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Between them, Mary Street Bakery founders Paul Aron and Michael Forde have opened some of Perth’s most important venues. Greenhouse. Cantina 663. El Publico. Ace Pizza.

The boys’ next venture – perhaps ironically called Tiny’s – will be their biggest project.

Scheduled to open in April at the old Bar One site in the QV1 precinct, Tiny’s will be a multifunctional venue comprising a restaurant, specialty liquor store and bar.

“I see it as a fun meeting place,” says Forde. “It’s going to be eclectic with lots of different finishes. There’s going to be a great live music component too and the liquor store is going to sell records as well as drinks.”

At the heart of Tiny’s food offering will be a wood-fired rotisserie and grill. Jacob D’Vauz – a young gun chef that cut his teeth at Rockpool and has spent time in Sydney restaurants Hubert and LP Quality Meats in the lead-up to the new opening– has signed on to look after the kitchen. To eat, expect a cosmopolitan menu big on wood-fired southern-European and Asian flavours. From the rotisserie: roast chickens, whole fish and other delicious things to share.

Hospitality veteran Brett Robinson, former group manager of Mrs Brown, Mechanics Institute and Dominion League, has also joined the team and will be heavily involved with the drinks side of things. Boutique beers and wines, unsurprisingly, will be a focus, but the tight, considered list will also have recognisable high-quality names too.

Reflecting Aron’s involvement with Greenhouse, Tiny’s will also champion many of QV1’s green initiatives. These include using ingredients grown in an on-site garden and diverting green waste towards a closed-loop composter.

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