A place worth coming back to
RIMÉ is named after Rimero, who has spent twenty years making pizza in some of the best kitchens in Perth. After getting his permanent residency, he and his partner built a house in Alkimos to start a family the right moment to do for himself what he had spent two decades doing for everyone else.
The dough
Made here by hand and stretched the way it is done in southern Italy: pressed out with the hands, never rolled, so the crust stays light and crisp. Twenty-four hours of fermentation before it goes anywhere near the oven.
The flour is Type 00 and Type 2 from a mill here in Western Australia. There is a gluten-free dough too, made with the same care, separate base, separate prep area, staff trained on cross-contamination.
The room
Warm, modern and informal.
Local products
Buy local, live local
Simple food. The right ingredients, every time.
OUR COLORS
San Marzano tomatoes, and the red earth of Western Australia.
Italian pasta and the wattle in bloom
Basil, and the bush.
White of the flour, and the sand of the coast.
Italian cooking, Western Australian soul.