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Wildflower

Wildflower Article Lead - narrow
Wildflower Article Lead - narrowSupplied

14.5/20

Contemporary$$$

As the name suggests, Wildflower is an unruly bloom at odds with its environment, delivering a modern dining experience amid the period charms and village air of Maling Road. In the kitchen, there's fresh creative force and technique courtesy of South African-born, UK-trained Graham Jefferies (ex-Pettavel). Complex, balanced constructions with multiple components and wide-ranging ingredients mark seasonally changing dishes. You might start with zingy grapefruit-cured kingfish with Japanese influences (red shiso leaves, the citrus fruit yuzu, and a powdery dashi 'snow'); or pink duck breast in white eggplant puree, with turrets of kohlrabi capped with nori powder, samphire (seaweed salad) and crunchy squid-ink crumble. Desserts keep up the pace: perhaps a wonderfully smooth chocolate cream with passionfruit gel and hazelnut crepe crumb, or deconstructed tropical cheesecake with cashew, coriander and lemongrass syrup.

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