Za Za Ta, a Middle Eastern inspired bar and kitchen, has opened within The Emporium precinct in Brisbane’s Fortitude Valley as part of designer hotel, Ovolo.
Paying homage to the spice blend za’atar, The Valley’s latest venue is a place where guests can experience a rich mix of soulful and dynamic Middle Eastern cuisine. The menu showcases 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-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 have created a 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 is broken into nibbles, small plates, a raw section, large plates and sides. All bread, dips, charucterie and cheese are made in-house and showcased in a refined, yet approachable way. A late-night menu takes 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 features 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 uses fresh cold pressed juices in addition to local market citrus fruits and Middle Eastern botanicals. The wine list features 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.
Vince Lombino, Group Director of Food and Beverage of Ovolo Hotels, is thrilled to see the venue come to life.
“We want Za Za Ta to be an experience for any guest at any occasion. It’s a buzzy place to drop in for after work drinks and a few bites, or a long feast where you and your friends can relax, feeling as if you’re at home. It’ll be the spot to settle in for the night with friends, drink up, eat well and be entertained and swept away into a Middle Eastern oasis.”