Tinys, taking the place of Bar One, in the QV1 complex at the corner of Milligan, the Terrace and Hay, is the latest venture from the guys behind Mary Street Bakery and others spots around town– and this may well be their best yet.
The fit out is sleek and smooth, the staff absolutely top of the class (especially our waiter, Zoe of the delightful French accent), and the food and drink innovative and on trend.
I dropped by with a mate for lunch on Friday – and were so impressed with the fare, as well as the well put together wine list. On the subject of wine, to one side, along Milligan Street they have also set up a narrow, brilliantly stocked wine shop, Tinys Liquor Emporium, under the guiding hand of Rachel Niall, the founder of Budburst Small Bar – and in here too, is a small bar area, where you can pull up a seat, have a drink from the 6 on show for that day and have a chat to Rachel – and buy some to take away. Love it.
Anyway, back to the food – we ordered wood grilled fish (red throat emperor) with clams, espelette, (the spicy Basque chilli), kombu, native spinach and cauliflower and Shark bay squid with miso butter pearl barley, herbs and crème fraiche along with a bottle of Brave New Wines Doppelganger; afterwards dessert beckoned and a shared dish of wood grilled pineapple served with toasted rice ice cream and ginger crumbs. A glass of Pedro Ximenez from Spain completed the meal.
The fish was perfectly cooked, juicy, succulent under a crisped skin – the chilli in the accompanying marinade was zesty, while not over powering, and the clams, crunchy spinach and bed of creamed cauliflower just completed a wonderful dish.
The squid strips again very well cooked, tender but retaining a pleasant firmness to the bite, and served in a bowl of nutty, al dente pearl barley, prepared in a green sauce of fresh herbs, on top a scatter of leaves and a dollop of tart crème fraiche. Splendid indeed.
Dessert also was on point – the pineapple sweet, caramelized and juicy, the ice cream complementing the fruit and a spread of ginger crumbs added another dimension of flavour.
As to the wine, well the Doppelganger is a beauty – an orange wine of note, from the Great Southern, this skin contact wine has oodles of savoury texture, slippery tannins and a flor fino aroma. The El Maestro Sierra PX, well that was, as expected, viscous and rich, oozing Christmas cake, chocolate, nuts and honey aromas and flavours– a divine dessert wine.
After our meal we retired to the Emporium out front, had another glass of wine, a chat with Rachel, and by the time I left I was clutching the wine 6 pack of the week. A good day.
Tinys is another fabulous addition to this end of town where, with the redeveloped Melbourne Hotel, some of the best eating and drinking establishments can be found and Tinys is in the vanguard. Excellent all round.