Wildflower’s innovative fare is headed by the Indigenous culinary calendar, meaning ingredients are harvested and foraged according to the Noongar six seasons. As your dining experience unfolds over a four-, six- or eight-course degustation dinner, you can discover pockets of Swan River views between the city’s highrises, along with a bird's eye perspective over the neighbouring cathedral.
More importantly, the transitional menu never fails to delight curious diners and you can expect to come across dishes with the likes of the Manjimup marron with bush tomato, dhashi and coastal succulents, as well as the Berkshire pork with cauliflower, Geraldton wax and black pudding – both peculiar and inspiring, if you ask us. It’s worth playing with Wildflower’s cocktail list too, where native Australian ingredients steal the spotlight, including Davidson plum, strawberry gum, fingerlime and quandong.
Time Out tip: A floor-to-ceiling window seat offers a tableside dramatic drop if you’re down for elevating your Wildflower experience even further.