Za Za Ta
Slotted in neatly underneath Ovolo The Valley in Fortitude Valley’s Emporium precinct, this 140-seat Luchetti Krelle-designed restaurant and bar is an intimate stunner designed to be explored. It blends Victorian-style interiors with Queensland architecture to create a warm, cosy atmosphere with velvet seating, richly coloured paints, wooden furniture and globe lights. Persian carpet, timber floors and ceramic tiles separate the venue into themed sections, each with its own name, including the Conservatory, Parlour, Library and a 20-seat Grand Hall private dining area.
The food is just as impressive. Executive chef Roy Ner and head chef Dario Manca’s menu is designed to be shared and contemporises traditional flavours with touch points that make it approachable for a broad range of diners. There’s cuttlefish fasolia (a Greek, Levantine, and Cypriot soup) with Roman beans and chilli oil, charcoal rainbow trout with cucumber and chilli salsa, and a Yemenite butter bread prepared using an ancient technique.
From 11pm the kitchen switches to street food, with late-night snacks such as falafel chips and mejadra Mooloolaba prawn bites. A grazing table brunch spread is available on Sundays.
Za Za Ta’s bar kicks on until 2am on Fridays and Saturdays so just as much thought has been put into an imaginative cocktail list. The wine list features Mediterranean and Middle Eastern drops, as well as local wines inspired by those regions.