‘Blood is thicker than water’ is a term no one may understand better than the Grossi clan. To call the Melbourne hospitality empire led by chef Guy a family affair would be a gross understatement; every member of the Grossi brood is involved in the flourishing business. While working with family is typically avoided,

Guy believes the success of the group’s Italian restaurants (now six in number) would not have been possible without their involvement. “This is very much a family business,” he insists, admitting that bickering tends to come with the territory.

“But making up is always nice.” The Grossi gang recently congregated over a leisurely Italian lunch in Melbourne, to celebrate their latest venture: Perth restaurant Garum. The Roman-inspired eatery marks the group’s first expansion  into Western Australia and sits within the historic Hibernian Place in the city’s CBD.

It was a case of right place, right time, explains Guy. “A great opportunity came up with the beautiful Westin and BGC development,” he says, “I visited and it was only a building site at that stage, but the bones were so beautiful and perfect for what we wanted.”

The result is a traditional Italian restaurant with a focus on Roman cuisine, modern and ancient dishes included. However, it’s not just Roman fare that Grossi seeks to celebrate at Garum, but WA’s produce, too. “It wasn’t about bringing east to west,” he says, “but about being humble and showcasing what the state can do.”

Set the scene

Style
While lunch highlighted Florentino’s bold, modern and striking design elements, “when we entertain at home it’s always simple”, Guy says. “Lots of lovely food served pretty rustic. That’s both what we like to eat and how we like to cook.”

Menu
“What we serve tends to vary,” explains Guy, “but the calamari ragu with pasta makes a regular appearance and is always a highlight.” But it’s not just savoury nibbles on the menu for the Grossi clan. “Luckily my wife Melissa loves baking,” Guy admits, “and we all love to eat it!”

Playlist
“Carlo (Guy’s son) tends to take over the music,” Guy admits. “As DJ he plays plenty of crowd favourites; ’70s-type numbers and disco tend to be a hit.”

Drinks
“There is always plenty of wine,” laughs Guy. “Chardonnay is my favourite, but there’s some beautiful Australian chianti and sangiovese that often makes an appearance. And there are always Italian wines, too, of course.”