Wildflower: Restaurant review

Designer décor, star-studded wine list, twinkling CBD views. This is a place for special occasions, one where marble floors cut against soft olive banquettes and waitstaff open proceedings with warm house-baked sourdough. Yet for all Wildflower's man-made glamour, the food is anchored in Western Australian and indigenous ingredients. Discs of green-lip abalone bringing texture to earthy Jarrah smoked kangaroo, or sour plum, rosella and wildflower honey enlivening dry-aged Wagin duck. Elsewhere, native thyme plays against a rich, nutty sandalwood cream, twirls of kutjera bring a gentle acidity to Manjimup marron, and a mix of black barley and risotto come together harmoniously underneath whole-roasted beetroots. Dishes linger in the local realm, and there are plenty of affordable WA wines to match, but the mammoth 16-page drinks list has plenty more for those wanting to spend big or look further afield. After big-ticket Champagne? Order it at the enoteca downstairs. Want something stronger? Go for an Australian-accented Negroni made with small-batch local amaro, Maidenii vermouth and Adelaide Hills gin. A wild ride.

Phone:
(08) 6168 7855

Bookings:
Bookings essential

Chef:
Matthew Sartori