Nova Belfast
Menu with Prices in the UK

Thick whipped ricotta and lemon zest pancakes topped with crispy Kennedy's smoked streaky bacon, maple syrup, and candied lemon zest.

Free-range eggs baked in spiced tomato ragù, finished with bright herb salsa verde, crumbled Young Buck blue cheese, and toasted FERA focaccia.

Herb-seasoned Northern Irish pork sausage pattie, folded fried egg, aged cheddar, and house tomato relish on toasted brioche.

Crushed avocado with chilli oil, lime, poached free-range eggs, and toasted seeds on warm FERA sourdough.

Warm stone-baked rosemary focaccia served with cultured butter, extra virgin olive oil, and flaky Maldon sea salt.

Marinated Sicilian green Nocellera del Belice olives with citrus peel and rosemary.

Crisp golden breadcrumb-crusted green olives served hot with lemon zest.

Toasted artisan crostini topped with airy whipped ricotta, Breaking Bees local honey, toasted walnut dukkah, and EVOO.

Pressed layered crispy potato terrine glazed with Cravero Parmigiano, cracked black pepper, fresh lemon, and chives.

Friulian crispy baked aged cheese wafer served with cool crème fraîche, zesty lemon, and chives.

Puffed golden fried Italian dough pillows draped with sliced Ispini coppa, aged balsamic glaze, and shaved Cravero Parmigiano.

Crispy saffron risotto balls oozing with Fior di Latte mozzarella, served on sweet butternut purée with pickled radish and garlic greens.

Pink roasted duck breast sliced over velvety parsnip purée with pine nut and pear agrodolce.

Caramelised king scallops with smoky BBQ glaze, toasted orzo, sweetcorn velouté, pickled fennel, and smoked paprika.

Pan-seared potato gnocchi tossed with nutty beurre noisette and crispy Jerusalem artichoke shards.

Crisp baccalà salt cod croquettes served over rich shellfish bisque with crème fraîche and fresh dill.

Artisan conchiglie shells tossed in creamy vodka tomato sauce, spicy Calabrian 'nduja, cool stracciatella cheese, chilli oil, and chives.

Slow-braised overnight beef shortrib ragù tossed with rigatoni, bright marinara, Cravero Parmigiano, and basil oil.

Fresh filled pasta parcels in silky egg yolk emulsion with crisp cured guanciale, cracked black pepper, Cravero Parmigiano, and chives.

Oven-baked pasta tubes stuffed with beef and pork bolognese, layered with marinara, creamy béchamel, basil oil, and chives.

Fine ribbon tagliolini tossed with sweet confit cherry tomatoes, fiery marinara, chilli oil, aged Cravero Parmigiano, and chives.

Classic Sicilian dish with crispy aubergine, salted ricotta, rich tomato sauce, capers, and torn sweet basil.

Broad fettuccine ribbons with shredded confit duck leg, rich reduction jus, pancetta and onion jam, crispy duck skin, Parmigiano, and parsley.

Fresh tagliolini coated in roasted prawn bisque, silky butternut purée, warm chilli oil, and crispy fried sage leaves.

Chargrilled 7oz Irish bavette steak served sliced with cacio e pepe pepper sauce, Grana Padano fries, and flat-leaf parsley.

Full portion of crispy-skinned duck breast served over parsnip purée with pine nut and pear agrodolce.

Generous main portion of BBQ-glazed scallops over buttered orzo, sweetcorn velouté, pickled fennel, and smoked paprika.

Choice of small plate starter paired with any classic pasta main during midweek daytime or early evening service.

Crisp seasonal baby leaves tossed in house white wine vinaigrette and toasted seeds.

Crispy rosemary roast baby potatoes showered with aged Cravero Parmigiano.

Warm baked flatbread brushed with roasted garlic herb butter and sea salt (add melted mozzarella +£1.00).

Oversized twisted garlic and herb dough knot baked with FERA Belfast sourdough starter and grated parmesan.

Rich cracked black pepper and pecorino dipping sauce.

Table side bowl of freshly grated 24-month aged Italian Parmigiano.

Calabrian chilli-infused extra virgin olive oil with sweet confit garlic.

Savoiardi sponge fingers soaked in bold espresso and sweet Marsala wine, layered with whipped mascarpone and dusted with dark cocoa.

Piedmontese dark chocolate and amaretto baked custard topped with crunchy hazelnut brittle.

Moist Mediterranean EVOO sponge finished with whipped honey ganache and fragrant Earl Grey infusion.

Crisp choux pastry filled with spiced pumpkin pie cream, roasted pumpkin seed praline, and tonka bean glaze.

Zesty Italian lemon sorbet spiked with Irish Boatyard Vodka served chilled in a frosted vessel.

Scoop of artisanal vanilla bean gelato drowned in a freshly pulled hot double espresso (liqueur versions from £9.50).

Child portion of rigatoni pasta tossed in smooth tomato marinara and mild grated parmesan.

Warm mozzarella garlic flatbread fingers followed by a scoop of vanilla gelato.

Non-alcoholic sparkling elderflower, crisp white grape fizz, soda water, and fresh garden mint over ice.

Bittersweet Italian blood orange botanical aperitivo topped with sparkling soda and orange wheel.

Sparkling Italian citrus fruit soda made with sun-ripened Sicilian lemons or oranges.

Locally roasted Belfast espresso paired with velvety steamed whole or oat milk.

Chilled pure freshly squeezed orange juice served in a tall glass.

Large sharing bottle of fine Italian mineral water for the table.