Holiday Inn West Perth
1309 Hay Street, West Perth
Ph: (08) 6500 9111
www.julios.com.au
Simply Italian Elegance
I have driven past Julio’s Restaurant many times and always wondered what it was like. There are always people sitting on the raised deck outside and it has an elegant and cool vibe. So I was delighted to be asked to sample the menu on behalf of Menu Magazine.
Julio’s is situated on the corner of Hay Street and Ventnor Avenue, and is attached to the Holiday Inn West Perth. You can sit indoors or out on the deck enjoying the sunshine. The staff are friendly and helpful and the food is definitely Italian, but so much more than just pizza and pasta.
Arancini has always been one of my favourite entrees and Julio’s version did not disappoint. The crumbed rice balls with pumpkin, walnut, sage oil, Grana Padano, pecorino, salsa verdi and aioli were moist and delicious. All the different flavours combinied well and blended the sweetness from the pumpkin, earthy nuttiness from the walnuts, and the salty cheeses, tangy pesto and creamy aioli. A glass of Mionetto Prosecco (Italy) was a perfect match with the Arancini.
We sampled some crisp roasted Porchetta with Sicilian Caponata and creamy mashed potato, alongside a glass of 2021 Robert Oatley Grenache Shiraz Mourvèdre (McLaren Vale, SA). This fruity red went well with the rich pork and mash, and the sweet/sour flavours of eggplant, tomato and capers in the Caponata complimented the meat perfectly.
Probably the most popular dish on the menu is the Chicken Saltimbocca; pan-fried chicken breast wrapped in prosciutto, cooked in sage, lemon and white wine, and served with delicious saffron risotto, and a roasted herbed tomato-half sprinkled with grated pecorino. The tomato lifts this dish nicely. A glass of 2024 Ad Hoc ‘Cruel Mistress’ Pinot Noir (Great Southern, WA) with its black cherry and earthy beetroot flavours was a good match with the chicken and prosciutto.
Chef Darren Reeve’s favourite dish is the WA Barramundi, which comes with tasty fried herbed potato slices, seasonal greens (ours were a selection of snow peas, asparagus and broccolini), tomato salsa, pesto, mascarpone and lemon. We really enjoyed this dish and I can see why it’s the chef’s favourite. The fish was tender and moist, a squeeze of lemon was all it needed, and the vegetables were beautifully cooked and seasoned. Sauvignon Blanc is always a good companion for seafood and the 2024 Babydoll Sauvignon Blanc (Marlborough, New Zealand) was a great wine to go with this dish.
Chef Darren is originally from the UK but has been working in hospitality in Australia for quite a few years now. He worked at Holiday Inn in Perth city for four years, and has also cooked at the Waterfront Café & Restaurant in Mindarie, and at the Perth Convention and Exhibition Centre for a time, as well as a stint as Executive Chef at the Civeo Perth mine site near Marble Bar.
So come and chill out on the deck next time you are in West Perth with a vino and some great food, as that is where I will be.
By Georgina Goss
