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Read MoreLITTLE JEAN - DOUBLE BAY, SYDNEY
Little Jean1/1 Kiaora Rd
Double Bay, Sydney
Little Jean is oh so new but you'd never know it - it operates so smoothly. It caters for a variety of dining options from breakfast, mid morning coffee and cakes, lunch, afternoon pick-me-up through to casual yet chic dinner or even the more casual al fresco dining option.
It's a long place with the omnipresent open kitchen to provide a bit of a show. Chef Christopher Stockdale and front of house manager Jeanette Woerner have created a lovely oasis here. On our visit the front of house ran smoothly under restaurant manger Ben Pritchard's experienced hand.Little Jean sits 30 outside - with heaters for cooler nights and it is also under cover. Inside they seat a further 34 plus a large shared table for groups adding dimension to the seating.
We love to start a meal with just a taster of oysters. Here at Little Jean they offer some lovely freshly shucked Sydney Rock Oysters with sauce mignonette. The oysters were delicious and the lovely flavoured sauce was vinegary yet not at all overpowering. It was tangy yet well balanced and went nicely with the oysters.A couple of glasses of prosecco went perfectly.
The twice cooked blue cheese souffle, hazelnut and fig is a standout. The souffle was so light and delicate both in texture and flavour. Even Mlady, who doesn't often eat blue cheese, totally loved it. This was one of those melt in the mouth starters.
Another wow factor dish for us was the house made Haloumi, preserved lemon, soft herbs and shaved zucchini flower. The Haloumi was much lighter and fluffier than normal and was one of the best Mlady has had. The colours and flavours were great.Mlady loves crispy skin on fish. The large crispy skinned Atlantic salmon, fried cauliflower, tahini yoghurt, sumac, walnut and coriander had a Middle Eastern feel to it that worked so well.
Sir likes meat. The fillet of pasture-fed beef (Mornington Peninsular), pan crisped risotto, caramelised onion jam, red wine jus and aioli was exactly what he loves. The fried risotto was a nice touch and the meat, piled high, was cooked perfectly medium rare as ordered. Let the sommelier, Mario Mondo, pair wine with your food too, you wont be disappointed.The simple but very effective side dish of green beans and bacon went so well.
Save room for dessert at Little Jean - it's worth it. We eliminated the challenge of choosing and had the assiette of desserts.
This included chocolate ice cream, choc-caramel tart, lemon meringue tart and a choc-cherry slice reminiscent of cherry-ripe. It was substantial and tasty too.
This included chocolate ice cream, choc-caramel tart, lemon meringue tart and a choc-cherry slice reminiscent of cherry-ripe. It was substantial and tasty too.
Paired with a Mitchell Noble Semillon this was a great end to a lovely meal.
Little Jean offers something for everyone, and at all times of the day. It's already doing very well so others clearly agree. The food is familiar yet also adventurous and it's a place to step outside your "usuals" as Mlady discovered.
Sir and Mlady dined as guests of Little Jean. Big thanks to Chef Christopher Stockdale and front of house manager Jeanette Woerner for having us. Another big thanks to Ben Pritchard and Mario Mondo for looking after us so well.
Special thanks also to Phoebe Jackson of Beanstalk Agency for arranging our visit so professionally.
Special thanks also to Phoebe Jackson of Beanstalk Agency for arranging our visit so professionally.
