Though small, the space at Little Jean doesn’t feel cramped. Cameron Krone from Smith and Carmody designed the fit-out for the 80-seat venue, which is simple and modern – like the food.
Coffee is served from 6.30am daily, along with a selection of pastries baked on site. The kitchen officially opens at 7am, offering build-your-own breakfasts. Start with a base of free range eggs from Archerfield Farm and add truss tomatoes and Pialligo Farm bacon, or opt for bigger sharing sides of house-cured Atlantic salmon with pickled radish and haloumi with preserved lemon and shaved zucchini flowers.
For lunch, choose from sandwiches such as fillet steak with roast tomato or a sweet corn and chicken toastie. Lighter seafood salads and bigger mains of pork Milanese and steak frites cater to hungrier diners. From Wednesday to Saturday you can come for dinner, too. Options include yellowfin tuna tartare; fig with burrata; and aged balsamic and crumbed pork cheek as starters, and mains of pumpkin tortellini with mustard fruits or confit duck leg (the Golden Sheaf’s beef fillet with crispy mushroom risotto has snuck onto the menu, too). Wines are local and offered by the glass, bottle or carafe.