Wildflower Perth in Perth, Western Australia | Restaurant

Wildflower Perth

Locality: Perth, Western Australia

Phone: +61 8 6168 7855

Address: 1 Cathedral Ave, Perth, WA, 6000, Australia 6000 Perth, WA, Australia

Website: http://wildflowerperth.com.au

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25.01.2022 The State Buildings is what it is today because of the passion, incredible talent and unwavering dedication of our team. Under our roof we employ more than 370 ...people, many of whom have been part of our family since the very beginning, playing an instrumental role in transforming our home from a collection of dormant buildings into a cultural hub that is now the heartbeat of Perth. Closing the doors of our restaurants and bars last Monday and scaling back our operations significantly has led to a heartbreaking situation for many of our team members who now face acute financial hardship. We are working extremely hard to develop both short and long term initiatives to support each and every member of our State Buildings family as we weather this almighty storm. Our primary goal in the first instance is to focus on our team members who have no access to government benefits. To do this, we have set up a State Buildings Family Fund whereby every dollar raised will go directly to these team members who are most in need. Visit bit.ly/2WU269O to find out how you can make a donation and help us reach our goal of $250,000.

23.01.2022 Enjoy a Wildflower lunch experience in half the time with our two course Bunuru menu. Your choice of entrée and main course, alongside our signature fennel and wattleseed bread and a red witlof, walnut praline, beetroot and pepperberry salad. Available for Tuesday to Friday lunch | $56 pp | View the menu via wildflowerperth.com.au/dining/menu.

23.01.2022 We are delighted to announce that Wildflower has received the Premium Restaurant Award at the Australian Hotels Association WA Hospitality Awards for Excellence. This is the second year that our wonderful team has been recognised with this honour. We would like to take this opportunity to congratulate all of the award winners and finalists it was a truly wonderful evening celebrating our vibrant Western Australian culinary scene.

22.01.2022 We are thrilled to announce that Wildflower has been honoured with two accolades in this year's prestigious Australian Good Food Guide Restaurant Awards. In addition to being awarded two Chef Hats, Wildflower has received the highly-coveted Readers' Choice award for fine dining in Western Australia a fantastic achievement for our dedicated team. We would like to take this opportunity to thank our wonderful guests for their continued support.

20.01.2022 Our Head Chef, Matthew Sartori recently travelled to Manila for an incredible collaboration dinner with internationally renowned chef, Chele Gonzalez. Matthew was whole-heartedly welcomed into the Gallery by Chele team and spent the week meeting local producers and exploring the unique native ingredients of Manila. The experience was incredibly inspiring and I cannot wait to get back into the Wildflower kitchen and apply some of the techniques that I gained from Cheles weal...th of knowledge. Dre Ferrer

20.01.2022 Celebrate the New Year in the breathtaking rooftop surrounds of Wildflower. Experience an unforgettable culinary evening as you embark on a five-course tasting journey accompanied by a curated selection of incredible Western Australian wines. Finish a spectacular evening toasting the New Year on the Wildflower Terrace as you take in the stunning Swan River views. For more information visit bit.ly/35qsPM9.

20.01.2022 Our signature Wildflower Martini showcases locally distilled gin, vodka and vermouth infused with Geraldton wax an aromatic native ingredient with a distinct citrus flavour. Join us for a cocktail on the Wildflower Terrace this evening.

18.01.2022 As the cooler days gradually become warmer and our vibrant native wattle begins to bloom in abundance, we welcome the Djilba season at Wildflower. To discover Matthew Sartoris stunning menu, visit wildflowerperth.com.au/menus/.

17.01.2022 From the initial concept sketch to the delicate final masterpiece discover how Wildflower Head Chef Matthew Sartori brings his incredible culinary creations to life

17.01.2022 The Birak season is marked by warm days that are cooled by the afternoon sea breeze. This seasonal change also signals the vibrant flowering of the Western Australian Christmas Tree and the arrival of an abundance of incredible native ingredients. Wildflower Head Chef Matthew Sartori showcases the quandong, also known as the native peach, in his stunning new Birak creation rye tart, duck liver mousse, quandong and fennel. To view the full seasonal menu visit bit.ly/369n5XC.

16.01.2022 This exquisite Wildflower dessert showcases the Davidson plum a wonderfully aromatic native ingredient with a soft juicy pulp and lively acidity. Wildflower Head Chef, Matthew Sartori creates a stunning sorbet from Davidson plum and blood plum. The sorbet is then topped with a coconut and Davidson plum tuile and a smooth coconut gel. The dessert is finished with a rich coconut snow, native Geraldton wax and a delicate dusting of Davidson plum powder.

16.01.2022 Wishing you a wonderful Christmas from the Wildflower team. We look forward to seeing you when we reopen for dinner on 27 December.

15.01.2022 The elegant surrounds of Wildflower transformed with vibrant Western Australian florals from local artisan, Fox and Rabbit. Join us at Perth City Wedding Open Day this Sunday and discover our stunning rooftop space with sweeping Swan River views. For more information visit bit.ly/2SGstwf.

15.01.2022 Wildflower and West Australian Opera are delighted to present an intimate evening with Bran Nue Dae Associate Director, Naomi Pigram and legendary actor, Ernie Dingo. Enjoy an exquisite three course menu curated by Matthew Sartori as you discover how this iconic Aboriginal musical remains full of humanity and humour with a strong social message 30 years after its debut. Monday 3 February | Visit bit.ly/39RjLTE to purchase.

13.01.2022 Sourced from the Sawyers Valley, 40 kilometres east of Perth, Red Back Ginger is a distinctive native ingredient with a uniquely shaped bulb and striking magenta leaves. We utilise both the bulb and the leaves from this incredible ingredient and infuse them into a rich jus. The vibrant aromatics and lively acidity of the ginger perfectly complement the Jerusalem artichoke featured alongside our Berkshire pork collar Matthew Sartori. To discover the Makuru menu, visit wildflowerperth.com.au/menus/.

11.01.2022 This incredible Wildflower dessert showcases the rich cacao flavour of native wattleseed. Head Chef, Matthew Sartori creates a delicate walnut financier layered with milk chocolate crémeux and a jarrah smoke infused crème fraîche. A smooth wattleseed custard is then frozen into a rich parfait. The dessert is finished with a crisp caramel, white chocolate and wattleseed tuile.

09.01.2022 We are delighted to announce that we will be reopening our doors from June 12. Wildflower Head Chef, Matthew Sartori is very much looking forward to welcoming you back to our stunning rooftop surrounds. "During our time apart, I have been keeping in touch with our wonderful local producers and sourcing some of Western Australia's finest ingredients for our reopening Makuru menu. You can expect to see new creations showcasing aromatic native ginger and succulent Manjimup rain...bow trout, as well as creamy Baldivis macadamias and indulgent chocolate from Margaret River artisans, Bahen & Co." Reservations are now open visit wildflowerperth.com.au to book your dining experience.

09.01.2022 Cooked over the jarrah grill, Head Chef Matthew Sartori serves our Margaret River wagyu beef with turnip that has been gently braised in a wattleseed beurre monté and a celeriac and brown butter purée. The dish is then finished with a rich beef jus as well as a delicate wattleseed powder to add a subtle nutty flavour.

09.01.2022 Discover the exquisite artistry and indulgent flavours of this stunning Makuru dessert Bahen & Co chocolate with caramel, native hibiscus and coconut. Head Chef Matthew Sartori creates a richly textured salted caramel and chocolate cake. The cake is then gently warmed and layered atop a smooth coconut gel. The dessert is finished with a native hibiscus sorbet and a delicate coconut tuile.

09.01.2022 The moody surrounds of our Private Dining Room perfect for intimate long table celebrations. Join us at the State Buildings Wedding Open Day on September 20 and discover how our award-winning team can transform this stunning rooftop space for your special day. Visit statebuildings.com/weddingopenday2020 to register your attendance. ... Flossy Photography

09.01.2022 The arrival of the Bunuru season is signalled by the vibrant flowering of the Jarrah and Marri tree along with the Western Australian desert lime, known for its distinct citrus flavour. Visit bit.ly/2Q96vRV to discover Matthew Sartoris stunning Bunuru menu.

08.01.2022 Kutjera, also known as the bush tomato, is a small dried fruit with naturally vibrant acidity and a rich flavour profile reminiscent of caramel and tamarillo. Experience a taste of this stunning native ingredient in our signature Bush Tomato Martini created with local vermouth and finished with a delicate bush tomato and paprika salt rim.

08.01.2022 Wildflower Head Chef Matthew Sartori has been busy experimenting with a new creation showcasing the desert lime a stunning native ingredient with naturally vibrant acidity perfect for refreshing the palate before dessert.

08.01.2022 Mesembryanthemum Nodiflorum, or Slenderleaf Iceplant, is a sprawling succulent that is aptly named for the bubble-like papillae on its fleshy stems. We source this wonderful ingredient from Cranbrook, 320 kilometres south of Perth. It’s a very juicy succulent with an abundance of citrus flavour and brings a crisp salinity to complement our Abrolhos Island scallop with lemon myrtle, kohlrabi, desert lime and sesame Matthew Sartori.

07.01.2022 Rooftop dining with the backdrop of breathtaking Swan River views. Join us to experience Matthew Sartoris stunning Bunuru menu this weekend. To view our latest opening hours, visit statebuildings.com/trading-hours-2020.

07.01.2022 We are delighted to announce that our doors are now open from Tuesday to Saturday. Our Head Chef, Matthew Sartori and the Wildflower team look forward to welcoming you to our stunning rooftop surrounds very soon. For opening hours and reservations, visit bit.ly/2VCVTOd.

06.01.2022 Wildflower Head Chef Matthew Sartori's line caught wild fish with braised endive, dashi, lemon aspen and native succulents the perfect pairing to a glass of Lowboi Chardonnay from Porongurup. "This is a modern Western Australian chardonnay with mineral tension and poise supporting a gentle expression of oak. The fruit is pure, focused and has an impressive vibrancy. A beautiful match to the herbaceous, saline tone of Matthew's succulent fish" Director of Wine, Emma Farrelly. Join us for lunch at Wildflower and experience this incredible pairing from our à la carte menu available Tuesday to Friday.

06.01.2022 Seats at our first ever Christmas Day lunch are filling fast. Indulge in four exquisite courses curated by culinary mastermind, Matthew Sartori, whilst you are immersed in our stunning rooftop surrounds. Enhance your Wildflower experience with matched Western Australian wines from award-winning Director of Wine, Emma Farrelly. Discover the festive menu and secure your table via statebuildings.com/events/christmas-day-lunch-at-wildflower/.

06.01.2022 We are excited to welcome all of our wonderful guests back to Wildflower very soon. Our Head Chef Matthew Sartori is busy working on a new series of culinary creations and we will be reopening our doors in mid-June. Stay tuned over the coming weeks for further information and we would like to thank you for your continued support.

05.01.2022 From magical floral canopies to elegant culinary delights, our stunning rooftop surrounds is the perfect backdrop for your special day. Let your imagination be the guide, and our wonderful team will take care of the rest. Ridhwaan Moolla

05.01.2022 Sublime flavour and artistic nuance merge seamlessly in Head Chef Matthew Sartori's cauliflower and macadamia creation featuring cauliflower risotto, cured egg yolk and desert lime. Experience this stunning dish as part of FLOW our two course Fast Lunch Option at Wildflower which returns tomorrow. Enjoy your choice of entrée and main course, alongside our signature fennel and wattleseed bread and a gem lettuce, walnut praline, heirloom carrot and lemon myrtle salad.... Available for Friday lunch | $56 pp | View the Makuru menu via wildflowerperth.com.au/dining/menu.

03.01.2022 The Kambarang season is marked by warmer temperatures, flourishing wildflowers and an abundance of magnificent freshwater fish. Head Chef Matthew Sartori showcases Manjimup trout in his stunning dish rainbow trout with kombu, pickled leek, lemon myrtle and nasturtium. The trout is delicately cured, whilst the leeks are pickled with lemon myrtle and dressed with a brown butter emulsion, nasturtium flower petals and slender iceplant. The dish is then finished with a lemon myrtle and katsuobushi consommé.

01.01.2022 Thank you to everyone who joined us for our wondrous Art Song Dinner. It was an honour to welcome renowned soprano, Amy Manford and acclaimed harpist, Yi-Yun Loei to our rooftop surrounds, for what was an unforgettable sensory evening celebrating our most talented Western Australian creatives.

01.01.2022 Join us this December as we welcome internationally renowned Chef Paul Bentley for an unmissable evening at Wildflower. Bentley’s gastronomy journey has been both extraordinary and unexpected from the prestigious two Michelin star restaurant, Daniel in New York, to shaping a blossoming food culture with his award-winning collection of venues in Hawaii, Tulum and Cancún. Embark on a six course culinary adventure curated by Bentley in collaboration with our very own Executi...ve Chef, Kim Brennan and Wildflower Head Chef, Matthew Sartori. Visit statebuildings.com/bentleyxsartorixbrennan to discover the menu and reserve your place.