Things have changed a lot over the past six years. The economy, the cost of living, Covid. It’s been a wild ride. When Restaurant Labart opened in 2018, husband-and-wife duo Alex and Karla Munoz Labart envisioned a refined-yet-convivial neighbourhood bistro, the kind you can pop in on a whim and nab a seat.

At the time, the move was an intentional side-step from Alex’s background as a fine-dining chef, but one they were excited to make. Despite the original intent, it quickly became clear that Restaurant Labart had become the go-to special occasion spot, hosting countless birthdays, anniversaries and celebrations of all kinds. As such, Karla and Alex found the majority of diners were opting for the set menu rather than the a la carte offering.

Eventually, the tough decision was made to lean into it and they eventually transitioned to a higher-end set-menu format.

Enter Covid and a quick pivot to Labart at Home – featuring rustic and comforting chef-cooked takeaway dinners – saw Restaurant Labart weather the proverbial storm. Now, as the hallmark restaurant approaches its sixth birthday, Alex and Karla took the opportunity to reflect on where they started, and more importantly, where they would like to head.

“While we’ve enjoyed this version of Labart, it’s not what we set out to do and the more we talk about it the more we want to go back to our original vision,” a statement on Restaurant Labart’s Instagram reads, before citing the state of the economy and cost of living pressures as other significant factors in the decision.

The new chapter for Labart sees a return to Alex and Karla’s original vision for the neighbourhood eatery. Signalling a slightly more relaxed approach, the new iteration features a chic European-bistro feel complete with linen-dressed tables topped with a sheet of crisp white paper, some fresh new art on the walls and, perhaps the most significant change of all, the introduction of outdoor seating. Ideal for sipping and snacking, the tables are generally held for those last-minute diners, the way it was always intended. “It feels good,” Karla says of the change.

In terms of the menu, Alex and head chef Stefano Rosi have curated a considered a la carte menu with a slightly expanded selection of starters and entrees, including baked scallops bathed in anchovy and pink-peppercorn butter, Moreton Bay bug ravioli and porchetta with smoked-eel tonnata and pickled rhubarb.

While the temptation to linger here and graze your way down the list is strong, it would be remiss not to venture down to the mains of carnaroli risotto, snapper with flat beans and green-tomato vinaigrette and barbecue quail with black fig and hibiscus gastrique. There are also three types of steaks (with your choice of bernaise, red wine and shallot and cafe de La Butter) a trio of sides and sweet finishers, including a white chocolate cardamom mousse with dark chocolate ice-cream.

“We have always gone with what people want,” says Karla, and judging from the response from long-time locals and regulars, it seems the pair with the Midas touch has done it once more.

You’ll find Restaurant Labart’s opening hours, location and contact details over in our Stumble Guide.