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Bala Baya Restaurant Review

Bala Baya - Salmon

Bala Baya Restaurant Review

Bala Baya Restaurant opened on 16 January 2017 in Southwark with head chef, Eran Tibi, who is also the co-founder of Bala Baya. He was voted 2018’s Rising Star in Tatler’s Restaurant Guide 2018 however, I did not know this when the seven of us went there for an impromptu dinner on Friday night.

First impressions were good. It had a buzzy street atmosphere, trendy interiors, very pretty dining plates and good service. The interiors and food were inspired by the buzzing cafes in Tel Aviv.

We decided on a 6 dish tasting menu at £35 per person instead of a la carte.

Starter:

  • Pitta bread and dip

Mains:

  • Harissa & maple salmon: cured salmon, sharon fruit, bitter lemon, brick noodles, dill
  • Cauliflower: crumble, syrup and yoghut
  • Chickpea & lamb: chickpea hummus, braised lamb shoulder, pine nuts

Desserts

  • Burnt Babka: Chocolate & hazelnut spread, stewed plums, whisked anglaise
  • Floating malabi: Malabi in pomegranate & chamboard broth with rose, sesame and Morrocan tuile.

I have not tasted these flavours before. They were scrumptious and totally moreish! It was hard pressed to pick a favourite. I enjoyed it all!

See Bala Baya Restaurant Italian Wine Review for more information on the wines we drank with our meal.

We were also given a complimentary pink ‘love’ shot to finish (that nearly finished me off!).

Budget: ££££

Address: Arch 25, Old Union Yard Arches, 229 Union Street, London SE1 0LR

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