Paying homage to the spice blend za’atar, The Valley’s latest venue is a place where guests will experience a rich mix of soulful and dynamic Middle Eastern cuisine. The menu will showcase a playful and bold take on dishes from across the region alongside a curated collection of cocktails, spirits, and wines, crafted to entice.
Spearheading the Za Za Ta kitchen is Israeli-born executive chef Roy Ner (ex-Nour and Aria, NSW) and head chef, Dario Manca (ex-Attica VIC & Pilu at Freshwater, NSW). Ner has a life-long passion for food and is drawing inspiration from his birthplace and surrounding region.
The 200-seat venue sprawls into multiple rooms, each with its individual purpose of charm, buzz and personality. The design of Za Za Ta has been inspired by the conservatories of the Victorian era, with nooks reminiscent of 1940s cocktail cabinet. Quirky layering and unexpected delights are to be discovered on the journey, including interactive experiential art. Award-winning interior designers, Luchetti Krelle will create strong sense of local identity with an international counterpoint, by taking details from traditional Queensland architecture and layering it into the Victorian-inspired interiors.
Ner and Manca have designed a shared style menu of traditional Israeli dishes across brunch, lunch and dinner. The menu will be broken into nibbles, small plates, a raw section, large plates and sides. All bread, dips, charucterie and cheese will be made in-house and showcased in a refined, yet approachable way. A late-night menu will take full swing from 11pm serving ‘midnight street food’ style snacks inspired by the eclectic dining scene of Tel Aviv after dark.
“This is a really exciting offering we are bringing to Brisbane. We want to showcase approachable Middle Eastern cuisine that excites the palate, creates a sense of discovery and just tastes delicious. I want to highlight flavours by playing with old and new cooking, and blending cultures through local produce incorporated into traditional Middle Eastern dishes”, says Ner.
Za Za Ta will feature a curated collection of colonial-inspired rums and playful cocktails mixed, muddled and infused with spices originating in the famed markets of Tel Aviv & Jaffa. Spearheaded by Jared Thibault, Director of Food and Beverage Ovolo The Valley, the cocktail program will use fresh cold pressed juices in addition to local market citrus fruits and Middle Eastern botanicals. The wine list will feature a mixture of Middle Eastern, French, Italian and local wines (biodynamic, organic and skin contact) in addition to craft beers completing the recipe for a buzzing social setting rich in character and charm.
Located at 1000 Ann St, Fortitude Valley, Za Za Ta will be open seven days a week, for lunch and dinner, from 11am - late. Brunch will be available on Sundays, from 11am.