Babas place review

The building is not at all unlike those surrounding it — square, brown brick, babas place review, graffiti stained. Sensory overload was all we could think as we entered under a metal roller door, of course.

Where else is that happening in Sydney? Following a series of pop-ups that started in Newtown's Rolling Penny , Baba's Place has found a permanent home in a red brick warehouse on Sloane Street in Marrickville. Co-owner James Bellos, Jean-Paul's sister running the front of house and Brand Director Zaal Kaboli are just some of the many figures you'll find floating around the inner west restaurant. The young team brings together an eclectic mix of experiences and fresh exciting ideas. The menu here pulls from Kelly and El Tom's south-west Sydney upbringing, from family meals to eating out in Burwood and Hurstville. You'll find some of the best taramasalata toast going around, a perfectly creamy and sour house yoghurt served with burnt butter, almonds and fried bread and pan-fried rice noodles dressed in chickpea miso, tarator and garlic oil. The fit-out in the warehouse is designed to drop you straight into a family dinner at your Eastern European baba's house, illuminating the beauty of the suburban home with family photos, white frilly table cloths and 80s tableware.

Babas place review

House focaccia and house yoghurt with chickpeas, garlic chive oil, almonds and pita crumbs. One of the most hyped but biggest letdowns I visited twice in one month and found the food to be unimaginative and bland each time. The restaurant is set up in a warehouse in Marrickville, and if you take public transport to dinner like we did, the oddity of its locale is reinforced as you walk past streets of identical warehouses, the streets empty at dusk. The restaurant itself is inviting, with a nice outdoor to indoor flow with open roller doors lining one wall. There were many family photos covering the walls and there is hodge-podge of mix and matched cutlery. The open kitchen has been set up in one corner of this cavernous warehouse and its clever retro-fitting creates a point of interest whether you are farther afield or seated directly around it. Its design prevents cooking fumes from escaping into the rest of the restaurant which is nothing short of impressive. The menu certainly speaks of a Middle-Eastern backstory but the riveting menu also draws on inspiration from all parts of the globe including Asia and America. Mushrooms with parmesan, smoked garlic and pickled table grapes. One never felt like they were waiting too long, or that they were being assaulted by dishes all at once. First to arrive was the house yoghurt complete with geo-coordinates, read the menu to see what I mean and focaccia. It was well seasoned and the topping nice and garlicky. It was dressed in a vividly green garlic chive oil and had a lovely contrast of textural elements from the soft, almost melty chickpeas and the crunchy almonds and pita crumbs. After we were done licking the plate of yoghurt clean, we were graced with a medley of mushrooms and a cold rice noodle dish.

The menu certainly speaks of a Middle-Eastern backstory but the riveting menu also draws on inspiration from all parts of the globe including Asia and America. By entering your email address you agree to our Terms of Use and Privacy Policy and consent to receive emails from Time Out about news, babas place review, events, offers and partner promotions. If you need more convincing as to how tasty this dish was, look to our photos — the final flourish of a suspiciously MSG-looking powder over the sliced shallot, and empty plate splattered with shiny babas place review orange oil may do the trick.

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The building is not at all unlike those surrounding it — square, brown brick, graffiti stained. Sensory overload was all we could think as we entered under a metal roller door, of course. The huge space smelled strongly of bouillabaisse and incense that seems strange, but it was actually very welcoming. The music was an eclectic mix of anything and everything we heard Bollywood, mostly. The haphazard tableware and random art collection reminded us of an inner city share house. The Persian rugs and family photos reminded us of our childhood homes. The doilies and plastic-covered tablecloths, naturally, reminded us of our grandmas. The waitstaff adopted a suitably laissez faire approach, extremely friendly but with no qualms telling us not to use the menu as a coaster we loved it. The exposed kitchen seemed like chaos no doubt of the organised kind. One minute a few sneaky prawns spill onto the floor as a chef briskly hoists them from the deep fryer, the next, a different chef subjects a pumpkin to the loud blue flame of a blowtorch.

Babas place review

In this day and age of food provenance, could it get more specific than the labne at Baba's Place? On the menu at this warehouse restaurant in Sydney's Marrickville, the labne comes with its own global map coordinates. It was brought to Australia, illicitly, on a plane; and this illegal migrant ingredient is what makes the Baba's Place labne so special. The yoghurt hasn't had time to evolve and strengthen the culture.

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The mushrooms, of which several varieties featured including enoki and king oysters, were very earthy especially with the addition of fresh oregano. Rice noodles with soy, bean sprouts, tahini, peanuts. One of the most hyped but biggest letdowns I visited twice in one month and found the food to be unimaginative and bland each time. Finally, the Baba's Place ethos extends past just the restaurant. In fact all the desserts on the ala carte menu sounded incredible, and I think I might return for a dessert degustation one day instead, skipping dinner beforehand. The umami factor was ramped up with the addition of parmesan and smoked garlic. Search Concrete Playground. Categories About. You may also like. It was a beautifully flavoursome dish, although we felt it tipped a touch on the too rich side without something sufficiently verdant to counteract. The pear was unusually served grated, which is more a note than a criticism, as it made for a much more even distribution of pear. Concrete Playground Trips Book unique getaways and adventures dreamed up by our editors. It was exceptionally silky in texture, as if it had arrived on the plate via piping bag, and rather than its usual tartness, had a fresh dairy taste that paired incredibly well with the light and herbaceous chive oil. We must admit we thought dessert was overpriced, but we still enjoyed it.

The interior has been carefully curated using a mix of family heirlooms and keepsakes, and items sourced from op-shops and Facebook Marketplace. The floor, meanwhile, is laid with Turkish rugs to complement the fire-engine-red wall hung with a gallery of old family photos.

Discover Sydney's best restaurants, cafes, bars, pubs and shops. The open kitchen has been set up in one corner of this cavernous warehouse and its clever retro-fitting creates a point of interest whether you are farther afield or seated directly around it. Overview " This is an actual restaurant in a warehouse. About us. We already have this email. It had a gorgeous gooiness about it and a sharp tang was a lovely contrast to the sweet caramel notes of the tart. Address: 20 Sloan St Marrickville Sydney The jus had an unadulterated poultry flavour, but also a syrupy sweetness from the caramel and hint of herb from the marjoram. Before leaving, we had a foodie-to-foodie chat with one of the chefs about the meal and the industry, breaking down each dish and swapping tips on some of our favourite spots right now. Time Out says. Now we have goals to really highlight suburban Sydney and southwest Sydney. Rice noodles with soy, bean sprouts, tahini, peanuts. The joy of noodles is, much like the variety of dog breeds, they come in many forms. One minute a few sneaky prawns spill onto the floor as a chef briskly hoists them from the deep fryer, the next, a different chef subjects a pumpkin to the loud blue flame of a blowtorch.