A new era beckons for COMO The Treasury’s signature restaurant.
As our dining habits have become more casual, successive head chefs at Wildflower have held the line, and Perth’s dining scene is better for it. With the arrival of Irish-born, Michelin-trained Stephen Thompson, the four-, six- or eight-course menus, crafted around the six seasons of the Noongar calendar, are in good hands. Native ingredients figure, and so too does excellent sourcing from the State’s most respected farmers and fishers. Ingredients are given their close-up. Kohlrabi discs cured overnight in a wattle and flaxseed miso are steamed and finished on the hibachi. Served with a sandalwood tuile, smoked egg yolk jam, and pickled kohlrabi to lighten, it’s revelatory – a deepness drawn from this often mild cruciferous vegetable. Coral trout bathes in a luxurious Champagne and butter sauce, two days in the making. Staples like lamb and Wagin Duck continue to excel, as does wine service, typified by a conversational to and fro. Seasoned pastry chef Dan McCarthy also joins the team in this new era and if his black olive madeleines dusted with anise myrtle sugar are anything to go by, he’ll draw his own fans.
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