Since its inception in late 2015, Wildflower has been driven by a desire to explore and discover a menu that is richly guided by the produce of this great State, whilst honouring a deep respect of the six Indigenous seasons.
To celebrate seven years of Wildflower, we are delighted to unveil our new eight-course tasting menu. This uniquely elevated offering features exceptional ingredients from Western Australia’s renowned producers, highlighting a delectable array of dishes with a myriad of textures and flavours.
In homage to this, Head Chef Michael D’Adamo has sourced the highest quality pearl meat through world renowned Paspaley Pearls.
One of the eight featured courses in a celebratory menu, this pearlescent protein is served lightly brined with Finger Lime skin, Yuzu condiment, a light saké dressing and Lardo di Colonnata,
In tribute to the brilliant diversity of our natural produce, the journey in the sky continues….