Garum

Garum, Roman fish sauce made by salting and fermenting fish in small clay jugs or vessels, was used commonly throughout ancient Roman cooking.

Our 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.

We offer private dining space which seats up to 12 people, perfect for events and celebrations. 
Building exterior of Garum
Garum Perth
Plate of food

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