Garum

Garum's food is focused on the ideals of Roman cooking, its techniques and history while highlighting the richness of Western Australian produce.

Garum, 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.

The menu, delivered by head chef Mario Di Natale, focuses on both these ancient Roman techniques and modern roman classics in a modern and relaxed environment.