WILMA
Wilma is a restaurant in Canberra set within a converted space that holds around 200 guests. The kitchen uses open fire to cook meat and vegetables, while a raw bar prepares sashimi and oysters in front of diners, complemented by wok-fried dishes with Asian flavors and locally sourced ingredients.
Wilma emerged from transforming a former cocktail bar called Kokomo's and opened in early December with a fresh vision for Canberra's food scene. Head chef James Viles, renowned for his Biota restaurant in Bowral and his time in Hong Kong and Shanghai, shapes the culinary concept with Asian-inspired techniques and local sourcing.
Wilma reflects the name of a simpler, more approachable dining concept. The restaurant blends Asian cooking techniques with Australian ingredients like Warrigal greens and Davidson plums, showing how local products fit into contemporary meals that feel both grounded and inventive.
The restaurant opens in the evenings and is best visited with reservations, especially on weekends, to secure a table at this popular spot. There is a simple dress code that asks guests to dress appropriately and avoid sportswear, helping create an elevated dining experience.
A signature dish is XO pippies cooked with a sauce made from leftover fish bones, reducing waste while enhancing flavor. This ingredient was developed using homegrown techniques that showcase the restaurant's focus on sustainability and skill.
The community of curious travelers
AroundUs brings together thousands of curated places, local tips, and hidden gems, enriched daily by 60,000 contributors worldwide.
