Novas Hagiasophia Flavours

Hummus, ezme, haydari, eggplant and vine leaves; for sharing.

White cheese, halloumi, kashar, walnuts and dried fruit.

Chickpeas, tahini, olive oil.

Roasted peppers, tomato, pomegranate molasses.

Roasted eggplant in tomato sauce.

Strained yogurt with mint and garlic.

Olive-oil vine leaves with lemon.

Homemade soup prepared daily.

With garlic and mushrooms.

Baked in a clay dish.

With tartar sauce.

Grilled halloumi.

Crispy phyllo rolls with cheese.

White cheese, olives, greens.

Grilled halloumi, pomegranate molasses.

Grilled chicken, parmesan, croutons.

Tomato, cucumber, pepper, onion.

Tuna, corn, greens.

Seasonal greens, carrot, corn.

Shrimp, calamari, mussels.

Lamb with dried fruits on mashed potatoes.

Lamb on smoked eggplant purée.

Diced lamb on smoked eggplant with yogurt.

Ottoman-style lamb stew with dried fruits.

Slow-cooked for hours, served on mashed potatoes.

Diced beef with vegetables in a clay pot.

Charcoal-grilled lamb skewers.

Marinated chicken skewers.

With ezme and pilaf.

Grilled chicken wings.

Grilled chicken chops.

Charcoal-grilled lamb chops.

Skewers, wings and chops.

Mixed skewers, meatballs and grilled vegetables on a tabletop grill.

Lamb and vegetables sealed in a clay pot; opened at your table.

Whole roasted leg of lamb.

Diced lamb and vegetables in a clay pot, flambéed at the table.

Catch of the day with calamari and shrimp.

With creamed spinach.

Pomegranate glaze.

Creamy mushroom sauce.

Chicken breast in black pepper sauce.

Chicken with vegetables in a clay pot.

Saffron cream sauce.

Grilled, with rocket and lemon.

Grilled sea bass.

Grilled salmon.

In season.

With kashar cheese in a clay pot.

Priced per piece.

Shrimp, calamari, mussels.

Mushrooms, peas, corn and peppers in a clay pot.

Char-grilled seasonal vegetables.

Eggplant and vegetable moussaka.

Olives, peppers, basil.

Olive-oil stuffed eggplant.

Pistachio baklava; can be served with ice cream.

With walnuts and tahini.