People of the Valley, Spice Up Your Life At Za Za Ta
We’ve been hyping ZA ZA TA for a hot minute and we’re pleased to share that Brisbane’s newest Tel Aviv inspired bar and kitchen, is now open within The Emporium precinct, The Valley.
Please insert the ZA ZA TA launch 1 minute video found here
Blending Middle Eastern and Mediterranean food and drink, cultures collide amongst a sprawling, colonial backdrop, buzzing open kitchen and cocktail bar. Our good friends and collaborators, award-winning interior designers, Luchetti Krelle, have created a casual yet refined dining experience inspired by traditional Queenslander architecture, the conservatories of the Victorian era to nooks reminiscent of 1940’s cocktail glamour.
The ZZT kitchen is spearheaded by Executive Chef, Roy Ner (ex-Nour) and Head Chef, Dario Manca (ex-Pilu at Freshwater) have created a menu which showcases the melting pot of the Middle East and the Mediterranean, all dishes are all to be shared – so you can try the kaleidoscope of flavours to be savoured.
Starting out with snacks and raw options, the menu highlights include Wagyu bits, pickled sugar loaf cabbage and challah toastie; Fried goats cheese pretzels, with house lamb bacon and yolk aioli; to small plates of Hummus umami with Abalone mushroom shawarma, semolina pita, and the option to add shaved foie gras. Hand on heart, we can confirm it’s unlike any hummus you’ve had before.
What does our top chef, Israeli-born Ner say about the exotic spread? “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.”
Moving onto larger plates; need we say more than Charcoal short ribs, bullhorn and coriander jus? Mop up the delicious juices with one of six house made breads daily. Hot tip, the Yemenite butter bread with ox heart tomato, and zhug chili is a must-have whether you’re dining in restaurant or at the bar.
If you’re feeling thirsty, the bar is where your experience can start or finish (at 2am). Settle in with spirits that are infused with fruits commonly used in Israeli cooking including persimmon, fig and kumquat to bring rich layers of flavour, balanced with zingy fresh juices including pomegranate, lime and mandarin. With plantation rums plus Mediterranean-style G&Ts and bites to share; it’s high energy with flavours and aromas of ancient Arabian spice routes.
So, were open for brekkie, lunch, dinner with the bar open daily, what are we missing? A past-time loved by all, but especially millennials, Brunch. ZZT Brunch kicks off for the people from Sunday 8th September, so you can wake up with a DJ on the decks, nosh from the grazing table or the menu of small plates, and pair with free-flowing champagne, rose, G&T or ZZT’s twist on a Bloody Mary. We’re taking brunch goers from day to night, moving you from the seats to your feet, from the Dining Room into The Parlour Bar where the party goes on to the sweet tunes curated by Andrew Lewis, Founder of Digital Wax, DJ known to keep his finger on the pulse of cutting edge tracks while unearthing classic gems. YALLA!
Welcome to ZA ZA TA, a place where wonders never cease.