UPDATE: In February 2019, Matthew Sartori took over as Head Chef at Wildflower. He has worked at a number of leading Perth restaurants and has been with Wildflower since its opening. Matthew's menu will champion local seasonal produce.
Executive Chef Jed Gerrard continues to impress the Perth dining scene with his unique seasonal menus. His farmer-and forager-driven dishes are inspired by the fluid seasons observed by Western Australia’s Noongar peoples.
Located on the top floor of COMO The Treasury, Wildflower’s contemporary steel and glass box on the roof looks out over Perth. This elegant and modern dining space is serviced by a dedicated team of professionals who are all well trained in the unique menu.
The sophisticated menu gives a firm nod to Indigenous (particularly local) ingredients, such as the Burns Beach abalone cooked in squid ink with saltbush, kombu, finger lime and brown butter emulsion. This unique dish is beautifully textural while allowing the freshness of the abalone to shine through. The dry-aged Wagin duck with shallot, charred radicchio, sour rosella and bush currant sauce has richness from the duck beautifully complemented by the charred radicchio, with the bush currant sauce balancing the dish with sweetness.
PSST! Wildflower hosts special events and dinners. Check out the website for upcoming events.