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