Ever since Ovolo The Valley announced the arrival of its own signature restaurant ZA ZA TA, we’ve been waiting with bated breath for its official opening. The spicy Middle Eastern-meets-Mediterranean eatery opened to the public in early August 2019, helmed by Israeli-born executive chef Roy Ner (ex-Nour). Roy has put together a shared-style menu of eats inspired by centuries-old recipes across brunch, lunch and dinner. ZA ZA TA’s mission is to serve dishes inspired by these storied regional recipes, relating the soul, reason and heritage behind each before reinterpreting them as remarkable and familiar dishes. Vegetarian cuisine is king, with the kitchen taking cues from the plant-based dining explosion sweeping the globe, spotlighting locally sourced produce and enhancing them with ZA ZA TA’s signature smoky charcoal flavour. The bold menu featured a curated range of meze plates, more substantial dishes and desserts, all of which are best shared. From the old-school hummus with 63-degree egg and the silverbeet and feta Börek fingers to the robata grill-cooked oyster mushroom shish and slow-cooked eggplant H’raime, even die-hard carnivores will be satiated. The bar boasts a selection of cold-pressed craft cocktails (made using Middle Eastern spices and garnished with locally-sourced citrus fruits and botanicals), plantation rums, Mediterranean-style gin and tonics, an impressive list of vino from Australia and beyond, and zero-proof drinks such as hibiscus rose tea and limonana. Night owls can rejoice, as the concept also boasts a late-night snack menu from 11:00 pm onwards, inspired by Tel Aviv’s after-dark street-food scene.


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