This is the first restaurant in Perth by Guy Grossi, the chef behind Melbourne’s Italian fine-dining restaurant Grossi Florentino.
Situated in the historic Hibernian Hall in Perth’s east end, Garum is based on the feel of ancient Rome and the menu accentuates classic techniques as well as the modern classics.
Garum’s round sourdough bread is influenced by the bakers of Pompeii and is served with moretum (a type of herbed cheese spread). Garum itself is an ancient fish sauce made from fermented fish, which is in the seasoning of the food.
Fremantle octopus is served in the Gaeta style, which is a Roman dish that has been reinterpreted. There’s also carbonara and creste di gallo, little pastas filled with silverbeet, pine nuts and raisins.
There is also a very non-Roman tiramisu (the only thing being brought over from the original in Melbourne); globi, a small doughnut served with honey ice-cream; and maritozzi, little buns with lemon cream and quinces.