Chloe and Kelly review Perth’s Wildflower restaurant at Como The Treasury
The chocolate mousse, wattle seed cream and baked banana sorbet ($24) is not for the faint-hearted — or the “oh so full” like we were.Don’t get us wrong, the chocolate mousse was everything it should be — we were just too full. We did, however, fight over the banana sorbet, a fun and delicious additionWe left Wildflower feeling that much more appreciative of being Sandgropers.Not just because of the stunning view of Perth we enjoyed, but for the celebration of all the culinary marvels WA producers have to offer.IN the spirit of the new year, we decided to head to one of Perth’s hottest new venues, Wildflower at Como The Treasury.
Wildflower offers a concept new to Perth — a locally sourced, six-season menu with a different chef taking over the kitchen for each season.
Every dish is created using WA produce and foraged ingredients.
Perched within a glass cube on top of the newly renovated and oh-so-trendy State Buildings, Wildflower feels like the cherry on top of this temple to the culinary arts.
It’s a sophisticated space, with spectacular views of the Swan River, St George’s Cathedral and Kings Park.
We were so awestruck by the view, it was hard to concentrate on picking a wine — there are pages and pages to choose from — but a well-versed sommelier came to our rescue.
We already knew what dishes we wanted to order, so she suggested the 2013 Patrick Piuze Terroir de Courgis ($88). It was a pure delight — fresh and aromatic.
Wildflower is embracing yet another a food trend we envisage being big this year — a small menu done well.
With only four choices for entree and main, you can guarantee each dish will receive all the love, care and attention it deserves from the kitchen.
For entree, I (Kelly) just had to try the scampi, pig’s tail and apple ($33).
Chloe couldn’t go past the pressed rabbit, apricot, sour radish and macadamia praline ($34).
It was a tough competition, but my scampi won the first round.
Not that the fatty rabbit balanced with sweet apricot prepared three ways wasn’t divine. But the melt-in-your-mouth scampi on top of the rich, pulled pig’s tail meat encased in crisp crumbs was even more spectacular than the view.
Chloe was certain her toothfish cooked in squid ink brioche ($50) would win the mains round. But I was confident with my lamb with black sesame, cumin and sheep’s yoghurt ($46).
When the food arrived, however, all bets were off. We couldn’t choose a winner.
The fish reminded us of a fish finger — in the best possible way.
This wasn’t your run-of-the-mill freezer job, but a moist, perfectly cooked morsel of crumbed fish. And the potato and garlic cream was the perfect condiment.
The lamb was the best we’ve tasted this year (or last year even). Not an ounce of pressure was needed to cut through the medium-rare flesh.
The strategically crisped fat gave the meat even more flavour and the zucchini puree and spiced sides gave the dish a Moroccan edge.
Wide-eyed, we both had our “Wow! Just wow” faces on.
The dishes hadn’t seemed overly large, but the depth and intricacy of the flavour had us close to full. But there’s always room for dessert. Well, at least one to share.
The chocolate mousse, wattle seed cream and baked banana sorbet ($24) is not for the faint-hearted — or the “oh so full” like we were.
Don’t get us wrong, the chocolate mousse was everything it should be — we were just too full. We did, however, fight over the banana sorbet, a fun and delicious addition
We left Wildflower feeling that much more appreciative of being Sandgropers.
Not just because of the stunning view of Perth we enjoyed, but for the celebration of all the culinary marvels WA producers have to offer.
SOURCE: http://www.perthnow.com.au/news/opinion/chloe-and-kelly-wildflower-perth/news-story/6f4586b1298493364f4414383cad22f6