Omri Restaurant and Bar: A Lebanese Dining Experience in Camps Bay

There’s an intimate underwater ocean-forest feel to Omri, channelling the shimmering of sunlight on ocean waves, and taking in classic Camps Bay views of swaying palms and glorious sunsets. This glam dining spot stretches over a whole block of prime beachfront as the signature restaurant of Morea House boutique hotel. The warmth and generosity of Lebanese dining flows through a menu rooted in the tradition of gathering around the table, from flatbreads and mezze to flame-grilled skewers and beautifully plated mains: a feast designed for sharing over relaxed lunches and atmospheric evenings.

The look

Interiors visionary Tristan du Plessis (who masterminded the interiors of the whole 90-room hotel) has worked his magic here, with hand-painted “wallpaper”, sculptural mirrors and undulating ceiling hangings, creating a mood-elevating space where the curvy booth banquettes and polished marble tables are arranged for the best beach views (there isn’t a viewless table in the house). It’s sparklingly contemporary with echoes of bygone eras in sensory curves and textures that pick up on the rich tapestry of the Levantine-inspired à la carte menu. 

The chef

Lebanese chef, Joe Stello, explores Cape ingredients within the traditions of the Eastern Mediterranean. With a deep respect for flavour, he draws on the warmth of Lebanese hospitality and the boldness of fire, spice, citrus, herbs and texture to create plates that feel generous and considered, beautifully plated, yet true to their roots.

The mezze ritual

On our visit we tucked into a warmly spiced za’atar flatbread topped with a whole creamy burrata and pomegranate molasses, fluffy pita bread to scoop up hummus, and a divine bowl of prawns in a more-ish red-pepper chili sauce. The mezze ritual is something to linger over, adding more plates for the table to share as the group gathers: labneh, olives, smokey baba ganoush, muhammara, and hot dishes such as as makanek (lamb sausages and potato), crispy falafel and fried calamari.

Fire, smoke and spice

Then comes the grill, where chef Joe turns up the intensity in a succession of fire-kissed main dishes. Chicken tawouk, kofta and beef shekaf skewers arrive with garlic toum, pickles, chilli pita and charred vegetables, as does the farrouj meshwi (a whole or half chicken) bringing together smoke and spice. Or go for seafood with grilled seabass that comes with roast red pepper purée and potato croquette, or a dramatic whole salt-baked fish served with a trio of sauces. There are steaks, too, served with chimichurri and cornribs.

In your glass

Signature cocktails lean into citrus, spice and freshness, with vibrant colours, fresh botanicals and the spirit of the Cape expressed through a sensory approach to mixology. And the winelist draws from Cape producers selected to complement the mezze, seafood and flame-grilled dishes.

Bright, bold and layered flavours, beautiful decor and wide beach views, this is a convivial dining experience for every occasion.

Opening times Daily, 6.30am – 10am; 12pm – 11pm
Contact 021 892 2980, [email protected]
Where to find it 35 Victoria Road, Camps Bay, Cape Town
Book through DinePlan

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