Garum has been awarded one hat in the Good Food Guide Awards for 2019. The 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 hotel’s signature restaurant is acclaimed chef Guy Grossi’s first bricks and mortar venture outside of Victoria. As one of Australia’s most respected chefs, an author of five cookbooks and a passionate fan of West Australian produce and wines, Guy was delighted to be approached by Marriott International.
“We are honoured to be awarded a chef’s hat in the Good Food Guide, it’s a testament to the team at Garum, their hard work and commitment to great hospitality,” said Mr Grossi.
“It has been a privilege working with Guy and the Garum team and we are incredibly proud of what they have achieved in such a short time,” said Peter Brampton, General Manager, The Westin Perth.
Garum offers guests a contemporary Roman dining experience in the stunning heritage listed Hibernian Hall, a Perth landmark. The restaurant offers breakfast, lunch and dinner seven days per week.
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.
Garum’s food is focused on the ideals of Roman cooking, its techniques and history while highlighting the richness of Western Australian produce. It is an exploration of ancient Roman cooking with contemporary consideration. Garum, Roman fish sauce made by salting and fermenting fish in small clay jugs or vessels, was used commonly throughout ancient Roman cooking.
The wine list is based around the drinking culture of Ancient Rome. Throughout the list Garum highlights the region of Lazio whilst supporting the great diversity of producers in Western Australia. Following a practice developed by the Romans, Garum’s wines are categorised by colour and then by grape varietal forming a simplistic drinking guide
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