Head Chef Jake Pregnell (ex-Spice Temple, Spirit House and Rick Shores) has created an innovative and exciting menu at Little Valley.
The restaurant is housed in an old TAFE college, hidden down a laneway, which opens up to a spacious two-level warehouse with white walls, black furniture, a large bar and a spacious dining area illuminated by lights in brass tubing. The service is excellent – passionate, knowledgeable, friendly and informative. There is a full bar and an extensive wine list.
Truffle and potato spring rolls are crisp, soft, spicy and simply delicious! The self-saucing chilli crab and pork bao are beautifully balanced with spice and crab flavour. Char siu pork buns are rich, sticky, soft, earthy and full of flavour. Duck egg noodles with ‘strange flavour’ are spicy ribbons with a kick – sweet, hot, crunchy and sublime. Roast pork neck in char siu sauce is bold, sweet and spicy, while twice-cooked duck is amazingly tender with a crisp, crunchy skin. This is modern Asian-inspired food with flavour and texture – beautifully cooked and more-ish.
PSST! Little Valley is popular, so make sure you book.