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. Tiny’s, a multifunctional venue comprising a restaurant, specialty liquor store and bar, is their biggest project yet.
The kitchen revolves around a wood-fired rotisserie and grill. The team is led by 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. 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.
Boutique beers and wines are a focus, but the tight, considered list also has recognisable high-quality names too. Reflecting Aron’s involvement with Greenhouse, Tiny’s also champions 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.