FIYA

Wood Ember Roasted Cauliflower with Tahina Sauce

Cauliflower Char Roasted over the open flame and drizzled with our citrus Tahina sauce, Paprika oil, sprinkled with roasted pistachio and hazelnut. (D,EG,SE,N)

Chargrilled Jumbo Asparagus With Straciatella and Romesco Sauce.

Chargrilled Jumbo Asparagus over wood fire with Creamy straciatella and romesco sauce. (N,D)

Charcoal Roasted Carrots with Pista Ajo Verde (N)

Charcoal roasted carrots with homemade pistachio cream.(N)

Clay Oven Baked Fteer (20min)

Choose from one of our Fresh Hand Made Fteer made from specialty Meats, Cheeses and Seasonal Vegetables Freshly Baked in our Clay OveN (D,G,EG,MD)

FIYA House Salad (N)

Our Signature House salad of Badia Farms Local Organic Greens, Cherry Tomatoes, Pomegranate, Green Apple, Thinly Sliced Radishes, Toasted Crushed Pecans tossed with our Honey Dijon Vinaigrette (N,MD)

Not So Ceasar

Baby Gems lightly splashed with our spicy rocoto pepper caesar dressing then liberally sprinkled with Chef’s Crispy Farofa. (G,D,EG)

FIYA Tomato Salad

Fresh Heirloom tomato, topped with Stracciatella cheese drizzled with fresh pesto sauce and balsamic dressing. (D,N)

Truffle Tenderloin Sandwich

160g of tenderloin steak sandwich with truffle paste, mozzarella cheese and Truffle mayo served with fries.

FIYA Double Smash Picanha Burger

Two Freshly Ground Picanha Patties Smashed on the Plancha and smothered in our secret FIYA sauce and topped with Vintage Cheddar and our special pickled cucumber relish, on a toasted Brioche Bun (D,MD,G,EG)

El Pollo Loco

Mexi/Med fusion at its finest. Chargrilled, free-range, olive and corn fed chicken, with romesco and Chipotle mayo. Topped with fresh rocket and havarti cheese. Muy bueno! (D,G,EG,N)

Striploin Sandwich

150g of Steak Slices charcoal grilled Striploin Steak with miso butter, chimichurri pickled red onion and provolone cheese. (G,D,SY)

Hattem Mattar’s Smoked Brisket Pastrami Sandwich (N)

150g of Brisket Pastrami Slow Smoked over Oak wood Chopped and served on toasted sourdough with spicy mustard, melted Emmenthal Cheese and Grilled Ajo Blanco Slaw (N,D,G,EG,MD)

150 Days Grass and Grain Fed Pure Black Angus Tenderloin

A 200g Chargrilled over our Wood Fire.

Argentinian Grass Fed Ribeye

A 285g Chargrilled over our Wood Fire.

Grilled Seabass from Canarias, Spain - 200g (filet)

Beautifully brine fish, grilled over live fire to attain a crunchy skin with Thai Green sauce and crunchy baby potatoes. (FH,G,D,CS)

Grilled U5 Shrimp (2 or 3 pieces)

350g of Grilled U5 Shrimp, served with Moqueca Sauce, Citrus Farofa and Pineapple salsa vinaigrette. (CS,G,D)

Creamy Mac & Cheese Brûléed and topped with Chef’s Farofa Crumbs

(G,D,EG)

Truffle Mac & Cheese Brûléed and topped with Chef’s Farofa Crumbs

(G,D,EG)

Charcoal Grilled Tenderstem Broccolini with Shoyu lemon Butter.

(D,SY)

Hattem’s Char Grilled Coleslaw tossed with his Secret Dressing (N)

(D,EG,N)

Crispy Potato French Fries with Sea Salt

(EG)

Chef Gonzalo's Flan

Argentinian Pudding Dulce de Leche With Whipped Cream. (D,EG)

Argentinian Dulce de Leche Pancakes

Hand Crafted Crepes filled with Indulgent Dulce de Leche, dusted with Sugar Crystals and Brûléed to Order (D,G)

Exotic Muhallabiya

Traditional Muhallabiya with Tropical Brazilian flavors. (D,N)

Eira Still Water

Eira Sparkling Water

Vanilla thyme Soda

Spicy Mango Limeade

Passion Fruit Mojito

Ice Tea Peach

Ice Tea Lemon

Orange Juice

Pomegranate

Lemonade

Cola

Cola Light

Cola Zero

Sprite

Corona Cero

Peroni 0.0

Espresso

Matcha Latte

Americano Coffee

Cafe Latte

Cappuccino

Macchiato

Chamomile Bio

Comptoirs Richard.

Fruits Rouges

Flavored Black Tea, Comptoirs Richards.

Organic Green Tea

Hld 1

Fire 1

Hld 2

Fire 2

Hld 3

Fire 3

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