The good times are back at Tiny’s, with new owners breathing fresh life into the beloved CBD bar and restaurant.
New husband and wife duo at the helm
Husband and wife duo Marcus and Wayan Sri Tutt have recently taken the helm of the QV1 watering hole, which has been a fan favourite fixture on the city’s dining scene since 2018.
They have assembled a star team to restore Tiny’s back to its original glory, with esteemed sommelier Mark Rutter in the role of venue manager. Carly Chong as front of house manager, and the double duo of chefs Leo Chong and Phong Nguyen creating magic in the kitchen.
Marcus has a long history in hospitality, beginning with his career as a chef with the Royal Australian Navy. After finishing his service with the armed forces, he worked in a variety of restaurants around Perth before moving into bar and venue management, nightclub DJing, and later, mining.
It was over a busy dance floor in Bali where the pair first met, setting in motion a dream of running their own vibrant venue — which they’ve now realised with Tiny’s.
“The whole look and vibe of Tiny’s really struck a chord with us, there’s so much history to the venue and it’s our goal to bring it back to its heyday with our own touches,” Marcus said.
“With Sri’s background from Bali, there will be special additions to the Tiny’s Menu based on the availability of fresh produce and we have a fantastic team in Leo and Phong as our chefs.”
“I am particularly excited about reopening the small bar, Teenie Tiny’s, as an intimate DJ venue infused with atmosphere and great music. Stay tuned for more to come on this front,” he said.
New head chefs and culinary offerings
Tiny’s menu continues to present fusion flavours underpinned by seasonal produce and local WA delicacies, which Chong and Nguyen splice with their culinary heritage.
The rotisserie continues to be a key player in the kitchen. Roasting golden chooks basted in a fermented chilli and tamarind glaze, served with beansprouts, herbs, and pickled onion.
Rutter’s expertly crafted drinks menu is designed to complement the food. Expect low-intervention wines sitting pretty alongside cocktails and classics for a balanced offering.
Chardonnays are the highlight drop due to their pairing with the rotisserie chicken. While, a mini martini menu and signature sips Vesper Azul and Jasmine Gibson will tempt those chasing a refined post-work tipple.
Weekly specials
On Wednesdays, you can “Get Roasted” and enjoy a feast from the rotisserie and a glass of matched vino for $30.00 per person. It’s Tiny’s take on a weekly roast special with proteins like its famous chook, porchetta, suckling pig, and lamb on rotation with seasonal vegetables.
Rest assured the Thursday Chardy Party nights will continue. Plus, a new Tiny’s To Go takeaway lunch menu is already running out the door on Wednesdays through Fridays.
Tiny’s continues to be the go-to meeting place for after-work drinks, long lunches, work functions, and entertaining in the city. It’s safe to say, the good times are set to live on with its new owners.
