Balls & Company is one of Soho’s many cute stylish eateries. Found on Greek Street, this fun restaurant focuses on meatballs with a range of different flavours accompanied by creative and tasty side dishes. The restaurant is the brainchild of chef-owner Bonny Porter, one of the finalists of Australia Masterchef 2012. Her menu is international showcasing the very best British produce.
We started with a couple of house made drinks, the non-alcoholic Pear & Ginger, a softly carbonated drink with a refreshing aromatic finish, and the ‘Berry White’ cocktail made with fresh raspberries, gin, elderflower liqueur and lime.
The food menu is succinct and seasonal… Bonny is careful to source ingredients from the best local producers and suppliers including Monmouth Coffee, St John’s Bakery, Persepolis, and Redhill Farm Free Range Pork.
There are four flavours of balls available as the meal staple, and the additional arancini with squid ink, aioli & nduja. Pork, ricotta, parmesan, pinenuts and sage with simple Tomato sauce was a comforting and juicy option, although they looked the least appetising. Barbecue Shortrib & sofrito with Romesco (red pepper, tomato, almond, hazelnuts & garlic) had a lovely depth of salty sweet flavour. The meat-free recipe of Quinoa, beetroot, feta and herbs was the biggest surprise to me, a lovely combination of nutty and earthy flavours which worked particularly well paired with the pesto sauce made with basil, lemon, garlic & cashew nuts.
The tempting list of side dishes could have made up the menu alone. We tried not to order too many, but I wanted to taste them all. Smokey Aubergine with crispy kale, pomegranate & dukkah, was a winning combination of flavours but the very oily kale made the dish too heavy. A generous portion of Charred broccoli with spelt & almonds was sound flavour-wise although I was a little disappointed to find it served cold. For something naughty opt for the Polenta chips with rosemary salt & aioli, a great consistency and taste, especially when I sprinkled a little extra seasoning on them.
Sadly Montgomery Cheddar Churros were off the menu when I visited for lunch… I heard an audible sigh of disappointment from the table next to us when they found out about this too!
Bonny clearly puts work and thought into making each plate look appetising. The Roasted pumpkin with garlic yoghurt, sage and burnt butter looked delightful and tasted even better… soft slices of caramelised pumpkin were sat in a bed of heavenly garlicky rich yogurt with a touch of sage seasoning. When I felt completely full, this was the dish I couldn’t help continuing to pick at!
The desserts at Balls & Company felt like an afterthought. Brownie with vanilla bean ice-cream & persian fairyfloss was an odd mix of elements… the brownie itself was gooey and luscious but pairing it with the cloying fairyfloss was just far too much. Plum Crumble with vanilla cream was the ultimate winter pudding, comforting, warm and wonderful, although again a little too sweet.
As a child homemade meatballs with my dad’s tomato sauce was one of my favourite meals so I was more than happy to discover this mecca to the small flavoursome balls. I loved some of the balls, but for me it was the side dishes that really stood out.
More information and book a table at Balls & Company here.