Recommended Near Wildflower

Wildflower
Chef Hat Award Winner

Wildflower

Readers Choice 2018 - Fine Dining

$$$$$
Modern Australian

2 Reviews

Best Known For

HEIRLOOM CARROTS COOKED IN PAPER BARK, carrot butter, whipped goats curd, split native thyme dressing. KANGAROO SMOKED OVER JARRAH EMBERS, wattle seed pumpernickel, beetroot, grilled blueberry dressing. DRY AGED WAGIN DUCK BREAST, smoked leg ham, red endive , sweet quandongs, sour onion, Wildflower honey dressing. BAHEN & CO CHOCOLATE MOUSSE, Deborah Lake salt, Mount Barker olive oil and Geraldton wax.

About Wildflower

Dine at height in sophisticated surrounds at Wildflower, occupying COMO The Treasury hotel’s rooftop space in Perth. Upon entering, guests are immersed into a sensory experience of fine dining, seated among elegant decor and offered a stunning view across the Swan River from a table either inside, through floor to ceiling glass windows, or out on a terrace. A menu of contemporary European dishes revolves around an indigenous ethos of six seasons with farmer and forager-driven dishes, including strong organic and sustainable influences in the seasonal a la carte and tasting menus. Perhaps delve into slow cooked pork jowl with watermelon radish, white onion, Davidson plum and white soy for mains, savouring the likes of Wildflower honey, crispy Jersey milk and candied desert lime to finish.

Location & Map

COMO The Treasury, 1 Cathedral Avenue, Perth CBD 6000 WA - See Map

Media & Awards

Chef Hat Award Winner2018
Chef Hat Award Winner2017

Groups & Functions

  • Up to 150 Guests
  • Birthday Party
  • Charity Event
  • Christmas Party
  • Cocktail Party
  • Corporate Function
  • Dinner Party
  • Engagement Party
  • Product Launch
  • Wedding
  • Canapes
  • Finger Food
  • Set Menu

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Member Reviews (2)

LauraHC

Inexology

Enjoying the Birak Season
I started with the Point Zero cocktail just because geographically we were dining at the Perth's first GPO building. I wasn't sure whether they still have the Point Zero marker at the corner of the building but the metal plaque mentioned this information: Point Zero marks the site of Perth's first GPO distances are measured 'as the crow flies'. Crows are regarded by some Aboriginal people as 'keepers of the country' and symbolically represent the coastal Nyoongar cultures. The cocktail was really refreshing with a perfect combination of sweet and sour, it was very easy to drink. We were served a complimentary house-made fennel, caraway and wattle seed bread and the staff explained to us that the butter was mixed together with shaved macadamia nut. Hubby tore a piece of bread and swiped the macadamia nut butter on it. The grilled Point Sampson scampi was served on top of thinly sliced pickled kohlrabi over the crunchy pig's tail apple, sprinkled in sea parsley and topped with very fresh barilla (also known as Coorong Spinach). The raw Shark Bay saucer scallops was the next one that I tried. The frozen buttermilk sauce went so well with the sweetcorn, zesty sauce and native basil cream. This time the raw scallop was buried under the ingredients and thinly sliced kohlrabi so when I sliced my knife over it, the saucer scallops slowly came out from below which married well with the whole zesty creamy sauce. The grass fed Margaret River's Arkady Lamb that hubby ordered arrived in fresh pink colour and it was served on top of the black sesame sauce with a wrapped warrigal greens on one side, sheep's yoghurt on top of the thin zucchini and green pea mash. I thought the lamb was the winner of tonight's dinner but the wildfish cooked in squid ink brioche crumbs really won me over. This dish was served with cut up lemon flesh, potato and garlic cream, foamy crayfish emulsion and some coastal greens. We also ordered the mixed steamed native greens with seaweed butter on