The menu focuses on simple Mediterranean sharing plates and nutritious,seasonal ingredients - inspired by Head Chef Oren King’s Tel Aviv background. Split across two floors, Haya features an open kitchen and dining room on the ground floor with a large marble sharing table taking centre stage downstairs.
Open all day, the restaurant serves up cold-pressed juices, coffee, yoghurt and granola, and goat’s cheese and egg white omelettes for breakfast; shakshuka and fried polenta cakes with quail eggs for brunch; and burrata with loquat compote, quinoa salad, and spiced lamb cutlets with honey yoghurt during the day and zaatar duck breast with freekeh risotto; crispy prawns, spicy yoghurt and harissa for dinner.
Weekend brunch, all-day dining
Burrata with loquat compote; spiced lamb cutlets with honey yoghurt; crispy prawns with spicy yoghurt and harissa; Zaatar duck breast and freekeh risotto and seared tuna with dukkah and homemade labne.