I don’t get to the beach as much as I’d like, but there’s something ridiculously cathartic about being there for me. The salty smell, the lap of the waves, the glistening sun on the water… it’s all good stuff. And so it’s no surprise that I tend to gravitate to dining destinations that have a beachside view – it combines my love of food, drink and nature.
After closing the doors at Fuyu, famed Perth chef David Coomer now has a new venue he’s heading up the pots and pans called Island Market Trigg. It’s super close to my house (yay) and as the name probably has you guessing, it sports views of the picturesque Trigg beach.
The food definitely has some nods to his time at Pata Negra, with a Mediterranean come Middle Eastern approach to flavours and preparation. The menu is designed to share, and I like that there’s plenty of variety in terms of proteins used.
Warm pita ($5.00) is delivered to the table upon order in small pizza boxes branded Island Market, and there’s a great selection of dips. We tried the hummus ($5.00), baba ghanoush ($5.00), Israeli smashed avo ($7.00) and my favourite of the bunch, the feta labne ($5.00).
It’s a great way to start off the meal (cocktail optional, though my pick is their cheeky bellini) and comes out pretty quick so you dive right into munch mode.
The menu features items like fried calamari with Arabic spice and preserved lemon aioli ($19.50), the wood roasted chicken wings with adobo and Island Market pickles ($22.00), and mussels with giant cous cous, Aleppo pepper, dried lime and tomato ($24.00).
The BBQ octopus with prueba del chorizo, artichoke, piquillo and verde ($24.50) is one of the absolute standouts. Meaty, smokey and chocked full of flavour: it’s a must try here.
I’m also a big fan of the Bookara goat’s curd with broad beans, zucchini, basil and crisp pita ($22.50) – after all goat’s curd is just one of my all time favourite edibles.
One of my absolute favourites though is the black rice, cuttlefish and aioli ($29.00) which is a resurrection of Pata Negra’s famed squid ink paella. It is still so damn impressive, with the crunch sections of rice, the hidden cuttlefish nuggets and that creamy sauce you mix through to enjoy with every bite. Super delicious.
It’s well accompanied by the shredded cos, cucumber, radish and walnut salad with yoghurt dressing ($13.50) which is ultra refreshing and satisfying on the texture and flavour scale.
Mind you, this salad could be enjoyed on it’s own or with ant of the dishes on the menu. It did go down particularly nicely with the final savoury dish I’ve tried there – the grilled Rangers Valley skirt steak with beetroot, walnut, turnip and horseradish ($36.00).
From the dessert menu I’ve tried the Island pavlova with Manjimup passionfruit, strawberries and yoghurt cream ($15.00) and the warm cinnamon doughnuts with pedro ximinéz ice cream ($16.00).
Both delicious. The pav is so light and fluffy, with a lovely crunchy outside and a slight tartness from the yoghurt – it’s a nice spin on your standard dessert which usually has cream. The doughnuts arrive in a paper bag, and spill out onto the plate in a pile of cinnamon sugar. The accompanying ice cream is boozy and adults only in the best kind of way. An excellent finish to a great meal.
Island Market Trigg is a welcome addition to the WA coastline, and a place I know is going to be a popular destination. Did I love all the dishes? No, but how often is that ever the case. I definitely didn’t hate any, and there were some that stood out so much that I know I’ll be back for them alone. Yum.