Perth’s Northern suburbs have welcomed casual new beachside eatery, Island Market, which is themed around the best of the Mediterranean and designed for everyday enjoyment.
The newest addition to the dining scene in Perth’s north delivers, with casual beachside dining, spectacular interiors, unobstructed ocean views and a Mediterranean/Levantine inspired culinary agenda.
Mata Design Studio created the unique space, which features pink marble, grey hues and a breezeblock divider in a nod to the traditional coast vernacular. Floor-to-ceiling olive trees and a fireplace add to a Mediterranean feel, while a neon lighting installation runs the length of the venue adding a modern touch.
Seating in varied, from casual counter seating that makes the most of the panoramic window to traditional dining room style seating and private diner-esque booths. An outdoor area for the summer days’ delivers to Perth’s penchant for enjoying bevies in the sunshine, or even better a tipple from Island Market’s exceptional Mediterranean/Levantine inspired cocktail menu. A vast wine list and craft beers (add a customised Island Market stubby holder to your beer on the “tinny menu”) round out a very impressive drinks menu.
Part of the Kailis Hospitality Group of restaurants, the cuisine is championed by the outfit’s Culinary Director, David Coomer – well known for his exceptional fare at Star Anise, Fuyu and Pata Negra – and Head Chef, Sunny De Ocampo of Print Hall fame. As one would expect, Island Market’s menu combines some of the signature flavours David has become known for, delving deep into the Mediterranean regions partly explored during his Pata Negra years with some Levantine twists.
“Island Market focuses on foods cooked in our wood oven,” said David. “I wanted to bring an authentic, yet simple and honest, touch to the menu, but also include interesting big and bold flavours to accompany that philosophy.
At Island’s core is its hearty wood grilled pita bread, already being touted by patrons as Perth’s best.
Island Market favourites include Grilled Rangers Valley skirt steak with beetroot, walnut, turnip and horseradish; fried cauliflower with island hummus, pomegranate molasses; black rice with cuttlefish, aioli and lemon; wood roasted chicken wings with adobo, I/M pickled veg; and fire roasted peppers with buffalo pecorino, oregano, Ortiz anchovies, sherry vinegar.
“We’ve focused on making the best local produce a focal point on the menu, making sure that every component of a dish gets as much attention as each other along the way,” David says.
Not to be missed are the filled pitas stuffed with Dorper lamb, pork belly, wood roasted chicken or falafel as filler options. House pickled Manjimup vegetables make a regular appearance throughout the menu, displayed en mass above the main bar.
George Kailis, Managing Director of the Kailis Hospitality Group, says Island Market is Trigg’s new “neighbourhood joint”, where visitors have come to expect wholesome food, bold flavours and generous portions at reasonable prices.
“The idea of Island Market is to bring a unique culinary experience and hospitality offer to the beachside,” George says. “The menu is designed in a share plate style format for informal dining any time of the day.”
George says he would describe the concept as “Off beat”. “From the culinary agenda to our design aesthetic and branding, we’re unlike anything else in Perth,” he says. “Uniqueness was the team’s game plan from the outset.”
George says Island Market is an “everyday” kind of place that has been built with the northern suburbs community in mind. “If the wider Perth market also visits then that’s great, otherwise we are focused on delivering an offering that locals can use frequently throughout the week and not just for occasional events,” he says.
Visit Island market at 364 West Coast Drive, Trigg
Open 11:30AM – LATE 7 DAYS
Call (08) 9447 0077 or visit islandmarkettrigg.com