Ooh La La, We Tried And Tasted ZA ZA TA, And Here’s What Happened!

Ooh La La, We Tried And Tasted ZA ZA TA, And Here’s What Happened!

Ya-ya-yum

By Georgie Murray | 3rd December 2019

If there was an appropriate word such as va-va-voom to describe a foodie experience, it would easily be ZA ZA TA. Having heard much about the latest addition to Fortitude Valley, I was unprepared and overly impressed with the exotic encounter. Enter a private paradise where the cultures of the Mediterranean and the Middle East meet with a colonial backdrop, moody hues and acute ambience. My expectations were instantly exceeded.

 

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Winding my way through the main restaurant and into the secluded bar, I could’ve been entering a Cypriot five star hotel bar in the 1940s, with a futuristic edge. The only thing missing were the three-piece suits and a smoky haze in the air.

The striking interiors of ZA ZA TA immediately provided a taste of what was to come, the flavours yet to play on my palate. I was ready to be wined and dined. Yalla!

Like any good time, I started with a cocktail. The Hotel Tel Aviv with orange blossom Bombay gin, house made macadamia cardamom orgeat with egg white and dehydrated kumquats is both a refreshing drink and refreshed recipe based on Hotel Georgia from 1920s Vancouver. Naturally, I washed this down with another cocktail, the Jaffa Juice, rightly named after the Jaffa Markets in Tel Aviv. Served in a bespoke clay cup handmade in Sydney, it featured shrub, which was popular in drinks served at speakeasy bars in eras passed. Ask any ZA ZA staff member about the history behind the drops and prepare for an entertaining history trip and pocket some fun-facts for your next time round.

 

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To ease into an idyllic post-work food worship, I more-than-enjoyed the falafel rocher with cumin aioli followed by Waygu tongue sandwich. This sure is a sandwich to get tongues wagging! Think of it as the ultimate toasty that would be sure to feature on a inmates death row dish list. Yep, that’s how good it is.

 

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The dynamics between Executive Chef Roy Ner, Head Chef Dario Manca and Food and Beverage Director Jared Thibault has produced something special, that Brisbane didn’t know it needed and should relish in.

 

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I’ve heard about the notorious Sunday brunches at ZA ZA TA where people dance on tables with drinks flowing and it’s no wonder it’s the place to be for frivolity. In my eyes, this certainly could extend to any day ending in ‘y’ and why wouldn’t you want to be apart of it?

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Article by Georgie Murray

Georgie is a Journalist with a knack for bad jokes and dating disasters. A total open book, there’s no topic off limits for this Rod Stewart enthusiast. Starting her career in Broadcast Journalism, Georgie has since gone back to basics of the written word with a particular love for taboo topics and fashion media.