Collingwood has a new neighbourhood dining destination with the opening of Little House at 98 Smith Street. Opened by owner and operator Richard Duncan, the 50-seat venue brings together a team of experienced hospitality professionals including head chef Federico “Freddy” Carnevale, venue manager Imogen Weller, bar manager Ben Jensen and sommelier Chris Winter.
Drinks sit at the centre of the Little House experience, with a cocktail program designed by Jensen that takes cues from the kitchen’s produce-led philosophy. Formerly of JUNI and local favourite Pino’s, Jensen has built a menu focused on seasonal ingredients, premium techniques, and classic cocktail foundations.
Rather than reinventing familiar serves, the cocktail list uses seasonality and careful preparation to add depth and nuance, mirroring the approach taken across the food offering. The result is a drinks program that balances accessibility with attention to detail, giving guests familiar reference points while showcasing the bar team’s technical capability.
Alongside cocktails is a concise wine list curated by sommelier Chris Winter, whose experience includes Restaurant Gordon Ramsay in London and The Carlin in Queenstown. The opening selection places local producers at its core, supported by a small number of international wines. Designed as an evolving list, it will continue to develop in response to both the venue’s direction and the preferences of its local community.
Beer, wine, and cocktails are intended to work seamlessly alongside the menu, creating a drinks offering that is approachable while remaining considered.
The venue itself reflects Duncan’s desire to create a space that feels discovered rather than designed for attention. Existing architectural elements have been preserved wherever possible, with subtle modern additions including an open kitchen. Weathered copper, raw brick, and timber are paired with recycled furniture throughout the room, creating an environment that feels established from day one. Seating is available for 50 guests indoors, with a further 12 seats outside.
In the kitchen, Carnevale brings experience from Attria and Bisou, leading a produce-first menu built around artisan preparation, seasonality, and minimal waste.