Overview
One of Melbourne's best eating and drinking destinations, Smith Street, Collingwood, continues to get better with its latest arrival: Little House Wine Bar. The new, laid-back eatery is set to showcase seasonal Australian produce and European techniques — with a focus on zero waste — in a subtle and effortless manner.
Little House Wine Bar will be led by owner and operator Richard Duncan, who believes high-quality food, quaffable drinks, and genuine service speak for themselves, without the need for theatrics or drama. Thoughtfully understated, simple without being ordinary.
"I want Little House to feel like a discovery, somewhere that looks the part, of course, but then, when all the considered details come together, it turns out to be something really special. A pleasant surprise," says Duncan.
Head Chef Federico 'Freddy' Carnevale leads the kitchen with a produce-first, minimal-waste, strongly-seasonal philosophy, all grounded in technique and restraint. Opening menu items include Tasmanian abalone with smoked potato and kale, handmade burrata with charcoal peppers and lemon aspen, braised lentils with wild mushrooms, and brick chicken with eucalyptus honey and lemon myrtle.
"I want guests to feel genuine enthusiasm. Uncomplicated presentation so they eat first with their eyes, then little surprises of texture and flavour do the rest," says Carnevale.
Duncan has gathered a stellar team of hospitality professionals to bring his vision to life. Bar Manager Ben Jensen's (of JUNI and Pino's) cocktail program reflects the kitchen's focus on seasonality and respecting technique. Sommelier Chris Winter's (formerly of Gordon Ramsay in London) intentionally concise opening wine list mirrors the venue's ethos of keeping things simple and subtle.
Images: Arianna Leggiero.
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