True to its name, The Lab is the result of great chemistry. It’s the creation of science-and-coffee-lover Jodi Duyster and David Tonellato, owner of @313, the medical placements building The Lab is housed in.
Chef Nick Filsell (ex-Jamie’s Italian and Red Ochre Grill) completes the formula. His menu explores the line between experimental and familiar.
Take the veggie breakfast, for example. It’s a filling mix of Egyptian-style ful medames (braised fava beans) served with salad and grilled pita. You’ll need two hands for the steak sandwich, which packs Angus sirloin and caramelised onion between toasted sourdough ciabatta. A selection of classic cafe rolls and sweet treats rounds out the offering.
Drinks include smoothies, juices and Mocopan medium-to-dark roast coffee served in glass beakers, pulled through a Nuova Simonelli espresso machine.
Timber tables and Scandinavian-inspired chairs add a touch of warmth to the cool white decor, which is peppered with test tubes, anatomy books and scientific artifacts. A small room for quick coffee meetings is hidden behind a periodic table.
Upstairs, @313’s separate function space can hold up to 150 people.