Wildflower is a proudly West Australian restaurant and a restaurant West Australians can be proud of. From the focus on local, often native ingredients to a kitchen in step with the indigenous six-season calendar, everything about COMO The Treasury’s in-house fine diner is designed to celebrate the state.
Born in the south-west, chef Jed Gerrard has spent much of his career cooking interstate and internationally and brings all this experience to his current posting. Marron grilled over Japanese charcoal and presented alongside a rich beurre-noisette mayonnaise is typical of our man’s think-global, cook-local approach. Ditto the bracing freshness of sweet saucer scallops with frozen buttermilk and a cream infused with native basil.
This original thinking extends to some of the city's finest desserts, from daring combinations including artichoke custard, white chocolate and black truffle ice cream to casting the restaurant's rooftop honey as the star of a milk crisp and candied desert lime arrangement.
There’s considerable style to back up all that substance. Floor-to-ceiling windows offer widescreen panoramas of the surrounding CBD and Elizabeth Quay. Service under former Rockpool GM David Best is suitably sharp. The outdoor terrace, meanwhile, is as suited to a pre-dinner aperitif as it is an after-work drink and gets you even closer to those commanding views.