The Datebook datebook_wintspring_2020_digital_ARTWORK02 | Page 15

By Jonathan Byrne
Bala Baya - The Flavours of Tel Aviv.
dandelion leaves, coriander
and blueberry vinaigrette all
lightly pungent which highlight
and develop the taste of the
tomatoes, our first success.
Another riot of flavours is
Cauliflower and Roe – fried
cauliflower florets, spicy
fermented harissa, smooth
baby corn husks and cured fish
roe. Each mouthful is warming,
comforting and leaves you
highly satisfied. We thought we
were going to love the Prawn
Baklava – king prawns in kadaif
pastry but the combination of
sweet and sour was a little
confusing. Bitter lime syrup,
pistachios and rose petals did
Amanda and I were
warmly greeted by
Omar, Carl and
Memaj who took
time and great care
to explain the menu
to us, advise about
our choices and
demonstrate real
enthusiasm for Bala
Baya’s food.
Fried Cauliflower with Harrisa.
T
he phone app – been –
shows I’ve been lucky
enough to visit 20% of the
world and 38% of Europe
during my travelling career.
Although I’ve not been to
Israel, the fusions and
flavours of Mediterranean
style of food are my favourite
choice and I am a big fan of
Israeli/British Chef Yotam
Ottolenghi. Hence my friend
Amanda’s suggestion that we
try Bala Baya sounded very
exciting. Most of our visit
was excellent; one part was
poor.
All areas of London have
undergone a transformation
over the past ten years so SE1
is no exception with the
developments of The Shard,
Southbank and Bermondsey
Street. The streets around
Southwark Underground Station
had remained unloved until
more recently. Now The Old
Union Yard Arches are a thriving
hub of restaurants and bars
with Bala Baya right in the
middle. Amanda and I were
warmly greeted by Omar, Carl
and Memaj who took time and
great care to explain the menu
to us, advise about our choices
and demonstrate real
enthusiasm for Bala Baya’s
food. The menu explanations
don’t generally do credit to the
delicious flavours and eye
catching presentations you’re
going to enjoy, so being able to
interact with the team adds to
the whole experience.
Bala Baya is a sharing plate
experience and four between
us was more than enough. Wild
tomatoes are a festive plate of
heritage tomatoes garnished
with mooli, pickled red onion
Prawn Baklava.
not quite match of balance the
savoury prawns.
Of course we had to try an
Israeli wine and The Givon
Cabernet Sauvignon 2017 from
Upper Galilee sounded just
perfect. It’s a pleasant wine
with the berry and tannin
characteristics you might
expect from this grape variety.
Perfectly drinkable although
light and lacked any impact.
Both Amanda and I love
venison. When Omar explained
that Chef Eran Tibi selects high
quality deer from a farm in the
West Country, then personally
butchers the whole deer and
uses every cut, we were
Redeeming Laffa Couture.
Visit The London & UK DatebooK on www.thedatebook.co.uk
inspired to choose – Game –
for our main course. Perhaps
they were down to using the
non-prime cuts by the time
we visited because we could
not cut through the meat and
sinewy with a steak knife.
When we did separate
mouthfuls they were cold and
un-chewable, quite a
disappointment. However
Omar saved the day
recommending Laffa Couture
– Iraqi flatbreads held in taco
trays filled with slow roasted
lamb belly, smoked sticky
plum, radish and chervil. This
time the sweet and savoury
flavours were delightful
rounding off a memorable
meal and a fun evening out.
£181 for two people which includes wine
https:balabaya.co.uk/
THE LONDON & UK DATEBOOK
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