BURLEIGH BREAK
In search of a seachange, a top Sydney chef wants to lure locals to the beachside suburb, writes Denise Raward
IT was only a matter of time before an elite Sydney chef spied the potential of the Gold Coast food scene and opened his own signature eatery.
Alex Munoz Labart is putting the finishing touches on his Burleigh Heads establishment Restaurant Labart before its official opening on July 18. Gold Coast foodies are buzzing in anticipation but, in part, we owe Alex’s relocation to his wife Karla, a Gold Coast girl, and their seachange to a spot they’d been visiting for years to be among family and friends.
“We’d been thinking about it for a while,” Alex says. “We always loved Burleigh and we thought this would be the place to settle down, have kids, but that will have to wait. We’ll get the restaurant up and running first.”
Alex is drawing on all the resources of his impressive resume. He’s worked at Marque in Surry Hills, the former three hat eatery once named in the world’s 50 best restaurants, and the upscale est. in George Street. More recently, he’s been head chef at Monopole, Potts Point and Cirrus Dining at Barangaroo, both awarded two chef ’s hats under his leadership.
So what can we expect from Alex in Burleigh? “It will be a place where you enjoy snacks, small plates or larger plates and guests can choose whether they share them or have them to themselves,” he says. “It will be interesting food but not too whacky. What you read on the menu will be what’s on the plate. We don’t want to be too over the top. I want to show people you can have quality food without the formality of fine dining.”
The drinks list will be concise with wines from boutique Australian and international winemakers, including biodynamic and natural wines. There’ll also be craft beers and cocktails.
The former Chinese restaurant on leafy West Street is being transformed into a 60-seat contemporary space with an open kitchen and charcoal grill. It will have white stone benches instead of the usual stainless steel, a concrete floor and walnut tones for warmth.
“It’s almost like the tables will be in the kitchen so there’s that real connection between diners and chefs and, of course, the food,” Alex says.
“It will be quite small, just five chefs and five front of house. I think it will be quite unique in its level of service but still have a relaxed, family-run feel to it.”
Alex is still finalising the menu but has some hints — there’ll be a sublime beef tartare and local king prawns with a shellfish butter.
“The cooking will be done on charcoal so all the dishes will have some sort of charcoal elements,” Alex says. “We’re aiming for simple, seasonal and sustainable with vegetarian and vegan options too.”
Alex hopes Restaurant Labart will stand out for its service, something he’s noticed can be a bit hit or miss on the Gold Coast.
“We’re looking for interesting and qualified people who’re dedicated to working in restaurant hospitality, who see it as their career,” he says.
“We’ll be providing ongoing training for everybody. We’ll have the best wine people coming in and sharing their knowledge. We’ve got a lot of contacts in the industry who can help us with that. The idea is for us to grow and for everybody to grow with us.”
Already Alex says he’s been touched by the welcome from locals. He’s doing his best to support them in return. The bread will come from Burleigh Baker around the corner, the bespoke tableware from local ceramacist Marloe Marloe and the craft beers from breweries between Brisbane and Bryon.
“A lot of people have made contact with us, we’ve had other chefs showing us support and locals can’t wait to see what’s going on. We’re already taking bookings and we want it to be a locals’ place,” Alex says.
Restaurant Labart, 8 West Street, Burleigh Heads