The team behind the bistro at the Golden Sheaf Hotel – chef Christopher Stockdale and front of house manager Jeanette Woerner – have crossed the road to open this light-filled café serving breakfast and lunch seven days a week. The offerings are fresh, seasonal and modern, with a focus on house-baked pastries and breads, local market produce and eggs sourced from Archerfield Farm in Richmond.
On Wednesday through Saturday evenings, Little Jean transforms into a bistro with dinner options such as king prawns served with lemon and organically grown Jimmy Nardello chilli or Grainge grain-fed beef served with pan-crisped risotto, aioli and red onion jam.