Wildflower Perth

From the cellar, with a little Burgundy restraint.⁠
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This August, Wildflower opens a select release of Red Burgundy, curated by Emma Farrelly, Director of Wine & Hospitality at the State Buildings, for those who appreciate Pinot Noir with depth, elegance & quiet complexity.⁠
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Served by Coravin or by the bottle, each wine offers a chance to explore one of the world’s most revered regions with a little more ease — no occasion required, only curiosity.⁠
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Available throughout August at Wildflower.⁠
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Reserve your table via the link in bio.

Not every Wildflower experience needs to unfold in full.⁠
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Our à la carte lunch brings the same seasonal discipline to a more open form — dishes shaped by the Noongar calendar, offered with the freedom to choose what the afternoon calls for.⁠
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A shorter sitting, perhaps. A lighter path through the menu. Or a long lunch allowed to find its own tempo above the city.⁠
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Available Wednesday to Friday.⁠
Reserve your table via the link in bio.

Step into the setting before the story begins.⁠
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For one evening only, Wildflower opens its rooftop sanctuary as part of the State Buildings Wedding Open Day — a rare chance to see the room dressed for celebration, where soft light, seasonal dining & sweeping views of Perth’s skyline come together in quiet accord.⁠
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From ceremony to first toast, reception to the moments between, discover how your day could unfold above the city before continuing through the heritage surrounds of State Buildings.⁠
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Explore Wildflower, Postal Hall, Long Chim Courtyard & Cathedral Lawn, each styled to reveal a different expression of the same promise.⁠
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Sunday 13 September | 5pm – 8pm⁠
State Buildings⁠
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Pre-register via the link in bio.

Behind every dessert is a steady hand & a very considered eye.⁠
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At Wildflower, Head Pastry Chef Dan McCarthy, brings a quiet brilliance to the sweeter side of the menu. Through native aromatics, nuanced textures & an intuitive sense of balance, his work shapes the final moments of the dining experience.

Shark Bay pink snapper, kipfler potato, mussels, sake sauce & taramasalata.⁠
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Pan-fried until the skin gives way to curry leaf & scales crumb, the snapper carries the clean sweetness of Shark Bay with a little more edge. Seaweed butter confit potato brings depth, while mussels, dill & pickled potato sharpen the dish with salinity, lift & quiet acidity.⁠
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Finished with taramasalata & sake butter sauce, it is a coastal course built in layers — crisp, briny, rich & exacting.

Our cocktail menu is considered as part of the journey, not apart from it — each pour shaped to meet the rhythm of the menu.⁠
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Behind the bar, balance, texture & presentation are approached with the same care as the courses that follow, allowing each cocktail to open, echo or gently sharpen the dining experience.

Crocodile tongue terrine, layered with nori seaweed powder, with desert lime emulsion, sea herbs and crocodile butter sauce served on the side.

Designed by Kerry Hill Architects, Wildflower's dining room carries the same restraint and precision as each course arriving at the table.

Soft velveteen textures echo the distant richness of Western Australia's southern forests, while striking murals by Valerie Sparks pay homage to the native flora of Kings Park, its canopy, colour and quiet botanical intricacy. Together, these details draw the senses into a dining experience shaped by architecture, landscape and craft.

Because the surroundings matter just as much as what is served, every detail is finely curated, offering a considered glimpse into Wildflower's own expression of native Australian dining.

Jerusalem Artichoke

Earthy richness sits at the centre, drawn into the depth of Manjimup truffle and the softness of smoked egg yolk. Jarrah wood lends its own quiet smoke, while desert lime gives the dish its edge, piquant, exacting and bright enough to pull everything into focus.

A season shaped by the land. Finished by the kitchen.

Every plate carries a season's worth of decisions before it reaches the table. In the kitchen, the team gives that season its final form, each service in dialogue with nature, produce and craftsmanship.