Menus
The creation of every dish at Wildflower celebrates the local resources honouring the six seasons of the Noongar calendar.
Current season:
DJILBA – SEASON OF CONCEPTION
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).
View Menus
Eight-course tasting
Dinner Tuesday to Saturday
Lunch Wednesday to Friday
FREMANTLE TUNA
Wagin duck, wattleseed, yuzu
– – – – – –
JARRAHDALE PUMPKIN
Gruyère, sandalwood nut, parsnip
– – – – – –
LINLEY VALLEY PORK
celeriac, Denmark truffle, coastal rosemary
– – – – – –
SHARK BAY SEAFOOD
saltbush, courgette, bush tomato
– – – – – –
PARDOO WAGYU
Kardinya mushroom, hispi cabbage, red back ginger
– – – – –
LEMON LIME & BITTERS
sunrise lime, finger lime, blood lime
– – – – – –
RHUBARB
white chocolate, Geraldton wax, rosella
– – – – – –
ST DUKES BLUE CHEESE
brown butter, walnut, quince
_
8 COURSE TASTING MENU
$230 per person
SOMMELIER’S MATCHED WINES
$170 per person
CHAMPAGNE & SPARKLING WINE MATCHED WINES
$240 per person
NATIVE AUSTRALIAN NON-ALCOHOLIC BEVERAGE PAIRING
$90 per person
*Menus and prices are subject to change
8 course menu: Tuesday – Saturday
Dietary menus available upon request
Please note that credit card payments incur a service fee from 0.7 to 2.25%.
Six-course tasting
Dinner Tuesday to Saturday
Lunch Wednesday to Friday
FREMANTLE TUNA
Wagin duck, wattleseed, yuzu
– – – – – –
JARRAHDALE PUMPKIN
Gruyère, sandalwood nut, parsnip
– – – – – –
LINLEY VALLEY PORK
celeriac, Denmark truffle, coastal rosemary
– – – – – –
SHARK BAY SEAFOOD
saltbush, courgette, bush tomato
– – – – – –
LEMON LIME & BITTERS
sunrise lime, finger lime, blood lime
– – – – – –
RHUBARB
white chocolate, Geraldton wax, rosella
_
6 COURSE TASTING MENU
$180 per person
SOMMELIER’S MATCHED WINES
$145 per person
CHAMPAGNE & SPARKLING WINE MATCHED WINES
$170 per person
NATIVE AUSTRALIAN NON-ALCOHOLIC BEVERAGE PAIRING
$70 per person
*Menus and prices are subject to change
6 course menu: Tuesday – Saturday
Dietary menus available upon request
Please note that credit card payments incur a service fee from 0.7 to 2.25%.
BOOK NOWFour-course tasting
Dinner Tuesday to Thursday
Lunch Wednesday to Friday
FREMANTLE TUNA
Wagin duck, wattleseed, yuzu
– – – – – –
JARRAHDALE PUMPKIN
Gruyère, sandalwood nut, parsnip
– – – – – –
LINLEY VALLEY PORK
celeriac, Denmark truffle, coastal rosemary
– – – – – –
RHUBARB
white chocolate, Geraldton wax, rosella
_
4 COURSE TASTING MENU
$140 per person
SOMMELIER’S MATCHED WINES
$105 per person
CHAMPAGNE & SPARKLING WINE MATCHED WINES
$135 per person
NATIVE AUSTRALIAN NON-ALCOHOLIC BEVERAGE PAIRING
$55 per person
*Menus and prices are subject to change
4 course menu: Tuesday – Thursday (Friday lunch)
Dietary menus available upon request
Please note that credit card payments incur a service fee from 0.7 to 2.25%.
BOOK NOWFLOW
Lunch Wednesday to Friday
TWO COURSES
$69 per person
TO START
– – – – –
EMU KOFTA 12
wattleseed, flat bread, pepper berry
CHICKPEA PANISSE 12
native thyme, smoked fish, taramasalata
ENTREE
– – – – –
SHARK BAY CRAB
sweetcorn, black garlic, sunrise lime
JARRAHDALE PUMPKIN
Gruyère, sandalwood nut, parsnip
PARDOO WAGYU
warrigal chimichurri, eggplant, puffed tendon
MAIN
– – – – –
LINE CAUGHT SNAPPER
seafood nage, courgette, fish skin granola
WAGIN DUCK
forgotten carrot, blood lime, bush tomato
SWEET POTATO GNOCCHI
saltbush, dashi velouté, macadamia
CROCODILE
consommé, kohl rabi, desert lime
ADDITIONAL SIDE 15
– – – – –
WILDFLOWER SEASONAL PLATE
labne, seasonal vegetables
DESSERT 21
– – – – –
CORELLA PEAR
chamomile, toasted sorghum, desert lime
PUMPKIN CHEESECAKE
blood lime, mandarin, parsnip caramel
ST DUKES BLUE CHEESE
brown butter, walnut, quince
_
*Menus and prices are subject to change
FLOW available : Wednesday – Friday lunch
Dietary menus available upon request
Please note that credit card payments incur a service fee from 0.7 to 2.25%.
BOOK NOW