Tino (restaurant): Difference between revisions
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Tino has been well-received by critics. The restaurant's house-made chorizo, made from free-range pork shoulder, paprika, and cumin, has been particularly praised.<ref name=":0" /> The restaurant's drinks menu, which includes cocktails and a selection of South American wines, has also been commended.<ref name=":1" /> |
Tino has been well-received by critics. The restaurant's house-made chorizo, made from free-range pork shoulder, paprika, and cumin, has been particularly praised.<ref name=":0" /> The restaurant's drinks menu, which includes cocktails and a selection of South American wines, has also been commended.<ref name=":1" /> |
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In her ~900 word professional review for the [[Herald Sun]], [[Kara Monssen]] scored the venue 7/10. In her summation she wrote: <blockquote> |
In her ~900 word professional review for the [[Herald Sun]], [[Kara Monssen]] scored the venue 7/10. In her summation she wrote:<ref name=":0" /> <blockquote>While the rest of the city has been put on notice, know that Sergio isn't taking you for a ride with his "house made" cooking at Tino. He’s bypassing the BS as best he can, doing as he should to make delicious food – and he’s doing a mighty job of it.</blockquote>[[Besha Rodell]], in her ~900 word professional review for [[The Age]], scored the restaurant 14/20. Her summation was:<ref name=":1" /> <blockquote>Overall, Tino is a fantastic addition to the neighbourhood, and to the city. I'm looking forward to the day when we see more South American cooking in restaurants that can be more specific – Latin America is a huge place, and representing it all on one menu is a stretch. But in the meantime, Tourn and his crew are presenting a lovely overview, one that fits in with Melbourne dining right now and also pushes it forward.</blockquote> |
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== See also == |
== See also == |
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Revision as of 02:42, 20 July 2023
Tino is a Latin American restaurant located on Sydney Road in Brunswick, Melbourne, Australia.[1][2]
The restaurant opened in 2022 and has been praised by critics for its house-made ingredients.
Description
Tino makes nearly all of its ingredients from scratch.[1] The restaurant's menu features a variety of dishes from different Latin American countries, including Colombia, Peru, Mexico, and Brazil.[2] The restaurant's interior features timber floors and tabletops, moss-green leather accents, and black bentwoods throughout, creating a bistro-like atmosphere.[1]
History
Tino was established by Argentinian head chef Sergio Tourn, who moved to Australia in 2004. Initially working as an accountant, Tourn eventually pursued his dream of cooking, working in catering and then at Saint Urban in Richmond under chef Daniel Schelbert. In 2019, he became the head chef at The Vale Bar in Ascot Vale, where he began concentrating on Latin American flavours. Tino was opened in partnership with the same business partners from The Vale Bar.[2]
Reception
Tino has been well-received by critics. The restaurant's house-made chorizo, made from free-range pork shoulder, paprika, and cumin, has been particularly praised.[1] The restaurant's drinks menu, which includes cocktails and a selection of South American wines, has also been commended.[2]
In her ~900 word professional review for the Herald Sun, Kara Monssen scored the venue 7/10. In her summation she wrote:[1]
While the rest of the city has been put on notice, know that Sergio isn't taking you for a ride with his "house made" cooking at Tino. He’s bypassing the BS as best he can, doing as he should to make delicious food – and he’s doing a mighty job of it.
Besha Rodell, in her ~900 word professional review for The Age, scored the restaurant 14/20. Her summation was:[2]
Overall, Tino is a fantastic addition to the neighbourhood, and to the city. I'm looking forward to the day when we see more South American cooking in restaurants that can be more specific – Latin America is a huge place, and representing it all on one menu is a stretch. But in the meantime, Tourn and his crew are presenting a lovely overview, one that fits in with Melbourne dining right now and also pushes it forward.