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.

Head Chef Matthew Sartori joined Wildflower’s opening team in 2015, having previously worked at some of Western Australia’s most iconic restaurants.

“The most exciting challenge of working with native ingredients is respecting their delicate seasonality, but the rewards are endless, allowing you to forge your own techniques without boundaries.”

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

carpobrotus glaucescens
salty / juicy / succulent

acacia aneura
coffee / cacao nib / nutty

kunzea pomifera
apple / sour / crisp

Strawberry Gum
eucalyptus olida
floral / jammy / fragrant

Bush Tomato
solanum chippendalei
bitter / intense / floral

tecticornia lepidosperma
salty / juicy / succulent

platysace deflexa
juicy / crisp / eucalypt

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