West Perth favourite Julio’s introduces new summer menu

Park lamb scotch fillet) and Cannellone (Shark Bay prawns and blue swimmer crab) Picture: Andrew Ritchie www.communitypix.com.au
Lampoli ligh Rubi chocolate mousse, raspberry crumble, fruit of the forrest gelato & raspberry coulis (GF) Picture: Andrew Ritchie www.communitypix.com.au
Agnello Amelia Park lamb scotch fillet slow cooked for 12 hours. Purea verde with mozzarella mousse, farm fresh sugar snap peas & asparagus Picture: Andrew Ritchie www.communitypix.com.au
Julios West Perth Picture: Andrew Ritchie www.communitypix.com.au
Park lamb scotch fillet) and Cannellone (Shark Bay prawns and blue swimmer crab) Picture: Andrew Ritchie www.communitypix.com.au Lampoli ligh Rubi chocolate mousse, raspberry crumble, fruit of the forrest gelato & raspberry coulis (GF) Picture: Andrew Ritchie www.communitypix.com.au Agnello Amelia Park lamb scotch fillet slow cooked for 12 hours. Purea verde with mozzarella mousse, farm fresh sugar snap peas & asparagus Picture: Andrew Ritchie www.communitypix.com.au Julios West Perth Picture: Andrew Ritchie www.communitypix.com.au

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 heritage-listed 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 re-launched 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, Ameila 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 house-made 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.