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FOOD & DRINK

ZA ZA TA Bar and Kitchen

You'll find top-notch Middle Eastern-inspired cocktails and cuisine inside the Ovolo, Fortitude Valley.
By Sarah Ward
November 11, 2019
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ZA ZA TA Bar and Kitchen

You'll find top-notch Middle Eastern-inspired cocktails and cuisine inside the Ovolo, Fortitude Valley.
By Sarah Ward
November 11, 2019
  shares
BOOK A TABLE

Since opening in mid-2019, Za Za Ta has taken its culinary cues from Israel. Executive chef Roy Ner was born there, after all, and has long enjoyed mixing his heritage into his cooking. A year latter, in a huge revamp of its menu, the Fortitude Valley restaurant is also finding inspiration in another source — in an entirely plant-based menu.

Za Za Ta's bar and kitchen is now serving up a Tel Aviv-style vegetarian lineup — so your next meze bites and bigger meals won't feature any meat, but they will be big on wood-smoked charcoal flavours. From the small-plate selection, on offer is a mix of share-friendly dishes, such as hummus made with braised chickpeas and a 63-degree egg ($15), silverbeet and feta börek fingers ($17), whipped feta with spiced beetroot ($14).

Or, if you're feeling particularly hungry, you can opt for the shish barak, aka Lebanese-style pumpkin dumplings ($24); or the Turkish-influenced lentil and mushroom manti dumplings ($23), too. The slow-cooked eggplant h'raime ($26) serves up a spicy Moroccan dish alongside a tomato salad, the cauliflower shawarma ($24) also features smoked labneh and quince, while the traditional Israeli date pudding ($9) is just one of the dessert options. And, for those who don't know where to start, there's a $59 chef's choice deal.

Drinks are also be a big focus at Za Za Ta, with rum beverages and spice-infused cocktails that use fresh cold-pressed juices, whichever citrus fruit happen to be in season and Middle Eastern botanicals. There's also a wine list that leans Australian, French and Italian, with biodynamic, organic and skin contact vinos, too — plus a selection of craft beers.

Updated August 12, 2020.

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