Head Chef Alex Munoz arrived in Burleigh Heads with a CV that would have been accepted by the top echelon of the industry, but he preferred instead to opt for a lifestyle change and open Restaurant Labart.
The cost-effective fit-out is both accessible for locals and smart enough for visitors, providing the ideal space for the philosophy of the restaurant: ‘we keep things simple, and hospitality is paramount’.
The set-menu price is hard to pass up, and is almost obligatory for new diners. Start with a Burleigh Baker baguette, accompanied by irresistible caramelised butter. The well-seasoned charred carrots with hazelnut and grated Comté are, indeed, a lovely combination. Local spanner crab with leek and roasted crab broth works beautifully, with a brilliant resonance and clarity of flavour. Seared swordfish with asparagus, tarragon and bottarga is a simple dish that hits the mark, while the sublimely textured pork loin with tomato, black garlic and basil oil goes to the next level on the flavour chart.
PSST! The well-stocked bar and wine list offers price points and diversity to suit most tastes.