Peronis Restaurant

LOCATION
Peronis is in Parramatta/Harris Park end.

FOOD & BEVERAGE
Peronis offers something for all lovers of Italian cuisine. Share an entrée to start with the antipasto platter including a selection of assorted dips, toasted Turkish bread, marinated vegetables, European salami and grilled Haloumi cheese. Move onto mains with the cajun spiced blue eyed cod with lightly spiced cous cous, citrus beurre blanc and red pepper compote. For dessert don’t miss the exquisite traditional creme broulee with fresh vanilla beans and macadamia biscotti.

Monday-itis
Do you suffer from Mondayitis and a bare fridge? Then join us for dinner - $25 for two courses.

FUNCTIONS
Peronis Restaurant also caters for weddings, christenings and corporate functions for up to 100. The restaurant is split up into three sections: Main dinning area, a function / dinning room and a covered out door eating area. You can book functions and have your own private dining area.

Fixed Menus
Peronis Restaurant offers a variety of fixed menus for groups of ten or more.

Express - $35pp – Two courses
Passengers - $40pp – Two course
Heritage - $27pp – Three courses
The Journey - $55pp – Three courses

Profiled by de Groots Media
Straddling the border of Harris Park and Parramatta (one of Sydney’s most historic suburbs), a number of handsome, heritage-listed Federation houses have been put to various uses. One of them has become Peronis, a relative newcomer to this ageing area, ostensibly delivering some of the finest Italian cuisine in the west. Actually, apart from a few old faithfuls like veal parmigiana, Peronis shies away from more robust Italian fare and goes for a subtler mod Oz approach.

The location is lovely, a well-kept brick house with a neat garden and outdoor seating perfect for a sunny day. Inside it has the feel of a traditional fine diner with olive green walls, an expanse of timber wine racks and comfortable booths along one wall. Start with the excellent pan-fried scallops – plump and meaty, with the roe on, they have a beautiful caramel char. Sprinkled with fried eschalots, they sit on a green pea risotto in a pool of chive butter sauce. Good too is the chicken, eggplant and sweet potato timbale and the smoked chicken penne with pesto cream. Mains are a generous affair ranging from a thick cut of rib-eye on potato rosti and ratatouille, to a more gentle seared salmon fillet with sweet corn and tomato salsa. For dessert, warm profiteroles with chocolate sauce are perfect with a short coffee.

Fiona Davies