Baduzzi is the second creation of award winning chef Ben Bayly. Serving Italian influenced food, they also focus on serving the finest handmade meatballs. Originally I was hesitant about Baduzzi as I had heard mixed reviews and when I got a small taste of the goat sandwich at the Auckland Taste food show last year- it didn’t go down very well – after finding a huge bone in my sandwich.
We came early on a Monday night and it obviously does well because the place really filled up, mostly the corporate clientele, which obviously is due to the location. The wagyu meatballs were the most attractive option on the menu due to be served with an onion gravy. They were incredibly flavoursome and it was great being served medium rare. Again the crayfish meatballs were tender and juicy but they have pork meat mixed in with the crayfish giving it the fat it needs to avoid a dry texture. The linguine with clams was nice but didn’t wow me and clams were slightly over cooked. It just didn’t quite stand out as much as the meatballs. However I am always inclined to try hand made pasta. Again the restaurant offers an Italian influence which gives room for
The service was interesting. All the staff were attentive but maybe a little too much. They keep your water topped up but it was getting to the point that its a bit over bearing and unnecessary when they are interrupting your conversation. Don’t get me wrong they were friendly but just a little too in your face. Overall the restaurant brings a chic and warm atmosphere with warm hearty meals.
Value for Money: Good
Cnr Jellicoe Street and Fish Lane, North Wharf