Djeran is one of the six seasons that make up the indigenous noongar calendar and the last season for Wildflower’s current tasting menu. This modern fine dining venue sitting on top of Perth's new COMO Treasury building, will delight you with their use of native Australian ingredients and fresh local produce.
Dan and I dined at Wildflower for our fourth anniversary, where we were politely greeted and introduced to a tasting menu at $145 per person. Like any other fine dining restaurant there was an extensive drinks list. I went with the recommendation of the Packham Pear ($20) a signature cocktail made using house-made pear vodka, pavan orange blossoms, fresh pear juice, lime and sugar. Dan went with a glass of Cabernet Sauvignon the 2011 Stormflower ($20), which was slowly savoured throughout the night.
First to the table came the selection of Chef’s canapés, two portions of the beetroot tartlet, prawn cracker and emu jerky were beautifully displayed on a large plate. The first time I tasted cooked emu I didn't really enjoy it, however as a chewy, salty jerky it was somewhat addictive.
A serving of warm sourdough bread was brought to the table, along with their house made butter. Then came the first course, where a waiter spooned some apple fennel snow on top of the Raw Shark Bay Saucer Scallops, which created both theatrical effect and a refreshing scent. The fresh scallops were creamy and well balanced, with textural elements similar to rice bubbles.
Next came the Southwest Marron, a perfectly poached piece of seafood accompanied by native salt bush, brown butter and finger limes. We ate it up so quickly that we were left wanting more.
Dan's favourite of the night came next, the Dry Aged Wagin Duck cooked with a crispy skin and in aromatic spices, along with fermented red cabbage and puree. Definitely, a stand out and a must order for all duck lovers!
The final savoury dish was the wood grilled Dorper Lamb, served with salt baked celeriac puree and bush tomato paste.
For dessert, they kindly accommodated to Dan’s nut allergy and allowed him to go with the Wildflower Honey instead of the Bahen & Co Chocolate Mousse (which contains hazelnut). Upon setting onto the table, the fragrance of the honey dessert lingered between us. Dan was surprised by the interesting textures and flavours of this sweet dish, describing it as ‘melt in your mouth.’ On the other hand my mousse was rich and creamy, paired with Geraldton wax, Deborah lake salt and Mount Barker olive oil gelato.
Just after we asked for the bill, a waiter surprised us with a sweet treat to celebrate our anniversary. It was spun sugar around a chocolate mousse cake which glowed beautifully when lit. Alongside, we also had some petit fours including baby caneles, cassis sweets and white chocolate truffles. Overall, it was a deliciously memorable night and I can’t wait to see what the chef does next. If you visit and order from the al la carte menu don't miss out on the scallops or the duck!
Rating: 9 out of 10