Menu
Enjoy a selection of creative dishes curated from around Saudi Arabia and infused with the flavours of the world.
Every dish at Yaza is unique and first of its kind, a result of careful study of Saudi Flavours and deep curiosity to morph into a dish that satisfy your taste buds.
Salad
- Pumpkin Burrata Salad 100.SR Saudi Italian Fusion. Burrata over Roca and Habaq salad, with traditional Sheshni sweetened pumpkin.
- Yaza Baladi Salad 40.SR Saudi Mediterranean Fusion. Lettuce, cherry tomatoes, onions and Rocca Salad. With roasted cashews and Valbreso cheese.
Starter
- Pumpkin Soup 44.SR Pumpkin soup with pumpkin seeds, crispy grilled pumpkins and crispy brioche croutons.
- Eish Bellahm 44.SR Bread with meat on wood, in Brioche dough
- Grilled Manto 40.SR Grilled mantu, with ponzu sauce and Taif rose oil
- Sayadieh Crackers 90.SR Nagel Tartare with Pickles and Truffles on Sayadeya Rice Crackers.
- Kofta Sliders 40.SR Woodfired bread, Kufta patty, sweet onion sauce and italian Rocca
- Okra Fatteh 54.SR Okra Stew with crispy fried okra and Baha pomegranate molasses
Starter
- Najil Ceviche 90.SR Nagel ceviche, with diced squid and dried lime crunchy.
- Grilled Brie Cheese Spicy Dukka Honey 120.SR Grilled Brie Cheese with Spiced Sidr Honey and Madinah Dukka.
- Fried King Prawns 60.SR Fried king prawns, with lime sauce and prawn head aioli.
- Olive tapenade 50.SR Wood-fired flatbread with Labneh, olive tapenade and Majdoul dates. Topped with date molasses
- Akkawi Bruschetta on Woodfire 38.SR woodfire Bruschetta with Akkawi Cheese and coloured cherry tomatoes
- Taco Mogalgl 48.SR Mogalgal Mini crunchy tacos filled with beef wagyu Mogalgal. by Chef Sama Jaad.
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Main Course
- Chicken kubaibat Hail 90.SR Kbebat Hail Rice filling with fried vine leaves and Josper Grilled Chicken.
- Jareesh 150.SR Saudi national dish fusioned with Italy's National product. Traditional Najdi Jareesh with Parmesan Cheese and Traditional Muarraq Lamb stew.
- Lamb Debyaza 180.SR Slow cooked lamb shank with Hijazi debyaza cooked in Tagine Moroccan method.
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Lamb Haneeth
140.SR
Cutlets of Markh infused Lamb sous vide for 24 hours
- Ribeye Steak 220.SR Ribeye steak, wood-fired and served with beef juices and a hollandaise sauce with Madinah herbs.
- Seafood Tagine 160.SR Hamour, shrimp and calamari on firewood with French bouillabaisse sauce.
- Sayadiya Paella 210.SR Slow cooked Sayadeya Arroz with assortment of Josper grilled Hamour, Shrimp and calamari
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Qursan Lasagna
122.SR A fusion that combines the Qursan with the traditional lasagna, with lamb meat cutlets and seasonal vegetables
Side Dish
- White Rice 25.SR Fume flavoured white rice.
- Saleeg 30.SR Classic Saleeg with Dried Duggos and Mastic.
- Woodfired Bread 15.SR Bread on wood.
Dessert
- Om ALi 50.SR A twist over traditional Om Ali, Brioche bread pudding baked with sweet cream
- White Chocolate Cigar 50.SR White chocolate cigar, baklava sheets stuffed with white chocolate cloth, apple mixture with warm spices.
- Foog Haam Alsohob 65.SR Qursan mille-feuille layers filled with Dubai trend pistachio kunafa topped with melted chocolate.
Beverages
Mocktails
Ayyam-Asseba 32.SR
Grilled orange and Hasawi lemon
Full Moon 35.SR
Sparkling mix berries
Kimo-Limo 32.SR
Lemon smoothie with mint, basil and douche
Red Cheeks 38.SR
Cranberry smoothie with Taif rose
Sea Bride-Glass 30.SR
Hibiscus with Taif rose
Ward-Alhada 30.SR
Taif rose sparkling
7 Seires 36.SR
Pineapple with mixed Berries
Chef Signature
Bottle Glass
Kilo-Tnain 125.SR 37.SR
Tamarind with blossom water
Over The Roof 130.SR 38.SR
Red grapes with pomegranate
Vanilla Jaz 130.SR 38.SR
White grape, pineapple vanilla
Hot / Cold Drinks
Americano 16.SR
Cappuccino 24.SR
Cortado 21.SR
Espresso 16.SR
Double Espresso 19.SR
Flatwhite 23.SR
Macchiato 24.SR
Hot Chocolate 27.SR
Latte 20.SR
Tea Pot ( Red / Green ) 30.SR
Iced V60 22.SR
Spanish Latte 20.SR
Turkish coffee 19.SR
