Indigenous peoples in Western Australian regions recognise six seasons, not just four, and at COMO The Treasury’s destination restaurant Wildflower, these six seasons guide the dining offering.
Western Australian born and internationally trained Executive Chef Jed Gerrard, has gained a reputation with diners since Wildflower’s opening in November 2015 with his inspiring contemporary menus that honour organic produce.
“The Indigenous six seasons and the accompanying changes in weather really affect the availability of produce,” says Gerrard. “By utilising fresh seasonal produce from local farmers and producers, we can really showcase the best of each season and give guests to Wildflower a true West Australian dining experience.”
Centrally located in Cathedral Square, Wildflower offers seating for 80 guests in the main dining room and a further 30 in the bar and outside terrace at COMO The Treasury's Perth rooftop. An elegant space with sweeping views across the city and Swan River, Wildflower's walls are adorned with three artworks created by artist Valerie Sparks.
The menu at Wildflower changes every two months, reflecting the six seasons of the local Indigenous Noogar people.
Dishes such as the southwest marron (a freshwater crayfish native to WA), paired with native lime and saltbush celebrate local produce available at different times throughout the year.
Executive Chef Jed Gerrard credits his early upbringing in Ballinyup, Western Australia for cultivating his interest in food. Being surrounded by farmers and fresh local produce in the South-West sparked a deep connection to food and curiosity as to its provenance.
Where: Wildflower at COMO The Treasury Perth
Groups: Seating for 80 guests in the main dining room and a further 30 in the bar and outside terrace, an ideal place to soak in the view or enjoy a pre-dinner drink.
Menu: Contemporary Australian with indigenous seasonal ingredients