Wildflower Restaurant

Contemporary Australian cuisine with an old world charm.

Nestled amongst the heritage listed charm of Canterbury’s Maling Road, Wildflower restaurant has won its way into the hearts of casual diners and culinary critics alike for over 15 years. It’s our unique blend of exceptional cuisine, distinctive surrounds and personal service that creates the unmistakable Wildflower dining experience.

Even after nearly 20 years Wildflower continues to flourish, loved by Canterbury locals and esteemed by critics. A charming period building, filled with sunlight by day and the warm glow of candles at night, gives Wildflower its intimacy and ambience. With skills forged at some of the world’s leading restaurants (London’s Fat Duck and New York’s Daniel included), chef Graham Jefferies prepares everything wholly in house, creating contemporary dishes that complement the restaurant’s timeless appeal. Arrive early for the degustation ‘citrus cured kingfish with grapefruit, sea blight, avruga and yuzu. The desserts are hard to ignore; mouth watering and delicious.’

Please take the time to glance through our menu and wine list. You can also discover how we can make your next function unforgettable, with a range of packages that cater to your every request.

We look forward to welcoming you to Wildflower soon.

BYO Tuesday to Thursday and fully licensed all other times.

We are proud to be a finalist in the Australian Restaurant & Catering Awards.

Review 2011

"Wildflower is a burst of contemporary style amid the quaint period charm of Maling Road. New management took over mid-2009 but little has discernibly changed, no doubt pleasing the restaurant's seasoned regulars who appreciate the intimate setting and intricate cuisine. High ceilings, off-white walls and modem, wiry chandeliers set the tone; the mood is unhurried by day. large plane trees casting dappled shade onto the outdoor table settings; at night Theatre Place takes on the atmospheric appearance of an unlit stage set. So diners turn to the plate for drama and find rich, elaborate offerings; perhaps buttery crab ravioli and corn soup enlivened with basil and truffle oil; seared scallops with pea puree, minty beurre blanc and leek tart; or a iamb rack with celeriac remoulade. Delicately flavoured spatchcock on braised endive with soft black pudding betrays a lighter touch. Don't back a single dessert; try the share plate for two and sample the lot. including Wood-plum tart crumbly with almonds and pistachios, and softly set chocolate creme brulee. Pleasant, unaffected service benfits the locale."