Garum

Garum, a Roman fish sauce made by salting and fermenting fish in small clay jugs or vessels, was used commonly throughout ancient Roman cooking. This Roman osteria is a collaboration between Guy Grossi and The Westin Perth, housed in the historic Hibernian Hall in Perth City’s East End.

Their menu, delivered by head chef Stefano Pingue, focuses on both ancient Roman techniques and modern Roman classics in a stylish and relaxed environment.

Their food is focused on the ideals of Roman cooking, its techniques and history while highlighting the richness of Western Australian produce. An exploration of ancient Roman cooking with contemporary consideration.

Their wine list is based around the drinking culture of Ancient Rome. Throughout the list, they highlight the region of Lazio whilst supporting the great diversity of producers in Western Australia. Following a practice developed by the Romans, their wines are categorised by colour and then by grape varietal forming a simplistic drinking guide.

The WA Good Food Guide is a celebration of all that is excellent in the Western Australian dining scene across all areas of cooking, entrepreneurship, wine, beer and service and this is what they have to say about Garum, part of The Top 100 list – “Hibernian Hall’s Roman resident lives up to Guy Grossi’s reputation where it counts: on the plate.”