Little Evie owners Dimitri Tourlas and Sevin Zhang share the philosophy that life is all about great coffee and food. “Little Evie reflects our ethos of sourcing local ingredients and producing as much as we can in-house,” says Tourlas, whose wife Sabrina came up with the name Little Evie, meaning “life” or “living” in Hebrew. “More importantly, being able to share this with others.”
Light was an important element in creating the interior, which was designed by Adam Burns of Design Portfolio. “Having natural light allows our diners to connect, reset and re-energise,” says Tourlas.
The breakfast menu is available all day and plates arrive piled high, garnished with plenty of greenery. Try the nourishing bowl of quinoa and kale with roast beetroot, mushrooms, tomato, sweet potato and avocado topped with a free-range egg. On the sweeter side there’s the granola bowl with fruit, yoghurt, berry compote, basil and honey.
For lunch there are big salads and sandwiches, one week might be roast chicken with slaw and sauerkraut. For those thinking it’s all too wholesome, fear not – a couple of burgers, spicy fried chicken and hand-cut chips are tucked away at the back of the menu.
“It’s just what tastes best really,” says Tourlas of how suppliers are chosen for the organic and bio-dynamic foods. “For instance, our free-range eggs, tomatoes and honey all come from a farm in Wyong, because they’re really passionate about supplying quality produce.”
Zhang roasts the coffee in-house, with filter, cold brew and the usual espresso varieties available. Tourlas spent months perfecting the chai blend. There's refreshing housemade sodas, including one with rose, hibiscus and orange peel. Everything is served in crockery from Robert Gordon, a modern but earthy range selected to complement the space, food and décor.