The Handbook
The Handbook
By | 28th May 2014

Take a trip to Greece this week, via Marylebone, with the launch of modern Greek all-day restaurant, Opso – hand-laid mosaic flooring, terracotta serving dishes and all – set over two floors and an outdoor terrace for when the London temperatures get a bit more Greek.

Breakfast on Tsoureki (brioche-style bread flavoured with aromatic Greek spices, served with clotted cream and sour cherries), Moustokouloura (soft cookie dough with grape molasses from Crete), Earl Grey infused rice porridge and soft poached egg with caramelized bacon and leeks.

Then, come 12 noon, the all-day menu kicks in with its mildly disturbing offering of snails and chips. Apparently they come with bacon and sherry vinegar in a nod to the traditional British seaside fare. You might want to stick to the Hortopita (hand-made short crust pastry pie of seasonal greens and feta cheese) or Spetsiota (grilled grouper, served in a squid ink bun with a tomato confit sauce).

However after a couple of Ouzo cocktails like Perfect Thyme with thyme liqueur, fresh basil and lemon juice you might not care so much. Oh yes and the name Opso had us a bit confused as well but it’s the Greek word for delicacy. So now you know.