Wildflower

Level 4, 1 Cathedral Avenue, Perth

Contemporary cuisine using the finest Western Australian produce


Perth’s State Buildings have seen a renaissance of culture, the arts and an injection of top-tier culinary venues over recent years. A handful of cafes and restaurants have popped up across Cathedral Square, however, there’s nothing quite like Wildflower. You’ll find this restaurant a few floors above all others, in a glass box on top of COMO The Treasury’s hotel that gazes out over Perth’s CBD and the Swan River.



At the helm of Wildflower’s kitchen is Executive Chef, Jed Gerrad. Learning the ropes at SaQuaNa, a two-Michelin-star restaurant in France, and Sydney’s Black by Ezard, Jed is well versed in the value of local produce and submitting to the season for the best quality ingredients.

Jed’s menu is designed according to the Indigenous Australian concept of the six seasons of the Noongar calendar, a passing of time not by date, but by feeling. These undefined periods inspire Jed’s use of various ingredients and even entire dishes that feature on the menu at any given point.

Thanks to the work of local foragers and nearby producers, fine dining doesn’t come much fresher than at Wildflower. Entrées come in the form of dishes like Salt Baked Heirloom Beetroots served with whipped goats curd, muntries, macadamia and native thyme, or Cured Kangaroo seasoned with Eucalyptus. Next, move on to a decadent offering of Wood Grilled Beef drizzled in a red wine syrup and served with Jerusalem artichoke, saltbush and dripping emulsion. Alternatively, treat yourself to a taste of Western Australia’s Line Caught Wild Fish of the Day, plated alongside local beach greens. After dinner, take advantage of nature’s sweet offerings, like the Wildflower Honey Custard with sandalwood brittle, bitter pollen syrup and dehydrated Jersey milk.

Throughout the night, work your way through Wildflower’s extensive wine list. The list is generous and champions international and, of course, local Western Australian drops. Whether it’s a Margaret River sauvignon blanc or a nip of Swan Valley Port, Perth’s surrounds are well represented among the beverage options. However, if you prefer to look beyond Australian borders then a hand-picked collection of international wines are available, from well-established old and new world winemakers. From Wildflower’s adjoining bar, order a signature Wildflower cocktail as you wait for your table, like the Wattleseed Manhattan with Wattleseed bourbon whiskey and house-blended vermouth chocolate bitters or the Native Bramble with lemon aspen gin, crème de violette and lemon juice shaken into one delicious concoction.

The 80-seater restaurant is decked out with luxurious marble floors and walls made of Tasmanian blackwood. It’s simple yet sleek design mirrors Wildflower’s food philosophy, in that each dish comes from a simple, seasonal concept and is crafted and presented with the utmost care and finesse.

Complete with world-class views and a culinary offering to boot, Wildflower is paving the way towards a new appreciation of Australian cuisine and indigenous dining, making a truly marvellous impression on Perth one season at a time.


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