Tiny Bar may operate all within five square metres, but its menu is certainly out of the box.

The bagel shop turned bar is a passion project for couple Jamila Fontana and Zac Shearer (formerly head chef at Amphlett House and in the kitchen at The Lincoln and French Saloon).

Dishes are based on ingredients found at local markets and even the couple’s garden.

A favourite is the abalone, slow-cooked and served in its shell, with sauce made from liver, white soy, green laver (seaweed) and butter.

Other small plates are equally inventive, including smoked quail egg with caviar, and a tarte tatin made using homegrown tomatoes. 

The drinks list, curated by Fontana, showcases a growing selection of wines, as well as both classic and original cocktails. The signature Pippo puts a spin on the classic scotch and cola, combining whisky with Italian chinotto.

There’s also the Aqua Boogie Hard Pash, which mimics alcoholic Passiona, plus VB long necks, served in vintage ice buckets.

The inviting space features exposed red-brick walls, green subway tiles, and wooden tables. The open kitchen and bar make it feel like you’re at a dinner party at a friend’s apartment.