Labld is the kind of cafe you wish existed on your street. It’s quiet and unassuming, but once you’re inside, lively with a great kitchen pumping out a menu filled with diverse options from your standard brekkie fare to more exotic options like dumplings and pancakes.
Unfortunately for us, it’s located on the other side of Sydney, making us super jealous of the locals. But even so, it’s well worth the drive.
Like many cafes, the menu is highly seasonal, and so when Labld invited us to try their new menu, we were only too eager to give it a go. There’s no shortage of delicious options and we’re impressed by range, with some Asian influences, Middle Eastern influences, some healthy veggie filled options and basically everything that I’d want to try!
But first, the drinks.
The monsoon shake is something different, the grey colour coming from the black sesame, a creamy coconut and almond milk blend sweetened with banana and honey.
Mango lassi is always a winner and this version is no different, a refreshing yoghurt based mango drink, thick almost like a dessert.
And then the Food.
We start off with a side of sweet potato chips. And whilst usually photos like these are what I use to fill up my posts with imagery, let’s talk about how good these are! Covered in a super light crispy batter, they give the perfect crunch whilst being sweet and fluffy inside. And the great thing is that the crunch holds out, so you’re not left with limp soggy chips by the end of your meal. Seriously these sweet potato chips are enough to get me coming back.
It’s not everyday you find momos (Himalayan dumplings) on a cafe menu, so naturally we jump at the opportunity. There’s three options on the menu, including a breakfast one (think bacon, egg and tomato!) but we stick with the chicken option.
Surprisingly it’s our favourite menu item for the day, a well spiced, soft chicken mince filling wrapped in a delicate, soft dough wrapper. They’re bursting with flavour from the herb and spice mix that lies within, and bed of tomato sauce a great accompaniement to balance the flavour.
New on their menu is ‘The Pippin’, a mushroom and smashed peas on sourdough. It’s simple but it works, especially with the creamy buttermilk ricotta. We’re loving the mixture of king, field & enoki mushrooms, flavoured by the miso garlic and thyme flavour.
For something fancy, you’ll want to get the bird’s nest, a poached egg wrapped and deep fried with potato spaghetti. It’s less crispy that we’d anticipated, but it’s a great, unique combination, accompanied with smashed avo, fried leek and snow pea tendrils.