Wildflower Perth

Golden afternoons on the terrace, stay for another glass, settle into the warmth & simply watch the afternoon drift by as the sun lowers beyond the horizon and the city lights begin to rise below.

Pepperberry and wattleseed cured Shark Bay snapper, delicately paired with rock melon compressed in dill oil. Wattleseed tuile brings a subtle toasted depth and delicate crunch, alongside pickled radish and marigold. A chilled melon consommé adds freshness and clarity, finished tableside with fragrant fig leaf oil.

A first taste of what awaits this festive season, with Wildflower’s new menu arriving from November. Reserve your festive table through the link in bio.

Fried until gold, the Jerusalem artichoke holds its structure against everything smoked around it. Burnt chive oil, sharp against the smoke. Crispy sunchokes layered throughout. Smoked egg yolk jam, glossy, Broth built slowly over jarrah wood closing the dish in one dark, rounded note.

Set within the 19th-century State Buildings, reimagined by Kerry Hill Architects, Wildflower is held by a setting already rich with character and history. Stone corridors, a soaring atrium & architectural restraint lead the way upward, carrying the sense that the evening has begun before you have taken your seat.⁠
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Above the city, that history opens into something lighter. A dining room shaped by view, season & stillness, where the Swan River sits just beyond reach & each course follows the rhythm of the Noongar calendar.⁠
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At Wildflower, fine dining does not begin at the table. It begins in the building, in the ascent, in the feeling of arriving somewhere between story and sky.

Wagin duck breast, aged ten days, roasted on the crown. Duck Fat brioche adorned with apple, fennel and wattleseed jam, bbq kalettes and nasturtium. Jus infused with strawberry gum, split with native thyme oil.

Stephen Thompson brings a wealth of international experience to the pass, yet what defines his place at Wildflower is not distance travelled, but the way he reads the season in front of him.⁠
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In his hands, that knowledge becomes an integral part of the restaurant’s rhythm: smoke settling, saltwater sharpening, native aromatics lifted with restraint. Each dish leaves the pass with quiet clarity, carrying something of the landscape to the table.

A selection of carefully chosen caviar, presented with a collection of refined accompaniments designed to complement and highlight the delicate salinity and texture of each variety.⁠
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Warm buttermilk crumpets, lightly toasted and rich with cultured dairy, provide a soft and buttery base for the caviar. A delicate charcoal fish-scale cracker brings an element of smokiness and crisp texture, while a potato and nori waffle introduces earthy sweetness, seaweed salinity and depth.⁠
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Lemon myrtle and carrot “caviar” offer a playful interpretation of the classic garnish, bringing bright citrus aromatics and natural sweetness to the dish. Finished with wattleseed crème fraîche for a subtle roasted, nutty character and delicate gold leaf for an elegant final touch.

The making of Southern Tropic.⁠
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From our seasonal cocktail menu, Southern Tropic begins with rum in full voice, bringing warmth, depth & a little sun-soaked richness to the glass.⁠
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Cinnamon Myrtle Kina folds in native spice, pineapple liqueur brings golden sweetness, and lemon myrtle finishes with a clean citrus lift.⁠
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A cocktail made to open the evening with a little quiet theatre.

An Exceptional Evening with RATIONALE & Ocean Cosmetics⁠
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Delve deeper into the science of nourishment alongside Richard Parker (RATIONALE's Founder & Director of Research) and Dr Gina Messiha (Ocean Cosmetics Founder & Medical Director) as they explore the connection between skin health, nutrition, lifestyle and longevity.⁠
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Woven throughout the evening, Head Chef Stephen Thompson presents a five-course degustation guided by RATIONALE’s core principles, translating the science of restoration into Wildflower’s culinary language.⁠
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Tuesday 6 October | From 5PM⁠
Reserve your seat via the link in bio.

Lamb saddle, filled with tender inner loin and wrapped in warrigal leaves, roasted until deeply aromatic. Silken courgette purée beneath, with BBQ romesco florettes and broad beans, charred over the flame. Torbay asparagus, shaved into fine shards for freshness and crunch, cutting through the richness. Finished with a deeply reduced lamb jus, split with roasted smoked lamb fat.

A midday table, led by appetite.⁠
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At Wildflower, à la carte lunch offers a more open way into the season. The Noongar calendar still guides the kitchen, but the afternoon is yours to shape.⁠
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Perhaps Crocodile for one, potato gnocchi for another, seasonal leaves shared between friends. Each choice brings its own point of view to the table, allowing different tastes, curiosities and appetites to gather within the same experience.⁠
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Available Wednesday to Friday at lunch.⁠
Reserve your table via the link in bio.

Esperance scallop, sourced from Western Australia’s south coast, chargrilled to heighten its natural sweetness and impart a gentle smokiness. Finger lime pearls bring brightness and acidity, with a clear scallop consommé clarified with Geraldton wax, carrying its delicate citrus and abundant native floral notes.

A drink in hand, the city below, the Swan River moving through the light, Kings Park rising to the west with native blooms beginning to stir through Djilba. From here, the landscape that inspires Wildflower is not a distant idea. It is right there, surrounding the table before you even take your seat.⁠
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Pre-dinner drinks on the terrace become the first part of the experience, a chance to settle into the season, the view & the sense of place that carries through every course inside.

80% dark chocolate, worked into a smooth, deeply rich cremeux. Banana is roasted to intensify its sweetness, then caramelised with cream for a warm, velvety depth. Macadamia appears twice — blended through the caramel and aerated into a light espuma. Barley is toasted dark, infused into milk and cream, then flash frozen with nitrogen into snow. A dessert built on contrast, craft and quiet intensity.

Six seasons move through Noongar Boodja, each one read from the land itself. Western Australia holds more than 12,000 wildflower species. The interior following their lead.

A delicate pre dessert of Pink Lady apple consommé with poached spheres, lifted by charred native rosemary oil. Candied ginger adds a bright, crystalline heat, while red back ginger ice cream offers a cool, botanical finish — a refreshing bridge into the final sweet course.

Where the year gathers around the table.⁠
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At Wildflower, Christmas Day is marked with an elevated five-course journey shaped by the land and lifted by the festive spirit of the season. With oysters on offer & an optional curated beverage pairing, Christmas Day at Wildflower becomes a generous afternoon for family, friends & those rare moments when everyone is finally gathered in one place.⁠
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On New Year’s Eve, the mood shifts from daylight celebration to evening sparkle. Begin & end the night with drinks on the Terrace, then settle into the dining room as Perth glows below, ready to welcome the year ahead.⁠
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Christmas Day & New Year’s Eve at Wildflower.⁠
Reserve your table via the link in bio.

A signature Halls Suzette experience: cheese ignited moments before serving, releasing a rich, velvety aroma. Paired with malt loaf steeped in dried fruit, spice and malt syrup, fried in foaming butter and glazed to a golden sheen. Elevated with truffle honey infused, creating a layered, indulgent finish.

At Wildflower, Djilba arrives in the quiet break after Makuru’s rain, when clouded skies begin to lift, wildflowers open across the Southwest & wattle comes into bloom. With it, the season settles into softer light & slower afternoons.⁠
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Our new Terrace Menu carries it beyond the dining room, with considered plates, something from the bar and the skyline held close. Set among the Welsh slate rooftops of the State Buildings, the terrace offers a more open expression of Wildflower: lighter in cadence, precise in detail & guided by the quiet movement of the season just beyond the horizon.⁠
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Discover the Terrace Menu at Wildflower.

Shark Bay goldband snapper, chargrilled over an open flame, its skin taking on a deep, smoky char. Globe artichoke purée with fragrant lemon myrtle, alongside BBQ artichoke hearts, dill oil and cress. Preserved lemon cuts through the richness, finished with a warm vin jaune butter sauce.

When dusk settles over the city, Wildflower takes on a different kind of glow.⁠
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Below, the foreshore begins to shimmer — city lights scattered like fallen stars, moonlight dances softly across the Swan River and familiar faces gather once more. Within the dining room, the evening hums with quiet anticipation as each course is laid upon the table, inviting guests to savour each moment as it arrives.⁠
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A night at Wildflower is not just dinner with a view, but a slower kind of theatre — where the skyline, the season & the table all meet after dark.⁠
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Reserve your table via the link in bio.

To close off the season, the table turns savoury.⁠
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Sourdough, blue cheese, stout, honey & walnut come together in a final course that feels almost cellar-like in character — malted, salted, fermented & quietly rich.⁠
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The sourdough crust is carried into the parfait with blue cheese, while stout honey settles at the centre with pickled walnut folded through. Finished with walnut tuile, shaved walnut & Maldon sea salt, it leaves the menu on a deeper note — less sweetness, more memory.

Where forever first finds its form.⁠
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For one evening, Wildflower opens as a glimpse into the wedding before the wedding — the room softly dressed, the glassware waiting for its first toast, florals gathered as though the season itself has entered the room.⁠
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High above the city, the dining room begins to hold the feeling of the day to come. The skyline settles beyond the windows, botanical murals frame the celebration, and every detail is placed with the quiet intention of something deeply personal about to unfold.⁠
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For State Buildings Wedding Open Day, step inside Wildflower & begin to imagine how your own celebration could take shape above the city.⁠
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Sunday 13 September | 5pm – 8pm⁠
Pre-register via the link in bio.⁠
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Our Vendors:⁠
Switch Agency Styling⁠
Fox & Rabbit Florals⁠
The Cake & I Cake⁠
Table Linen Co Linen⁠
Ch*****ne Duo Live Music (Piano)⁠
Paige Tuzee Design Stationary⁠
Special Occasions Draping⁠
Hall Of Flame Candles�Event Artillery Furniture ⁠
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Celeriac, wattleseed, miso & butterscotch.⁠
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Served warm, celeriac cake finds its sweetness in an unexpected place — earthy, soft & quietly savoury beneath a miso, wattleseed & butter butterscotch.

Before the first table is seated, the room is already in motion.⁠
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Menus are studied, wines are poured, questions move between the team. Every detail is considered before it ever reaches the guest — not to make service feel rehearsed, but to make it feel effortless.⁠
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At Wildflower, hospitality begins in these quieter moments: in the knowledge shared, the care taken and the teamwork between floor, kitchen & cellar that brings the evening into focus.