The group, which is part led by former Zuma global executive chef Anthony Garlando, recently opened its first cloud kitchen site in Wimbledon and has reportedly seen sales rise 30% week-on-week since its launch.
It follows a trial run in Belgravia last year.
Oro is the brainchild of Garlando, Aware Hospitality founder Alexandre Santamaria, and 'sustainability entrepreneur' Nick Yeatman, and focuses on high-end sushi.
The menu features dishes including spicy bluefin tuna maki with chilli mayonnaise and shichimi pepper; prawn nigiri topped with macadamia and tahoon pesto; prawn and ginger gyoza accompanied with a rhubarb and tasmanian pepper berry sauce; and nori-crumbed lemon sole with crispy potato, black garlic mayonnaise and lemon.
Vegan options, meanwhile, include avocado and cucumber maki; mochi flat bread with Australian bush sukkah and whipped tofu; and fried cauliflower served alongside XORO sauce and coconut tofu.
Having secured 'substantial' investment for fast growth following its trial in Belgravia, the group is now planning an ambitious expansion across the capital.
The concept is also set to expand oversees, with premises in Bahrain and Saudi Arabia already secured.
Alongside its delivery menu, Oro are getting ready to launch a range of DIY kits in the coming weeks, as well as a selection of bottled cocktails designed by mixologist Chris Grøtvedt.
