Baba delivers unfussy Middle Eastern and Turkish fare, but there’s always a tantalising twist. My favourite dish of the night was the chili-fried school prawns with preserved lemon mayo in a lettuce cup, which could be scooped up and devoured like a san choy bow. The combo of salty, crunchy prawn and tangy lemon mayo with crispy lettuce made it a highly desirable handful of ‘dude food’.
The trad-with-twist stylings carried over to the shared plates. A generous spike of lamb kebab was given a kick with hot peppers, then brought back down to earth with gooey eggplant jam. Roast pumpkin is not much fun on its own, but was made memorable by being paired with a chunky hazelnut tarator. The peppery watercress was a refreshing addition to the tabouli, a perfect side-dish for the some of the heavier, meatier mains.
We skipped some of the larger dishes to ensure there was room for deserts. The Bombe Alaska sounded like it was well worth the twenty-minute wait, but instead we opted for a dark chocolate and ginger torte, as well as a kiwifruit-clad pavlova with a streak of pomegranate caramel.
The service was attentive without being obtrusive, with the staff being careful to check whether there were any dietary requirements or allergies. The relaxed atmosphere and flexibility to make your own menu made it an appealing restaurant option for a range of occasions, though the setting is perhaps better for larger groups than more intimate ones.
The familiarity of the food makes it kid-friendly and pleasing to a variety of tastes, but there’s always a twist in the tail, and that’s what makes Baba smarter than your average Turkish fare.
