Wildflower restaurant, The Como Treasury. Perth.

Wildflower’s menu is inspired the seasons of the Nyoongar calendar.
Makuru (June and July) is the fertility season and the cold and wet time of the year.
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Homemade sourdough bread and butter with macadamias.
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Raw Shark Bay Saucer scallops, sesame cream, apple, fennel. The white bits are an apple and fennel granita.
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Dorper lamb, wood grilled, salt baked celeriac, mustard, bush tomato paste.
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Awesome dinner!

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