1 Point Walter Road, Bicton
Ph: (08) 9319 1414
The next chapter
For those who remember, Limones began as a small, cosy fine dining restaurant in East Fremantle. Now located in Bicton, it has evolved into a family friendly place, but rest assured, Limones is still about serving great contemporary Italian food. Owner and Chef Shannon Leonard’s style is fresh, “letting Mother Nature shine” through the produce; prepared without complexity so you can really enjoy the food.
Our entrée was a contemporary take on an Italian classic – Veal Tonnato with finely sliced pieces of tender veal served with small wedges of lemon, baby capers and Tonnato, which is a tuna mayonnaise. The flavours were well balanced, crisp and great for summer. “Sometimes it’s nice to do the classics and do them really well,” Shannon explained. This dish was my pick of the day and matched with a glass of 2018 Harris Organics Verdelho, this clean dry wine had a crisp tropical finish balancing out the veal nicely.
The second dish was the Roasted Pork Belly with cauliflower puree, kale and jus. The pork belly was sweet and juicy with a crispy skin while the kale added a little bitterness and the jus brought it all together. This was another simple dish where each of the flavours did their part in creating a great taste experience, especially when paired with the Harris Organic Rose Muscat, which has a clean finish and mild sweetness and sets off the pork nicely.
We followed on with the Goats Cheese pizza. The secret to pizza is having minimal ingredients and the goats cheese, bacon and leek married together perfectly. The 2016 Harris Organic Shiraz paired nicely with a floral nose matching the intensity of the pizza.
Next we tried the Potato and Ricotta Gnocchi with pumpkin puree, sage and brown butter. The gnocchi was light and fluffy and this flavour combination was a treat with the pumpkin puree holding its own robust flavour. Overall, a really satisfying meal with the 2016 Harris Organic Shiraz pairing well with the long palate and the full flavours of the burnt butter and sage.
The last dish we tried was Chicken Saltimbocca – chicken breast wrapped in prosciutto, served with spinach and whipped potato. In its simplicity, the chicken was moist while the prosciutto was salty but the delicacy of the other flavours balanced the dish out. Paired with the Harris Organic Rose Muscat, its sweetness cut through the saltiness of the dish without being overpowering.
Limones is a cosy place to enjoy a meal and the beer garden out the front is inviting while the function room off to the side provides a play area for children when not in use. Booth seating and the ongoing special three course meal for $60, along with a children’s menu, is affordable family dining.
After Shannon shared the story behind the food, I encourage you to become part of Limones’ next chapter.
By Sarah Schmitt