OPSO brings a polished, contemporary take on Greek private dining to Marylebone, with plenty of opportunity for private hire across two floors, and a capacity of up to 80 seated guests.
Open since 2014, OPSO takes its name from the ancient Greek word for a delectable morsel. But while its concept starts with tradition, the menu is rooted very much in the present, concentrating on modern Greek food, generous hospitality and high-quality seasonal ingredients, many sourced directly from Greece.
For private events, the standout space is The Larder on the lower ground floor. It seats up to 44 guests or accommodates 80 standing, with smaller non-private bookings available for up to 22. The room is surrounded by artisanal curing chambers and dry agers used by the chefs, alongside floor-to-ceiling wine fridges and its own bar, so the food and drink feel completely integrated into the design. The Larder is punctuated by long timber tables, warm brass edging, dark green seating and an open framework of shelving filled with bottles and glassware. White tiled walls and softly lit storage add a slightly industrial feel, while the curing displays make the room feel connected to the kitchen rather than just another function space.
Layouts can be adapted too, with imperial-style seating for 44, U-shaped arrangements for 21 or boardroom layouts for 22. What's more, you can also take over the entire place with an extended capacity of up to 130 standing.
OPSO can also tailor menus and drinks, decorations, table settings and playlists, while a private bar can be added on request. The food is very much designed for sharing, with examples of dishes spanning sourdough with cod roe butter, taramas, dakos salad, feta kataifi and mushroom flatbread. For mains, think braised beef short rib, octopus stifado and spanakorizo paella. The kitchen has also been known to produce sumptuous dishes such as wild seabass tartare, moussaka, lobster giouvetsi and truffled lamb shank, with portokalopita, coffee profiteroles and chocolate truffles to finish.