Wildflower is one of the much anticipated newly opened restaurants located in the Como Treasury Hotel occupying the rooftop space. I first heard of it when my colleague told me that the restaurant, made of a ‘glass box’ was assembled on ground and lifted onto the roof with a crane in one piece. The technical side of me was intrigued! Reading more about what the restaurant offers, I was compelled to check it out as it serves European cuisine revolving around the indigenous ethos of six seasons with farmer and forager-driven menus. Now that’s different!
I made a booking on the first weekend it opened. We arrived at the Como Treasury to find a beautiful silver and gold giant star hanging in the hallway. Lot of pictures with it before we proceeded to look for the restaurant :). Following the signs, we walked through the hallway next to Telegram Coffee and took the lift to the 4th floor. It opened up to an elegant and modern space overlooking the city of Perth!
Everything seemed prim and proper here, the staff were even dressed in a modern black outfit! Classy!
I was the only one drinking that day so I started with a glass of the NV Quartz Reef Methode Traditionelle sparking wine ($16).
We deliberated over the menu which consisted of about 3 – 4 choices per entree, mains, sides and desserts. Once our order was put through, we were presented with a complimentary serving of house made fennel, caraway and wattle seed bread with butter and it was so good! The bread was warm and toasty and the butter sublime. It was hard not to eat it all! We were off to a great start!
We had the following from the mains:
- Slow cooked pork jowl ($46) with watermelon radish, white onion, Davidson plum and white soy. The pork jowl (cheek) was cooked over 12 hours and it turned out so tender! I had a taste of this and it was divine! The presentation of the dish pushed it up a notch. I would come back for this dish next time!
- Wild fish cooked in squid ink brioche ($50) with potato and garlic cream, crayfish emulsion and coastal greens. The fish looked like it was burnt, dark as a charcoal, except that was only an illusion as it was coated with squid ink crumbs. Crusty outer with a soft interior. Another winner!
- Arkady lamb ($46) with warrigal greens, black sesame, sheep yoghurt’s and cumin. This was my dish and I loved it! The lamb was tender and melted in the mouth. The warrigal greens, a bush vegetable similar to spinach gave a complex flavor note to tthe dish. I have always wanted to try bush vegetables after hearing chef Kylie Kwong raving about them on Masterchef! It does have a unique taste to it!
We had sides of Salad Leaves ($14) with shaved fennel, peach and mozzarella; and Steamed Native Greens ($14) with seaweed butter. More bush vegetables to try. Awesome!
As we wanted to check out the desserts located on the basement of the Como, we only ordered one dessert to share before we finished with our meal. We had the Bahen & Co Chocolate Mousse ($24) with wattle seed cream and baked banana sorbet with a coffee and tea by Jing! Loved how they stock Jing tea in Wildflower!
The presentation of the chocolate mousse was another art work. There were lots of textures in this dessert, with the chocolate pieces being the most delicious component for me. I couldn’t quite taste the wattle seed flavor in the cream though, maybe my palate is not sharp enough!
We had a good view of the city where we were seated but as it was raining that weekend, the outside looked dreary. I could imagine though how fun it would be to sit in the bar and outside terrace which sits approx 30 people, on a sunny day bathing in the sunshine and breeze!
Service was lovely and attentive, we relied heavily on the staff to explain the dishes to us as they are so unique. The only minor downside to our lunch that day was that we were seated right in front of the open kitchen and as we were only 1 of 2 tables there, it was all quiet and serene until we heard the chefs giving orders as they organize the dishes in the kitchen. That broke the tranquility.
As with such establishment, prices are up there as well but you get what you pay for, fresh and unique ingredients on the plate. The menu changes with the Noongar six seasosn with guest chefs taking over the kitchen under the Six Chefs, Six Seasons program. Will be an interesting one to watch!
Rating: 4 out of 5 stars