Five Minutes with Mark Rotolone
Community
September 22, 2026
Tino, In Name Only
Tino may be Italian for little or junior, but this European-inspired all-day eatery is doing big things in a small corner of James St.
Sibling and next-door neighbour to Mosconi, Bistro Tino is the second James St venture from Mark Rotolone, who believes that food is the best excuse for bringing people together to enjoy themselves.
So, Tino has been percolating since Mosconi opened six years ago. What was the earliest version of the idea?
I think there are always ideas that run around in my head, and nothing is a complete version. I draw on things that I like from places that I go, from travel or life.
Once the space became available, I thought that an all-day casual dining offering would complement Mosconi and be a great idea.
What has Mosconi taught you about what locals want from a neighbourhood venue?
Reducing the fuss and providing a solid offering. Perceived value, paying for what you get. Also, maintaining a consistent product.
People want to come to Mosconi regularly. They want to know what they're going to get; they want to invite their friends along, and they want their friends to have the same experience that they had.
Tino is grounded in slowing down, taking your time and connecting. Why does that feel particularly important now?
Hospitality can be a go, go, go, business. Ever-changing, always moving, and always trying to keep up with the latest trends. I think that doesn't really resonate well with me.
I like to move in a way that feels good. So therefore, rather than keeping up with those trends, I prefer to introduce things that feel good.
What's been your go-to order since opening?
The tuna has been really awesome. Starting the day with a bit of raw tuna feels quite nice and healthy. The introduction of the meatball sandwich and the prawn sandwich, which I just had both of today, has been great.
I think it is nice to have a few variations; I'm really happy with the menu at the moment.
If you weren't working in hospitality, what would be your dream job?
I like design. I think I've always enjoyed architecture, so perhaps something in that field.
What's your earliest or strongest, favourite food memory?
I was a pretty fussy eater as a young person. If you spoke to my parents, they’d say that I ate nothing. I spent a lot of time with my grandfather, my mother's father. He was in the food service industry, and we would speak about food often.
I definitely believe the idea that food brought people together had a big influence on me. Food was an excuse for everyone to gather and enjoy themselves.
Tino takes its cues from the culinary customs of Europe. Where in the world are you most excited to eat and drink next?
Italy will always be a place where the food is something I love. I love Greece. Definitely Spain. I think I'd love to go to the Basque Country and sort of work my way through Spain and also Portugal; that would be nice.
If you could only listen to one album for the rest of your life, what would it be and why?
It's a hard one. For the longest time, I think I've always enjoyed the Red Hot Chili Peppers. Scar Tissue has been a great track, and sort of always makes an appearance on a road trip or holiday playlist. It feels familiar and meaningful.
Could you describe yourself as a food or dish?
Good question, hard question. Perhaps a seafood pasta.
I don’t know many people who don’t like a fresh seafood pasta, and it can change at any point. You can put whatever in there, and the flavours are always good.
Complete the sentence: Tino is a place for...
Tino is a place for everybody who enjoys the simplicity of life. For someone who isn’t interested in following trends, who wants a genuine experience and wants to have a lovely start or end to the day.
