At first glance, Tiny Bar is exactly what it says on the label. The bar in Brunswick East manages to squeeze in a kitchen, cocktail station, and seating for 15 guests, all within five square metres. But its menu of fresh, inventive small plates and original signature cocktails will surprise.

The bagel-shop-turned-bar is a passion project for couple Zac Shearer and Jamila Fontana. Though Shearer is studying teaching at Melbourne Polytechnic and Fontana works in the corporate world, neither are new to hospitality. Shearer has worked as head chef at Amphlett House and in the kitchen at The Lincoln and French Saloon, while Fontana’s family has opened several Italian restaurants in Hobart, which instilled in her from a young age a love for food.

A true collaboration, the couple worked together on both the venue’s menu and fit-out. The inviting space features exposed red brick walls, green subway tiles, and wooden tables the pair stripped and stained themselves. The open kitchen and bar make it feel like you’re at a dinner party at a friend’s apartment. They’ve taken the same easy relaxed approach with the food.

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“There are sweet, spicy and salty numbers, to complement the drinks,” says Shearer. “I wouldn’t say any sort of cuisine, really. There’s loads of Italian, there are some French [dishes].”

Dishes are based on ingredients found at local markets, and even include fresh tomatoes grown in the couple’s garden. “It’s pretty much anything that we like cooking on a Sunday at home, when we have friends around,” says Shearer. “And some fan favourites that I’ve been doing over the years.”

Among those fan favourites, a standout is the abalone – slow-cooked and served in its shell, with sauce made from the liver, white soy, green laver (a type of seaweed) and butter.

There are also raw scallops with tomato; smoked quail egg with caviar; charcuterie with house-baked bread; and a tarte tatin made using homegrown tomatoes. When Broadsheet visits, there are poached apricots with fig leaf granita, as well as a collection of amaro liqueurs, for dessert.

The drinks list, put together by Fontana, features a small but growing number of whites, reds, proseccos and champagnes. For cocktails, there are house Martinis and Negronis, alongside some original creations inspired by Fontana’s family. Putting a spin on the classic scotch and cola, the signature Pippo combines whisky with her dad’s drink of choice: Italian chinotto (a soft drink made from chinotto oranges). There’s also the Aqua Boogie Hard Pash, which looks and tastes like alcoholic Passiona, plus VB long necks, charmingly served in vintage ice buckets.

Tiny Bar is open for just a few hours Thursday to Saturday. There are plans to expand slightly with some outdoor tables, which might be necessary, given how popular the bar has already become among locals and the hospo community.

Tiny Bar
221D Blyth Street, Brunswick East
No phone

Hours:
Thu to Sat 5pm–11pm

@tinybar_melbourne