Wildflower

Positioned in an extraordinary building. The food was tasty, very well presented and we appreciate the amount of work and effort to provide beautiful tasting morsels. Cocktails were exceptional with amazing native flavours to experience. The service was a bit hit or miss, though. We found the staff were attentive earlier on, then fade and slacken off as the night wears on. Remember this is a fine dining experience and you should leave feeling extremely satisfied.

Absolutely amazing dining experience at this lovely restaurant. Each dish well crafted in taste and presentation. Incorporation of edible flowers in each dish, true to the restaurant name. Interesting mocktail selection. Attentive service without feeling monitored. Each dish was introduced with a nice presentation.

A restaurant that makes you feel loved and want to talk and eat all night. We ate all 6 courses and it was lovely. The chef made everything with care and fresh ingredients. My partner was happy because we celebrated his birthday and he loved the experience. All the service and staff were very friendly. I recommend this to people who appreciate gastronomy and want to experience new flavors on their palate. Delighted with this. We loved every dish, especially the tartare and the fish. The desserts are delicious too. We love the view and everything.

Once in a lifetime experience. Table against the window essential to enjoy the view & fading light. We selected the 6 course menu & even though servings very small, it was satisfying. Unique tasting menu beautifully presented on the plate. I found it extremely difficult to understand the explanations of each course as the waitress talked extremely fast plus strong accent. We were thoughtfully given a written sheet however lighting on the table was inadequate to read by. With the wine paring I thought the servings extremely small.

I have heard about wildflower prior to today and must say it meet the hype! Every bite is a unique experience. Traditional but contemporary at the same time. You can feel the aboriginal theme in the food. It is a work of art so have to give the prop to the chef. Very satisfied with everything. We did get the 8 course tasting plate. If you are not a cheese fan i would say you can get the 6 course instead. The difference is just duck and cheese. I have to say the duck was superb though. Price point will be 50 bucks extra per head. The star would be the entree and dessert in my case. But overall definitely a place to go for a nice relaxing meal. Very good view and atmosphere. Staff is very accommodating as well. Highly recommended for the unique taste and experience.

An absolutely delightful meal. The staff were helpful and polite. The view was great. They combined Australian ingredients with hauteur cuisine. Beautiful presentation of the dishes. They even brought me a candle and tiny cakes to celebrate with a happy birthday message on the plate. If you are looking for a classy fine dining experience, look no further.

Beautiful restaurant but even more amazing food and service. I had the 8 course tasting menu and a couple of cocktails to start. It’s rare for ALL dishes in a tasting menu to impress but that’s certainly what Wildflower did for me. 2-Michelin star quality food but at accessible prices and the ambience was fantastic too. I’d be back!

went to wildflower last night for my birthday dinner, and can say with full certainty it lived up to expectations. Me and my partner both work in fine dining (chef and FOH manager) so we always have high expectations wherever we dine. and this is exactly what we hoped for. food was incredible and so well done thought out, wine paring is always a must and paired beautifully. and a huge shout out to a great FOH team. The american waiter serving us was professional and had such enthusiasm to each dish and wine paring. Thank you for a great dinner:)

My third trip and probably the best. Went with the larger testing menu, everything was perfect. I've been to most of the good restaurants in and around Perth and this is clearly the best. The only stumble was the bottle of wine I ordered was a 2017 on the menu but they served a 2018, I didn't say anything but somewhat annoying.

Visiting Australia, it was difficult to find restaurants that featured indigenous ingredients.  Thankfully Wildflower features native ingredients.  Reservations for Wildflower were easy to get.  The weekend seemed to book up maybe a week beforehand.  The restaurant was located in the CBD, close to mass transit.  There were 6 individual restrooms.  The price was affordable.  I recommend Wildflower if you are visiting Perth and want to try foods made with indigenous foods. Chickpea hummus with finger lime- Wonderful contrasting creamy and crunchy textures.  The finger lime added bright acidity. Sourdough with wattle seed butter- this was my first time eating wattle seed, and it seemed to impart a nutty roasted flavor to the butter.   Nannup Chestnut- the dish had chestnut custard, chestnut slices, broth with tamari, acacia powder, pickled mushrooms, black garlic.  Manjimup Marron- with pumpkin, curry leaf, nasturtium.  This dish was spicy!  The most spicy dish I've had at a tasting menu in a Western country.  The green oil is made with nasturtium. Line Caught Wild Fish- with geraldton wax, jerusalem artichoke, fingerlime.  I think the staff said that the fish was Shark Bay snapper?  The jerusalem artichoke gave lovely sweetness in fried, puree, and whole roasted forms. The finger lime bits in the sauce were pretty.  Salt Baked Celeriac- with nori, mushroom, wood sorrel.  The Celeriac came in roasted, puree, and pickled forms.  The clover-like leaves were wood sorrell.  Roasted celeriac, puree, pickled.  Clover like leaves were wood sorrell.  I think the green stuff on top of the celeriac was some native succulent?  Brown Butter Custard- with native thyme honey, freeze dried mandarin, brown butter custard.  72% Chocolate with Smoked Yogurt, Beetroot, Rivermint- it came with beetroot spuma, chocolate soil.  The river mint is strong! Washed Rind Cheese Custard- with desert lime, grape, olive oil.  The custard had strong cheese flavor, made extra rich with the olive oil.  The grape helped cut through the heaviness. Sandalwood chocolate and apple/beetroot petit fours Drink tasting: Wattleseed with Oatmilk tea- warm, sweet, creamy, nutty. Rivermint with Strawberry Gum- tasted like a minty lemonade or mojito without alcohol. Fennel and Blood Orange- With geraldton wax sticking out.  I bit into the geraldton wax -tastes kinda like a citrus leaf?  Bubbly and sweet.   Quandong Native Peach Hibiscus.   Lemon Myrtle Leaf- They kind of reminded me of lemongrass   Herbaceous, acidic, sweet tasting drink.

We kept on changing the number of people in our booking at Wildflower, and I was grateful for the help of the staff at the hotel. In the end, it was a dinner for a group of 4. Initially, we chose the 4-course tasting menu ($135), but we changed it to 6-course ($165). I remembered having a great experience at Wildflower when it first opened, so I was super keen to dig into all the dish. I need to mention that the cocktail list is impressive because each cocktail incorporates native Australia botanicals in it. I liked the Sandalwood Espresso out of the three cocktails that we ordered. The list of non-alcoholic drink seems promising as well. Cocktails that we drank: PLUM MANHATTAN SANDALWOOD ESPRESSO LEMON MYRTLE DROP As for food, Head Chef designed a menu that made us wanting more. Each plate has a stunning presentation. Check out some of our dishes below. Wildflower also caters for Vegetarian, and each of the vegetarian plates came out as beautiful too One thing that can be improved: Service.

My meal at Wildflower was certainly among the top five meals of my life, and probably one of the top three. It was also one of the most rudderless, with menu descriptions reading like complete gibberish. Finger lime, sea blight, kohlrabi, and macadamia milk with my blue crab? Red emperor with a garlic squid ink waffle? And perhaps the most perplexing, botrytis semillon custard with lemon aspen and toasted sandalwood?! As my mom put it, that sounds like a disease, not a dessert. I had no idea what any of it would taste like. Some of the confusion is the function of my not being Australian and therefore not being familiar with local Western Australian ingredients, which this restaurant uses exclusively. But the rest is due to a creative, whimsical chef who knows how to choose those underutilized ingredients that are underutilized for reasons other than being unappetizing, and also to make seemingly unrelated tastes marry perfectly. I certainly wouldn't choose, for example, to drown my crab in nutmilk, or to consume a fungus-ridden grape meant for wine directly in a custard. But I should. And you should too. Even the table starter bread is well-thought out, coming with macadamia-encrusted butter. Each dish is meticulously crafted and sized to disappear JUST as your mouth has gotten accustomed to the flavors (after it's rolled them around, savored them, questioned them, counted them individually, and savored them again). No salt, bitter, or sour taste overwhelms any of the others - everything is perfectly balanced. That is, until dessert, when the unabashed alcoholicness of the custard takes over, briefly, until it's culled by herby sandalwood, sour apricot, and sweet woody lemon aspen. While I love neither dessert nor alcohol under normal circumstances, this may have been my favorite course.

Don't believe the hype. Really disappointed with our experience. Service was slow, meals weren't as inventive or delicious as I'd hoped, wine list was only ok, and interior lacked style and originality. Spent $550 on the set menu, matching Australian wines and a couple of drinks prior to dinner for two. Just didn't feel it was worth the price tag. All the other degustations I've tried in Perth; Amuse, Petite Mort and Leeuwin have all been more far more delicious and enjoyable experiences.

Unbelievable dinner. The 5 course tasting menu (only one course needed to be substituted to make this wheat free and gluten free). Absolutely spectacular. Try it for yourself since the menu changes but I love the incorporation of native Australian plants. The duck course had me feeling that I had died and gone to heaven with the flavour combination and subtleties. 5 courses 1) Blue swimmer crab 2) Pork (not gluten free) sub Kangaroo "ham" 3) Duck 4) Lamb 5) Dessert My complaint was the wine pairings. We both ordered the WA wines to pair. The pairings were poor choices and cheap wines. The sommelier was absent and simply not good at his job. I wish I had asked his name so that you could check if it was him and disregard his advice. All I can tell you is that he was French, but that probably doesn't narrow it down.

Wildflower is Perth's best restaurant and with a score of 18 from 20 you would think that you will get the greatest meal of your life. The use of indigenous ingredients is very admirable but whether they really add to the dishes well I'll let you decide. The quality of the cooking is good but nothing life changing, the quality of ingredients are very average and the desserts are an anti climax but well executed. I wouldn't suggest the wine pairing as the wines are poorly chosen and you would be better with a bottle from the ok wine list. Service is ok, staff is knowledgeable of food served as if they memorised what each dish contains. Overall not really a fine dining experience at all, but more an average overpriced meal in an stale environment.

Djeran is one of the six seasons that make up the indigenous noongar calendar and the last season for Wildflower's current tasting menu. This modern fine dining venue sitting on top of Perth's new COMO Treasury building, will delight you with their use of native Australian ingredients and fresh local produce. Dan and I dined at Wildflower for our fourth anniversary, where we were politely greeted and introduced to a tasting menu at $145 per person. Like any other fine dining restaurant there was an extensive drinks list. I went with the recommendation of the Packham Pear ($20) a signature cocktail made using house-made pear vodka, pavan orange blossoms, fresh pear juice, lime and sugar. Dan went with a glass of Cabernet Sauvignon the 2011 Stormflower ($20), which was slowly savoured throughout the night. First to the table came the selection of Chef's canapés, two portions of the beetroot tartlet, prawn cracker and emu jerky were beautifully displayed on a large plate. The first time I tasted cooked emu I didn't really enjoy it, however as a chewy, salty jerky it was somewhat addictive. A serving of warm sourdough bread was brought to the table, along with their house made butter. Then came the first course, where a waiter spooned some apple fennel snow on top of the Raw Shark Bay Saucer Scallops, which created both theatrical effect and a refreshing scent. The fresh scallops were creamy and well balanced, with textural elements similar to rice bubbles. Next came the Southwest Marron, a perfectly poached piece of seafood accompanied by native salt bush, brown butter and finger limes. We ate it up so quickly that we were left wanting more. Dan's favourite of the night came next, the Dry Aged Wagin Duck cooked with a crispy skin and in aromatic spices, along with fermented red cabbage and puree. Definitely, a stand out and a must order for all duck lovers! The final savoury dish was the wood grilled Dorper Lamb, served with salt baked celeriac puree and bush tomato paste. For dessert, they kindly accommodated to Dan's nut allergy and allowed him to go with the Wildflower Honey instead of the Bahen & Co Chocolate Mousse (which contains hazelnut). Upon setting onto the table, the fragrance of the honey dessert lingered between us. Dan was surprised by the interesting textures and flavours of this sweet dish, describing it as 'melt in your mouth.' On the other hand my mousse was rich and creamy, paired with Geraldton wax, Deborah lake salt and Mount Barker olive oil gelato. Just after we asked for the bill, a waiter surprised us with a sweet treat to celebrate our anniversary. It was spun sugar around a chocolate mousse cake which glowed beautifully when lit. Alongside, we also had some petit fours including baby caneles, cassis sweets and white chocolate truffles. Overall, it was a deliciously memorable night and I can't wait to see what the chef does next. If you visit and order from the al la carte menu don't miss out on the scallops or the duck!

Anyone who reads my reviews would know service is king when I visit this style of establishment; luckily Wildflower delivers here; the night we visited there were between 7 & 8 floor staff so you were never waiting for wine or water to be offered. Upon arrival we were invited to start the evening in the terrace and enjoy an aperitif which having accepted we were provided olives and macadamia nuts, we chose to enjoy one of the of out favourite choices of champagne by the glass Ruinart or Taittinger. When we were ready we were shown though into the restaurant proper; if you must have a window seat you should request it on your booking, however whilst nice the view at night is really limited to the bell tower until Elizabeth Quay is completed. A word of warning review the menu before you arrive as whilst we enjoyed all the food we tried the menu has four carefully curated entrees and mains do if these eclectic choices do not suit you you may go hungry. The mains were more than reasonable and we both sadly could not try dessert do we will have to return for that pleasure. A perfect way to spend our date night!

Wildflower, the signature restaurant of COMO The Treasury Hotel in the restored State Buildings sits atop, enclosed in glass with stunning views across Stirling Gardens to Council House and the river - the outdoor terrace area where we sat, after our lunch, to have a final drink and soak up the atmosphere without doubt the best rooftop in Perth. The restaurant itself - a dining area for about 80 people is sunlit and tranquil, with wallpapered pictures of the sky, trees and ocean adding to the relaxing feel of the place; the gracious and welcoming staff bring further allure. The menu is seasonal - but interestingly they have adopted the 6 seasons of the Noongar people - with the emphasis on European food influenced by native Australian ingredients - bush spices and the like. At this time of the year we are experiencing Birak, the first summer, or season of the young, when the warmer weather takes hold, with morning easterly breezes, cooling sea breezes during the afternoon, and seasonal flora coming into bloom. The Birak menu offers 4 starters, 4 mains, a few sides and three desserts - using seasonal fare and dishes that complement the warming weather. For our lunch on this quite glorious Perth day we chose organic beetroots and a dish of Shark Bay scallops to begin; followed by wild fish in squid ink brioche, and slow cooked pork jowl to follow, along with a side of steamed native greens. While we waited on our entrées a small loaf of house made fennel, caraway and wattle seed bread was served up, with softened butter topped with shaved macadamia nuts - the bread was aromatic, warm, light, doughy and nutty, the macadamia topping to the butter sublime. With this we sipped on a glass of Howard Park Jeté sparkling. A blend of Chardonnay and Pinot Noir the wine has a lovely fine bead, with lifted aromas of baked bread, apple and citrus blossom, while the elegant dry palate is dominated by fresh lemon notes supported by fine acid. A great aperitif indeed. The wine list at Wildflower has been constructed with thought and care, and includes an excellent range of varietals, countries and regions, together with a splendid by the glass selection - and it was to this we turned for our lunch. The first of the starters, organic beetroots looked a picture on the plate - different beets, of differing colours, had been cooked in jarrah ash imparting a woody, smoky note that added to the earthy, sweetness of the beets. Goats cheese curd and raspberry juice provided sharpness and a mild creamy note, while a sprinkling of caraway crumbs delivered additional texture with hints of aniseed. A shallow bowl housed a bed of preserved kohlrabi, sweet and vegetal, on which sat paper thin slices of raw Shark Bay saucer scallops - tender, juicy, exploding with ocean flavours, and topped by blitzed sweetcorn, shavings of frozen buttermilk and creamy dressing infused with native basil - complementary flavours sharp, sweet, earthy, peppery, all combined to produce a wonderful, fresh dish. We turned now to a glass of rosé - Bird In Hand's D&B Pour Les Amour - a pinot noir based wine from the Adelaide Hills. In a most unusual bottle - designed especially for the wine and featuring a glass stopper - light pink it exhibits an aromatic bouquet of watermelon, cherries and strawberries, with a long, crisp finish full of strawberry and cherry flavours. Our first main - slow cooked pork jowl came as a strip and a round of moist, meltingly tender pork, a fine layer of succulent fat adding flavour and intensity; thinly sliced watermelon radish, pretty in pink, added its characteristic mild, sweet slightly peppery flavour, with cigars of sweet white onion, and sitting alongside a splosh of Davidson plum - classic bush tucker - acidic, plummy tones abounding, and another slick of creamy sauce, lifted by white soy with its fruity, salty, sweet aroma and taste. Beautifully complementary flavours. The final dish was, for me, the highlight. A baton of toothfish - encased in a black, crunchy, salty brioche crust infused with squid ink, the fish was succulent, flaky, juicy, tender, incredible. It sat on a bed of creamy potato, alongside a puddle of garlic cream pimped up by the inclusion of crayfish juices and finally a dob of coastal greens - steamed samphire, and assorted native grasses. This was a wonderfully presented dish and amazing in its flavour and textural combinations. With our mains a glass of Stormflower Cabernet Sauvignon was a great accompaniment. From Margaret River this has classic aromas of black currants, bay leaf and peppery mint, with a rich, full bodied palate of chocolate, plums and blueberries.

What an amazing restaurant! It's about time somewhere in Perth offered a true dining experience that ticked all boxes in all aspects. Food & Drink : the food was divine, each component of each dish was perfectly prepared and presented. There were only 3 or 4 options in each section of the menu, but they were all comprised of top quality ingredients and a feast for all senses, not just the tastebuds. Wildflower has an extensive and amazing wine list. Service : I could not fault the amazing silver service we received. From the entrance of the hotel, being escorted to the lift, welcomed warmly at the door of the restaurant to being taken out to the terrace for an aperitif while our table was prepared. Waitstaff made themselves available at all times and there was a minimal wait on food. Vibe : beautiful soft jazz music filled the venue, all was calm and light, staff were softly spoken while everybody enjoyed their experience and one another's company, did I mention the view through the ceiling to floor windows overlooking Perth's beautiful cbd and river? I can't speak highly enough of wildflower, it was the complete dining experience, I will be back again and again and again...

About our 3rd experience here. Very special occasion and beyond disappointing experience. Ghastly waitperson who rolled her eyes because we didn't order within her timeframe (we were a table of 7 and restaurant was empty). Gave her the benefit of the doubt but diabolical behaviour continued. Have never experienced such "service" at Wildflower. Luckily waitperson was changed and new waitress saved the day. Food is still amazing but to experience such dodgy service is majorly disappointing.

It was not an ordinary dinner for me. Excellent customer service what makes me special, very attentive. Will come back again and bring my staff. Cheers. :)

Throughout the degustation I loved how everything was from local Australian produce. It just made it the night that little bit more of a culinary exploration excitement and absolute delight. Although the service was very lacklustre. We did NOT get our waters topped up once and it was empty for the whole night since dish number 3. In fact we had to ask just before dessert as I was so thirsty from the salt and creaminess of some of the dishes.. and even then they stared at us blankly. The waiters (exception of one girl) was really impatient to explain what the dishes were about when we asked questions... I don't know if they didn't know but we just got condescending looks or they will talk and walk away at the same time.. in other words the service was cold just like the evening. It was a little unfortunate considering the dishes were superb. It almost ruined the night due to rude waitstaff. But then not surprising.. it is Perth yet I except so much more from a fine dining establishment.

One word: flawless. I came here with a friend for cocktails while waiting for our table at Petition. It was 9pm and we got two seats by the bar facing out to the Swan River. Service was prompt without rushing us - we ordered an Espresso Martini and an Earl Grey cocktail of sorts. They didn't take long to arrive but we were served heavenly sweet almonds and melt in your mouth olives in the interim. Wildflower is decadent without being pretentious - I felt more like I was at a top bar in Singapore than Perth! I will absolutely return.

Impressive! Absolutely loved it. Had the set 5 course menu, it was an showcase of Australian ingredients. The vegetarian set menu however hasn't a little bit too much dairy, over powering the dishes. Eg:frozen mozzarella with goats curd in the same dish. Service was absolutely fanstastic. Best service around. The staff were lovely and even bought out birthday treats (whisky jellies and coconut balls, with a sparkling wine for everyone on the table) Will definitely return.

Yeah, a really top notch restaurant and a great addition to the Treasury/State Buildings offering. Firstly, how can you argue with that view? Perched high, with views over the new Elizabeth Quay and Swan River, its visibly stunning. The small outdoor rooftop bar is great for a quick drink (which they can do without a booking if its not packed out) or a pre-dinner drink before your table dining. The food. Well, its not cheap, but thats ok because its damn good quality. All about the natural and indigenous ingredients of Western Australia, I suspect if i had gone in Spring, i would have been eating edible wildflowers as part of my dish. The wine list is very good, lots I knew, lots that impressed and some that surprised - well considered and a range of affordable to splashy. Great presentation, great ambience and brilliant service from all - from the moment you arrive by the glass elevator to the moment you step back down on the ground floor, its really quite fabulous. For four people, who enjoyed mains with sides, dessert to share between two couples and a 1.5 bottles of wine - it was about $600. But as I said, an experience.

This restaurant offers great customer service and they will make whatever you want to order. I really enjoyed the banana pancakes!

No Shrinking Violet... I took Susan here for her Birthday a while back and found this roof top restaurant to be just as sophisticated and classy as others have made out in their reviews to date... for the most part. We opted for a few cocktails to start, these being the Flowering Orchard and Packham Pear. Both were found to be very refreshing and a positive start to the night. For food we started with Southwest Marron which was very tender and sweet, then moved onto the Raw Shark Bay Saucer Scallops which didn't initially impress but grew on us as we got through the dish. This in part due to the complimenting sauce on the side of the dish. For mains we decided on the Wild Fish and Arkady Lamb. The fish looked burnt due to being covered in squid ink but the negatives finished there as it was cooked to perfection and had amazing flavour and texture. The lamb was also memorable and a fair portion size however we both agreed the fish was a clear winner on the night. To finish we had the Wildflower Honey which was a deconstructed Panna Cotta of sorts. Susan took to it well, however I was slightly confused as to how the panna cotta brief was met (I don't think it was) and the flavours were a little too subtle for our liking. The sommelier was quite professional and conscious of budget when assisting us in selecting a bottle of vino for the occasion. For those interested we opted for an SSB from Cullen. As it was Susan's birthday night, the dinner was concluded by a waiter bringing out a quenelle of chocolate mouse holding a single lit candle in place within a bird's nest of sorts. A classy end to the night, and tasty too.

We went there for dinner when we visited my brother and his family in Perth from Seattle last Saturday night. All 4 of us had very high expectations. We had the 5 course tasting menu and indeed the food was very nicely done. Unfortunately the wine pairing was poor and when he spoke to to the Frenchman Sommelier Ludovik his youth and lack of knowledge about Western Australian wines was only surpassed by his arrogance and lack of customer friendliness. This meal that could have been a superb experience instead ended up leaving very poor memories of what Western Australia has to offer. Such a regret.

A special birthday dinner was met with a wonderful meal. I was skeptical with the tasting menu, but pleasantly surprised at the array of flavours and class of each meal that we were presented. An all round elegant and sophisticated menu in a beautiful setting. Thank you for a memorable night. Geoff Cowie

Wow this place is special. Like every square inch of the State Building's it's a class above the rest with style that doesn't confront or challenge but instead make feel welcome and special to be experiencing all it's nooks and venues. I thoroughly enjoyed a friend's birthday lunch here in January and have to report, it was really fabulous. The location, decor, the views over Chevron gardens and the Swan are not like anything you've ever seen in Perth. It's worth visiting for just a look and a drink. The moment you walk in you notice it's very crisp, bright and full of light (due to the floor to ceiling glass exterior) and I fell in love with the comfortable plush fabric seats. The food was gorgeous. The menu showcases and shows off West Australian local foods and I couldn't resist the marron tails with puffed seaweed and river greens. It was one of the best things I've ever put in my mouth, and it looked amazing. Considering the produce, location and class of Wildflower the prices really aren't too high and the staff are very friendly and welcoming.. no snobs here. I do however recommend dressing a bit nice, it's the kind of place and experience you will wish you did when you got there. And the backdrop makes for some fabulous pictures. Can't wait to go again.

A superb restaurant on the top of the old treasury building. Native French chefs and wait staff. Wonderful ambiance a little bit pricey about $50 a meal and there is 5 course degustation for $150. Pretty much all the dishes are wonderful.

Look out Amusé. We recently came here for our engagement dinner and were not disappointed. The Australian theme carries from the artwork/murals on the walls, right down to the dishes themselves. We opted for the five course tasting menu which was the best idea. Seriously, if you decide to go here, do the tasting menu. We started with a range of amazing aperitifs (including kangaroo jerky) and moved onto the first course. 1. Raw Scallop with sesame cream, apple and fennel; 2. Marron with native lime, saltbush and the best brown butter you have ever tried; 3. Dry aged Duck with fermented red cabbage; 4. Salt baked lamb with bush tomato; 5. Chocolate Mousse. All finished off with Australian themed dessert aperitifs. The serving sizes are so big that we were so full we couldn't finish the amazing bread. If you're looking for a top restaurant in Perth and can book 2 weeks out you HAVE to try Wildflower on top of the Treasury building.

Delicious degustation menu. Would definitely come back again to try the different seasonal menus. Service was attentive and courses brought out with good intervals between.

Bland, just like all the other offerings nearby. BEAUTIFUL place though and great views. Good for a cocktail, but then head out for dinner somewhere else

Like what everyone said, this place is amazing! I'm truly amazed and impressed with every single aspect of this restaurant. The food in Wildflower has truly demonstrated what Modern Australian cuisine should taste like. It is located not far away from my house so distance is already a bonus. I'll definitely come back for their famous slow cooked pork jowl :)