CRMNY is targeting March 2027 for its Middle East debut at Inhabit, Al Quoz.
Further CRMNY locations are planned across the GCC, with addresses and dates to follow.
Ouzeri is exploring UAE pop-ups and seeking a permanent Dubai restaurant.
Two Cape Town brands have UAE debuts in the works.
From ceremonial matcha to Cypriot meze, two Cape Town concepts are preparing to make their mark on Dubai. CRMNY is targeting March 2027 for its Middle East debut at Inhabit in Al Quoz, ahead of a wider GCC expansion. Meanwhile, contemporary Cypriot-Greek restaurant Ouzeri is exploring UAE pop-ups while searching for a permanent Dubai address.
Pronounced ‘ceremony’, CRMNY was founded by Mikayla McClean in 2022. What began as an online business has developed into a brand spanning matcha bars, food, retail and wholesale. Its latest Cape Town location opened on Bree Street in October 2026, marking the first opening under its partnership with Tashas Group.
The South African offering hints at what could follow in Dubai. Single-estate ceremonial-grade matcha from Kagoshima, Japan, sits at the centre of a drinks menu that also includes cold brew teas and coconut water. Syrups made in-house and “Clouds”, with options including matcha, cream and honey fluff, bring different flavours and textures to the cup. Optional additions include lion’s mane and collagen, while breakfast dishes, salads, bowls and light bites complete the offering.
As for the atmosphere, CRMNY’s Cape Town matcha bars place the preparation ritual at the heart of a calm, welcoming experience. Inspired by Japanese tea ceremonies, the brand encourages guests to slow down and take time over their drinks. That philosophy guides the mood of its Dubai debut, although the Al Quoz interiors and final menu have yet to be revealed.
Over at Ouzeri, chef Nic Charalambous draws on his Cypriot heritage, his grandmother’s cooking and travels through Greece and Cyprus. Opened on Cape Town’s Wale Street in June 2022, the restaurant has earned a place on the 50 Best Discovery list.
Its seasonal menu moves between meze and larger plates. Dishes include Eliopita, a traditional olive and sesame bread; tuna with olive oil and Madagascan black pepper; and grilled mushrooms with fermented cep butter and hazelnuts. Green tomatoes with goat’s feta, dill oil and hibiscus vinegar offer another glimpse of the kitchen’s approach. Plans for the UAE put the original restaurant’s signature dishes at the centre of the experience.
The Cape Town dining room provides an equally appealing reference point. White plaster walls, recessed arches and tapestries draw on Cycladic architecture, giving the space the character of a contemporary Greek island taverna. These details illustrate Ouzeri’s identity; a design for its Dubai restaurant has yet to be announced
There is also a Dubai connection behind the concept. Charalambous joined Avli by tashas’ opening kitchen team in 2019 and developed Ouzeri during the city’s lockdown before returning to Cape Town.
Tashas Group’s story began in 2005, when Natasha Sideris opened the first tashas café in Johannesburg’s Atholl Square, before bringing the brand to Dubai in 2014. Since then, the business has grown into a hospitality portfolio spanning neighbourhood cafés, destination restaurants and cocktail bars. Its FACT award-winning names include tashas, Flamingo Room by tashas, Bungalo34, Galaxy Bar and Perlage, while Avli by tashas, African Lounge and NALA further demonstrate its range.
Both CRMNY and Ouzeri have the backing of Natasha and Savva Sideris through partnerships with the founders. For now, CRMNY’s March 2027 target is the date to watch, with additional GCC locations and Ouzeri’s Dubai address still to be announced.
Contact: www.tashasgroup.com