When you live in Perth, you’ve got to make the most of the beach. Just going for a swim during the day isn’t enough—you’ve got to spend every waking minute down there, including meal times, and while we’re all for picnics or fish and chips on the beach, sometimes you just want a cocktail and some delicious Italian food, which is where Tom’s Italian comes in.
Setting up shop in the space that used to be Soda Sunlounge, Tom’s Italian is looking fresh as ever with bright white and sea green interiors, an amazing array of chairs and one heck of a balcony overlooking Tom’s Break at North Beach. You’ll be craving a cocktail as soon as you walk in, so order yourself a Campari spritzer—Campari, Hendricks gin and tonic—and then get to work on the menu.
The bruschetta changes every day, but I’ve got a feeling it’s always just as good as the one we tasted, mostly because I assume it’s all made on the same amazing bread. We had heirloom tomatoes, roasted capsicum and mozzarella bruschetta, perfectly seasoned and super tasty. We also had the calamari which was crispy, salty and super moreish.
Once we got going we couldn’t stop, so we shared a pizza a pasta and a main dish. Making a decision was pretty tough (first world problems) but we landed on the gold band snapper for our main, the broccoli pizza and the beef shin ragu pasta.
If you’re not a fan of broccoli on pizza, then I think something is wrong with you. I don’t even like gorgonzola and I loved this pizza! The beef shin ragu was melt-in-your-mouth delicious and the gold band snapper was the highlight of my night…or so I thought at the time.
Totally stuffed, we tried to decline dessert but the crew here twisted our rubber arms by offering us a drink which doubled as a dessert. Amaretto, Frangelico and Absolut Vanilla with a touch of vanilla ice cream and good dose of cinnamon, this was 60mls of pure heaven and might just be one of the best things I’ve drunk all year.
Want to know the location, opening hours and all the details? Find Tom’s Italian in the directory.
Image credit: Nancy Hanna