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COMO the Treasury in Perth has been voted the second best hotel in the world, according to leading travel publisher Conde Nast. The hotel is part of a $580 million dollar redevelopment of the Cathedral Avenue precinct and occupies the top three floors of three historic buildings.
Wildflower, COMO’s top floor, glassed-in rooftop restaurant offers more than just an impressive experience, according to Conde Nast: “when you taste the kangaroo, delicately smoked over jarrah ambers and served with grilled blueberry dressing, you’ll get what we mean.” Anyone hungry?
Wildflower is an elegant, contemporary space atop COMO The Treasury hotel’s fourth floor, set within a rooftop area. Lunch and dinner offerings, served against a backdrop of sweeping views over the Swan River, come from a farmer-and-forager-driven menu of dishes revolving around the indigenous six seasons. Executive Chef Jed Gerrard has created a menu of contemporary cuisine using the finest Western Australian produce.
Birak, Bunuru, Djeran, Makuru, Djilba and Kambarang are the six seasons of the indigenous Noongar calendar. With no start or end date to each season, the passing of each one is something that is felt. The Noongar people ebb and flow with the changes of Western Australia’s environment, letting nature guide them. Plants and animals have a special purpose in the changing of each season. The creation of every dish at Wildflower celebrates the local resources.
Born in Western Australia, Executive Chef Jed Gerrard was trained in New Zealand and Canada before returning to his home country in 2006 for a role at Tetsuya Wakuda’s eponymous Sydney restaurant. In 2007, he worked at Michelin-starred restaurants in Switzerland and France. In 2011, he was Executive Chef at Sydney’s Black by Ezard. Jed is a strong advocate of sustainable and organic produce.