About the Cuisine
Three Chef Hat-awardwinning lunch and dinner offerings, served against a backdrop of sweeping views over the Swan River, come from a farmer-and-forager-driven menu of dishes revolving around the indigenous six seasons.
Key Details
Opening Hours
Lunch: 12.00pm to 2.30pm; Wednesday to Friday
Dinner: 5.30pm to late; Tuesday to Saturday
Contact Details
The Concept
Birak, Bunuru, Djeran, Makuru, Djilba and Kambarang are the six seasons of the indigenous Noongar calendar. The Noongar people ebb and flow with the changes of Western Australia’s environment, letting nature guide them. Every dish at Wildflower celebrates local abundance.
BUNURU – SEASON OF THE ADOLESCENCE
Bunuru marks the hottest part of the year, when there is little to
no rain. Jarrah and Marri trees are in full bloom, along with
Zamia pods. Fish, crab and mussels are the main portion of
the diet in this season, with tailer and mullet trapped in the
shallow waters and easily caught, as well as marron and
gilgies collected from the wetlands. Wattle, banksia blossom
and various roots are popular food sources at this time.
Other Restaurants
POST
Post is COMO The Treasury's city osteria serving a contemporary take on classic Italian cuisine using seasonal ingredients.
CAPE ARID ROOMS
Cape Arid Rooms are the home to COMO The Treasury's renowned afternoon tea — one of the finest tea experiences in Perth.