If there’s one cuisine that is underrepresented here on the Gold Coast, it’s French. Luckily for us, Alex Munoz Labart tends to agree. Alex possess a deep love for French bistro food and classical French cooking techniques that have shaped his esteemed career. Having undertaken his cooking apprenticeship in a French brasserie, Alex went on to work at Sydney’s renowned French restaurant Marque under Mark Best where his love of modern French fare flourished. Bistro Labart is an opportunity for Alex, alongside head chef Stefano Rosi, to dig deep into his back catalogue and curate a selection of French dishes that are guaranteed to satiate your wanderlust, at least temporarily.

A salute to Alex’s love of French bistro fare, Bistro Labart’s prix fine menu opens with a selection of cured meats, baguette and caramelised butter. From there, diners can delight their taste buds with Poisson du jour a la meunière, fennel tapenade (floured and pan-fried fish with brown butter, lemon and caper sauce). The main course is a slow-cooked confit duck leg resting on a bed of white beans, lardons and parsley sauce. Bringing your fine French feast to a fitting finale is Tarte bourdaloue (warm pear and frangipane tarte) with a quenelle of vanilla ice cream. The prix fixe menu is $75 per person with the option to add oysters and half lobster. Beyond the menu, the team will be pouring French wines and playing Parisian jazz to embrace the French spirit. It’s like the French saying goes ‘Repas sans vin, repas chagrin’, which translates to a meal without wine is a sad meal. 

To nab a seat at one of the remaining two Bistro Labart dinners, head to Restaurant Labart’s website.