Adam ZorganiFrom Israel to Dubai the bottomless brunch is a middle-eastern fixture yet has remained something of a rarity this side of the Med – that is until now as Bala Baya launch their bottomless brunch.
Since taking up residence in the Old Union Arches in Southwark, Bala Baya has been delivering Tel Aviv-style dining south of the river and Chef Eran’s Tibi’s latest addition, a bottomless brunch menu, now challenges the diner to try a plethora of small plates. A menu made for the indecisive, the potential for agonising over what to try is removed – as is the guilt. After all, with unlimited top-ups on the cards, it only seems right to try all that’s on offer and then order more of whatever tickled your (Turkish) pickle.
How does it work? Order a main and for £8pp order as much of any of the following as you like:
Hummus and chickpea salsa, pickles, olives and feta; celeriac, apple and dukkah (mixed herbs, nuts and spices); grilled beets, mint and pistachio; grilled Turkish chillies, lemon, chopped liver and crispy onions; cherry tomato and coriander, pitta crumb, kipper, paprika and lemon; sweet potato, aubergine and walnuts; harissa butternut and maple and fiery Romero peppers and green chillies.
Of the above our favourite dishes included the chopped liver and Israeli’s national obsession, the hummus, which went down effortlessly with the warm flatbread (baked fresh on-site). Having saved room for the obligatory main, we opted for the lamb shakshuka which was a satisfying blend of eggs poached in a rich tomato sauce with preserved lemon and date tahini.
The restaurant itself straddles the ground floor and mezzanine and succeeds in conjuring an authentic Tel Avivian feel with an interior that nods to the city’s Bauhaus cityscape. Add to that a sheltered terrace and a DJ that takes up residence most evenings and Bala Baya offers a cool spot in which to wile away the evening. Our suggestion? Make it a late brunch (offered from 10.30am to 4.00pm) and stick around for the DJ.
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