Little Green Corner aims to serve strictly seasonal food while creating minimal waste in the process – an ethos inspired by the Depression-era upbringing of owner Hugh Whitehead’s grandmother.

Schulz organic milk is delivered in stainless steel pails, cordials are made from excess fruit, and excess milk from the coffee machine is collected and made into ricotta. For those with a well-stocked veggie garden, Little Green Corner is more than happy to trade coffee for your produce.

At any one time, the menu is made up of just four breakfast and four lunch options; the offering is limited to showcase the best produce from the Little Green Corner farm in Waurn Ponds. In line with the pursuit of minimal waste, there are no paper menus; only a large felt letter board advertising the meals of the day.

The venue itself is light and beautifully planned, with distinctive green and beige tiles lining the back wall of the open kitchen. The brick fireplace and large communal table add a homey feel. An upstairs area caters for group bookings and larger events.