A Tiny Place in Battery Point | Wine bar

A Tiny Place

Locality: Battery Point

Phone: +61 3 6225 6771

Address: 20 Francis Street 7004 Battery Point, TAS, Australia

Website: http://atinyplacecafe.net/

Likes: 929

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Tags

• Bar
• Wine bar
• French restaurant

24.01.2022 Into individual muscles

24.01.2022 Saturday 28th of July we are offering up a chef's table, $75pp. It will be very similar to our current menu but some things may vary. We are then closing up shop until Tuesday the 4th of September! Come and celebrate out last night of service before holidays. #atinyplace #chefstable #tastingmenu #holidays #vino #french

23.01.2022 Preparing our duck dish at a Tiny Place

23.01.2022 The first of the Venison cutlets

23.01.2022 Classic chocolate mint.

22.01.2022 Tiny Place still has room tonight! drop by for some dinner and a couple glasses of wine :)

20.01.2022 Summer vegetable salad, hot and cold.

20.01.2022 Our poached chicken salad for our new menu starting tomorrow. Old world but modernised.

19.01.2022 To all those who have supported us over the last three years, thank you. Its a very sad day today but one that I have to face. A Tiny Place will be closing its doors in two weeks. I have had a wonderful time running the restaurant but unfortunately I am forced to close the doors. I know a lot of you will be shocked and all I can say is I am too but thats the way things go sometimes. We have 2 weeks of trade to go and please come in before I close the door for the last... time so that I can see you all and cook for you one last time before closing. Thank you to all those that have supported me. Philippe See more

19.01.2022 Beautiful Bonito supplied by Mark Eather. Its so nice to both work with and offer such quality at A Tiny Place.

18.01.2022 Merry Christmas to all and see you soon n the 27th. All the best to you all and enjoy the time with your families

17.01.2022 Our poached chicken and not a sous vide bag in site. Moist as you can see and tender @atinyplacecafe

16.01.2022 Our aged blue fin Tuna cooked ‘coq au vin style. I age this Tuna for nine days before breaking it down and using it. Why you ask? This allows a loss of moisture of course but the flavour is deeper and rounder with a hint of oily fish flavour. It’s very different to using it fresh. A technique I picked up in Japan.

15.01.2022 Zucchini cannelloni, roasted lemongrass pumpkin, minted zucchini dressing, Parmesan crisp. Come in and try our vegetarian food.

15.01.2022 One week to go!!! Here is our Bastille Day tasting menu! Call or email us to make a booking!! #french #accordion #menu #vino #batterypoint #atinyplace #rsvp #dinnerparty

15.01.2022 You know winter is coming. Our tarte tatin. Soured cream cheese on top.

14.01.2022 Blue fin Tuna rare coq au vin style

13.01.2022 The first of the Venison cutlets

12.01.2022 Our spring vegetable dish of roasted and steamed vegetables, pea pancake, yuzu vegetarian pho broth.

11.01.2022 Into individual muscles

11.01.2022 Trial and taste of new duck entre. Tian of duck a l’orange. It’s yum!

10.01.2022 Our new butter dishes. Pretty cool.

10.01.2022 To all those who have supported us over the last three years, thank you. It’s a very sad day today but one that I have to face. A Tiny Place will be closing it’s doors in two weeks. I have had a wonderful time running the restaurant but unfortunately I am forced to close the doors. I know a lot of you will be shocked and all I can say is I am too but that’s the way things go sometimes. We have ‘2 weeks’ of trade to go and please come in before I close the door for the last... time so that I can see you all and cook for you one last time before closing. Thank you to all those that have supported me. Philippe See more

10.01.2022 Thats what happened to our bonito. Looks nothing like it did before.

09.01.2022 Blue fin Tuna ‘rare’ coq au vin style

08.01.2022 We have a few available seats left tonight for our NYE menu. Give us a call to book! :)

07.01.2022 You know winter is coming. Our tarte tatin. Soured cream cheese on top.

07.01.2022 Nice story about my little restaurant in Battery Point. Thanks to Essentials magazine and Jamie Durrant

07.01.2022 We still have seats for our final night of service celebration! $75pp and a 6:30 or 7pm seating. Call the restaurant to make a booking now !! Saturday 28th of July!! #french #atinyplace #worldcup #vino

06.01.2022 Launching the mobile version of A Tiny Place aptly named A Rolling Place. We are launching this weekend with a private function and we will endeavour to be seen in public ASAP. Get ready for delicious dumplings, duck fat fries, just to wet the appetite. Many more things will be on offer. We can cater from one to too many.

06.01.2022 And... We are back!!

05.01.2022 All the way to the bone. Not out of a box or vacuum bag as most consumers see it. I will age this now in a marinade. A bit more work until the dish comes about

05.01.2022 Leek and goats cheese ravioli with olive consommé

05.01.2022 Blue fin Tuna ‘rare’ coq au vin style

04.01.2022 Breaking down venison leg into individual muscles. I’ll show you more as I go along

04.01.2022 Breaking down venison leg into individual muscles. Ill show you more as I go along

04.01.2022 This was gum found on our chair. It confounds me that people do this.

03.01.2022 New Years Eve menu. Beetroot chutney, Avruga caviar, crème fraîche. Duck consommé, duck dumpling, spring onion oil. ... King crab and smoked cod ravioli, ham broth, peas. Aged roasted scotch fillet, étuves of vegetables, charcuterie butter, duck fat fries. Brioche pain perdu, macerated cherries, pistachio crisp, orange blossom.

03.01.2022 Aged ducks ready for their transformation into Dodine of Duck.

03.01.2022 New duck entre dish in the making. Keep you posted

03.01.2022 Trial and taste of new duck entre. Tian of duck a lorange. Its yum!

02.01.2022 Our aged blue fin Tuna cooked ‘coq au vin style. I age this Tuna for nine days before breaking it down and using it. Why you ask? This allows a loss of moisture of course but the flavour is deeper and rounder with a hint of oily fish flavour. It’s very different to using it fresh. A technique I picked up in Japan.

02.01.2022 On Saturdays menu. They look too beautiful to eat. My great fisherman Mark continues to deliver. Amazing freshness.

02.01.2022 Our raspberry and vanilla Mille Feuille at A Tiny Place.

02.01.2022 Our aged blue fin Tuna cooked coq au vin style. I age this Tuna for nine days before breaking it down and using it. Why you ask? This allows a loss of moisture of course but the flavour is deeper and rounder with a hint of oily fish flavour. Its very different to using it fresh. A technique I picked up in Japan.

02.01.2022 Alfonsino, grilled octopus, calamari with sauce anglaise and a light lemon gel. Alfonsino one of the great eating fish of the world. I just had to sweep it up when it was about. Fished just off our tassie coast.