffé latte ice cream 9
Chocolate cookies semifreddo with caramel salé sauce 9
Lime pannacotta with blueberry sorbet 9
Deconstructed lemon tart 9
Marble three chocolate mousse with butter biscuits 9
Homemade Ice Cream and Sorbet 6