Paul Aron and Michael Forde – the industry icons behind Tiny’s – have been getting it right for quite some time now. And when you throw Chef Josh Gray into the mix, and give him a custom-made wood-fire grill and rotisserie, things get interesting fast.
Tiny’s is effectively a very big bar that does great cocktails and lots of beer. It’s open plan with light woods, lots of glass, leather stools and tucked away-booths … and it’s noisy … but, you really need to go for the food.
Balanced across savoury, sweet and crunch, the duck liver parfait with lemon myrtle, confit grapes and buckwheat crisps is both clever and simple. From the grill, try the flavour-packed veal tongue with shimeji mushrooms and lime. But, if you only order one dish, make it the roast Lilydale chicken with ‘nduja, bread sauce, drippings potatoes and cos. The meat is impossibly tender, packed with flavour and perfectly seasoned; the bread sauce with ‘nduja is layered, complex and comforting; and the potatoes are the perfect blend of crunch and cream. Impressive stuff.