Taste with punch

Western Suburbs Weekly - - Food -

AMELIA Park lamb and seafood can­nel­loni are just two of the new menu items fea­tured on the spring/ sum­mer menu at Julio’s Ital­ian Restau­rant.

The West Perth her­itage­listed build­ing, built in

1902, has been re­fur­bished to ac­com­mo­date the restau­rant and is run by ex­ec­u­tive chef Si­mone Ari­ano.

Ari­ano, who hails from Pied­mont, took over the kitchen when the restau­rant was re­launched in 2016 and said he loved con­tin­u­ing the legacy of the restau­rant.

“I was clas­si­cally trained in Europe and moved my way to Perth via some fan­tas­tic lo­ca­tions, in­clud­ing Ber­muda, Kaza­khstan and Africa,” he said.

“I have been with

Julio’s since we opened in 2016 and I have been lucky to con­tinue the legacy that Julio’s has had in Perth since 1985.”

Ari­ano said din­ers at the restau­rant could ex­pect fresh, bright and light food on this sea­son’s menu.

“There is so much vi­brancy in pro­duce dur­ing spring and sum­mer and it is an ab­so­lute de­light to work with,” he said.

“We have a very heavy fo­cus on sup­port­ing lo­cal pro­duc­ers and en­sur­ing that we show­case all of what WA has on of­fer.

“This sea­son you can’t go past the an­gello,

Amelia Park lamb which is slow cooked for 12 hours and served with purea verde (Ital­ian for green sauce) as mix­ture, fresh green veg­eta­bles with a moz­zarella mousse and fresh sugar snap peas and as­para­gus.

“While for the seafood lovers, the can­nel­loni packs a punch with house­made pasta filled with Shark Bay prawns in a rich bisque that will be sure to make your senses come alive.”

The restau­rant also of­fers cof­fee, freshly baked pas­tries for break­fast on the go, an ex­press lunch with col­leagues dur­ing the week, or a re­laxed din­ner with friends and fam­ily.

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Ex­ec­u­tive chef Si­mone Ari­ano with some of the new sum­mer menu. Pic­ture: An­drew RitchieTHE ES­SEN­TIALS

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