Wildflower Perth

Head Chef Stephen Thompson. Craft without compromise.

Letting nature lead.

At Wildflower, our culinary ethos begins with the harvest, with locally grown, seasonally gathered & sustainably sourced ingredients guiding our menu and practices.

An unhurried à la carte experience at Wildflower, inspired by the season, guided by you.

Featuring a curated selection from our signature tasting menu, guests are invited to shape their own seasonal passage in a personalised journey through Makuru’s gastronomic landscape.

Wednesday — Friday | 12— 2:30pm
Link in bio for reservations.

A collaboration as much about the kitchen as it is the land.

For one remarkable evening, Brendan Pratt of Wayfinder joins Head Chef Stephen Thompson at Wildflower — two distinct culinary voices in close conversation.

Across a six-course degustation, each chef presents their own expression of Western Australia: precise in technique, grounded in provenance, and attentive to what the season is asking for right now.

With Wayfinder pairings woven throughout.

Wildflower & Wayfinder | 15 July 2026 | 6.30pm arrival
Reserve your ticket via link in bio.

Golden hour begins at the bar.

Forged over fire.
Seared upon the charred embers of Jarrah wood, our Tri Tip Wagyu takes on a rich, umami depth, rendered slowly through the flame and guided by precise discipline behind the pass.

Beyond the horizon lies a vast and ancient landscape, continually rewritten by season, shaped by scorching heat and torrential rain. The enduring resilience of native botanicals forms a living palette of colour and texture.

Within the dining room, nature and architecture begin to blur in Emergent / Volta 1 / Volta 2 by Valerie Sparks. An immersive work depicting Kings Park's arboreal landscape, rendered in striking detail.

Brie custard with lemon pâte de fruit, Sichuan honey gel and tuile.

Brightness and heat in quiet balance.

A setting drawn from its surroundings.

Spanning the dining room, soft velvety textures and lush verdant hues envelop the venue, engaging the senses in an eloquent dialogue between land and architecture. Every considered element works in quiet accord, establishing an atmosphere that feels both intimate and impeccably resolved.

For larger occasions, exclusive use of Wildflower is available for up to 80 guests.
Enquire via the link in bio.

Sandalwood rice pudding, apple purée, salted vanilla ice cream.

It begins with the milk — roasted sandalwood drawn into cream, unhurried. The granny smiths follow — steamed, then smoothed to silk. Vanilla steeped in warmth before it is cooled, salted, made still.

A dessert built on patience.