“Fremantle reminds me of home,” says owner Joe Napoli.
“I was born close to the ocean, so when the sea breeze arrives in the afternoon it reminds me of my childhood and sharing meals with my family.”
Portorosa’s menu consists of many favourite dishes and it doesn’t miss a beat when it comes to authentic Italian cuisine, especially its delectable pastas.
“Our Spaghetti Portorosa sells very well,” Joe says.
“Everyone expects it to be served with a marinara sauce, but where I’m from it’s served with a base of olive oil, garlic and white wine.
“Customers are always pleasantly surprised when it’s delivered to their table”Complementing the spaghetti is a treasure trove of fresh seafood, including calamari, prawns, mussels, clams, scallops, chilli and fish.The dish is finished off with a handful of plump cherry tomatoes.
“We sell a lot of seafood here and I imagine it’s going to become more popular in the summer considering how close we are to the ocean,” Joe says.All of the seafood at Portorosa is sourced from Western Australia, including the calamari and the Barramundi, which is a saltwater variety from up North.
“I buy all our seafood locally because local products cook and taste so much better than imported,” Joe says. “Customers expect quality and that’s what they get.”
On my recent visit I got stuck into the Eggplant Involtini: four pieces of eggplant rolled around thick spaghetti and cooked in Portorosa’s famous Napoletana sauce.
I was taken aback by how much flavour is crammed into this incredible dish.