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The creation of every dish at Wildflower celebrates the local resources honouring the six seasons of the Noongar calendar.
Current season:
KAMBARANG – SEASON OF BIRTH
This season marks the end of rain, fewer cold fronts and warmer temperatures the landscape is carpeted with a rainbow of wildflowers, including 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).
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Eight-course tasting
Dinner Tuesday to Saturday
Lunch Wednesday to Friday
FREMANTLE TUNA
blood orange, native lime, saltbush
– – – – – –
JARRAHDALE PUMPKIN
Gruyère, wattleseed, parsnip
– – – – – –
LINE CAUGHT SNAPPER
courgette, desert lime
– – – – – –
LINLEY VALLEY PORK
celeriac, porcini, coastal rosemary
– – – – – –
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
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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
blood orange, native lime, saltbush
– – – – – –
JARRAHDALE PUMPKIN
Gruyère, sandalwood nut, parsnip
– – – – – –
LINE CAUGHT SNAPPER
courgette, desert lime
– – – – – –
LINLEY VALLEY PORK
celeriac, porcini, coastal rosemary
– – – – – –
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
blood orange, native lime, saltbush
– – – – – –
JARRAHDALE PUMPKIN
Gruyère, wattleseed, parsnip
– – – – – –
LINLEY VALLEY PORK
celeriac, porcini, 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, wattleseed, parsnip
PARDOO WAGYU
warrigal chimichurri, eggplant, puffed tendon
MAIN
– – – – –
LINE CAUGHT SNAPPER
courgette, desert lime
CROCODILE
consommé, kohlrabi, desert lime
SWEET POTATO GNOCCHI
saltbush, dashi velouté, macadamia
WAGIN DUCK
forgotten carrot, blood lime, bush tomato
ADDITIONAL SIDE 15
– – – – –
WILDFLOWER SEASONAL PLATE
labne, seasonal vegetables
DESSERT 21
– – – – –
RHUBARB
white chocolate, Geraldton wax, rosella
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