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😒 3/5 - Bala Baya, Southwark - The Southwark neighbourhood, though
By 👻 @Vi W., 01/29/2017 3:00 am
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Bala Baya, Southwark - The Southwark neighbourhood, though close to myself, isn't really somewhere that I intuitively go for when I want to dine out. When night falls, the area is quiet and exudes an urban feel of being in between an office and residential area. However, off the main road a handful of restaurants found under the railway arches change that street into an oasis of foodie utopia.Bala Baya, an Israeli restaurant, is the newest addition to the collective restaurants at Union Yard. A different cuisine landed in the neighbourhood meant that I was instantly at their door (after making a booking, of course) with an additional bonus of 50% off food for their soft launch. What I have heard of Bala Baya was that their head chef was a protege of Yotam Ottolenghi's, the guru of Middle Eastern cuisine. Bala Baya is also London's first Gazoz bar lead by an award winning bartender, Ali Reynolds. The dining area is also furnished in two different styles where the mezzanine level was to mimics Tel Aviv's ambiance of the early evenings, only wasted away with the loud music. Downstairs caters for quick grab-and-go lunches, definitely grander than your normal pitta kiosk.The dining upstairs was very dim and on this occasion worked at their disadvantage because the colours of the dishes and those microscopic salad garnishes did not stand out. Although that was alright, trying to read the menu proved to be a challenge. Bala Baya's concept is based on a sharing menu, with small and large plates, food comes out as and when it is ready and in no particular order. Their custom made pitta bread served as soon as our drinks arrived was delicious - warm, soft and fluffy. A very good complimentary dish.lamb dumplings £12.00 - lamb dumplings, quince, persian dumplings, young pecorino, jus - the lamb came across very strong and pungent. The dumplings were a little dry and floury in the middle, I didn't like them very much. calamari and jam £6.00 - crispy calamari, saffron and butternut jam, lime aioli - sadly, the calamari was not crispy but soft and soggy. Not much batter on it and the lime aioli was not tangy enough. It sounded like a promising dish, and we unanimously agreed to order it but was left a little disappointed. pork cheeks, sharon fruit and salsa £12.00 - the pork cheeks were everything that one would expect, meat was tender and the sauce, a flavoursome depth from the stew but the sharon fruit was a kind of guesswork. The fruit itself was still very young, hence crunchy and tasted less of the fruit but gave a good texture contrast. I suspect that it would have been much better if the sharon fruit was actually ripe and soft with the jammy consistency that would add fruitiness to the pork. sea bass and fennel salad £22.50 - the seabass was large enough to feed two and it was cooked perfectly! A second under would leave it raw. The gills were not properly cleaned so was still a little bloody and a slight bitterness lingered. We're not just any diners, we demolished everything from head to tail. The flavours were good but it was not something that was too difficult to make at home. The fennel slaw I liked as an added texture to the dish.Bala Baya is new, the workers were enthusiastic, the place was sparkling clean but the food was still a little lacking in the Middle Eastern flavours that I was expecting. The basis and concept of the food is still Middle Eastern but with a touch of other ingredients that makes certain dishes perceived as modern and young. There isn't of course anything wrong with it, just appeals to certain crowd. I enjoyed it as a night out where food is not the main importance but the atmosphere, convenient for us to get to, decent drinks and service were good enough that we concluded that it was a good night out, but whether we will return, it's hard to say.
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