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.
Noongar Six Seasons
Birak, Bunuru, Djeran, Makuru, Djilba and Kambarang are the six seasons of the indigenous Noongar calendar. With no start or end date to each season, the passing of each one is something that is felt. The Noongar people ebb and flow with the changes of Western Australia’s environment, letting nature guide them. Plants and animals have a special purpose in the changing of each season. The creation of every dish at Wildflower celebrates the local resources.
Djeran (April – May)
The season of Djeran brings with it cooler nights, light breezes and the presence of dew on the plants in the early mornings. Traditionally this was the time of year to nourish and prepare the body for the cold of Makuru. Fish is important food source, along with seeds and bulbs. Banksia flowers are out in bloom giving a food source for the birds and insects that rely on them.
Makuru (June – July)
Makuru is the season that brings the first heavy rains, and sees the Scarlett banksia in bloom. Fire is very important during this season, a useful resource for food preparation and production, tool and artefact production, hunting and driving game, and for warmth and signalling. Fattier red-meat animals such as the yonga (kangaroo) and weitj (emu) are hunted at this time of year.
Djilba (August – September)
During this season the wattles come into full bloom, along with lemon myrtle, and this signals the start of the mass blooming in the south-west. Large birds nest to hatch their eggs and popular foods include yongas (kangaroos) and weitj (emu).
Kambarang (October – November)
This season marks the end of the rain, fewer cold fronts and warmer temperatures. The landscape is carpeted with a rainbow of wildflowers, including the vibrant flowering of the Kangaroo Paw. Kambarang is the season of plenty with an abundance of food available, including fruit, yams and gilgie (freshwater crayfish).
Birak (December – January)
Birak marks the hot and dry season, when the warm days are cooled by the afternoon sea breezes. An abundance of food sources still remain including mammals, birds, reptiles, and kangaroo. The start of the season sees the vibrant flowering of the West Australian Christmas Tree
Bunuru (February – March)
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.
COMO The Treasury Executive Chef, Jed Gerrard
Born in Western Australia, Executive Chef Jed Gerrard was trained in New Zealand and Canada before returning to his home country in 2006 for a role at Tetsuya Wakuda’s eponymous Sydney restaurant. In 2007, he worked at Michelin-starred restaurants in Switzerland and France. In 2011, he was Executive Chef at Sydney’s Black by Ezard. Jed is a strong advocate of sustainable and organic produce.
The Artist – Valerie Sparks
The three pieces of artwork that adorn the walls of Wildflower were created by artist Valerie Sparks and feature the iconic native trees of Perth’s Kings Park.
WALL 1 — Main Restaurant
Title: Volta 1
2015, 1,020 cm x 258 cm, UV stable ink on paper
WALL 2 — Main Restaurant
Title: Volta 2
2015, 600 cm x 258 cm, UV stable ink on paper
WALL 3 — Private Dining Room
2015, 883 cm x 349 cm, UV stable ink on paper