Matthew Sartori is the new Head Chef at Wildflower, where he brings an impressive breadth of experience in both native ingredients and expertise, spanning such West Australian stalwarts as Jackson’s, Restaurant Amuse, Greenhouse and Fervor.
This well-lit, stylish restaurant exudes a welcoming atmosphere, and floor-to ceiling windows offer city views.
You can order à la carte here, but the tasting menus will give you the best exposure to Wildflower’s exciting cuisine. The Peel Inlet blue swimmer crab with bonito emulsion, green tomato nectar, young zucchini, frozen avocado and native herbs is perfectly cooked, well seasoned and bright, with clean flavours. There is pure satisfaction in the competing textures of the Berkshire pork jowl with shaved greenlip abalone, radish, baby pigface and fermented cabbage dashi. The wood-grilled Arkady lamb with charred warrigal greens, saltbush and garlic emulsion is a showstopper. Layered, textured and intense, it is a truly excellent dish, with aspects of umami and flavour that belies accurate description.
PSST! Congruent with the use of native ingredients, the menu is aligned with the six seasons of the Indigenous calendar.