The latest venture from Mark Rotolone and the acclaimed team behind neighbouring Italian institution Mosconi, Tino aims to redefine the local morning routine by embracing the simple daily rituals of connection.
Meaning ‘little’ or ‘junior’ in Italian, Tino represents a deliberate departure from the standard Brisbane cafe fare. Under the guidance of Mosconi Head Chef Catherine Anders, kitchen lead Alfie Cutler has designed an adaptable, ingredient-led menu that intentionally avoids typical avocado toasts.
Instead, guests can look forward to comforting, European home-style dishes like potato and zucchini frittata with blue swimmer crab, fried brioche with honey ricotta, and a comforting midday pastina minestrone.
The venue itself, styled by Brisbane interior design office By Burke, channels a late 1970s and early 1980s aesthetic. With high-fidelity vinyl speakers by Pitt and Giblin setting a relaxed tone, the compact space features a handmade Tasmanian oak bar, rich ochre leather banquettes, and a classic palette of clotted cream and mission brown. The intimate layout accommodates 20 guests inside and 25 alfresco, with a 25-seat private dining room upstairs scheduled to open by spring.
For Rotolone, who has conceptualised the space over the past six years, the bistro represents a commitment to a slower, more deliberate pace of life. It is designed as a welcoming social hub where locals, and their dogs, can feel genuinely looked after.
Bistro Tino opens daily from 6:30 am to 2:30 pm from 1 July, with evening trade set to follow later in the year. Check out Bistro Tino here