Tiny’s brings good times to the city’s west end, cultivating an inner-city oasis and social centre
at one of Perth’s most iconic architectural buildings, QV1.

Part of the newly redeveloped QV1 Plaza, Tiny’s is situated in the old Bar One site, and opens into a large indoor and alfresco bar area, restaurant, and specialty liquor emporium. Eclectic food fuels the good times (and there will be many), fresh vegetables and herbs from the kitchen’s rooftop garden, and protein hits roasted on Tiny’s custom-made wood-fire grill and rotisserie. The drink menu offers craft beer, seasonal cocktails and small batch wines, while Tiny’s Liquor Emporium will serve over 300 wines and a range of spirits. Tiny’s is the new meeting place for socialising and entertaining in the CBD. Midweek will see solo acoustic acts showcasing re-imagined covers and DJs playing laid-back funk, hip-hop, and nostalgic classics. Friday and Saturday nights will feature DJs and resident house bands turning up the entertainment, and bringing the good times into the weekend.

The Team

The good times are brought to you by the biggest names in Perth hospitality–Michael Forde and Paul Aron–the minds behind Perth’s most benchmark venues (Mary Street Bakery, Greenhouse, Cantina 663, el PUBLICO, Ace Pizza). Brett Robinson, former group manager of Mrs Brown, Mechanics Institute and Dominion League, joins them as a Director. If those names weren’t enough, Jacob D’Vauz, a young chef whose career went from cooking at Rockpool Bar & Grill, to being a touring chef for Paul McCartney, is also part of the all-star gang. Perth-based wine consultant and owner of Budburst Wine Bar (Best New Wine List in Australia at the 2016 Gourmet Traveller Wine Awards) Rachael Niall heads up Tiny’s Liquor Emporium, creating an epic booze selection, as well as sharing her knowledge for future tastings and master classes. Front of house will be lead by Caitlin Webb, who brings a wealth of wine and service knowledge (Lulu la Delizia, Il Lido, Boatshed Market Wine Loft) and James Pennefather (Bobeche, Long Chim) will hold court behind the bar.

The Kitchen

Tiny’s kitchen will serve up share-style snacks to accompany mid-work and pre-show drinks, as well as more substantial dishes to satisfy even the greediest of bellies. The kitchen is fitted-out with a custom-made wood-fire grill and rotisserie, inspiring dishes like, Sticky blood plum glazed beef intercostal sticks and Roasted prawns with bottarga butter and burnt chilli. The rotisserie will roast whole chickens and pork necks with potatoes and lashings of gravy. Tiny’s is not just a meat fest, though, the grill will also be utilised for wood-grilling fish, and vegetables and herbs from the rooftop garden. Focusing on food with bursts of flavour, Tiny’s menu is designed for quick eats before a show at His Majesty’s, substantial plates shared at work lunches, or dinners with friends once the day is done.

The Drinks

The main bar at Tiny’s has eight beers on tap, from crowd-pleasing lagers to emerging craft beers and IPAs. The cocktail program showcases a selection of signature drinks and classics with a Tiny’s twist. Sustainability is a big inspiration, and the cocktails will feature seasonal produce from the QV1 rooftop garden. The wine list definitely won’t disappoint, with an extensive bottle selection with wines from small producers, eclectic varietals and of course, old favourites. There’ll also be 20 wine-by-the-glass options, rotating frequently for those in the mood to try a few.


Michael Forde, Paul Aron and Brett Robinson are adept at creating contemporary spaces that are both on-trend and accessible – Tiny’s is no exception. Wanting to pay homage to the original design, the guys have gone for a “lived-in” feel, but with modern and eclectic elements.

  Giving a nod to QV1’s history, Tiny’s still wears the original wood panels from Bar One, but they’re now adorned with brass features and bespoke lighting. Reflecting Aron’s involvement in QV1’s green initiatives and the menu’s focus on garden ingredients, plants are a feature, keeping the space light and welcoming. The hottest seat at Tiny’s is along the bar. A bespoke pistachio green terrazzo, with a brass drip tray, the bar morphs seamlessly into the kitchen and the seats wrap around, making it a place to see and be seen. Perth born artist
(now living in London), Benjamin Barretto, was commissioned for Tiny’s centerpiece. A weave made of ropes and cables on a hand-made loom, Barretto’s artwork gives bursts of vibrant colour to this modern space.  iny’s is a place to settle and chat comfortably, while still feeling indulged.

Tiny's Liquor Emporium Opening Soon

Tiny’s Liquor Emporium is a liquor store, but
not as you know it. With expert guidance from Rachael Niall, the specialty store will feature over 300 listings. Wines will be sourced locally and from abroad, featuring growth wines from benchmark Bordeaux producers, and current vintage pét-nats from new world regions. The use of a Coravin wine preservation system will allow guests to try rare and high-end wines from
a constantly revolving wine-by-the-glass list

. There’ll be two beers on tap, with rotating
craft beers available to drink in-house or take home in 2L growlers. Guests can choose
from a range of bottled cocktails prepared by the bar team, and served over block ice.
Records, glassware, decanters and quirky curiosities will be available for last minute
gift ideas, and Tiny’s Liquor Emporium will host tastings, master classes and intimate
dinners, all while spinning your favourite 45s.

QV1 Plaza