Little House

THE VERDICT

A neighbourhood wine bar that’s built on warm restraint and the idea that good hospitality doesn’t need to announce itself, Little House brings considered new dining to Collingwood’s Smith Street. 

Well-made drinks, seasonal cooking, and down-to-earth service defines Little House, with owner Richard Duncan maintaining a simple vision for a venue that feels familiar from the moment you step inside, and service that feels genuine and instinctive. No theatrics to be found here.

Head Chef Federico Carnevale (Attria, Bisou) brings a produce-first approach to the kitchen. The menu is seasonally led to showcase its in-house craft, with opening dishes including standouts like Amatriciana supplì with Fremantle octopus, and brick chicken with eucalyptus honey and lemon myrtle. A shifting specials board will be driven by daily market produce to reinforce the focus on quality ingredients.

On the beverage front, Ben Jensen (JUNI, Pino’s) has designed a drinks menu that reflects the same seasonality as the kitchen while maintaining a classic structure. Sommelier Chris Winter leans on his international experience to craft a concisely evolving wine list that’s anchored in local producers and fortified by international heavy-lifters. The service, led by Venue Manager Imogen Weller (Askal, Rice Paper Scissors, The Hotel Esplanade) brings an unforced warmth to the dining and drinking experience. 

The space itself is understated and tactile. It favours weathered textures and subtle details over bold pieces to induce easy, lingering evenings across 50 indoor seats and a small alfresco setting. 

Imagery: Supplied