All was good in at least my bubble and rather than to tempt fate into the kitchen, we headed out to Newtown for a casual dinner care of a Jump on It voucher.
|One of the many wall murals inside Sabbaba, King Street, Newtown|
Graffiti portrait art lines the walls where diners sit in to dine, while Sabbaba also does a busy takeaway trade as Jack Johnson casually strums away in the background. Some also just walk in for a piece of two of baklava which is made onsite.
‘How to Sabbaba’ is explained to us, and it’s a new experience for me. Select your meal to be served in a pita pocket, plate or bowl, and then select a filling to go with an array of dips and/or salads.
|Little Creatures Pale Ale and Original Pilsner|
(A bit of beer trivia: the Pale Ale has 5.2% alcohol content while the Original Pilsner has 4.6%; I never would have guessed by taste.)
|Cutlery holder and menu on the tables|
I was informed that the pita pocket was the lighter feed, the plate the biggest while the bowl was salad-heavy – something for everyone and every occasion it seems.
|Bowl with crumbed fish|
It may well have been the largest bowl of salad I’ve ever eaten and also probably the healthiest main meal (fried fish aside) ever. The chickpeas and tabouli were the favourites although the cabbage was also surprisingly flavourful.
|Dips from the plate|
|Plate with lamb shish|
And if the giant plates and bowls weren’t enough, dessert followed as part of our voucher. Sabbaba has a surprisingly large variety of desserts, from a tonne of different rum balls to Turkish delight to cookies – but there was no going past the baklava, especially as we were sitting right next to the syrupy pastry-laden cabinet.
|Tulip baklava (left) and log baklava (right)|
My tulip baklava is perfection. I bite from the crispy, syrup-doused, layered corners of filo pastry and am rewarded with an immediate sugar hit, a touch of natural saltiness from the nuts and instant happiness. The centre is crumbly and I make sure to pick up every last bit of falling filling – with the sticky bottom of the baklava.
|The main dine-in area|