For a long time now Wildflower has been one of Perth’s most talked about fine dining venues. Chef Matthew Sartori is famed for his skilful use of native ingredients and in-season ingredients to create a gastronomic journey for the diner. The restaurant is situated in the distinctive Treasury buildings and the lighting was quite subdued on our visit so please excuse the dim photos.
This venue had been booked for quite a while for a big birthday meal, but the pandemic rules changed just before our visit, so with short-notice, we were downgraded from a 6 course menu to a 4 course version with a shorter sitting time, but we decided to continue with the plan as it was too late to book anywhere else. The waiter enthusiastically showed us to our table and promised us an amazing meal. I chose a sparkling rose from Voyager Estate to start with.
The amuse bouche was a light bun with eggplant and nasturtium leaf, quite pleasant.
We asked for a dairy free menu and WIldflower were very accommodating with this, bringing olive oil and balsamic instead of butter for the bread.
The first course consisted of marinated heirloom tomatoes with fresh curd, anise myrtle and miso. The lovely intense tomato flavours danced on the tongue, and I happily finished the plate.
The second course was cured line caught snapper with Geraldton wax, finger lime and ginger. The waiter explained that it usually came with creme fraiche, but as we were having dairy free, they’d leave off the creme fraiche. To be honest this annoys me. In this day and age it’s easy to find suitable dairy alternatives, and I would much have preferred a substitute rather than leaving it off altogether. It was a nice dish, but it did need another element.
For the third and main course we could choose between duck and lamb, and we both chose the Wagin duck with gem lettuce, fig, liquorice root and anise myrtle. A nice dish, and good flavours, but it didn’t blow my mind.
Dairy free dessert was an off-menu special. Marinated strawberries, strawberry sorbet and strawberry gum mousse. Again, nice, but not memorable.
Birthday petit fours were served with a candle, a jelly and a fudge.
It was a nice meal, a good example of fine dining, and a great use of native ingredients which have quite a unique flavour. The waiter kept telling us how magnificent everything was, but really, honestly, I don’t think it lived up to the hype. I’ve had better fine dining in Perth at several other venues, and at $139 per head it really needed to blow me away. It wasn’t the gastronomic journey that I was hoping for.
Last visit date – February 2022