ZZT - Dinner Menu 19.02.20

[Pages:1]d i n n e r

SUMMER MENU

MEZZE

Mediterranean marinated olives (v) 9 Smoked za'atar almonds (v) 8 Freshly shucked oysters, natural or amba vinaigrette (1pc) 5 Yemenite butter bread, artisan goat's curd, zhug chilli (v) 18 Fried goat's cheese pretzel, Iberico jam?n, yolk aioli (v*) (2pc) 15 Wagyu tongue, sugar loaf cabbage & challah toastie (2pc) 15

VEGETARIAN & MORE

Butter poached kohlrabi, asparagus, tahini vinaigrette (v)

24

Add Tasmanian black truffle +15

Woodfire cauliflower shawarma, fennel & lemon thyme saffritto,

24

blood orange, cr?me fra?che (v)

Maghrebi freekeh salad, plums, baby carrots, puffed sorghum (v)

17

Whipped hummus, green tomato salsa, house-made potato pita (v) 15

Fermented watermelon radish, camel feta, pomegranate (v)

15

Schmaltz potato, caramelised cr?me fra?che, harissa oil

16

Add camel hump lard +5

B I T L A R G E R

Falafel rocher, cumin aioli & herb salsa (9pc) (v)

18

Yellow fin tuna, yellow nectarine, salted yoghurt, dill oil 19

Mixed leaves, Lebanese cucumber, tahini & kaffir lime dressing (v) 13

Mutabbak bread, Old City chicken mix, confit garlic tahini (v*) 23

Local baby calamari, tarama, fennel, mussel crisps 23 Mujaddara duck manti dumplings, asparagus & nana leaves 25 Israeli XO Moreton Bay bug, roasted capsicum salsa, whipped 31 hummus, house-made potato pita

NO 1 CLASSICS

NO 2

CHEF'S BIBLE

NO 3 ALL IN

Add camel hump lard +5

Fremantle octopus, camel `nduja, eggplant, salted walnut 32

Seven sinful options to Nine of our favourite's

indulge

for you

Let's take a journey

Potato & kashkaval shish barak dumplings, caramelised yogurt, turnip (v) 24

WOOD & GRILL

Black Onyx tri tip steak, woodfire bone marrow, salsa verde

42

Smoked & seared barramundi, leek tahini, white bisque, pipis, chive oil 39

Lamb neck, merguez stuffing, mint, fennel & radish salad 44

Woodfire whole market fish served with Chef's sauce

mkt

69pp Min 2 guests

79pp Min 2 guests

99pp Min 2 guests

ZA ZA TA PROMISE

For us, it's all about the promise of farm-to-table practices. ZA ZA TA prides itself on sourcing locally-made produce in an effort to ensure our menu is of utmost freshness and seasonality. We love to celebrate our partnership with local Australia farmers in every dish we create.

ZA ZA TA DIETARY

(v) vegetarian (*) on-request

At ZA ZA TA we take food allergies seriously! We will do our BEST to meet all dietary requirements upon request! The kitchen does contain allergens and we cannot guarantee zero traces.

ZA ZA TA WATER

In our continued commitment to sustainability, ZA ZA TA chooses to filter, chill and carbonate our water by a premium filtered tap system. Still water is served complimentary or enjoy "bottomless" sparkling for $3 per person.

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