Norwood, or more specifically – The Parade has been bustling with a number of little businesses and has seen a rise in the establishment of bars and restaurants that tickle the locals’ fancy. Among the many is Base – a (fairly) new bar and restaurant that is an extension of the iconic Bath Hotel and is renowned for their amazing cocktails and fresh-from-the-oven pizzas.
Adelaide Food Central was kindly invited to their lunch menu launch, where all food and drink was provided free of charge.
The Southern Fried Chicken Ribs with chipotle and mayonnaise was a dish that I wasn’t expecting to enjoy, particularly because I had never had ribs before. How foolish was I to think that way! These ribs were so good, with the meat being super juicy and tender, and the crispy outer layer tasting beautiful (mayonnaise was a bonus but could be enjoyed with or without it). While the ribs may have been a bit too salty for my liking, they are still a great appetizer that would go down well with a beer or a cider!
Next up, we had the Hot Wang rubbed Yoder smoked pork belly with cauliflower puree and fried pickles. I always tend to judge how good a pork belly is by the crackling, and that was some seriously good crackling that the pork belly had! The pork belly itself was a bit fatty for my liking (mind you, that is typical of all pork belly these days), but it tasted really good with the best crackling that I’ve ever tried. The pork was well seasoned and tasted nice with the puree. The fried pickles were really good and juicy as well, which worked well with this dish.
Then, we tried the Yoder smoked pork sausage with European coleslaw, mac and cheese, and BBQ sauce. The pork sausage was succulent and had a juicy texture and taste. It was well cooked and seasoned with some exciting herbs. The mac and cheese was, hands down, one of the best that I’ve had at a restaurant in a long time! The mac and cheese was super cheesy and the macaroni was well-cooked (a lot of places can’t seem to get this right, but Base did!) and the coleslaw was refreshing and provided the cool relief in this otherwise hot dish.
After that, we had the Farfalle pasta with wagyu bolognaise and parmesan. This was a brilliant pasta dish, where the wagyu was cooked perfectly and the seasoning of this dish made me feel like I was having homemade spaghetti bolognaise. The parmesan was sparingly and subtly added to the dish, which made it even more delicious!
We also had the fine opportunity to try the Tasmanian salmon ceviche with popped rice. The salmon melted in my mouth and had the best flavouring combination. You can really taste the coriander and the lemon juice that the salmon was drizzled in. The salmon was cooked perfectly and the pieces were bite-sized and can be enjoyed by itself or with the popped rice.
Having known Base for a long enough time, I was sure that the dining service wouldn’t be complete without trying their famous wood-oven pizzas. Seeing how most (all) of our dishes accounted for a meaty lunch, we opted for the Meat pizza, which had pulled chicken, ham, and smoky chorizo. The pizza was pretty salty for my liking, but that’s what you expect from a meat-based pizza! The tomato base was well cooked and made the pizza taste heavenly. The sizing of the pizza was quite generous and would make for a great meal to enjoy with a group of friends.
Dessert is always an excellent option, even when the belly is filled up to the brim. While I was so close to popping from all the delicious food that we had kindly been served, we couldn’t leave the dining service without trying the Base’s soft serve ice cream with Jam and Donut and Caramel syrups.
The Jam and Donut with cinnamon and a soft serve of ice cream was simply divine. The softness of the ice cream mixed with the bits of cinnamon-flavoured bread was so scrumptious. This is a fantastic dessert dish to have on a hot day, because the coolness brought about by the ice cream really pleases the tummy in the best way possible.
The Caramel popcorn with the soft serve of ice cream was another hit from the dessert list. The crunchiness of the popcorn mixed with the soft serve of ice cream really made for an enjoyable dessert dish.
While the syrup in both these desserts may have not been used up, I like that there is an ample amount available for us to go nuts with.
Base is located at a prime spot on the Parade and is hard to miss. With a good and social vibe, brilliant hospitality by the staff, prompt dining service, and some seriously delectable food to enjoy, you can’t go wrong with the dining experience here.
Adelaide Food Central would like thank talented Chefs, Ben Smith and Josh De Haas for the amazing lunch. We’d also like to thank all the staff at Base Bar for their hospitality, and of course, Social Media AOK for making this all possible.
Words by Fatema Sitabkhan
WHERE: 234 The Parade, Norwood