Raed Malas and Dorrie Krahe got their start in Marrickville, with Du Liban. It went onto to open in several further locations. This was one of them, until it became Morley Eats in mid 2017.
All of the key elements of Du Liban have made it onto the menu: shakshuka, manoush, labne and za’atar. But these traditional Lebanese staples are combined with Australian classics.
Much of the menu is produced in a pizza oven. Breakfast pizzas come topped with traditional ingredients like za'atar and fattoush. Others are stacked with smoked salmon, kale pesto or chorizo. The same oven churns out za’atar wraps that can come stuffed with scrambled eggs, mince or fresh tomato, cucumber, mint and olives.
Morley Eats has made the most of its waffle iron with an extensive selection. The Belgian waffles riff on familiar toppings – poached fruit and granola – but have their own twist with a vanilla labne. The red velvet waffles are finished with rhubarb, pistachio, strawberry labne and rose syrup. On the savoury side, Morley’s version of smashed avocado comes served on a waffle-shaped hash brown, and the lunch waffle comes with southern fried chicken. Eggs can be substituted for house falafel.
The heritage-listed building has an industrial past, which was referenced in the salvaged wood paneling and finishes. It’s an open, high-ceilinged venue with ample room for natural light to enter through several, tall windows that face the busy road outside.
Coffee comes from a local micro-roaster and other options include golden milk (a turmeric latte) and house-brewed iced teas.
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