Little House opens in Collingwood with a $72 Chef’s Choice menu
Little House will open to the public in Collingwood on 29th May 2026, bringing a 62-seat restaurant and bar to 98 Smith Street.
The venue is led by owner and operator Richard Duncan, with head chef Federico “Freddy” Carnevale running a kitchen built around seasonal produce, artisan preparation and low-waste cooking.
The opening menu moves from snacks and seafood into larger plates, with a Chef’s Choice menu priced at $72 per person. À la carte dishes include Amatriciana and Fremantle octopus supplì, roasted scallop with hen’s jus and chive, Tasmanian abalone with smoked potato and kale, and yellowfin tuna crudo with tomato consommé and red onion.
There are also simpler dishes with clear pub and bistro references, including a Little House cheeseburger, fries with pickle aioli and brick chicken with eucalyptus honey and lemon myrtle. Larger plates include BBQ Wagyu skirt MS7+ with balsamic jus and mizuna.
Duncan said Little House had been created around detail rather than spectacle.
“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.
Seafood, Wagyu and a broad back bar
Carnevale joins Little House after previous roles as head chef at Attria and executive sous chef at Bisou. His menu also includes sourdough focaccia with parmigiano butter, handmade burrata with charcoal peppers and lemon aspen, smoked flounder taramasalata with zucchini and crisps, and braised lentils with wild mushrooms and macadamia parmesan.
Dessert is kept short, with flan, Cynar caramel and dark chocolate, Piccola Pasticceria, and daily cheese with charred peppers and focaccia croutons listed on the opening menu.
“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.
The drinks side is led by bar manager Ben Jensen, formerly of JUNI and Collingwood venue Pino’s. The bar will serve cocktails, beer and wine, supported by a spirits list that includes Australian gin, local whisky, tequila, mezcal, rum, amaro, vermouth, liqueurs and brandy.
Sommelier Chris Winter has developed the opening wine list, with local makers at its centre and selected international bottles included. Winter’s background includes Restaurant Gordon Ramsay in London and The Carlin in Queenstown.
Service will be led by venue manager Imogen Weller, whose previous roles include Askal, ARU, Rice Paper Scissors and The Hotel Esplanade.
The room seats 50 inside, with a further 12 seats outside. The space keeps the building’s existing character, with an open kitchen, weathered copper, raw brick, timber and recycled furniture.
