Wilma — Restaurant in District of Canberra Central

Wilma’s Secret Sauce: Andrew and Honour

It’s easy to assume that in a high-calibre venue like Wilma, the focus should naturally fall on the menu—and the food is indeed impressive. But what truly elevates a dining experience from enjoyable to unforgettable is the people who deliver it. Andrew and Honour are not just servers—they are the architects of hospitality. Their presence turned a meal into a moment.

From the moment we sat down, it was clear we were in good hands. Honour greeted us with the kind of warmth and natural charm that can’t be trained. There was nothing performative about her manner—just genuine kindness, attentiveness, and a calm confidence that immediately set the tone for the night. She made us feel comfortable, cared for, and above all, welcomed.

What stood out most about Honour was her ability to be present without ever hovering. She knew when to step in, when to offer a suggestion, and when to allow space. Every interaction with her felt like it came from instinct—never scripted, never robotic. She made thoughtful recommendations with clarity and enthusiasm, and you could tell she spoke from real experience. Her familiarity with the menu and genuine pride in the offerings made us feel excited for every course.

Andrew was equally remarkable. His approach was calm, considered, and highly professional, yet never stiff. He brought a quiet efficiency to the table that made everything feel seamless. You barely noticed things being done—they just were. Water refilled before you asked. Plates cleared with perfect timing. Questions anticipated and answered with insight and grace. It’s rare to encounter someone with that level of control and calm, especially during a busy service.

What made the evening extraordinary was how well Andrew and Honour worked together. Without ever interrupting the flow of the meal or pulling focus, they communicated subtly, adjusted to our needs in real-time, and ensured every detail was executed with intention. Their rhythm was effortless. They each brought their own strengths and personalities to the experience, but the synergy between them elevated everything. You could see the respect they had for each other’s craft—and that mutual support radiated into the space they held for us. Andrew and Honour deliver a much rarer kind of service—the kind rooted in emotional intelligence. They read the table, understood our pace and energy, and tuned the experience to suit us. This type of attentiveness makes all the difference: not once did we have to ask for anything, nor did we ever feel overlooked. Their care was constant, yet invisible.

They made us feel like regulars, like guests whose presence mattered—not because we were spending money, but because they simply take pride in looking after people well. That kind of service is what people remember. That’s what brings you back, even before the menu changes.

It’s also worth noting that both Andrew and Honour exude a quiet pride in Wilma—not just in their individual roles, but in the venue as a whole. They represent the brand with integrity and warmth. That kind of frontline ownership is incredibly rare and invaluable. They are the kind of people who make a restaurant, not just work in one.

To Andrew and Honour: Thank you. You elevated our night far beyond what we expected. It wasn’t the menu, the wine, or the ambiance that stuck with us—it was you. Your calm presence, your attention to detail, your ability to make people feel valued and seen… it was deeply appreciated. We left smiling not because of what we ate, but because of how you made us feel.

This wasn’t just service. It was care. And that makes all the difference.

We’ll be back soon—and we’ll be asking for...

Wilma delivered a sparkling Father’s Day dinner—flavour-packed, warm, & effortlessly polished. From the moment we walked in, the vibe was buzzy yet relaxed, with that open-flame aroma promising good things. We were first placed at a share table with another couple who decided they weren’t keen on sharing & moved on; worth noting Wilma does communal seating. The team handled it smoothly & we settled in comfortably.

Ayesha was a standout—friendly, switched-on, & wonderfully efficient. She paced the meal perfectly, kept an eye on us without hovering, & knew the menu inside-out. Her service made the whole night feel easy.

The food? Fantastic across the board. The tiger prawn toast + native plum sweet & sour hit that crispy-juicy, tangy-sweet sweet spot—moreish from the first bite. The sweet & sticky eggplant & black bean with chilli, peanut & lime was glossy, fragrant, & balanced— heat, crunch, brightness, all there, although a bit too sweet for my taste buds. The Wilma combination truffle & egg fried rice was comforting with a luxe edge, the kind of dish that quietly steals the show. The wood grilled wagyu with wasabi leaf chimichurri and miso mustard —smoky, tender, & beautifully seasoned, with the chimichurri & miso mustard lifting every bite.

If you’re planning a visit, be aware of the share-table setup, but don’t let it deter you—service is attentive, the kitchen is firing on all cylinders, & the menu is made for passing plates around. We left happy, full, & already talking about what to try next time.

Verdict: Warm hospitality, standout service from Ayesha, & dishes that sing with smoke, tang, & texture. A terrific Canberra dinner spot—especially for a...

The food at Wilma is incredible, and always worth a visit when down from Sydney. The sweet and sticky eggplant dish is one of the best Asian dishes I’ve ever had. The sauce is so addictive, like all good Asian dishes, and constantly leaves you wanting more. Combine it with the truffle and egg fried rice and you have a death row meal right there! Finishing with the caramelised white chocolate brownie was also a good idea, and whilst I wouldn’t call this a brownie personally (more of a flapjack type thing), it still hit the spot.

Service is efficient, friendly and engaging. It’s not forced or awkward, which can sometimes ruin the best of meals, so thank you Amy 🙂

My only bit of constructive feedback is the speed at which the food came out and some of the seating arrangements. We ordered three dishes and they all came out within five minutes, which did feel a tad rushed and unexpected. Let people enjoy the time between the order. We probably would have ordered another glass of wine if the pacing had been better, so from a sales perspective, it makes even more sense to control that pacing more.

We were also pretty much sat on a table with another couple, which always feels a bit awkward and uncomfortable. Both of these points contribute to the atmosphere of a dining experience, and whilst it doesn’t detract away from the quality of the food or service, it does knock the scoring down to four stars for atmosphere as it wasn’t “perfect”.

Overall, can’t recommend this place highly enough. My partner and I have been twice now and both times have been exceptional. If you love Asian flavours and nice wine, this is the...