Wildflower Perth

Wildflower Perth On the stunning rooftop space of COMO The Treasury, lunch and dinner against a backdrop of sweeping views across the Swan River and Perth.
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Our contemporary dishes revolve around the indigenous ethos of six seasons with farmer and forager-driven menus. Wildflower occupies a Perth CBD rooftop space – an elegant, contemporary steel and glass box on COMO The Treasury hotel’s fourth floor looking out over the city. Seating 80 guests in the main dining room and a further 30 in the bar and outside terrace, Wildflower serves contemporary dishes revolving around the indigenous ethos of six seasons with farmer and forager-driven menus.

Shark Bay pink snapper, kipfler potato, mussels, sake sauce & taramasalata.⁠⁠Pan-fried until the skin gives way to curry...
31/07/2026

Shark Bay pink snapper, kipfler potato, mussels, sake sauce & taramasalata.⁠
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Pan-fried until the skin gives way to curry leaf & scales crumb, the snapper carries the clean sweetness of Shark Bay with a little more edge. Seaweed butter confit potato brings depth, while mussels, dill & pickled potato sharpen the dish with salinity, lift & quiet acidity.⁠
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Finished with taramasalata & sake butter sauce, it is a coastal course built in layers — crisp, briny, rich & exacting.

Our cocktail menu is considered as part of the journey, not apart from it — each pour shaped to meet the rhythm of the m...
30/07/2026

Our cocktail menu is considered as part of the journey, not apart from it — each pour shaped to meet the rhythm of the menu.⁠
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Behind the bar, balance, texture & presentation are approached with the same care as the courses that follow, allowing each cocktail to open, echo or gently sharpen the dining experience.⁠
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The Negroni Spritz speaks to this approach, bringing full-bodied gin, Campari, sweet vermouth, fig & sparkling into a richer, lifted expression of the classic.

Crocodile tongue terrine, layered with nori seaweed powder, with desert lime emulsion, sea herbs and crocodile butter sa...
16/07/2026

Crocodile tongue terrine, layered with nori seaweed powder, with desert lime emulsion, sea herbs and crocodile butter sauce served on the side.

Designed by Kerry Hill Architects, Wildflower's dining room carries the same restraint and precision as each course arri...
15/07/2026

Designed by Kerry Hill Architects, Wildflower's dining room carries the same restraint and precision as each course arriving at the table.

Soft velveteen textures echo the distant richness of Western Australia's southern forests, while striking murals by Valerie Sparks pay homage to the native flora of Kings Park, its canopy, colour and quiet botanical intricacy. Together, these details draw the senses into a dining experience shaped by architecture, landscape and craft.

Because the surroundings matter just as much as what is served, every detail is finely curated, offering a considered glimpse into Wildflower's own expression of native Australian dining.

Jerusalem ArtichokeEarthy richness sits at the centre, drawn into the depth of Manjimup truffle and the softness of smok...
12/07/2026

Jerusalem Artichoke

Earthy richness sits at the centre, drawn into the depth of Manjimup truffle and the softness of smoked egg yolk. Jarrah wood lends its own quiet smoke, while desert lime gives the dish its edge, piquant, exacting and bright enough to pull everything into focus.

A season shaped by the land. Finished by the kitchen.Every plate carries a season's worth of decisions before it reaches...
11/07/2026

A season shaped by the land. Finished by the kitchen.

Every plate carries a season's worth of decisions before it reaches the table. In the kitchen, the team gives that season its final form, each service in dialogue with nature, produce and craftsmanship.

A sharper reading of the coast. Fremantle bluefin tuna carries the clarity of local waters, drawn into tension with jamó...
10/07/2026

A sharper reading of the coast.
Fremantle bluefin tuna carries the clarity of local waters, drawn into tension with jamón, ginger and native pepperberry, finished with the clean acidity of ponzu. Finger lime, viola flowers and a flower tuile mark the edges. Jamón broth, poured cold and tableside, closes the dish.

Two kitchens. One philosophy.For one evening, Wildflower welcomes Brendan Pratt of Wayfinder to share the pass with Head...
08/07/2026

Two kitchens. One philosophy.

For one evening, Wildflower welcomes Brendan Pratt of Wayfinder to share the pass with Head Chef Stephen Thompson — two chefs connected by a shared devotion to the land, the sea & the native pantry that surrounds them.

Across six courses, each chef brings their own cadence to the table. One rooted in organic farm driven produce, the other guided by Noongar calendar. Together, a rare expression of country is served — where provenance is not simply noted, but carried through every course.

Thoughtfully accompanied by Wayfinder pairings throughout.

Wildflower & Wayfinder | July 15, 2026 | 6:30PM – Onward
Reserve your seat via the link in bio.

07/07/2026

Seasonal dining, with room to wander.

Wildflower's à la carte lunch moves through the afternoon with a little more freedom, guided by the Noongar seasons, shaped by your own appetite.
Choose the course that calls first. Follow the produce where it leads. Linger where the table asks you to. Each dish carries the precision of the rooftop kitchen, but the rhythm is yours to set.

Available Wednesday to Friday, lunch.
Reserve your table via the link in bio.

Wagin duck breast, aged for 10 days.The richness Makuru calls for, the season's pull toward warmth and depth.Duck liver ...
02/07/2026

Wagin duck breast, aged for 10 days.

The richness Makuru calls for, the season's pull toward warmth and depth.

Duck liver parfait, Manjimup truffle, duck jus, Davidson plum, duck crumb, honey soy glaze. Truffle croissant pudding with black garlic on the side.

Head Chef Stephen Thompson. Craft without compromise.
25/06/2026

Head Chef Stephen Thompson. Craft without compromise.

Letting nature lead.At Wildflower, our culinary ethos begins with the harvest, with locally grown, seasonally gathered &...
23/06/2026

Letting nature lead.

At Wildflower, our culinary ethos begins with the harvest, with locally grown, seasonally gathered & sustainably sourced ingredients guiding our menu and practices.

An unhurried à la carte experience at Wildflower, inspired by the season, guided by you.Featuring a curated selection fr...
22/06/2026

An unhurried à la carte experience at Wildflower, inspired by the season, guided by you.

Featuring a curated selection from our signature tasting menu, guests are invited to shape their own seasonal passage in a personalised journey through Makuru’s gastronomic landscape.

Wednesday — Friday | 12— 2:30pm
Link in bio for reservations.

A collaboration as much about the kitchen as it is the land. For one remarkable evening, Brendan Pratt of Wayfinder join...
18/06/2026

A collaboration as much about the kitchen as it is the land.

For one remarkable evening, Brendan Pratt of Wayfinder joins Head Chef Stephen Thompson at Wildflower — two distinct culinary voices in close conversation.

Across a six-course degustation, each chef presents their own expression of Western Australia: precise in technique, grounded in provenance, and attentive to what the season is asking for right now.

With Wayfinder pairings woven throughout.

Wildflower & Wayfinder | 15 July 2026 | 6.30pm arrival
Reserve your ticket via link in bio.

Golden hour begins at the bar.
17/06/2026

Golden hour begins at the bar.

Forged over fire.Seared upon the charred embers of Jarrah wood, our Tri Tip Wagyu takes on a rich, umami depth, rendered...
14/06/2026

Forged over fire.
Seared upon the charred embers of Jarrah wood, our Tri Tip Wagyu takes on a rich, umami depth, rendered slowly through the flame and guided by precise discipline behind the pass.

Beyond the horizon lies a vast and ancient landscape, continually rewritten by season, shaped by scorching heat and torr...
11/06/2026

Beyond the horizon lies a vast and ancient landscape, continually rewritten by season, shaped by scorching heat and torrential rain. The enduring resilience of native botanicals forms a living palette of colour and texture.

Within the dining room, nature and architecture begin to blur in Emergent / Volta 1 / Volta 2 by Valerie Sparks. An immersive work depicting Kings Park's arboreal landscape, rendered in striking detail.

Brie custard with lemon pâte de fruit, Sichuan honey gel and tuile.Brightness and heat in quiet balance.
08/06/2026

Brie custard with lemon pâte de fruit, Sichuan honey gel and tuile.

Brightness and heat in quiet balance.

A setting drawn from its surroundings.Spanning the dining room, soft velvety textures and lush verdant hues envelop the ...
05/06/2026

A setting drawn from its surroundings.

Spanning the dining room, soft velvety textures and lush verdant hues envelop the venue, engaging the senses in an eloquent dialogue between land and architecture. Every considered element works in quiet accord, establishing an atmosphere that feels both intimate and impeccably resolved.

For larger occasions, exclusive use of Wildflower is available for up to 80 guests.
Enquire via the link in bio.

Address

1 Cathedral Avenue
Perth, WA
6000

Opening Hours

Tuesday 6pm - 10pm
Wednesday 12pm - 3pm
6pm - 10pm
Thursday 12pm - 3pm
6pm - 10pm
Friday 12pm - 3pm
6pm - 10pm
Saturday 6pm - 10pm

Telephone

+61861687888

Website

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