Little Jean

The food (r)evolution continues in Double Bay with the opening of new bistro Little Jean.

Opening for breakfast and lunch seven days a week, Little Jean’s relaxed and casual ambience offers house baked pastries and breads through to seasonally driven specials, as well as a regular menu, catering to both customers on the go and those dining in. The space transforms from casual during the day to a welcoming bistro for dinner Wednesday through Saturday nights with a carefully curated wine list offering perfectly paired wine selections.

The menu focuses on seasonal fare driven by local market produce availability, with an emphasis on sustainable produce wherever possible, and also centres around a shared plate philosophy. Diners can choose from standard menu items or elect to create their own meal with a wide selection of sides on offer.

For breakfast, accompany free range eggs from Archerfield Farm, NSW with house baked beans & smoked pork hock, Gerringong 'Schoolhouse' haloumi with preserved lemon and shaved zucchini flowers, or house cured Atlantic salmon with pickled radish, cucumber, fennel and soft herbs.

Lunch proteins including ‘Jerk' chicken quarter with ‘lazy stuffing’, pasture fed corned beef, mustard & parsley sauce and grilled river trout may be partnered with sides including ox heart tomato and bread, shredded savoy, aged balsamic, shallot and pecorino, burnt cauliflower, chickpea, turmeric and soft herbs or kipfler chips, roast garlic and rosemary.

Dinner features a more traditional menu although dishes can be ordered to share as requested. King prawns are served with lemon and Jimmy Nardello chilli, organically grown in Queensland and the Grange grainfed fillet of beef is served with pan crisped risotto, aioli & red onion jam.

In addition to their 14 years at The Sheaf Double Bay, Chef Christopher Stockdale and front of house manager Jeanette Woerner also previously had Bistro Stock in Balmain from 2003-2006. Prior to that Chris was Head Chef at Bills Darlinghurst, and in their early career Chris and Jeanette ran the restaurant at The Alfred Hotel and Second Floor Dining at The Grand Hotel.