Tino, an all-day Euro-style eatery from the Mosconi team, is coming to Fortitude Valley
Mosconi owner Mark Rotolone is preparing to open Tino, a European-style all-day eatery set beside his much-loved Fortitude Valley restaurant. Taking over the former King Arthur Cafe space, the venue will begin life as a refined morning spot for coffee and breakfast, with plans to evolve to meet the wants and needs of the community.
When it comes to evolution, Mark Rotolone likes to grow things organically.
Case in point: Mosconi, the restaurant that Mark opened in Fortitude Valley in 2019. Since its debut, the restaurant has quietly emerged as one of Brisbane’s most highly regarded dining destinations, earning a loyal fanbase on the back of its Italian-inspired offering and off-piste location close to, but still separate from, James Street’s glitzy epicentre.
Thus far, Mark has been calculated when nurturing Mosconi’s growth, capitalising on opportunities when they present themselves. Not too long ago, the restaurant expanded into the neighbouring tenancy, increasing its dining space and kitchen to better cater to its growing clientele.
Mark’s next move – Tino, a soon-to-open all-day eatery and bar – might be his biggest swing since opening Mosconi, but it’s still being undertaken with the same level of care.
Tino is taking shape inside the space recently occupied by King Arthur Cafe, which sits next door to Mosconi in the same set of igloo-style World War II-era army hangars. When King Arthur closed in November, Mark saw an avenue to fill the gap with a venue that complements Mosconi, while still giving locals a morning oasis.
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“James Street has a lot of bars, it has a lot of restaurants and there’s some amazing breakfast offerings that have been here for a long time,” says Mark. “I just wanted to do a spot that was very similar to what Mosconi offered, but in the breakfast realm – concise, local, thought out, good produce, good food and coffee, simplicity.”
“The idea in my head is this local place where everyone congregates. That European-style eatery is my aim.”
Tino’s fit-out is set to commence soon, with Mark working with architect George Kouparitsas and regular collaborator Meredith Burke of By Burke Design to fill the site’s 60-sqm footprint. Once complete, Tino’s seating will be divided between the long bar, slender banquettes and ample outdoor seating, with an open kitchen offering a bit of culinary theatre. A newly built mezzanine level equipped with its own bar will act as a private-dining space for both Tino and Mosconi.
“We’re going a bit darker,” says Mark of Tino’s aesthetic and colour scheme. “I wouldn’t say moody, but there’ll be a mix of burgundy, cream and a little splash of mustard. There’ll be a lot of timber this time and a bit more detail in some elements. I love this old building – the curved ceiling and the heritage that’s here.”
Subscribe for updatesOnce open, Tino will start with a morning service – think coffee and light breakfast dishes. Eventually, Tino will expand service into afternoons and evenings, broadening its offering to become a true all-day spot.
“That’s what Tino will become,” Mark confirms. “But I don’t want to do everything all at once. I think you build the footprint and then it grows, but the market dictates where you go. Tino will first and fundamentally be that sort of coffee and European-style breakfast place.”
Mosconi chef Catherine Anders will oversee Tino’s menu development, which Mark says will eventually feature an assortment of seasonal small plates, salads and rolls. While Mosconi’s Italian-inspired DNA will naturally filter into the menu, the team will be drawing inspiration from a wider geographical catchment for the offering as a whole.
“We’re getting inspiration from all parts of Europe, not just Italy,” Mark reveals. “We didn’t want to pigeonhole ourselves – we wanted to take elements from French cooking, Spanish cooking and modern Australian cooking. It’s just the food that we like to eat.”
On the drinks front, expect a concise and fluid wine selection (most likely displayed on a blackboard), but guests will be able to pluck something off Mosconi’s full list, if desired.
Taken as a whole, Tino will feel less like a departure from Mosconi and more like its natural next chapter – shaped by the same philosophy, but dialled into a different rhythm of the day. It’s a move that mirrors Mark’s broader approach to hospitality, one that is thoughtful, incremental and grounded in personal taste rather than trend-chasing.
“Mosconi is a definite reflection of my personality and what I love about the restaurant industry … that will be definitely carried on through to Tino,” says Mark. “Tino just for me is a little less fussy.”
Tino is targeting a late-April or early-May opening date. Stay tuned for more.