Located in the Ovolo Hotel in Fortitude Valley, ZA ZA TA is a blend of Middle Eastern and Mediterranean cuisine and is headed up by Executive Chef Roy Ner, recently from Nour in Sydney, and Head Chef Dario Manca (ex-Attica and Pilu).
The space is spread over several rooms, modelled on classic Queenslanders and the conservatories of the Victorian era, with floral wallpaper, gilt mirrors, benches and iron chairs.
The menu is designed to share. Start with some nibbles such as the Mejadra duck bites – rich duck ragu encased in onion with tamarinds and capers. Starters include vine leaf dried beetroot pastrami – delicate slices of beetroot with vine leaves, sliced cucumber and a creamy horseradish sauce. The mains include a lamb neck, slow cooked until falling apart, with a tasty merguez sausage stuffing and a baby turnip salad; and a tender, pink, dry-aged spiced duck breast served with black garlic and duck liver cream.
PSST! Can't decide? Let the chef choose a selection for you – and take you on a journey to Tel-Aviv.