The Story

Welcome to Wildflower…

Occupying the stunning rooftop space of COMO The Treasury, Wildflower serves lunch and dinner against a backdrop of sweeping views across the Swan River and city of Perth.

Our contemporary dishes revolve around the indigenous ethos of six seasons with farmer and forager-driven menus.

Born in Western Australia, Head Chef Michael D’Adamo has worked in some of the most celebrated restaurants in Perth, Melbourne and London. He developed his knowledge of native Australian ingredients while working in Melbourne at renowned restaurants such as Cumulus Inc. and with acclaimed chef Jacques Reymond at his three hatted restaurant.

The lure of working in a different city saw Michael relocate to London where he worked for Michelin-starred restaurants, Marcus Wareing at the Berkeley and The Greenhouse. In 2020, Michael joined the Wildflower team and has worked closely with former Wildflower Head Chef, Matthew Sartori to develop the restaurant’s award-winning, six-season menus with flair and sensitivity for the region’s nuanced culinary culture.

Native ingredients play an integral role in our story and menus.
Our produce and ingredients are sourced from suppliers with a respect for this land.

Sandalwood Nuts
santalum spicatum
chewy / nutty / roasted

Finger Lime
citrus australasica
citrus / sour / bright

Geraldton Wax
chamelaucium uncinatum
floral / citrus / fragrant

Pigface
carpobrotus glaucescens
salty / juicy / succulent

Wattleseed
acacia aneura
coffee / cacao nib / nutty

Muntries
kunzea pomifera
apple / sour / crisp

Strawberry Gum
eucalyptus olida
floral / jammy / fragrant

Bush Tomato
solanum chippendalei
bitter / intense / floral

Samphire
tecticornia lepidosperma
salty / juicy / succulent

Youlk
platysace deflexa
juicy / crisp / eucalypt

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