By the time the table is ready, there’s time for a drink: gin, fermented apple and Geraldton wax – a native plant that looks and tastes a little like pine needles. Then the flavor fireworks begin: asparagus panna cotta with crackers made from acacia seeds. Emu koftas flavored with Australian pepperberry. Fish on desert lime. The place of enjoyment is in the middle of Perth, perfect location and, as many say, the best restaurant in the city. The menu in Wildflower is based on the six seasons of the Noongar people, who have called southwest Australia home for more than 45,000 years.
