Sauma

Chef and restaurateur Gurps Bagga made his name at Fremantle’s Maya before opening Sauma at the heart of the Cultural Centre. It's is fun, loud, casual and pulls no punches on flavour. Small bites like oysters, Bombay bonda crushed potatoes and Goan sausage join the more substantial curries, using West Australian produce like Cone Bay barramundi and Shark Bay prawns. Our tip: make a beeline for the punchy, twice-cooked lamb ribs. While Sauma is primarily a restaurant, you can also soak up the bar vibe at the front, grab a coffee or a takeout. 

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