Wildflower

For two decades, the people of Canterbury have loyally returned to Wildflower, off charming Maling Road. Victorian leadlight and high ceilings contrast with a modern fitout and equally modern menu. With a change of chef has come a simpler cooking style. Tender just-pink quail might be served with sweet braised grapes and creamy jerusalem artichoke puree, and seared scallops meet subtle Japanese flavours with white radish and miso soup. Snapper with squid ink is crusty and black on the outside, soft, white and sweet on the inside, topped with salty brandade and tangy pickled radish. Tender Western Plains pork neck is flavoursome and dotted with walnuts and mini brussels sprouts. To finish, a rich chocolate brownie accompanied by creamy honey semifreddo that will keep locals coming back for more.