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ZA ZA TA Spices Up Brisbane’s Fortitude Valley

Taking up space in Brisbane’s Ovolo The Valley, ZA ZA TA, a Tel-Aviv inspired 240-seater welcomes itself to the neighbourhood.

ZA ZA TA charms guests through its multiple spaces and eclectic design, a pastiche of unexpected layering, Persian patterns, lavish spaces and vintage furniture. The result, created by interior designers, Luchetti Krelle, is a casual refined dining experience inspired by the conservatories of the Victorian era to nooks reminiscent of 1940’s cocktail glamour that clashes with its middle eastern and Mediterranean flair.

The design is an extension of Executive Chef Roy Ner’s (formerly Nour and Aria Sydney) menu, taking his Israeli heritage to the menu. Together with Head Chef Dario Manca, the pair bring with them global cooking techniques and a focus on Queensland produce to the fore.

Ovolo The Valley-8 Executive Chef Roy Ner (left) and Head Chef Dario Manca (right).

“We’re having fun making soulful and dynamic Middle Eastern, each recipe has a lot of heritage, we’re taking centuries old recipes and bringing them back to life,” says Ner.

Dishes area all to be shared, with an array of snacks and small plates. Start with Wagyu bits, pickled sugar loaf cabbage and fried goats cheese pretzels, with house lamb bacon and yolk aioli before getting to the small plates of hummus with abalone mushroom shawarma. Fremantle octopus with camel nduja, eggplant walnut and Charcoal rainbow trout.

Feast 6

Make sure you leave room for mains with star dishes including: Maremma spiced duck breast, charcoal short rib, and one of the six house mad breads making the perfect accompaniment.

On the drinking front, ZA ZA TA’s bar is where you can start, and finish with a couple of curated snacks, coupled with a drinks menu by cocktail specialist and Area Food and Beverage Director, Jared Thibault. The drinks evoke long nights in far-flung destinations with exotic iterations on classics.

Octopus and Persimmon Negroni

“Flavours and aromas of ancient Arabian spice routes settle in and enjoy plantation rums plus Mediterranean-style gin and tonics. “The exotic flavours extend to ZA ZA TA’s non-alcoholic options, which include house made Limonana, refreshingly blended with mint and dehydrated lemon, and Hibiscus Rose Iced Tea,” explains Thibault.

Pineapple Sage Swizzle

ZA ZA TA’s late-night focus, Middle Eastern inspiration and clever, multi-layered design will help it integrate into the greater Valley, not as a hotel venue, but a place to go in its own right.

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