Western Australian-born and internationally trained Executive Chef Jed Gerrard (formerly of Sydney’s BLACK by ezard) has wowed diners since Wildflower’s opening with his inspiring contemporary menus that honour Western Australian regional organic produce. Wildflower occupies COMO The Treasury’s Perth CBD rooftop. It is an elegant, modern, glass and steel space with sweeping views across the city and Swan River.
The incredible menu changes every two months to reflect the six seasons of the local Noongar people. Shark Bay blue swimmer crab is a sensational celebration of one of Western Australia’s iconic seafoods. Preserved daikon, apple, eucalyptus and finger limes add layers of flavour to this quality fish. Line-caught wild fish comprises Kimberley snapper that is poached to perfection. It is served with coastal greens, dashi-braised turnip, crispy black garlic and a delicate smoked root vegetable butter.
PSST! During warmer weather, the outside terrace is the ideal place to sit and soak in the view or to enjoy a pre-dinner drink.