Tiny Bar lives up to its name.
There’s nothing tricky about the name of Tiny. It squeezes 15 people along two walls, has a kitchen pass that doubles as a high-table, and serves a tight menu from a studio apartment-sized cooking set-up. It helps that couple Zac Shearer (The Lincoln, French Saloon) and Jamila Fontana live three minutes’ walk away, allowing mid-service dashes home to get more ice or beer.
Tomato tarte tatin on house-made puff is finished with a red-wine burnt caramel, smoked quail egg with potato foam and beluga caviar makes an elegant snack, and abalone is tossed through a bold seaweed butter. Josh Fry, the opening chef for Rocco’s Bologna Discoteca and Poodle, helped write the menu.
Seven cocktails, 10 wines and three no-frills beers (including VB longnecks) get the job done, drinks-wise.
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Emma Breheny – Emma is Good Food’s Melbourne eating out and restaurant editor and editor of The Age Good Food Guide.
