Base Bar – New Winter Menu

Under Head Chef Ben Smith, the menu at Base Bar has continually been reinvented to provide more healthier and tastier options for customers. As we head into the more cooler months, we see the introduction of three delicious salads, new improved pizza bases and a new dessert. Adelaide Food Central was kindly invited to sample the new offerings with everything being provided free of charge.

The first salad is the Grilled Haloumi, Baby Beetroot, Roast Pumpkin and Peanut Dukkah. The vegetables are fresh and crisp, and the salad is light and refreshing. The natural sweetness of the beetroot and pumpkin is complemented by the vinaigrette dressing. This is all balanced by the saltiness of the haloumi.

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Next was the Shredded Chicken, Avocado, Sundried Tomato, Pine Nut and Feta Dressing Salad. The chicken was tender and succulent, and the avocado was soft and creamy. The sweetness of the sundried tomato was balanced by the saltiness of the feta. The pine nuts add a contrast in texture with its crunchiness.

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In my opinion, the best salad of them all was the Sticky Pork Belly, Peanuts, Chilli, Green Papaya and Vietnamese Herb Salad. The pork belly was thinly sliced and had a subtle sweetness. This was balanced by the exciting heat of the chilli. The peanuts and papaya added a crunchy texture, and all the elements were brought together by the delicious Asian dressing.

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Now who doesn’t love ribs? The Yoder Smoked American Style Pork Ribs in smoky BBQ sauce was always going to be a winner. The ribs were a nice size and the meat simply fell off the bone. The meat was well seasoned and the sauce not overly sweet. Combined with the crispy and crunchy chips, this dish was a real treat!

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The Empanades contained pulled pork, tomato and Mexican spices with cumin yoghurt. The presentation was certainly different with a Latin dish served in a yum cha container. The pastry of the Empanades was light and flaky. The inside revealed a tender, succulent, well seasoned pulled pork. The cumin yoghurt was there to neutralise any heat, and to create a dish that was more refreshing.

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The wood fired pizza we had was The Hot which consisted of confit garlic, calypso salami, n’duja salami, basil and bocconcini. People can take different levels of heat, but for those who like it hot, you’ll find this pizza considerably mild. The base is thin with great smokey flavours. It’s loaded with garlic and some delicious cured meats. The bocconcini is generously applied and really completes the pizza.

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No meal is complete without dessert. New to the menu is the Wood Oven Waffle with nutella, strawberries and cream. The waffle is freshly made and the aroma is spectacular. The exterior is firm and chewy, while the inside is soft and fluffy. The natural sweetness of the strawberries are complemented by the rich, decadent nutella, and the smooth creamy soft serve.

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The new additions to the Base Bar menu continue to impress. Each and every dish was perfectly executed. Not only were the serving sizes generous, they were also delicious.

I love this place so much, I can’t wait for my next visit.

WHERE: 234 The Parade, Norwood

 

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Categories: Bar, Modern Australian, Pizza

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