Wildflower Perth

The land is in Djeran. The kitchen is listening.

This is the season of cooling air & quieter days, when the Swan River softens & Western Australia's larder shifts toward the rich & the considered.

At Wildflower, we have always let the Noongar calendar guide what arrives at your table. Now, for the first time, you choose how it arrives.

À la carte lunch is here. Entrée, main, dessert — each dish drawn from the Djeran harvest, shaped by the farmers, foragers & producers who have guided this kitchen since the beginning. Order what calls to you.

Wednesday — Friday | 12— 2:30pm

Wagyu Tri Tip seared over Jarra wood embers, served with layers of potato terrine, smoked wague tongue, shallots & saltbush.

Botanical infusions, capturing the essence of Djeran — expressed through signature & seasonal cocktails to elevate your dining experience.

From London’s Michelin-starred passes to the pristine west coast of Ireland, we welcome Stephen Thompson, Wildflower’s new head chef & the creative force behind our latest menu.

With a technical identity forged under Simon Rogan & Hélène Darroze, Thompson brings an exacting culinary discipline to the pass, crafting seasonal expressions infused with creativity & curiosity.

Black Barley Risotto — Enoki mushroom, native thyme, shiitake, wakame & Daikon raddish

A subtle dialogue between plate & glass.

Accompanying each course our Champaign & Sparkling pairings follows a selection of eight wines from across the world, in an award-winning list curated by our Director of Wine & Beverage, Emma Farrelly — for a truly immersive degustation journey.

As the week winds down, make time to share in moments worth savouring.

Your seat with us is waiting. Reserve your table through the link in bio.

At Wildflower, every table provides front row seats to a landscape beyond the palate. Where each course feels intrinsically intertwined with surrounding landscape.