Backed by a team of the restaurant world’s elite – including renowned American chef Gavin Baker and our very own celebrity chef Pete Evans – the crew behind new eatery Little Hunter brings a wealth of experience from mainstays such as The Meat & Wine Co., Senoritas, Meatball & Wine Bar, The Aylesbury and The Botanical to the CBD.
Newly refurbished by interior design studio Eades & Bergman, the cavernous space – once home to Georges department stores – exudes a luxurious feel, but now features two kitchens (one main preparation and serving area and another to house one in only three Josper charcoal ovens in Australia). There are also multiple communal dining spaces, private tables and a few cosy, private booths in which to sample classic American grill-house fare.
At Little Hunter, everything is made in-house, from the lardo and pickled walnuts garnishing an entrée of pate with pea shoots, to fresh yoghurt served alongside apple pie jam and basil granita. But meat is the serious business here. A rib eye from Robbin’s Island in Tasmania might arrive with a ‘garnish’ of bone marrow and beef fat butter, while a Rangers Valley ‘New York Strip’ is simply presented with roasted tomato and a béarnaise sauce.
Sides arrive separately – roasted yams with gremolata or an homage to Baker’s homeland in the form of grits with herbed butter and salt. For dessert, try the liquorice ice cream with crisp milk crumbs, bee pollen and candied citrus, or the double chocolate mousse with a sweet wine reduction and cocoa nib brittle.
As the seasons change, so too will the menu – a dynamic, ever-evolving list toting some of Australia’s best local, sustainable and organic produce.
While a small selection of seafood and a few vegetarian-friendly items are on offer, we advise going all out with the beef.